Steer is a larger than lamb or pig and its muscles are separated into more parts. The options are vast. We will begin by sorting the various cuts.

It is divided into four main parts: the chuck, includes the shoulder and arm from the neck going back to the first five ribs. The rib includes the rib cage from the 6^th-12^th rib. The loin is the center and rear section of the back. The round is the leg and butt. A butchered steer is cut lengthwise in half, creating equal halves. Primal cuts are the four cuts listed above. Think of beef in four major parts: chuck which is tough and flavorful, the rib means big money, the loin yields steaks and the round is where roasts come from.

The chuck is similar to your upper arms, neck, and shoulders. It is tougher due to its nature of work for the animal's movement. Ground beef comes from this section as well as stew meat. The bone blade roast and chuck shoulder roast are terrific for pot roasts. The beef brisket is good for braising. There are a few tender large cuts in the chuck, the chuck eye roast and top blade steak.

The rib, like your rib cage is far more tender. It can be pricey, like the prime rib roast, hence the name big money meat. If the standing rib roast is cut, you get ribeye steaks. The tough meaty ends are used for short ribs.

The loin is like your back and is tender as well. Three primary sections are the top loin muscle, tenderloin muscle, and the sirloin.  Most great steaks come from here, the T-bone, porterhouse, and filet mignon.

The round is like your butt and leg. Round is usually cut into smaller sections, suitable for roasting like the eye round, rump, and top round. This is another source of ground beef, some summer grilling steaks, with some stew meat.

READY TO COOK THE BEEF

Let's start with the standing rib roast. It has a flavorful, beefy taste and an American favorite. Roasts that are taken from the loin are tender with an enjoyable flavor. The rump roast, chuck eye, and classic eye of round are good for sandwiches.

The chuck is good for braising and stewing. Chuck arm and beef shoulder roasts have a rich deep flavor. Slow, long cooking turns them from tough to tender and moist. Short ribs share these qualities but have the bone. The bottom round is good for braising but has a chewier texture. Stew meat is good from the chuck.

Steaks are perfect for broiling, sautéing, and grilling. The loin near the front of the steer, is the best known. Tender tenderloin is named the filet mignon.  New York Strip is from the top loin muscle. T-bones and porterhouse steaks are cut vertically including the top loin and tenderloin muscle. The rear section of the loin, the sirloin, comes the best value in price. They can be a little chewy but hold good flavor. Sirloin steaks come in a variety; traditional cuts are named for the bone they contain, bone-less are named from the muscle they come from. The Delmonico comes from the rib area and is a tender chuck top blade steak. The top round steak is cooked on high heat but remains tender.

A few steaks do not fit the thick steak mold. They are thin, flat, and long. The flank and hanger steak run horizontally along the sides of the steer. The flank is juicy with wonderful flavor.

Steaks are best cooked rare or medium rare. You certainly do not have to cook them this way. When the meat comes out and is allowed to sit, it rises another degree or two. If you want your steak medium, take it off at medium rare and allow it to sit. It is good to use thick cuts to get a good searing. If you choose a thinner one, lessen your cooking time.

Don't be afraid to try other cuts of beef; tripe, tongue, beef heart, marrow from the shin bone and oxtail. These are becoming more popular as chefs realize their potential.

There is a cut of beef for everybody. Explore your options and discover its possibilities.

SELECTING THE RIGHT BEEF

There are many options for beef selections. Butcher approaches differ in other countries. Butchers on the west coast cut differently than those on the east. Take time to know your butcher and his/her style. Allow him to help you out. Start with the USDA grade. This is not the safety factor but how much you will like the beef when you taste it. Most assume the younger the steer with marbling, the juicier and flavorful. Beef can get 8 grades but the top three are: Prime, Choice, and Select.  Grading has to be paid by the butcher and only 2% get the Prime rating.

USDA grade beef is usually a Choice grade, making up 45% of the beef out there. It is important for when buying tender cuts of meat such as porterhouse and roasts. Select is good for tougher cuts.

Look carefully at the cuts of meat, the grading can vary. You can have High Choice to Low Choice. So inspect the meat yourself. When you buy steaks, look for the marbling and judge for yourself regardless the grading.

If the beef has not grade it may be a "No Roll". This means it was not high quality enough to receive the Prime or Choice stamp and the packer told the inspector to not roll his stamp across the carcass. Usually no roll beef is select.

You can buy branded meat. Branding occurs frequently with beef and refers you to a specific producer or breed. The best bet is to try it for yourself. Breed branding can be more reliable due to the fact that great beef comes from a well bred steer.

Some basic guidelines will help in selecting your beef. Look for meat that is rich cherry red or slightly brownish red in color. The fat should be whitish not yellow or brown. If there is a lot of liquid in pre-wrapped beef, be careful, it was most likely previously frozen and then thawed. It should smell fresh, no bad odors.

Beef stores well, better than most other red meats. Wrap it tightly and it can store in the refrigerator for 3-4 days. It can be frozen up to a year. It does loose moisture in the freezer, so it is advisable to use it after a month or two. Enjoy the varieties and options you have.