Chuck: Chuck is the shoulder of the cattle; it is generally pretty tough unless cut thin and tenderized into steaks. The best use for chuck would be roast or smoke whole and shred or slice thin, it could also be diced into smaller chunks and stewed. You can also get chuck short ribs, which can be slowly braised or smoked. Grinding into a hamburger is another good option.
Rib: The Rib section of the cattle is home to one of the most popular cuts of beef, the ribeye steaks, and prime rib roast. Ribeye steaks are best for grilling, or the prime rib roast could be shaved thin and cooked off into sandwiches. Prime rib is best enjoyed roasted or smoked whole. The Rib section also has back ribs, which can be smoked or grilled.
Short Loin: The Short Loin of the beef is best to cut into steaks, you have options. There is a bone that separates the two cuts of steak, you can leave the bone in and cut T-bone and Porterhouse steaks. The difference between a porterhouse and T-bone is that the porterhouse is cut from the rear end of the short loin, so it contains the tenderloin, T-bone is at the front end so there is much less tenderloin. If you want to remove the bone, you are left with the tenderloin, which can be left whole and roasted or cut into filet steaks, and the strip steak, which is also known as the New York Strip.
Sirloin: The Sirloin is much like the short loin, separated into the top and bottom sirloin. The top sirloin has sirloin steaks, best for grilling. The Bottom sirloin has the tri-tip, which can be smoked, roasted, or even grilled whole and sliced thin.
Round: The Beef round is the hind quarter of the cattle. Usually pretty lean and often tough, the best option for the beef round is roasts, they can be smoked or slow-roasted in the oven or crock pot. Sirloin tips are another cut, they can be diced and sauteed with a variety of different flavorful sauce options. Grinding into hamburgers is another good choice for the beef round.
Shanks: Beef shanks can best be described as the shin of the calf. If you want this cut, shanks are very nice stewed or braised.
Flank: The flank of the beef is part of the belly and is best used for flank steak, grilled whole and sliced thin. Flank steak is great for things like carne asada, a Mexican-style steak often put in tacos or burritos.
Plate: The Plate of the beef is also part of the belly, and much like the flank, can be cut into skirt and hangar steaks which are another great steak to grill whole and cut thin. Carne asada is also a great recipe to use for the skirt and hangar steaks. Along with these steaks, the plate also produces short ribs, with it being pretty close to the brisket, the plate's short ribs are very flavorful and can be enjoyed slow-roasted, braised, or smoked.
Brisket: Brisket is the chest of the cattle, being a pretty tough section the most common use for the brisket is smoked or slow-roasted. Corned beef is another option for use with brisket. If you want a very flavorful burger, you can also grind brisket.
