Beef Stew

After butchering a cow, you're left with several hundred pounds of edible meat, which is divided up into nine separate sections known as primal cuts. Though they all come from the same animal, they're all very different in their own right. Other than being portioned from different parts of the body, cuts of beef are also differentiated by their level of toughness, tenderness and flavor. The sections are as follows:

The round section is the hind of the cow, which is semi tender and great when used for making kebabs. The sirloin is a beef cut that comes from just up into the lower back region. It's pretty tender on its own, so it's great grilled, but also delicious broiled.

The short loin is the small of the back, and incredibly tender and flavorful - therefore, the loin is usually the most expensive. This is where you get cuts like beef tenderloin, filet, and T-bone steaks. The next primal section is the rib, and it too is also extremely delicious, juicy, and relatively expensive.

The chuck is extremely tough because it comes from the front shoulder area, which gets a lot of attention while the animal is working out, keeping the cow stable, and running, during its living years. Chuck is also tasty (every cut is), but to add more tenderness, it's best when cooked in a liquid base. Brisket, essentially the breast of the steer, is also very tough, though you wouldn't know it from all the classic shredded dishes served from this section.

The shank of the cow is very chewy, and split up into the front (foreshank) and the back thigh. The shank, broth and some veggies makes a great stew meat. The flank portion, which basically covers the front of the abdomen, is a tough, flavorful cut best pan seared and broiled. It's also pretty good when cooked in liquid.

For more information and media, be sure to visit this site on cuts of beef. Learn how to work wonder with cheap beef cuts here.

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