Traditionally used for corned beef, brisket is chewy and tough, and should be prepared with moist heat. The best preparation methods for fresh brisket are stewing, braising, and pot-roasting.
Brisket First Cut - This is a leaner cut of the brisket, for those who want the flavor but not the fat of a brisket pot roast.
Brisket Front Cut - Fork tender and wonderfully succulent, a pot roast made with this cut cannot be beat! Foreshank - A wonderful stew meat.
Plate
This is a very tough section of the animal. It is best used for stew meat, where its rich, beefy flavor can be appreciated. Do not expect it to become especially tender, no matter how long it is cooked.
Meat is muscle. Meat that has been heavily exercised tends to be tough, and chuck fits this description. However, chuck does have a saving grace. There is a lot of connective tissue in this area, in particular collagen. Collagen melts during cooking, making the meat intensely flavorful. Cuts from this area benefit from slow wet cooking methods, such as stewing, braising, or pot-roasting.
Blade Roast - This inexpensive cut lies next to the ribs, and is more tender than most chuck. It makes an excellent roast. Alternatively, you can be cut the roast into a rib-eye steak, and use the meat above and below the bone for stir-fry dishes. Chuck Steak - A good choice for kabobs if well marinated
The ribs are tender and flavorful, and can be cooked in a number of ways - roasted, sauteed, pan-fried, broiled, or grilled.
Rib Roast - Available with the bone, known as a standing rib roast, or without the bone for convenient slicing. It is one of the best choices for dry roasting. A 7 bone prime rib roast can be quite a hefty addition to the dinner table. It is great for a crowd, but for a small family of 3 or 4 a bone roast will do. If you can't find what you want at the supermarket, you can ask the butcher to cut it to order. Rib Steak - Cut from the rib section, these tender steaks can be purchased bone in or as boneless rib-eye. | 
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