Boneless Shin - Prepared from either the shin area of the leg or the heel muscle in the silverside. This cut comes from a muscle used constantly for movement in which it has little fat and plenty of connective tissue.
Tomahawk Steak - Known as a bone-in ribeye or tomahawk chop, is a well marbled, rich and buttery big, thick ribeye with a long bone still attached.
T - Bone - Crosscut from the forward section of the short loin on a steer's middle back. T-bone steak contains a strip of the top loin and a chunk of tenderloin, both desired cuts on their own.
Mid Ribs - Taken from the forequarter after the brisket is removed which are made up of the rib bone and layers of rib meat and fat. Short ribs comprise the rib bone, intercostal meat and a layer of rib meat and fat.
Brisket Boneless - Taken from the breast section of the cow beneath the first five ribs, behind the foreshank