According to the Cattleman's Beef Board and National Cattleman's Beef Association Beef is "What's For Dinner", and whether you like it ground up, pan fried, grilled, broiled or tartare there's one thing you can count on- beef always tastes mighty beefy.
But eating beef is just the beginning of the meat-stravaganza, because knowing how the cow became a bunch of different cuts in the butcher's case is just as important for the carne connoisseur as knowing how to cook your favorite cut.
Lifehack has put together an incredibly informative collection of 10 Graphs To Make You A Beef Expert In 5 Minutes,where you can gather some tasty info and dazzle your fellow filet fans at the next BBQ!
We dish up more neat food posts at the Neatolicious blog
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I used to be a butcher in England many years ago and had charts similar to these around the place for customer information. The British way of cutting beef is slightly different and some cuts go by different names, but the information is excellent and applies whatever you call the cut. Too few places give this sort of help for customers when choosing meat.
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