Beef tongue or neat's tongue is the tongue of a cow.

Beef tongue is very high in fat, at almost

75% of its calories derived.

Beef neck is a cut of beef from the animal’s neck and it is cooked due to the
fact that the neck’s chops are meaty and tender.

Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of
the nine beef prime cuts. The brisket muscles include the superficial and deep pectorals.
As cattle do not have collar bones, these muscles support about 60% of the body weight of
standing/moving cattle. This requires a significant amount of connective tissue, so the resulting
meat must be cooked correctly to tenderize the connective tissue.

Chuck steak is a cut of beef and is part of the sub primal cut known as the chuck. The typical
chuck steak is a rectangular cut, about 1" thick and containing parts of the shoulder bones, and
is often known as a "7-bone steak". (This is in reference to the shape of the bone, which
resembles the numeral '7', not to the number of bones in the cut.) This cut is usually grilled
or broiled; a thicker version is sold as a "7-Bone Roast" or "chuck roast" and is usually cooked
with liquid as a pot roast. The bone-in chuck steak or roast is one of the more economical cuts
of beef. In the United Kingdom, this part is commonly referred to as "braising steak". It is
particularly popular for use as ground beef, due to its richness of flavor and balance of meat and
fat

Ribs of beef, lamb, venison, and pork are a cut of meat. The term ribs usually refers to the less

meaty part of the chops, often cooked as a slab (not cut into separate ribs).

The sirloin steak is a steak cut from the rear back portion of the animal, continuing off the short
loin from which T-bone, porterhouse, and club steaks are cut.
The sirloin is actually divided into several types of steak. The top sirloin is the most prized of
these and is specifically marked for sale under that name. The bottom sirloin, which is less
tender and much larger, is typically marked for sale simply as "sirloin steak." The bottom sirloin
in turn connects to the sirloin tip roast.
In British and Australian butchery, the word sirloin refers to cuts of meat from the upper middle
of the animal, similar to the American short loin.
A beef tenderloin, known as an eye fillet in New Zealand and Australia, fillet in South
Africa[1] and the UK, filet in France and Germany, is cut from the loin of beef. As with
all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse
processes of the lumbar vertebrae, near the kidneys.[2] The tenderloin is an oblong shape
spanning two primal cuts: the short loin and the sirloin. The tenderloin sits beneath the ribs, next
to the backbone. It has two ends: the butt and the "tail". The smaller, pointed end - the "tail" -
starts a little past the ribs, growing in thickness until it ends in the "sirloin" primal cut, which is
closer to the butt of the cow.[3] This muscle does very little work, so it is the tenderest part of the
beef. The tenderloin can be cut for either roasts or steaks. Tenderloins
from steers and heifers are most common at retail, but those from cows are common in
foodservice applications, such as less expensive steakhouses.
A common misconception is that the tenderloin is also called a Chateaubriand steak, when in
fact, the Chateaubriand is a recipe for a particular tenderloin steak which originates
from France.[citation needed] Typically, the Chateaubriand is taken from the center-cut of the
tenderloin, in a large enough portion to feed two. There are three main "parts" of the tenderloin:
the butt, the center-cut, and the tail. The butt end is usually suitable forcarpaccio, as the eye can
be quite large; cutting a whole tenderloin into steaks of equal weight will yield proportionally very
thin steaks from the butt end. The center-cut is suitable for portion-controlled steaks as the
diameter of the eye remains relatively consistent. The center-cut can yield the traditional filet
mignon or tenderloin steak, as well as the Chateaubriand and Beef Wellington. The tail, which is
generally unsuitable for steaks due to consistency of size concerns, can be used in recipes
where small pieces of a tender cut are called for, such as Beef Stroganoff.
Top sirloin is a cut of meat from the primal loin, subprimal sirloin, of a beef carcass. Top sirloin
steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles
have been removed; the remaining major muscles are the gluteus medius and biceps
femoris (top sirloin cap steak). Some American butchers call a thick top sirloin steak
achateaubriand, although the French reserve that term for a more premium cut from
the tenderloin.

A round steak is a steak from the round primal cut of beef. Specifically, a round steak is the
eye (of) round, bottom round, and top round still connected, with or without the "round" bone
(femur), and may include the knuckle (sirloin tip), depending on how the round is separated from
the loin. This is a lean cut and it is moderately tough. Lack of fat and marbling makes round dry
out when cooked with dry-heat cooking methods like roasting or grilling.[citation needed] Round steak
is commonly prepared with slow moist-heat methods including braising, to tenderize the meat
and maintain moisture. The cut is often sliced thin, then dried or smoked at low temperature to
make jerky.

The flank steak is a beef steak cut from the abdominal muscles of the cow. A relatively long
and flat cut, flank steak is used in a variety of dishes including London broil and as an
alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, broiled,
or braised for increased tenderness.

The beef shank is the shank (or leg) portion of a steer or heifer. In Britain the corresponding

cuts of beef are the shin (the foreshank), and the leg (the hindshank).
Due to the constant use of this muscle by the animal it tends to be tough, dry, and sinewy, so is
best when cooked for a long time in moist heat. It is an ideal cut to use for beef bourguignon. As
it is very lean, it is widely used to prepare very low-fat ground beef. Due to its lack of sales, it is
not often seen in shops. Although, if found in retail, it is very cheap and a low-cost ingredient for
beef stock. Beef shank is a common ingredient in soups.[1]