Every cut on the animal

The neck and front shoulder. Hard-working muscles with abundant collagen and generous marbling. They transform under low-and-slow cooking, braises, stews, smoking, low-oven roasts. The best-flavored ground beef on the animal comes from here.

The front chest, below the chuck. Highly fibrous and collagen-rich, needs long cooking so the collagen melts into gelatin. The classic base of pastrami, Texas smoked brisket, and pot roasts.

The intercostal section, heavily marbled. Source of ribeye, short rib, and entrecôte. Intramuscular marbling is what gives these cuts their signature flame-kissed flavor. Quick-cook over direct heat, or roast whole.

Below the rib, toward the front belly. Source of short ribs and plate flap. Pronounced fibers, bold flavor, generous intramuscular fat. Works beautifully on the long grill or in a patient braise.

Hanger steak and skirt steak, the diaphragm muscles. Loose grain, unique texture, and a deep mineral flavor no other cut replicates. Quick-cook on a screaming hot grill or cast iron; serve juicy.

The most tender region on the animal. Home to strip, tenderloin, and T-bone steaks. These muscles do very little work, giving them fine fibers and silky texture. Quick-cook over direct high heat, grill, plancha, or sear in a cast iron pan.

Below the loin, across the abdomen. Long parallel grain, deep flavor. Sear fast over high heat, or marinate first to soften texture, always slice against the grain to serve.

The upper hindquarter: sirloin, picanha, top round, and bottom round. The ideal balance of tenderness and flavor, with a luxurious fat cap that melts over the meat as it cooks. Slow grill with the fat cap up, roast, or sear on a plancha.

The front or rear leg. Tendon, collagen, and marrow-rich bone. The king of osso buco, deep stocks, and shredded meat. Needs hours of low cooking, the payoff is incomparable: fall-apart meat and gelatinous broth.