Hind Shank and Fore Shank, the most popular cuts of Shank, are perfect for the low and slow cooking required for stews and roasts. Shank cuts are mouthwateringly delicious. And with only 7% fat, they are considered extra lean, making them an ideal addition to ground beef.

The backbone of beef cuts is actually the Rib. Large, savory cuts like the Short Rib, Prime Rib and Ribeye Steak are ideal for celebrations and large get togethers. Smoke, grill or braise Rib cuts to enhance their natural flavors.

Porterhouse, T-Bone, Filet Mignon, New York Strip, Sirloin Steak: they all come from the Loin. A tender, juicy portion of beef, you’ll find cuts from the Loin on all your favorite restaurant menus.

Flank cuts like the London Broil and Flank Steak are the stars of weekday dinners. Marinated overnight and well-seasoned, these lean cuts are the perfect protein for stir-fry and fajitas.

When you see cuts in the store with names like Top Round, Bottom Round or Eye of Round, they come from a larger cut called – surprise – the Round. It’s a leaner, larger side of beef best suited for roasting or marinating.

Guaranteed cookout crowd pleasers like the Flat Iron Steak and must-haves like Ground Beef come from the well-marbled primal known as Chuck. To really turn up the flavor, use cooking methods like grilling, braising or smoking.

Ready to impress? As one of the most prized and delicious beef cuts, the Short Plate —which includes Hangar Steak and Skirt Steak — is sure to please. These juicy steaks are best enjoyed marinated or simply seasoned and grilled.

A favorite in the BBQ scene, this cut is lower in marbling but immensely flavorful, making it ideal for low and slow cooking methods like braising, slow cooking, smoking and stewing.