Understanding Beef Cuts

Chuck: Located at the front of the cow; ideal for slow cooking, roasts, stews, and ground beef. 

Rib: Yields ribeye steaks and prime rib; known for tenderness and flavor. 

Loin: Divided into sirloin and short loin; includes tenderloin steaks, T-bone steaks, and porterhouse steaks. 

Round: Comes from the rear leg area; lean and used for roasts, stew meat, and ground beef. 

Brisket: Located in the breast area; perfect for braising, barbecue, and corned beef. 

Plate: Situated below the rib; source of short ribs and skirt steaks, great for grilling. 

Flank: Below the loin; known for flank steaks, used in dishes like fajitas. 

Shank: From the leg portion; primarily used for soups and stews due to its tough texture.