Although we might not want to think about where our meat comes from, knowledge is power. To know your meat means you can get a better deal at the meat counter and a tastier dinner for the family.

RIBS.
Produces Rib eye steak, by far the tastiest of all steak. It is tender and full of flavor. It should have the distinctive 'eye' of fat in the center.

Rib eye roast is a larger cut which as the names suggests is for roasting. Again it is full of flavor and the 'eye' of fat prevents the meat from drying out when cooked.

Back ribs. These can be roasted on the rack to give an impressive presentation on the table. They are juicy and moist and are baked.

CHUCK.
This is the neck end of the cow. It produces pot roast steaks, large cuts that are simmered in a tight pot in a small quantity of stock. The steak is very tender when cooked in this way.

The neck also produces short ribs and top blade steak, both are cheaper cuts of meat but very tasty.

LOIN.
This is the back of the cow.
T Bone steak, usually fried, it has the distinctive T shape, hence the name.
The loin also gives us Porterhouse steak, a lovely full flavored cut.

SIRLOIN.
This is the area just behind the loin. It produces sirloin steak which are usually fried.

RUMP.
This is the hind quarters of the cow, it produces Rump steak(my second favorite) and rump roast which is a larger joint for oven baking.

The BREAST and FORELEG.
This area produces Brisket which is a thin cut rolled and roasted or pot boiled.
It also produced Corned beef, a tinned product mixed with corn, Corn beef is a cheap form of meat which can be served cold in sandwiches or cooked as in Corn beef hash.

PLATE.
This is the underbelly of the cow and is only used to make ground beef.

FLANK.
The area just behind the plate, it produces Flank steak and Skirt steak. Both are cheaper cuts of meat, usually put into pies or pasties.

Reference www.reluctantgourmet.com

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