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what did the beef cuts mean and where do they come from thatamp;#39;s a great question and I bet one many people ask themselves when theyamp;#39;re at the grocery store as you can see from this diagram the body of the steer is divided into sections these sections called primal cuts vary in tenderness and in fat content the front shoulder known as the chuck gives us chuck roast pot roast and blade rows since these cuts are for muscles that are made up of proteins that must be strong in order to support the weight of the steer the meat from these muscles should be slow cooked or marinated to ensure tenderness next as you can see is the rib the short loin and the sirloin sections this is where the premium steaks come from including most of the steaks youamp;#39;d find on a restaurant menu like the ribeye the top sirloin filet mignon porterhouse and of course the t-bone steak these steaks are all naturally tender because they come from a portion of the steers body that doesnamp;#39;t h
