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In the United States, grades in order of quality are prime, choice, good, commercial, utility, cutter, and canner. Commercial grades are mainly from mature cattle, especially cows. Utility, cutter, and canner grades are used in processed meat products. Butchering practices differ among countries, resulting in a variety of names for the different cuts. In the United States, where beef is the most popular meat, steaks—cross-sections from the fleshier parts of the carcass—are among the most desirable cuts.
The standing rib roast, called in Britain the best rib, is also a valued cut. This article was most recently revised and updated by Adam Augustyn. On this Wikipedia the language links are at the top of the page across from the article title. A beefsteak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers. In Australia, beef steak is referred to as just “steak” and can be purchased uncooked in supermarkets, butchers, and some smallgood shops. It is sold cooked as a meal in almost every pub, bistro, or restaurant specialising in modern Australian food, and is ranked based on the quality and the cut. The combination is known as steak frites.