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Cuts of beef that are obtained from the center of the animal, such as the loin and rib area, are the most tender. This is because the muscles in these areas are suspension muscles and do not move as much as the muscles in the front and rear portions of the animal, which are responsible for locomotion.
By convention, the beef chuck is separated from the rib primal between the 5th and 6th ribs. What this means is that it also contains a few inches of the longissimus dorsi muscle, which is the same tender muscle from which ribeye steaks are made.Note also that each side of beef has two shanks, one in the forequarter and one in the hindquarter.) Beef shank is used in making the luxurious Italian dish osso buco. That's it for the forequarter. Next let's look at the beef primal cuts that come from the hindquarter.