What are the best cuts of beef?

The best cuts of veal are on the upper side of the animal (back), as the animal doesn't have a lot of muscle there. Conversely, on the underside of the animal, e.g. on the legs, because there are more muscles, the meat is not as good quality, since it is much tougher.

But let's see which are the best cuts of beef:

Ribeye : this is a popular cut from the backbone of the animal

Round : the front outer part of the thigh that reaches the knee

Tomahawk : this is a ribeye, but with the bone

T – bone : this is a cut from the back of the animal

Striploin : cut from the back of the animal's back

Tenderloin : the most tender and soft muscle of the animal, because it is inside and does not "wear out"

Flat Iron : comes from the heart of the piece called the scallop

Flank : a piece of the calf's belly

Bavvette : comes from the abdominal muscles of the calf

Skirt Steak : comes from the veal breast

Picanha : triangular cut of veal from the back of the animal's back

Brisket : the breast. It contains a lot of bone and connective tissue

Ossobuco : vertical cut of the tibia

Short Ribs : the railway or beef briskets

Top Sirloin : a cut that runs from a point on the loin to the pelvis