1. Chuck

• Description: Cut from the shoulder area, chuck is a flavorful and well-marbled section that includes both tender and tougher cuts. It is versatile, often used for slow cooking.

• Common Cuts: Chuck roast, chuck steak, flat iron steak, and ground beef.

• Common Uses: Pot roast, stews, ground beef, or grilling (flat iron steak).

2. Rib

• Description: Taken from the rib section, these cuts are known for their tenderness and rich marbling. They are perfect for grilling or roasting.

• Common Cuts: Ribeye steak, prime rib (standing rib roast), and short ribs.

• Common Uses: Grilling, roasting, or slow-cooking.

3. Short Loin

• Description: A premium section known for its tender and high-quality cuts. It includes some of the most popular steaks.

• Common Cuts: T-bone steak, porterhouse steak, and strip steak (New York strip).

• Common Uses: Grilling or pan-searing.

4. Sirloin

• Description: Located just behind the short loin, the sirloin offers flavorful cuts that are slightly less tender than those from the short loin but still prized.

• Common Cuts: Top sirloin steak, bottom sirloin steak, and tri-tip.

• Common Uses: Grilling, broiling, or roasting (tri-tip).

5. Tenderloin

• Description: The most tender cut of beef, located along the spine. It is prized for its buttery texture and mild flavor.

• Common Cuts: Filet mignon, tenderloin roast, and Chateaubriand.

• Common Uses: Grilling, pan-searing, or roasting.

6. Round

• Description: Sourced from the back leg of the cow, round is a lean cut with less marbling, making it less tender but very flavorful when cooked properly.

• Common Cuts: Eye of round, top round, bottom round, and round steak.

• Common Uses: Roasts, deli meats, or slow cooking.

7. Brisket

• Description: A large, tough cut from the chest of the cow. It has a rich flavor and becomes tender when cooked low and slow.

• Common Uses: Smoking, braising, or slow-roasting (e.g., barbecue brisket or corned beef).

8. Plate

• Description: Taken from the lower rib and belly area, plate cuts are rich and flavorful with a higher fat content.

• Common Cuts: Skirt steak, hanger steak, and short ribs.

• Common Uses: Fajitas, grilling, or braising.

9. Flank

• Description: A lean and flavorful cut from the abdominal muscles of the cow. It is best cooked quickly over high heat or marinated for tenderness.

• Common Uses: Stir-fries, fajitas, or grilling.

10. Shank

• Description: Sourced from the leg, shank is tough but full of connective tissue, making it ideal for slow-cooked dishes.

• Common Uses: Osso buco, soups, or braises.

11. Ground Beef

• Description: Made from trimmings of various cuts, ground beef can vary in fat content. It's a versatile staple for many recipes.

• Common Uses: Burgers, meatloaf, tacos, or pasta sauces.

12. Rib Primal (Beef Ribs)

• Description: Known for their rich flavor and tenderness, beef ribs are a favorite for slow cooking or smoking.

• Common Cuts: Short ribs, back ribs.

• Common Uses: Barbecuing, smoking, or slow roasting.

13. Oxtail

• Description: The tail of the cow, full of gelatin-rich meat and bones, perfect for slow-cooked dishes.

• Common Uses: Soups, stews, or braises.

14. Neck

• Description: A tough but flavorful cut, often used for ground beef or slow cooking.

• Common Uses: Braises, soups, or stews.