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A rib-eye is a tender, juicy, and flavorful steak from the beef rib primal cut. Either boneless or bone-in, rib-eyes are among the most favored cuts.| The Spruce Eats
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Beef chuck is a huge primal cut of meat with big, beefy flavor. It is tough and fatty and mostly braised and used for pot roast and ground beef.| The Spruce Eats
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Flank steak is a long, flat cut from the abdominal muscles with a rich, beefy flavor. It is lean and used for fajitas, stir-fries, and as beef strips.| The Spruce Eats
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Connective tissue in meat differs in function and material and behaves differently when cooked. Some types can be broken down by slow cooking.| The Spruce Eats
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Although tough and filled with connective tissue, skirt steak has a lot of intensely beefy flavor. It is a great steak for the grill.| The Spruce Eats