Meat toward the middle back is more tender.
Some of the most popular cuts include Sirloin, Rib, Chuck, Round.
Ground beef is most often made from Chuck.
The 8 Primal Cuts of Beef
Use the information below to better understand how to prepare each cut.
The Eight Primal Cuts
Chuck Steak: Used to make pot roast, short ribs and is frequently ground up for burgers. Cuts from this area benefit from slow, wet cooking methods like stewing, braising or pot-roasting.
Rib: Known as standing rib roast, this cut produces prime rib and rib eye steaks. Tender and richly flavorful rib meats can be cooked any number of ways. Most recipes call for ribs to be roasted, sauteed, pan-fried, broiled, or grilled.
Brisket: Meat from the lower chest and traditionally used for corned beef, brisket is best prepared with moist heat. Excellent preparation methods include stewing, braising and pot-roasting.
Plate: A tough cut below the ribs, it produces skirt steak and hanger steak.This section is often used for stew meat, where its rich, beefy flavor can be appreciated.
Short Loin - Used for strip steak and is part of the porterhouse cut, also called the T-Bone, which contains some of the tenderloin for filet mignon. This area includes extremely tender cuts and can be prepared with or without the aid of moist heat. Cuts from the short loin may be sauteed, pan fried, broiled, pan broiled or grilled.
Sirloin - The most prized and flavorful steak, from the lower back, the sirloin contains all tenderloin cuts and the filet mignon.These tender cuts respond well to sauteing, pan-frying, broiling, pan-broiling or grilling.
Round: A tough, lean cut from the back of the steer, round steaks are often braised or included in chicken fried steak. The round consists of lean meat well-suited to long, moist cooking methods.
Flank: Flank steaks are used in the London Broil and are frequently shredded and tenderized for Mexican dishes.