Not Every Cut Of Beef Is A Steak. Here's Why - Chowhound

Butchering a cow happens in stages. First, the carcass is divided into eight large pieces known as primal cuts, which include the ribs, chuck, and brisket. In the second stage of butchering, these primal cuts are broken down into smaller segments known as subprimal cuts. Subprimals include the cuts that we refer to as "roasts" — large pieces of beef big enough to feed a family. When you cut a subprimal into even…