There are different ways to break down beef into the various cuts. How the cuts of beef are cooked mainly depend on where the cuts come from the cow. If the parts are used more, the connective tissues and muscles build up, and braising or roasting slowing breaks down the tissues into soft rich beef.
Or if the parts are in an area that doesn't get worked much, then a quick sear or sauté results in a nice and juicy steak.
FarmEats steaks are mainly cut from the lower back of the cow- the loin;
Porterhouse (along the back bone)
NY Strip and Filet Mignon-tenderloin (basically boneless porterhouse), and right under those are Top Sirloin.
Ribeye steaks come from top of the back rib, which has a rich fatty layer, and is rib bone in.
Flat Iron Steak (boneless, a butcher's specialty cut from the shoulder) is cut thinly and needs to be seared quick to rare.
Tri Tip Steak (a butcher's specialty cut from the bottom sirloin- only 2 full tri tips per cow) needs to be seared quick to rare, or braised.
Flank Steak (cut from the flanks of the cow- only 2 flank steaks per cow) needs to be seared quick to rare.
Skirt Steak (cut from plate of the cow, before the Flank Steak- only 2 skirt steaks per cow) needs to be seared quick to rare.
Hanger Steak (cut from the diaphragm, right near the skirt from the cow's flank- only 1 hanger steak) needs to be seared quick to rare.
The steaks are tender and soft and with the right amount of grassy fat, which crisps up nicely when seared to perfection (5 minutes and then 4 minutes on a hot pan/BBQ then let rest for another 5 minutes on a cutting board).
FarmEats roasts are cut from the;
front Chuck Roast (boneless shoulders),
Brisket (the breasts, also boneless) under them are the,
Short Ribs and Dinosaur Plate Ribs both bone-in ribs.
Then the back hind portion -the Round, is where the;
Bottom Round (aka Pot Roast) boneless, and
Stew Beef (knuckle aka sirloin tip roast), cubed into 1 pound boneless stew meat packages.
Shank (aka Osso Buco) from the legs- bone in.
All of these cuts of beef need to be braised in liquid to break down the tight muscle tissues -in beef broth/wine for slow and low, 285 degree oven until meat is soft and tender -about 4 hours+ for rich meaty grass fed beef, and slice thin against the grain!
Top Round (aka roast beef) boneless -oven roasted to rare- an internal temperature of 120, slice thin against the grain.
London Broil (actually a cooking method- is cut from the shoulder) can be BBQ slow or braised.
Sandwich Steaks cut from the Eye Round Roast and are sliced thin by my butcher, to sear quickly for sandwiches or stir fries.