There are eight to nine ( this depends on who you ask) main cuts of beef when it comes right down to it. Those are:
- Chuck – an upper cut that needs low and slow cooking to become tender
- Rib – this is where you get rib eyes from, one of the choicest cuts of beef
- Sirloin – sirloin are: top sirloin steak, tri-tip steak, and tri-tip roast come from this area
- Short Loin – Porterhouse, T-Bone, and Top Loin steaks come from here
- Round – rear section of the cow. This area gets a lot of work from the animal, so it’s a tougher cut of meat
- Flank – flank steak comes from here. Low and slow cooking!
- Short Plate – Skirt steak and Hangar steak, comes from under the cow
- Brisket – front, lower section of the cow – just under the chuck and needs low and slow cooking
- Shank – cut of meat right underneath the front legs,needs braising and long cook times