Basic Meat Cuts Quiz: Trivia Facts!

The most tender cuts of beef, like the rib and tenderloin, are the ones furthest from the horn and the hoof. By contrast, the neck and leg muscles are worked the most, which makes them tougher.

A "side" of beef is literally one side of the beef carcass that is split through the backbone. Each side is then halved between the 10th and 11th ribs into sections called the forequarter and hindquarter.

Beef is divided into large sections called fabricated cuts. These beef primal cuts, or "primals," are then broken down further into individual steaks and other retail cuts.

Beef Chuck: Consisting of parts of the neck, shoulder blade, and upper arm, beef chuck is a tender cut of meat with a good deal of connective tissue. This makes it a good choice for making braised dishes like beef stew or pot roast. Because of its fat content, beef chuck is also excellent for making ground beef.

Beef Rib: Made from the center section of the rib, the beef rib primal cut is used for the traditional standing rib roast (sometimes referred to as prime rib). It's also the source of the popular rib-eye steak.