To say that all cuts of beef are not created equal simply isn’t a fair statement. Sure, the prime steak cuts like a fat porterhouse, juicy ribeye or a tender fillet might top the menus at the world’s most beloved steak houses, but that’s not to say that a slow-cooked corned beef or a bowl of chili won’t offer up that same “oh my gosh” moment when you dig in, if it’s prepared correctly. It’s not so much about the cut of meat, but knowing how to properly use that cut. What we like to call the “Beefscape” — the various cuts and portions of the cow — is a vast canvas just waiting for your artistic touch. You’ll find unlimited recipes for each cut or section of beef that makes up the Beefscape, hardly any portion of the animal goes unused. There are an endless number of cultural and regional takes on using every piece of meat that comes from the cow. But the first step to a successful dish is to understand the many uses of your main ingredient —BEEF!

Chuck

This section of the cow, located just behind the animal’s head, is among the most used muscle in the animal. Each time the cow lowers and raises it head to feed it uses these muscles so the meat from the chuck portion is among some of the tougher meat of the animal. All meat is made of muscle tissue and fat and the more the muscle is used, the tougher the meat will be. Even though its tough, the cuts from the chuck section make wonderful slow-cooked dishes or stews. The meat from the chuck section also grinds well. It is one of the most common portions used to make ground beef and hamburger meat.

Chuck Steak: This steak comes from the shoulder. Sometimes called “blade chuck” it harbors good flavor and is easy on the wallet. The portion of chuck steak closest to the rib roast is among the best of this cut. Chuck from the neck inhibits nicely marbeled meat and cooks well on the grill.

Flat-Iron Steak: Sometimes called the chuck-top blade, this value cut does well when grilled or braised. Tip: If you plan to grill a flat-iron steak, remove the center vein. When slow-cooked, removing the vein is not as critical as it will soften during cooking.

Cube Steak: Butchers will pass this section of shoulder meat through a cuber, which scores the beef to tenderize it. It’s an economical steak with good flavor that makes great steak sandwiches. It also works in recipes calling for chicken-fried steak, although bottom round is usually preferred for such applications.

Stew Meat: Looking to wow the crowd at the next tailgate with some mouth-watering chili? Use cubed stew meat from the chuck section. This fatty meat, from the neck of the cow, kicks up stews and chili with rich, juicy flavor. Don’t fall victim to the notion that more expensive meat such as sirloin makes better chili or stew. For easier handling use boneless chuck to cube. Sirloin is more tender and will often dry out when slow cooked. For optimal tailgate appreciation, cook your cubed stew meat long and slow to let the meat tenderize.

Brisket

Located below the chuck, brisket cooks up tender and delicious when barbecued over indirect heat, slow-cooked under low heat in the oven or boiled up in a brine. Many people claim brisket meat makes the best “pot roast.” Did you know that pot roast is not an actual cut of beef, but the name for a dish? The term comes from the use of “potted” beef, which is braised meat often seared first and finished in a covered dish in the oven. The tougher cuts make better pot roast, such as bottom round or brisket. Don’t waste a sirloin roast by turning it into a pot roast.

You’ll find two cuts in the brisket section. One is a leaner cut, while the other is fattier and therefore has more flavor.

Corned Beef: This St. Patrick’s Day favorite is often cut from the brisket, but can also come from the bottom round. You’ll often find corned beef available in grocery stores already processed or corned. Other times it is sold with a seasoning packet that contains the pickling spices. For best flavor, corn the beef yourself using curing salt, sugar and spices. After boiling the beef, you must let the meat cure for three to five days. (see Recipes)

Rib

The rib section is what is used for roast beef sandwiches and the fatty, very juicy prime rib that is full of flavor. Restaurants will cook up the entire rib roast, cut off steaks for their patrons and finish them off to the desire of their guests. A seven-rib roast is enough for roughly 15 people.

Prime Rib: Don’t let the “prime”in prime  rib fool you. These cuts do not all hail from prime-grade meat. Prime rib can come from choice and even select grades. There are several ways to prepare prime rib or rib roast including standing rib roast (lightly trimmed with short ribs cracked), half-standing rib roast (lightly trimmed with the short ribs removed) and rolled rib roast (well trimmed, completely boned and tied).

