What is a cut of beef called?

It depends on what part of the cow the cut comes from! Here are some examples:

From the Loin:

* Tenderloin: The most tender cut of beef, also known as filet mignon.

* New York Strip: A lean, flavorful cut with good marbling.

* Sirloin: Another lean and flavorful cut, often grilled or pan-seared.

From the Ribs:

* Rib Eye: Known for its rich marbling and excellent flavor.

* Short Ribs: A flavorful and tender cut, often braised or slow-cooked.

From the Chuck:

* Chuck Roast: A tough cut that benefits from slow cooking methods like braising or stewing.

* Chuck Eye Steak: A more tender cut from the chuck, good for grilling or pan-searing.

From the Round:

* Top Round: A lean cut, good for roasts or steaks.

* Bottom Round: A tough cut that benefits from slow cooking methods.

From the Brisket:

* Brisket: A fatty and flavorful cut, typically slow-smoked or braised.

From the Shank:

* Osso Buco: A flavorful cut with bone-in, often braised.

Other:

* Flank Steak: A lean and flavorful cut, good for grilling or stir-frying.

* Skirt Steak: A flavorful and tender cut, often grilled or marinated.

This is just a small sample of the many different cuts of beef available. The specific name of a cut can vary depending on the region or the butcher.