Major Parts of Beef and suggested cooking methods
Foreshank –soup bones , ground beef
Brisket- boiled beef, stew or boned and rolled pot roast
Plate- stew and ground beef, boned and rolled pot roast, boiled beef
Chuck –chuck blade roast or steak, pot roast or steak, stew, ground beef
Rib- rib roast, steak, short rib roast
Flank – flank steak, stew or ground beef
Short loin- porter house steak, Tbone steak, club or top loin steak
Round -round steak or roast Hind shank soup bones