The round primal comes from the back leg of the cow, and these cuts of beef are generally very lean, and pretty tough. "I'd ...

On average, less than 8.6% of all beef graded in the U.S. earns the Prime ... so they don't require the same slow cooking process as other primal cuts. Roasts, like ribeye roasts and prime rib ...

Since it has tough muscle fibres, it can get even tougher if it's overcooked, so be careful with this boneless lean cut. 8. Round: The beef round primal cut basically consists of the back leg of ...

"Chuck eye steaks are sometimes referred to as a 'butchers' steak,'" said Jermone. And it bodes well for the cut's quality if butchers are hoarding them. Chuck is a cut at the very top and front of ...

And seeing as flat iron is sourced from the chuck primal, it's relatively inexpensive, making this cut the best of both worlds. Naturally leaner than most other cuts of beef, flank steak may be a ...

Its high-fat content makes it great for burgers, but it can be expensive. Is one of the 8 primal cuts of beef — basically the shoulder of the animal. Most ground beef sold comes from this cut because ...

IN THE VOCABULARY of butchery, primal cuts are the big ones separated first from the whole animal. Some primals can be further broken down into subprimal cuts. A cow, for example, has eight primal ...