6. LOIN
The loin is where the most expensive cuts of beef come from, but not always the most flavorful. The loin is located at the top of the steer, directly behind the rib, and because it’s not a heavily used muscle, it’s very tender. The loin has two parts: the shortloin and sirloin. Popular cuts from the shortloin are filet mignon, tenderloin roast, t-bone, porterhouse steaks, strip steak, and New York strip.
7. ROUND
Found at the cow’s rump and hind legs, round is usually tough and inexpensive. It is often sold as ground beef. Other typical cuts are round steak, eye of round, tip steak, tip roast, top round and bottom round roasts.