Ribeye Steak: Triangular in shape, the ribeye or club steak is among the most tender and delicious when properly cut. Examine the “eye” of the meat — the center of the cut — when looking for the best steak. Look for fine texture and marbling. You don’t want to see large spots of fat. These steaks are sometimes called Delmonico steaks, taking the name of the New York restaurant founded in 1837 that made them famous (www.delmonicosny.com). A bone-in ribeye will offer even more flavor. It just might be the perfect steak for grilling.

Beef Spareribs: If you like prime rib, bow down to the sparerib. These tasty ribs are made of the bones that come off the prime rib or rib roast. They are cut from the same bone found in a bone-in ribeye steak. It’s a versatile piece of meat that does great on the grill, braised, broiled, smoked or slow-roasted.

Shortribs: The shortribs are found between two sections, the rib and the plate. Plate is a stringy, fatty portion of the animal layered with lean meat. The shortribs come from the end of the rib roast and the plate. You’ll find lean meat and fat wrapped up on a flat rib bone. It’s sort of a beefsicle. The ribs are usually 6 to 8 inches long and cut crosswise into two or three shorter sections. When braised, slow cooked or barbecued you will wow your guests. They also do wonders to soup, adding big flavor.

Hanger Steak: This cut literally hangs in between the rib and short loin sections so it’s a tough one to drop into a specific section. It’s a great steak for marinating and cooks up well on the grill. Watch out for a thick vein running through the center of the steak. A good butcher will take care of that for you. For amazing burgers, grind up a hanger steak.

Skirt Steak: The skirt steak is cut from under the breast. The outside skirt is the better cut and it’s a juicy, tender cut, ideal for grilling or broiling. A spice rub or marinade will help to kick it up a notch.

Short Loin

The short loin represents the moneymaker of the steer if you live for juicy, flavorful steaks. Some of the best marbeled steaks come from this portion of the animal located in between the rib and sirloin. When choosing a steak, keep in mind that the same cuts of beef often go by different names depending on where you live. A ribeye might be called a Delmonico, for example. If you’re not sure what you’re getting, ask the butcher.

Porterhouse and T-bone: This bone-in cut offers the best of both worlds. Cut from the section nearest the sirloin, the porterhouse features a strip sirloin portion as well as a smaller piece of the tenderloin (or filet mignon). The usually thicker porterhouse is cut from the fat end of the loin, while T-bones, a very similar cut, come from the center section of the short loin. T-bones, so called because the T-shape bone in the middle of the steak, has a smaller section of tenderloin than a porterhouse. Both T-bones and porterhouse steaks cook up well on the grill or under a broiler. Sear the meat over direct heat to lock in the juices and finish them off over medium heat. If you’re cooking a thick porterhouse (up to 3 inches) keep a portion of the grill cooler to move the steak to safer ground if it starts to char.

Boneless Top Loin: Often called shell steaks because this cut literally wraps around or shells the tenderloin, a steak from this cut can go by one of many names… New York strip, hotel cut, ambassador, sirloin club, Kansas City strip, just plain strip or even sirloin. The cut looks like a T-bone or porterhouse minus the tenderloin portion. The famous butchers at Lobel’s in New York like to call this cut “entrecote” because they find it among the finest of all the steaks. The word entrecote translates to “between the ribs.” These steaks are cut from the rib section and sold in the butcher case as boneless rib steaks or ribeye steaks.

Flank Steak: This cut has gained favor over the last decade or two as it offers great flavor at a good price. Fajita recipes usually call for flank steak which helped the cut gain some popularity. It’s a lean, flat steak cut from the lower section of the short loin. The fibers run lengthwise and you’ll want to sear the steak quickly and cut the meat diagonally. It’s a good steak to marinate and the trick is make sure you don’t overcook it.

Tenderloin

If it’s a lean, tender steak you crave, order up a fillet. That’s a good basic rule when choosing a steak. One of the more expensive and desirable cuts, it’s often sold as filet mignon, a French term used for the portion of meat cut form the middle of the tenderloin.

