Cuts of beef

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Across
  1. 2. Known for tenderness and high fat content, yielding prime rib and ribeye steaks.
  2. 5. Extensively used muscle, often cross-cut for slow-cooked braised dishes like osso buco.
  3. 6. Contains higher fat, providing cuts like skirt steak, hanger steak, and short ribs.
Down
  1. 1. Very flavorful and versatile, commonly used for pot roasts, ground beef, and flat-iron steaks.
  2. 2. Leaner, less tender meat used for roasts, London broil, and ground beef.
  3. 3. Ideal for slow-cooking and barbecue due to its tough, collagen-rich nature.
  4. 4. Lean and flavorful, best suited for marinating and grilling or braising.
  5. 7. Divided into short loin (T-bone, Porterhouse, strip steaks) and sirloin, known for being tender and ideal for grilling.