Beef Parts

UPPER HALF

Chuck - Most common source for hamburger
Rib - Short ribs, rib eye steak
Short loin - From which strip steaks are cut
Sirlion - less tender than short loin but more flavorful
*Tenderloin - Most tender from whick filet mignon is served
*Top sirlion
*Bottom Sirlion
Round - Lean cut,moderately tough.Lack of fat and marbling does not allow round steak to tenderize

LOWER HALF

Brisket - Often associated with barbecue beef brisket
Shank - Used primarily for stews and soups; it is not usually served in any other way due to it being the toughest of the cuts.
Plate - Produces short ribs for pot roasting and types of steak such as the outside skirt steak for say fajitas and hanger steak. It is typically cheap, tough and fatty meat
Flank - Used mostly for grinding, except for the long and flat flank steak, best known for use in London broil. Once one of the most affordable steaks on the market, it is substantially tougher than the loin and rib steaks, therefore many flank recipes use marinades or moist cooking methods such as braising. Popularity and leanness have resulted in increased price