What are the best cuts of the beef? Also I've never

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>>8576381
What is best?
Different cuts suit different methods of cooking, the most traditional for beef are;
Steak; filet, ribeye, sirloin, rump
Stewing; shoulder, neck, shank
Roast; rib, tri tip, tenderloin
Chuck and similar cuts are used for mince, brisket smokes beautifully, and round is great for jerky

Despite this, many alternatives are available. I adore flat iron (blade) steak, short rib burgers, and shin in stews. Keep in mind that there are different methods for butchery between the US, UK, and France.

>>8576423
Here is a decent chart with some suggestions. Generally the more flavourful and tender the meat, the more expensive. The problem with that is that fatty tissues (marbling) make up the bulk of flavour in beef.

>>8576381
Thick cut milk steaks

milk cows fed a diet of jelly beans

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>>8576427

Beef is cyclical - there are quick cook methods and slow cook methods. For a while the quick cook cuts were pricy and the slow cook cuts were dirty cheap. Now, at my local market i can actually buy sirloin (a quality quick cook cut) cheaper per pound than oxtail (a peasant-tier slow cook cut). 10 years ago oxtail was basically free. like a dollar a pound. now its like 8 bucks a pound - but when you consider most of that is BONE, you're actually paying more per oz of actual meat than you do for even filet mignon.

Sooner or later it will circle back around. But the bottom line is all the cuts are good - you just have to research and know how to cook them. And don't leave it till the last minute. You're fucked if you have a round roast and people are coming over in 45 minutes and you were thinking you were just going to toss it on the grill.

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>>8576381

>>8576381
that's a big cow

I will say that the london broil/top round is damn near useless besides for the aforementioned dish itself. I don't have a grill so that limits me somewhat, but all I can really do is sear it one side, turn it over, insert some slices of bacon, butter, and garlic into slits I carved into it, and broil for 5 minutes, and my house almost always burns down.

>>8576722
4 moo

flat iron is cheap and great

>>8576381
Rolled brisket is pretty cheap and is delicious slow roasted.

Rub it with whatever you like, blast it top heat for 15 or 20 minutes, cover it with foil and turn it down low for two or three hours depending on size, back up to high for a little while at the end to crisp it up.