The development of better butchering techniques in recent years has created new cuts of beef. Here’s what you need to know:

Flatiron

Source: chuck (the meat between the neck and the shoulder blade)

Use: A very tender steak that does well when cooked quickly and used in fajitas and stir-fries.

Petite tender

Source: chuck (the meat between the neck and the shoulder blade)

Use: roasting and grilling

Ranch steak

Source: chuck (the meat between the neck and the shoulder blade)

Use: Quick cooking on the grill, in a skillet or under the broiler. Often cut into strips.

Western griller

Source: bottom round (the back of the thigh)

Use: a tough steak that is best for stews or grinding for burgers

Source: National Cattlemen’s Beef Association