What cut of beef to use for Indian curries?

Question

I am wondering what part/cut of the animal is best to make Indian/Pakistani dishes like curries, Biryani, fry etc.

This post says Chuck steak. But wanted to get more opinions.

Which cut of beef should I use in a curry?

Edit: I come from India and I know for a fact that any meat dish (even fish sometimes) is cooked atleast for 30 mins unless pressure cooked. There are very few exceptions. The problem arises because the wide variety of cuts available in the westerm parlance is simply not used in those countries, you just go to the butcher and ask for meat. So the question is more about buying beef in the western context, where you can only buy a specific cut and what you choose might affect how the curry turns out. Also its a misconception that beef is not preferred in these countries, especially Pakistan, Bangladesh, and many parts/cultures of India(ex:southern, eastern states) etc. I updated my wording in the above question to make it more clear. Thanks!

Answer 1

Supermarkets often just quote braising or stewing steak without detailing which cut. Any of those will work. Don't bother to trim the fat, it will disappear during the cooking.

The idea is to start with the opposite end of the scale from what you would consider a good quick-fry steak. You want the 'stringy' stuff, lots of collagen, something that will improve over 4 hours or so of gentle simmering [or 10 hours in a slow cooker]. Any meat that is good for a quick fry will be like dry bullets, tough as old boots after so long at a simmer. A coarse stewing meat will be just coming to its best. Don't let it bother you that these are the cheapest cuts you can get, it's what works best for any long-cook dish. By the same token you'd use chicken thighs not breast for a long cook.

See also What is the best cut of beef to use for stews? - which comes to the same conclusions.