Depending on what it is used for it can be cut from any muscle but is typically cut from the chuck from the shoulder area.
Cubes and dice are most suitable for casseroling, stewing or braising. Take a look at our recipe section for some delicious, warming ideas using beef cubes.
Daubes provide a chunky alternative, or if you're looking for something bigger a brisket can be used for a slow cooked pot-roast.
Boneless cubes, cubed braising steak.