The chuck is the source of bone-in chuck steaks and roasts (arm or blade), and boneless clod steaks and roasts, most commonly. The trimmings and some whole boneless chucks are ground for hamburgers.
The rib contains part of the short ribs, the prime rib and rib eye steaks.
Brisket is a cut of meat from the breast or lower chest of beef.
Brisket is primarily used for barbecue, corned beef or pastrami.
The foreshank or shank is used primarily for stews and soups; it is not usually served any other way because it is the toughest of the cuts.