Guide to Beef Cuts

Chuck
Meat is basically muscle, and the chuck happens to be a heavily exercised area. Luckily, this area contains a great deal of connective tissue, including collagen. Collagen melts during cooking, making the meat intensely flavorful. Cuts from this area benefit from slow, wet cooking methods like stewing, braising or pot-roasting.
Blade Steaks are an inexpensive cut which lies next to the ribs; more tender than most chuck; makes an excellent roast.
Chuck Roast is a good choice for kabobs if well marinated.

Rib
Tender and flavorful ribs can be cooked any number of ways. Most recipes call for ribs to be roasted, sautéed, pan-fried, broiled, or grilled.
Rib Roast is known as a standing rib roast (bone left in), or without the bone for convenient slicing. Excellent when dry roasted. A seven-bone prime rib roast can be quite a hefty addition to the dinner table. It is great for a crowd, but for a small family a bone roast will do.
Rib Steak is also cut from the rib section. These tender steaks can be purchased bone-in or as boneless rib-eye.

Loin
This area boasts extremely tender cuts and can be prepared without the aid of moist heat or long cooking times. Cuts from the short loin may be sautéed, pan fried, broiled, pan broiled or grilled.
Porterhouse Steak is a very popular steak cut from the rear end of the short loin; the name originated from the days when it was served in public alehouses that also served a dark beer called porter. The porterhouse consists of both tenderloin and sirloin tip. The tenderloin is often served separately as filet mignon.
T-bone Steak is cut from the middle section of the short loin; similar to the porterhouse steak; has a smaller piece of the tenderloin; usually grilled or pan-fried.
Tenderloin is often considered the most tender cut of beef; responds well to sauces, meaning the meat does not overpower the flavor of the sauce. It can be cut as the whole strip, or into individual steaks for filet mignon.

Sirloin
"The backbone's connected to the hipbone" isn't just a song, but a sirloin. These tender cuts respond well to sautéing, pan-frying, broiling, pan-broiling or grilling.
Sirloin Steaks are available in a variety of boneless and bone-in steaks
Sirloin Tip Roast is excellent when dry roasted or marinated

Flank
This meat is lean, muscular and very flavorful. Flank is primarily used for flank steaks and rolled flank steaks. It can also be used for kabobs.
Flank Steak has a great flavor, and should be sliced thin against the grain for maximum chewability.
Short Ribs also come from this area.

Round
The round consists of lean meat well-suited to long, moist cooking methods.
Top Round is the most tender part of the round; it can be prepared as pot roast or cut into thick steaks for braised dishes
Eye Round Roast is a very popular cut for pot roast, but can also be roasted at low temperatures

Short Plate
This section is best used for stew meat, where its rich, beefy flavor can be appreciated.