Short Loin — Porterhouse steaks are cut from the short loin.
Flank — Long and flat, the flank steak's best known application is London Broil. It is substantially tougher than the loin and rib steaks, therefore many flank recipes use marinades or moist cooking methods such as braising.
Sirloin — Less tender than short loin, but more flavorful.
Tenderloin — The most tender, also known as Filet Mignon.
Top sirloin — A premium steak
Round — Lean cut, moderately tough. Lack of fat and marbling does not allow round steak to tenderize quickly.
Chuck — one of the most common sources for hamburgers.
Brisket — often associated with barbecue beef brisket.
Shank — used primarily for stews and soups, usually the toughest of the cuts.
Rib — Short ribs, rib eye steak.
Plate — Skirt and hanger steaks are cut from the plate.