Cuts of beef

Okay kiddo, do you like eating meat? Great, let's talk about different types of meat that come from cows.

When we talk about cuts of beef, we mean different parts of the cow that we can eat. Just like how we have arms, legs, and a body, cows have different parts too. The way a cow is cut up into different sections is called "butchering."

There are lots of different cuts of beef, but I'll tell you about some of the most common ones.

1. Chuck: This is the shoulder of the cow. It's a tough cut of meat, but if you cook it for a long time in something like a stew, it can be really delicious.

2. Rib: This is where the ribs are, of course! They're usually cut into big hunks called "roasts," or into individual ribs that you might see at a barbecue.

3. Sirloin: This is a part of the cow's back, near the rear end. It's a bit tender than some other cuts, so it can be a little more expensive. But it's really tasty!

4. Brisket: This is from the cow's chest. It's another tough cut that needs to be cooked for a long time to be tender. But when it is, it's so good! It's often used to make things like corned beef or pastrami.

5. Tenderloin: This is the most tender part of the cow, and it's also the most expensive. It's from the lower back, towards the rear end. It's usually cut into steaks, like filet mignon.

So those are some of the most common cuts of beef! Do you have any questions, kiddo?