Miscellaneous Cuts Category

These are usually boiled with other ingredients to make a flavorful soup base. The meatier the better.

This is a relatively tough cut of meat that the butcher tenderizes by turning it almost into hamburger. In some parts of the country, a minute steak is a small, thin sirloin steak.

Cooks use these to make oxtail soup. Each oxtail weighs about 2 pounds.

This isn't a tender cut, but it's rich in flavor and great for making soups.

This varies in quality depending upon what part of the carcass the meat came from. Ground chuck has a high fat content, which means it makes the juiciest hamburgers and meatloaf. Ground round is very lean, and a good choice if you're trying to reduce the fat in your diet. Ground sirloin is also lean, but it's more flavorful (and more expensive) than ground round.

These cubes of meat are tough enough to require slow cooking in a liquid. Don't use them for kabobs--they're too tough for the grill.