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The neck cut, sourced from the upper part of the animal’s neck, offers a balance of rich flavor and robust texture. It contains both meat and connective tissue.
The chuck, derived from the shoulder area, combines meat and marbling. It’s a versatile cut with a balance of flavor and tenderness.
The shoulder, also known as the “shoulder clod,” encompasses several muscles. It’s flavorful but requires proper cooking techniques.
The cap of cube roll, also called the “deckle,” is a well-marbled cut from the ribeye area. It’s prized for its flavor and juiciness.
The ribeye, a premium cut from the rib section, is celebrated for its marbling, tenderness, and exceptional flavor.
The tenderloin, also known as filet mignon, is the epitome of tenderness. It’s a prized cut due to its luxurious texture and minimal fat content.
The striploin, also called New York strip, balances flavor and tenderness. It’s a favorite among steak enthusiasts.
The rump cap, popularly known as picanha in South America, is a flavorful and juicy cut. It’s a barbecue favorite.
The rump, lean and less tender, offers robust flavor. It’s a workhorse cut that shines when slow-cooked.
The eye round, a lean cut from the hind leg, is economical and versatile. It’s a blank canvas for flavor.
The flank steak, sourced from the abdominal muscles of the cow, is a flavorful and versatile cut. While it may be less tender than some other cuts, its robust taste makes it a favorite among chefs and home cooks alike.
The brisket, a large and well-marbled cut from the breast area, is a staple in barbecue and comfort food. Its slow-cooking potential transforms it into a meltingly tender delight.
Ribs, whether baby back (from the loin) or spare ribs (from the belly), are synonymous with barbecue and finger-licking goodness. They come with bones and layers of meat and fat.
The thin skirt steak, also known as fajita meat, is a flavorful and quick-cooking cut. It’s popular in Tex-Mex and Latin American cuisines.
The rump tail, a lesser-known cut, is lean and can be tough. It’s often used in traditional dishes and regional cuisines.
The knuckle, also known as the sirloin tip, is a lean and versatile cut sourced from the inner side of the rear leg, situated above the knee and below the rump. It offers a balance between tenderness and affordability.
The flat, also known as flap steak or sirloin tip, is a well-kept secret among butchers and grillers. It comes from the bottom sirloin butt cut and is often cut super thin.
The topside, located above the knee and below the rump, is a lean cut from the hind leg. It balances tenderness and flavor.
The shank, derived from the leg, is a tough, fibrous cut. It contains collagen and connective tissue, which contribute to its richness and flavor.