When I go out to the market to buy beef, I usually spend five to ten minutes trying to decide which cut of cow I want. The only problem is that I have the slightest idea of where certain cuts of the meat come from and what the best method of cooking them are. The cuts of meat come from the following areas of the cow: chuck, foreshank, rib, short plate, flank, short loin, sirloin, and round. So from the short loin area, the cuts of beef are: top loin steak, T-bone steak, porterhouse steak, and tenderloin. There are a lot of cuts of beef out there, so I’ll turn it over to the cow to further explain the best way to cook him.  The chart is missing the hamburger label on the cow’s head.  Click here for the full chart!

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