Your Cuts of Meat Explained

Meat is part of almost every American dinner table. In fact, the U.S. consumes more meat each year than anywhere in the world. From the grill to the crock-pot, when you hit the grocery aisle for that perfect cut, do you know where your meta is coming from? Let's find out!

Short Loin: Loin meat is the most tender and expensive section of beef. But even though it costs the big bucks, believe it or not, it's not the most flavorful. It's the perfect opportunity to bring out your favorite marinades. Also, as you take the meat off of the grill, cover it and let it sit for a few minutes so the flavors and juices stay locked inside. The most popular cut is the tenderloin for its tenderness, but other cuts include: T-Bone - A T-shaped bone which sub divides a small section of tenderloin with a larger section of strip steak.The Porterhouse - Similar to the T-bone, but with a larger section of tenderloin. Strip loin (NY steak) : A rectangular strip of very flavorful steak, like a T-bone without the bone or tenderloin.

Round: It's the toughest of them all and because it has little fat, it's also the hardest to cook. You are safer braising this type of meat and serving it with a broth. The three types are: Top round - which is inexpensive and flavorful, Bottom round - A little chewy. Eye of round - too tough (great for a slower cooker!). It can cost up to $5 a pound.

Sirloin: This piece of meat is less tender and cheaper than the loin, but very tasty. IT comes from the lower portions of the cow's ribs. Since it's boneless, slow cooking it is key, but if you decide to cook it on the grill, you have to remember that this cut will dry out faster than any other cut. It's the perfect meat to cook for a big family since it costs anywhere from $2 to $4 a pound.

Bottom Sirloin: The bottom sirloin lies between the butt end of the tenderloin and the knuckle of the round. When you sit down at a restaurant, you will most likely see a sirloin on the menu. If a steak is not specifically designated as a top sirloin, it is likely that it comes from the bottom sirloin. It's less tender and much larger. It costs of three separate muscles: The bottom sirloin flap, the Tri-tip or Triangle, and the Ball Tip. While the tri-tip is still used for steak, you will most likely see the sirloin flap in one of America's favorite foods: the hamburger.

Flank: The flank is the belly muscle of the cow and is typically cut into small pieces. Although it's flavorful, it's a tough piece of steak because it contains no fat. It's perfect for the grill if you cook it at a high temperature for a quick minute. If you decide to go with the flank steak, try marinating it first or if you like your meat tender, braising it is also an option.

Brisket: A brisket is the cut of meat from a cow's breast or lower chest. This succulent piece of meat needs to be cooked for hours and very slowly. It's a hit among family members and, when cooked correctly, is a finger licking sensation. It runs around $4 a pound.