What are the best cuts of beef?

The best cuts of beef come from the upper part of the animal (the back), where the muscles are less developed. By contrast, the lower part of the animal, such as the legs, has more muscles, so the meat is not as high in quality and is considerably tougher.

Let’s take a look at the best cuts of beef:

Ribeye: a popular cut from the animal’s backbone

Round: the outer front section of the thigh, extending to the knee

Tomahawk: a ribeye cut, but with the bone attached

T – bone: a cut from the animal’s back

Striploin: cut from the back of the animal’s loin

Tenderloin: the animal’s most tender and softest muscle, because it is located inside the body and is not “worn down”

Flat Iron: comes from the center of the cut known as the chuck

Flank: a cut from the cow’s belly

Bavette: comes from the cow’s abdominal muscles

Skirt Steak: comes from the cow’s chest

Picanha: a triangular cut of beef from the rear part of the animal’s back

Brisket: the breast. It contains quite a few bones and connective tissue

Ossobuco: a cross-cut of the shank

Short Ribs: the rack, also known as beef plate ribs

Top Sirloin: a cut taken from an area extending from the loin to the pelvis