From front to back along top(backbone area) of steer:
Chuck Roasts: come from Front sholder area Rib Section: Ribeye steaks or rib roasts Short Loin Section: TBones or NY Strips Sirloin: Sirloin Steaks Tenderloin is on bottom side of back bone Back Leg: Round Roasts and steaks
ALong bottom of animal is the Hamburger quality meats, again from Front to back:
Brisket, shank(leg), then skirt steak, Flank and back shank.
So for a lot of steaks:
Ribeyes, NY Strip(or Tbone/porterhouse but lose tenderloin), sirloin and round steaks(or round roasts, I prefer round roasts to round steak but to each his own).
Chuck area: You can get a tob blade steak but I do not consider that a real steak. This is chuck roast for stewing(IMHO)
Burger along the bottom of animal again unless you like brisket, flank and skirt steak but I personally do not eat those cuts that often....
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Today's Featured Article - History of the Nuffield Tractor - by Anthony West. The Nuffield tractor story started in early 1945. The British government still reeling from the effects of the war on the economy, approached the Nuffield organization to see if they would design and build an "ALL NEW" British built wheeled tractor, suitable for both British and world farming.
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