Beef

The most commonly known cuts of beef come from the upper half. Chuck, or ground hamburger meat, rib eye steak, short loin, sirloin, tenderloin, and round are all upper half cuts. Because they are closer to the middle of the body, these cuts are tender and used more often than cuts from the lower half. The lower half contains the brisket, shank, plate, and flank cuts, which are all commonly used in stews and soups or with marinades and moist cooking methods, such as braising.

The best cut will be lustrous and crimson colored, firm to the touch, and have a slight fragrance. The tenderest meat will have streaks of white fat, referred to as marbling, and will have been aged for at least 21 days. The hindquarters provide cuts that can be cooked rather quickly, whereas the forequarters provide cuts that require slow-cooking or boiling methods. Although cooking preferences vary, the general consensus is that beef is best cooked until medium rare—pink on the interior and slightly browned on the exterior.