I'm making the "Simple Pot Roast" from America's Test Kitchen. On the DVD, they show and talk about several cuts of chuck that people use and which ones are better than the other.
I've been through this over the years. The cut of meat at the butchers never looks anyways similar to the various pictures of cuts of chuck meat. To make it more confusing, it seems everyone has a difference name for the same cut.
Just for fun, I am putting the cut of chuck I opened today. It is from a farm and identified on the package as simply "chuck steak."
Would you like to further identify this or give a name to it?