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The ribeye is from the rib section and is known for its marbling and tenderness. Common cooking methods include grilling, broiling, and pan-searing.

Tri-Tip is a small triangular muscle from the sirloin, and it's known for its rich flavor. Common cooking methods include roasting, grilling, and smoking.

Bavette steak is also referred to as the flank steak, which comes from the abdominal muscles of the cow. It has a strong, beefy flavor and should be cooked quickly over high heat and cut against the grain.

The sirloin is located between the tenderloin and the rump. It's known for its robust flavor and leaner meat. Common cooking methods include grilling, broiling, and pan-frying.

Brisket is taken from the breast section and is known for its tough connective tissue, which makes it ideal for slow cooking methods like braising, smoking, or slow roasting.

Eye of Round steak is a small, round, boneless beef steak from the rear leg. It's lean and best prepared with slow moist-heat cooking methods like braising, or it can be roasted and sliced very thin.

The Flat Iron Steak is from the chuck or shoulder area. It's well-marbled, tender and flavorful. The best cooking methods include grilling and pan-searing.

The tenderloin is a long, narrow, and lean muscle located within the loin. It's the most tender cut of beef and is best when cooked quickly over high heat to a rare or medium-rare level.

Short ribs come from the brisket, chuck, plate, or rib areas of beef cattle. They're known for their meaty and rich flavor and require long, slow cooking such as braising to become tender.

The hanger steak 'hangs' from the diaphragm of the steer near the kidneys. It's flavorful and best cooked quickly over high heat to avoid becoming tough.

The T-Bone is a steak from the front of the short loin that includes a 'T'-shaped bone with meat on each side. It offers two kinds of steaks in one – a New York strip and a tenderloin. Common cooking methods include grilling and broiling.

The round refers to the hind leg of the cow and is lean and less tender. Common cooking methods include roasting, braising, and stewing.

The shank is taken from the leg portion and is full of connective tissue. It's typically very tough and is best enjoyed when slow-cooked in stews or braises.

Filet Mignon is a steak cut of beef taken from the smaller end of the tenderloin. It's known for its tenderness and mild flavor. Common cooking methods include grilling, pan-frying, and broiling.

Bottom Round is from the outside of the rear leg and is tougher than the Top Round. It does well with slow, moist cooking methods like braising, and is often used for making roast beef.

Chuck Eye Steak is often referred to as the 'poor man’s ribeye' and is located between the chuck and the rib. It's known for its rich flavor and tenderness when cooked properly; perfect for braising and slow cooking methods.

The chuck is a shoulder cut and is known for its rich, beefy flavor. Common cooking methods include slow cooking, stewing, and braising.

Oxtail refers to the meat from the tail of the cattle and is known for its gelatinous content due to a high proportion of bone and collagen. Common cooking methods include braising and stewing.

Picanha is also known as the rump cap or sirloin cap. It is popular in Brazilian cuisine and is known for its rich flavor and tenderness when grilled. It’s often roasted with the fat cap on to enhance its flavor.

Skirt steak is known for its flavor and is taken from the diaphragm. It's best when marinated and cooked quickly over high heat and is often used for fajitas. Common cooking methods include grilling and pan-searing.

The plate or short plate is located near the abdomen, and it's known for being fatty and flavorful. Cuts from this area are great for braising or slow cooking. Skirt steak comes from this section.

Also known as the strip steak, this cut of beef comes from the short loin behind the ribs. It is tender, lean, and best cooked by grilling or pan-searing.

Similar to the T-bone, the Porterhouse is cut from the rear end of the short loin and includes more tenderloin. It's known for its large size and flavor. Common cooking methods are grilling and broiling.

Flank steak comes from the abdominal muscles of the cow. It's lean and flavorful with a strong beefy flavor. Common cooking methods include grilling, broiling, and stir-frying.