Round
Ground round, sometimes labeled “extra lean”, comes from the tail end of the cow and is a popular ground beef choice for hamburgers, tacos and meatloaf.
Flank
Flank steak comes from just below the middle loin area and has become a popular choice as more and more consumers look for less fatty cuts of beef. Broil this cut at a high temperature to seal in the juices.
Short Plate
The plate, or short plate, is where you’ll find the short ribs. This is the bottom part of the ribs, often used for fajitas, pastrami and skirt steak. Depending on where you live, different cuts of beef may have different names.
Brisket
Brisket comes from the cattle’s breast. This cut of beef is cooked whole, at a low temperature and sliced thinly for sandwiches.