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2. Cut of beef - Wikipedia

   en.wikipedia.org/wiki/Cut_of_beef

   During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. 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.

3. Brisket - Wikipedia

   en.wikipedia.org/wiki/Brisket

   Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of ...

4. Pot roast - Wikipedia

   en.wikipedia.org/wiki/Pot_roast

   Yankee pot roast using chuck roast cooked in a Dutch oven with carrots, celery and onions. Pot roast is an American beef dish [1] made by slow cooking a (usually tough) cut of beef in moist heat. Cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique. (These are American terms for the cuts ...

5. The Best Budget Cuts of Beef: How To BBQ on a Budget - AOL

   www.aol.com/best-budget-cuts-beef-bbq-230020704.html

   The Best Budget Cuts of Beef: How To BBQ on a Budget. Andrew Lisa. July 9, 2021 at 7:00 PM. A mid adult man is cooking meat on bbq. ... The Denver steak is one of the best cuts of meat on the ...

6. The Best Cuts of Beef Every Home Cook Should Know - AOL

   www.aol.com/lifestyle/best-cuts-beef-every-home...

   Chuck Roast Anything labeled “chuck” comes from the cow's shoulder area. All chuck is known for having a rich, beefy flavor, and most (but not all) cuts of chuck are lean and grow more tender ...

7. Chateaubriand (dish) - Wikipedia

   en.wikipedia.org/wiki/Chateaubriand_(dish)

   Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large front cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. [1] While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific front cut of the tenderloin ...