Do you eat much beef?  I find that all the different cuts are confusing!
yea well cuts of beef are divided into primal cuts, pieces of meat initally separated from the carcass during the buthering
What cut is the most tender?  I like my beef to be as tender as possible
well the primal cuts are considered to be of higher quality
I do like high quality beef - it's AAA for me!  What else can you tell me about the various cuts of beef?
cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as "brisket" in the US is from a significantly different part of the carcass than British brisket. "Cut" often refers narrowly to skeletal muscle (sometimes attached to bones), but can also include other edible flesh, such as offal (organ meat) or bones without significant muscles attached.
American cuts.
The following is a list of the American primal cuts, and cuts derived
Cut of beef
Cuts of beef are first divided into primal cuts, pieces of meat initially separated from the carcass during butchering. These are basic sections from which steaks and other subdivisions are cut. The term "primal cut" is quite different from "prime cut", used to characterize cuts considered to be of higher quality. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from "hoof and horn" increases. Different countries and