Fillet Roast: If you’re looking for the ultimate piece of meat for a dinner party, pick up a whole fillet roast. This cut is the entire tenderloin from a cow. They can weigh more than 8 pounds. Make sure to trim the meat before cooking and remove the silver skin on the meat before cooking with a sharp knife. This versatile cut can be sliced super thin for carpaccio or even served up raw as steak tartare if you’re into that. Wrap the tenderloin in pastry for beef Wellington, or cube the steaks for the ultimate kabobs.

Chateaubriand: The best portion of the tenderloin, the center of the fillet roast. You will need to open up the wallet for this cut, but why not? You’re worth it.

Sirloin

When you look at the illustration showing the many different cuts of beef, you’ll see the sirloin located both on top of and beneath the tenderloin. The sirloin steak is cut from the lower section of the ribs continuing to the tenderloin. The sirloin is divided into various sections, the top sirloin being the favored cut. The bottom sirloin is not as tender as the top sirloin. Be forewarned if you buy a prepackaged steak labeled just “sirloin,” it is most likely the lesser desired bottom sirloin. The top sirloin cut will often be labeled as such.

Sirloin Steak: This is a large steak, making it a good choice for dinner parties or family meals. As it can be a bit tough, sirloin lends itself to rubs and marinades that will help tenderize the beef and fill it up with flavor. Cut from the end of the short loin where it meets the rump, these steaks range from 1 to 3 inches or thick, and sometimes even thicker. It’s often sold boneless but for more flavor, track down a sirloin steak on the bone. A good sirloin is tender, flavorful and cooks up great on the backyard grill. Slice it thinly across the grain.

Sirloin Roast: The first section of the sirloin cut into a roast. It’s flavorful and tender.

Tri-Tip Steak and Roast: The tri-tip steak takes its name from the shape of the cut which is triangular. The tri-tip roast refers to the entire section, which is cut from the bottom of the sirloin. The cut is more popular in western states.

Sirloin Tips: A favorite in the Northeast, these tender cuts of sirloin can be browned in pan, or grilled.

Round

The hindquarters of the steer offer coarse-grain meat that is lean but when cooked correctly tender and flavorful.

Top Round: Cut from the front section of the hindquarter, this piece of meat is often sliced for roast beef sandwiches. It’s a large and lean cut. Most full top rounds won’t fit in your home oven so you may need to cut it in half before braising it.

Bottom Round: This cut is made of a different muscle than the top round and it’s relatively tough so it will require slow, moist cooking. It is also used for ground beef.

Rump Roast: From the bottom round, it’s a favorite for pot roast. Cook it slow, and like many pot roasts, it will taste even better as leftovers on the second day.

Round Steak: This steak is cut from the round section, it’s oval shaped and has a round bone in the middle, so it’s easy to see how it got its name. Many butchers remove the bone before selling. It’s a very lean cut with very little waste, but because it’s not well-marbeled, they’re not as flavorful and juicy as some other cuts. With that said, it’s an economical steak that can be utilized in many different recipes.

Shank

Two areas fall into the category of shank: the forequarter and the hindquarter. The shank is basically the shin, and it refers to meat surrounding a small marrowbone. Osso bucco recipes use this cut, slow-braising the meat to prime tenderness. The shanks are also used for making stocks, soups and other long-cooked recipes. The foreshanks is moister than the hindshank. It can be a hard piece of meat to find.

Shoulder Steak: It might not sound like a delectable cut, but this portion of meat from the forequarter of the animal is used extensively in kosher recipes and makes great thin steaks. Sometimes called minute steaks, mock sirloin or London broil.

London broil: Did you know that “London broil” is not actually a specific steak? The term is applied to any number of lean, flat steaks with lengthwise fibers. London broil can cut from top round, flat iron, or any other steak cut diagonally for presentation and optimal taste and tenderness.

Organ Meat

Liver, kidney, beef heart, tripe, sweetbreads and even tongue are all quite delicious when prepared correctly. The tail of the animal is also a favorite among soul-food recipes and has come to the forefront in many restaurants as a delicious piece of meat. Some of the world’s most successful chefs have built their reputation out of willingness to experiment with these pieces of meat and develop amazing recipes. As history dictated, wealthier land-owners would take the more expensive cuts of meat while leaving the lesser-desired portions for their workers. Over time recipes developed to get an ideal taste and texture out of even the lease desired piece of meat. What was once peasant food is often now considered a delicacy.