Cuts of Beef

Chuck

The chuck section comes from the shoulder and neck of the beef, and it yields some of the most flavorful and economical cuts of meat.  The downside is that these cuts tend to be tough and fatty, and they have more than their fair share of bone and gristle.  It's usually best to cook them slowly in a liquid.  
 
Rib

Meat from the rib section tends to be tender and well marbled with the fat that makes steaks and roasts juicy and flavorful.  Rib steaks and roasts are sometimes called "prime rib" even when the meat isn't good enough to be graded "prime" by the USDA.  It's best not to marinate rib cuts. 
 
Loin

The loin yields the most tender and expensive cuts of beef--but not the most flavorful.  The choicest portion is the tenderloin, which is exquisitely tender and lean.    The top loin and sirloin aren't as tender, but they're a bit more flavorful.  Cuts from the loin require very little work to taste great.  Indeed, steak lovers consider it almost a sacrilege to marinate them, or to cook them beyond medium rare.     

 
Round

The round is a kind term for the rear end of the carcass.  Those muscles are well xercised, so round cuts tends to be a bit tougher and leaner than cuts from the loin.  Round cuts do well if they're cooked with moist heat, and many of them can also be roasted, as long as they're not overcooked.   
 

Breast & Flank

The breast and flank yield an assortment of cuts, including the flank steak, skirt steak, hanger steak, brisket, and short ribs.

Miscellaneous Cuts

This category includes cuts taken from different parts of the carcass, including ground beef, stew meat, and soup bones.