What parts of the cow go in beef?

- Chuck: This is the shoulder area of the cow and includes cuts like the chuck roast, chuck eye steak, and shoulder tender.

- Brisket: This is the breast area of the cow and is known for its fatty, flavorful meat. It is often used for slow-cooked dishes like brisket and corned beef.

- Rib: The rib section of the cow includes cuts like the rib eye steak, rib roast, and short ribs. These cuts are known for their marbling and tenderness.

- Loin: The loin is the back area of the cow and includes cuts like the strip steak, tenderloin, and T-bone steak. These cuts are some of the most tender and flavorful parts of the cow.

- Round: The round is the hind leg area of the cow and includes cuts like the rump roast, round steak, and flank steak. These cuts are typically leaner than other parts of the cow but can still be flavorful when cooked properly.

- Shank: The shank is the lower leg area of the cow and is known for its tough, collagen-rich meat. It is often used in soups and stews.