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Many meat lovers are familiar with beef cuts, but did you know there's another way to divide beef? It's by separating the "Front Quarter" and "Hindquarter" of the cow.
• Front Quarter
What cuts come from the front of the cow?
• Chuck, Rib, Brisket, Plate, Shank
Taste: tender yet chewy, with a satisfying texture due to the abundance of tendons and tissues. The meat flavor is rich and hearty.
Best cooking methods: Ideal for slow-cooking techniques such as braising, smoking, or roasting.
• Hindquarter
What cuts come from the back of the cow?
• Flank, Loin, Round
Taste : soft and easy to chew, with more marbling than the front quarter. The flavor may be less intense, but still delicious.
Best cooking methods: Perfect for grilling, barbecuing, or roasting. Most of these cuts are popular for steaks—a delicious secret worth keeping!
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Sirloin.
For cooking a variety.