What Meat Do You Get When You Cut Up a Cow?

Eight parts of a butchered cow produce different cuts of beef. Some parts produce tender cuts, such as prime rib and tenderloin, while other parts produce tougher cuts like chuck and round steak.

Chuck

• Chuck meat is beef that comes from the area towards the front of the cow. Chuck has a strong flavor and is often sold ground.

Rib

• Rib meat is one of the most prized cuts of meat. Ribeye, prime rib and short ribs come from the cow's rib area.

Loin

• Loin meat comes from the area just behind the ribs. Porterhouse, T-bone and tenderloin steaks all come from this part of the cow.

Round

• Round steak comes from the rear of the cow. Round steak is a leaner cut, which makes it tough to chew, but lower in fat content. Generally speaking, round cuts can be braised or cooked slowly.

Brisket

• Brisket is the meat that comes from a cow's chest area. Brisket is tougher and can be cooked or braised slowly.

Shank

• Shank meat comes from the leg area of the cow. Shank is known for its tough texture and flavor. The meat can be used in stews or soups.