Beef

When a cow is butchered, it's divided into primal cuts. Each cut comes from a different part of the animal, which determines its tenderness, flavor, and best cooking method.

The most tender cuts come from muscles that do less work - like the back and ribs (ribeye, short loin). Tougher cuts from working muscles like legs and chest (shank, brisket) need slower cooking but reward you with deep, rich flavors.

Deep, savory, umami-rich flavor with varying levels of marbling and tenderness depending on the cut. Choose the right cut for your cooking method: tender cuts are best for grilling and pan-frying, while tougher cuts benefit from slow cooking. Let steaks rest after cooking.