Chuck or Brisket for Boerewore?

[kylemorley]

I want to make some really nice, authentic boerewors, but they are almost unknown in the US.

Recipes I have found on the net, if they specify the cut, usually say to use beef chuck or brisket. These seem like very different cuts to me, and I wonder which would be the best.

[SausageBoy]

I would use chuck, it binds well.
Brisket doesn't bind well.

Chuck from a bull would be even better.

[Greyham]

Not absolutely necessary to use beef. i use venison. shoulder or neck ideal.