●       Chuckroll: cut from between the sixth and seventh ribs, perpendicular to thedorsal line but not including the shoulder clod or brisket. This cut is dividedinto the chuck and neck and can be well-marbled, tender, and tasty in barbecue,stews, and sukiyaki.

●       Shoulder clod: contains a lot of muscleand tissue. Therefore, some areas of this meat are tender while others aretough. This cut usually has a deep color and is very flavorful, so it’s aperfect choice for steaks, stews, barbecue, and sukiyaki. 

●       Neck: comes from the muscled part ofthe neck, so the meat is tough, lean, and rough. Because it contains a lot ofmuscle tissue, the neck is perfect for stewing. You could also add it in withother cuts of meat for barbecued dishes.

●       Chuck tender: rare becauseonly 2kg of this meat can be attainedfrom each cow. This cut runs from the forequarter to the shoulder clod, but themeat is more like the round. Chuck tender is a well-marbled cut of meat, soit’s packed with a subtle sweet flavor. This would make a tasty roast beef dish.

●       Brisket: found in the chest area of thecow and is comprised of three parts: pectoral meat (tough and fatty); brisketbeneath the rib (lean and tender); chuck short rib (marbled and flavorful). Itsvariety of meat qualities makes it diverse for barbecue, stews, sukiyaki, and shabu-shabudishes.

●       Shank: comprised of the shin and theshank, both lean and muscly. The shin is typically used for ground or choppedbeef while the shank is great for barbecue or stew recipes.

●       Fillet: on the inside of the loin, thefillet has almost no muscle and a fine texture, tenderness, and low fatcontent. This is a highly coveted piece of meat and the most expensive cutavailable. The fillet is commonly cooked as a steak, roast beef, or is barbecued.

●       Ribloin: nextto the chuck on the dorsal side of the rib area. Thick, fine, andwell-marbled with robust flavor, this meat makes a great steak, barbecue,sukiyaki, and shabu-shabu dish.

●       Sirloin: behind the ribloin. Much likethe fillet, this high-quality cut of meat is fine and tender. Because it holdsits shape well, it’s easy to cut sirloin into individual steaks. It would alsobe good in barbecues and stews.

●       2-rib short rib: upper half of theshort plate by the belly. This well-muscled cut of meat is fibrous with lots ofconnective tissue, but its fat and meat are proportionately balanced for richtaste and flavor. A small portion of the ribs are covered by a cut of tasty,lean flap meat.

●       Short plate: bottom half of the shortplate. Known for its rich flavor, it includes a flank steak which has a balanceof fat and lean meat. Short plate meat is typically used in stews and barbecueswhile the flank is served as an individual steak.

Located at the back end of the cow, the round contains fourcuts of meat:

●       Gooseneck round: lean, muscly part ofthe round. Tough in texture, the gooseneck round consists of the eye of round(elastic texture), heel (after center is removed), and the outside round(gooseneck). This cut is used primarily in stews.

●       Top-round: block of meat covered in alayer of fat. Some parts of this cut are tough while others are tender, so it’sa versatile cut that can be used in a variety of dishes.

●      D-Rump: comprised of the sirloin butt and the top sirloin cap, this cutis known for its fatty tenderness and strong flavor. Optimal for any number ofrecipes, cut with the direction of the muscle fiber when preparing this meat.

●       Knuckle: this lean, spherical meatcontains the inside muscle, fine and tasty main center muscle, tough outsidemuscle, and marbled tri-tip. Knuckles can be used in stews, barbecue dishes,roast beef, and traditional fare.