Beef cuts vary in texture and flavor. In general, muscles that a cow uses often will be tougher, while areas that get less use are more tender. This directly impacts how you should cook the meat.

33. Beef Shank Beef shanks come from the upper portions of a steer's legs. It's lean meat that is often tough and requires a slow-cooking method to prevent chewiness.

Some cuts have a lot of marbling, or fat, woven throughout the piece of meat. A fat cap, which is a thick outer layer on the meat, also adds flavor to different cuts.