CHUCK - has tough muscles. Cook it slow. You can braise it or stew it. It is good for marinating and kabobs.
RIB -This area has some of the most popular beef cuts such as rib roast and rib eye steak. You can get them with a bone or boneless They are good for roasting and grilling
SHORT LOIN -This area has T-bone, tenderloin and top loin. These cuts are juicy and tender. You can do almost anything with these cuts. You can roast, grill, or fry them.
SIRLOIN -This part is lean. That means it has less fat and is healthy. You can use it for as roasting, pan frying, sautéing, grilling, or broiling
ROUND This area also has lean cuts of beef. They make a good roast. You can also use them in stir-fry.
BRISKET Brisket is not that tender. You have to use slow cooking for a long time to have it done right.
PLATE This is a good cut and you can prepare it in any way. You can do roasting, grilling, frying and all other ways of preparing.
FLANK This cut is lean. It has lots of flavor. It tastes best when you slice it thin. It makes great fajitas.
SHANK You can use this cut for stews.