Whether it's chuck, brisket, rib, loin, round ... National Cattlemen's Beef Association created a chart of all the different kinds of beef cuts. It's coded by what part of the cow it comes ...

Beef ribs are “just too huge,” and a pig offers plenty of cuts that deliver more-succulent results. The most familiar of those cuts are spareribs, from the pig’s belly, and baby back ribs ...

large cuts like standing rib roasts are good for roasting, and short ribs are best braised. Not for the squeamish, beef tongue, liver, kidney, and heart are common cuts to find in butcher chops ...

Check our roasting chart for specific times and temperatures ... repeat with the remaining roast beef. Cut along the rib bone with the tip of the knife to release the slice from the bone.