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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. Chuck steak - Wikipedia

   en.wikipedia.org/wiki/Chuck_steak

   Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck. [1]The typical chuck steak is a rectangular cut, about 2.5 cm (1 inch) thick and containing parts of the shoulder bones, and is often known as a "7-bone steak," as the shape of the shoulder bone in cross-section resembles the numeral '7'.

4. Brisket - Wikipedia

   en.wikipedia.org/wiki/Brisket

   A pan of beef 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 ...

5. Making the Perfect Roast Beef with Au Jus is Easy with This ...

   www.aol.com/lifestyle/making-perfect-roast-beef...

   Heat a cast iron skillet over high heat, and sear the beef on all sides until browned, but not burned—about 3-4 minutes per side. Put the vegetables and bay leaves in the bottom of a roasting ...

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

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

   Cut from the top blade, it’s perfect for grilling — only the vaunted filet mignon is more tender. You can score flat iron steaks for an average of $8.24 per pound, according to the USDA.

7. What Are the Grades of Beef—and Which One Should I Buy? - AOL

   www.aol.com/lifestyle/grades-beef-one-buy...

   Certain cuts, like brisket, stew meats or ground beef, are just as tasty in a select grade as in a higher grade; they tend to be fattier cuts anyway, and are nearly always cooked low-and-slow, so ...