<P> Cuts of beef are first divided into primal cuts , pieces of meat initially separated from the carcass during butchering . These are basic sections from which steaks and other subdivisions are cut . The term `` primal cut '' is quite different from `` prime cut '' , used to characterize cuts considered to be of higher quality . Since the animal 's legs and neck muscles do the most work , they are the toughest ; the meat becomes more tender as distance from hoof and horn increases . Different countries and cuisines have different cuts and names , and sometimes use the same name for a different cut ; e.g. , the cut described as `` brisket '' in the US is from a significantly different part of the carcass than British brisket . `` Cut '' often refers narrowly to skeletal muscle ( sometimes attached to bones ) , but can also include other edible flesh , such as offal ( organ meat ) or bones without significant muscles attached . </P>
where do the cuts of steak come from
pieces of meat initially separated from the carcass during butchering