A chuck roast is cut from the shoulder area of the cow. This type of meat is often called a chuck shoulder pot roast.
A tenderloin roast comes from the section of meat located between the ribs and the back end of the cow. The rump roast, eye round roast and bottom round roasts are taken from the back part of the animal above the hind legs.
The rib roast is the piece of meat located in the rib area of the cow. A tri-tip roast is created from sirloin, which is located at the top of the cow near the end section.