Chuck, Rib, Brisket, Shank, Plate.
You should get approximately this yield from the forequarter:
To expand on each section, you should get from the
Chuck Blade roasts and steaks (or equiv. boneless)
Long or Short Arm Roast or Steaks
if Short, then Shoulder clod roasts or steaks
1-2 chuck eye steaks from the 1st cut blade roast
whole point and flat of brisket, trimmed or packer cut
fresh sliced brisket if preferred, or further processed
knuckle soup bone
center cut slices of soup bone, 2-4
Whole (7) rib roast or steaks, or boneless rib eye
rack of bone-in backribs if boned out
Beef Sideback (fresh-cut) or bacon (processed)
trim for ground beef
In a single forequarter, there are no pieces repeated more than once. Someone selling a forequarter and advertised as such, cannot sell you more than 1 of each part (i.e., it does not come with 3 shanks and 3 plates and only a 3 lb. piece of rib). Many "Freezer Deals" sell you multiples of wasteful, low yield parts'n'pieces in lieu of high yield lean cuts so you are paying for waste, not meat.