Cut of beef

During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. Firstly it is split into left and right 'sides'. These sides then can be further halved into forequarters and hindquarters.

These are basic sections from which steaks and other subdivisions are cut.
Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases.

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Source: Wikipedia · Image: Wikimedia Commons · CC BY-SA 4.0

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