Of Scottish origin, Angus cattle are prized worldwide for their well-marbled, meat-heavy carcasses.

The famed cattle that produce Japan's prized Kobe beef, named for the city that launched the breed.

Originally from England, shorthorns are a popular American breed because they grow rapidly

Red or brindle, with white back and belly. Very long cylindrical horns usually spreading sideways or downwards, often curving and even eventually making a circle. Medium size, hardy.

Think French! The name of this cut translates as tenderloin and it is the tapered, fork-tender end of the short loin.

A steak by many other names…(such as shell steak, Kansas City strip or sirloin club steak): The marbled, larger end of the short loin.

Sitting between the short loin and the rump steak is the sirloin, less tender than the short loin but still full-flavored.

A piece of the tenderloin (the pointed end of the short loin), sized to feed two or more people and traditionally roasted.

Similar cut as the Porterhouse, only the filet side is usually a bit smaller. Named for the t-shaped bone running down the center of the steak.

A rib steak without the bone; prized among steak lovers for its marbling and flavor.

A large cut from the flank, often marinated to tenderize it, then broiled and served thinly sliced.

A boneless cut from the rib section, named after the 19th century New York restaurant that popularized this dish.

Also known as a culotte steak or triangle steak, the tri-tip is a triangular-shaped portion of top sirloin.