Grill Maestro

Until recently I didn’t know the difference between a rib eye and a porterhouse, a sirloin from a round, and a chuck from a flank… but this image from the Encyclopaedia Britannica does a great job of illustrating the various cuts of beef and where they are located on the cow.

Generally, the more muscular the cut, the tougher it is. As expected, chuck (pot roast, top blade, ground beef), breast/foreshank (corned beef and brisket come from here), and round are tougher because they are located near the legs of the cow. The legs are clearly more muscular than the middle, where you’d find rib (rib eye roasts, back ribs), short loin (t-bone, porterhouse), and sirloin.