Here are some of the most frequently used beef cuts:

Chuck
This is cut from a shoulder. It’s quite tough but flavorful.
Shank
This is leg meat. It’s very tough and requires a lot of chewing.
Brisket
This is cut from the breast. The meat will be a bit tough if cooked incorrectly.
Rib
This is cut from the rib area. It’s very tender and flavorful meat.
Short plate
It’s quite tough meat from the cow’s belly.
Flank
It’s cut from the abdominal muscles of the cow. It’s one of the toughest cuts.
Loin
It’s cut from the back of the cow above the ribs and is very tender meat.
Sirloin
It’s cut from the back of the cow, just past the loin. It’s a flavorful, tender meat.
The round
It’s cut from the back of the cow above the back legs and is a tough meat.

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