Diagam of a cow

Don't know which end of the cow provides which cut of meat? What's the best way to cook a steak versus a pot roast? The following suggestions will help any novice cook get the most out of a cut of beef. There are four basic major (primal) cuts into which beef is separated: chuck, loin, rib, and round.

Chuck: Cuts meat from the chuck area include mock tender roast, boneless arm pot roast and chuck steak
Brisket: The brisket cut of meat is from this location.
Shank: Shank crosscut meat is from this location.
Rib: Cuts from this area include the rib eye roast, rib roast and rib eye steak.
Plate: Cuts from this area include the flank steak and skirt steak.
Short Loin: Cuts from this area include the tenderloin roast, top loin steak and T-Bone steak.
Flank: Cuts from this area include the flank steak and skirt steak.
Sirloin: Cuts from this area include the top sirloin steak and sirloin roast.
Tenderloin: Cuts from this area include fillet mignon and tenderloin roast.
Bottom Sirloin: Cuts from this area include the bottom sirloin steak.
Round: Cuts from this area include the top round roast, bottom round roast, tri-tip and round steak.
Shank: Shank crosscut meat is cut from this location.