Chuck – The shape of shoulder bone in cross section which is a rectangular cut, 1 inch thick is known as 7-bone steak
Rib Eye – Type of steak from ribs section. It is both flavorsome and tender, coming from the lightly worked upper rib cage area
Sirloin – This steak has no bones and very little fat, making it taste delicious, lean & juicy. It is further divided into several parts
Top Sirloin – This steak is a cut from the loin that offers good flavor in a thick cut ideal for grilling, broiling, sautéeing or pan-frying.
Bottom Sirloin – This steak is cut from the back of the animal below top sirloin and above the flank. It is less tender & much larger
Short Loin – This steak comes from the lower half of the cow and is tougher than some steaks.
Round – This steak is from the “round”, the rear leg of the cow. Round steaks are cheap, but they are also known for being chewy (moderately tough) and lacking flavor.
Flank – It is cut of beef taken from the abdominal muscles or lower chest of the steer. The meat has a lot of tough fibers running through it and is fairly lean. Once it is cooked, cut into thin slices so that it will be tender to chew and not stringy.
Tenderloin – The tenderloin sits beneath the ribs, next to the backbone. It is long, narrow, and lean muscle located within the Loin, this is the most tender cut of beef.
Plate – A forequarter cut from the belly of the cow, just below the rib cut. It is typically a cheap, tough, and fatty meat.
Brisket – This is a beef cut from the breast section and normally sold boneless. It is a tough cut of meat, it yields the best results when slow cooked or braised in a slow cooker.
Shank – Beef shank is the leg bone beneath the knee and shoulder. They’re too tough for grilling but they are ideal for braising