With so many cuts available, though, how do you know which ones will taste best with the dish you're planning on making? Many home cooks choose their cuts of beef based simply on how big the cut is ...

W hen it comes to beef, it's difficult to say which cut is the best. It's mostly a matter of personal preference. Some people ...

The short loin cut of beef has the most popular cuts around, including porterhouse, T-bone, New York strip, and filet mignon. The short loin contains part of the spine, and is located immediately ...

Short loin: This cut includes the T-bone, Porterhouse, tenderloin and strip steaks. ... Another cut of beef you will occasionally see on a barbecue menu is "clod" or "shoulder clod." ...

Loin: Moving on to the beef primal cuts from the hindquarter, or back of the animal, the short loin is where we find the most desirable cuts of meat. These include T-bone and porterhouse steaks ...

Back in the 1970s, beef consumption peaked at 90 pounds per American, every year. It’s been trending downwards since. Still, ... The steaks are cut where the short loin begins.

As we mentioned in our story on store-bought beef, a side of beef is divided into primal cuts: chuck, rib, loin and round. There are also the lesser primals: shank, brisket and plate. The ends of the ...

It might seem like you can cut up any hunk of beef to make steak tips, but if you want the tenderest result, this is the cut you should reach for.