Few meals are as delectable, satisfying, and filling as a perfectly seasoned and cooked steak. Before you can enjoy this tasty dish, though, you need to ensure you select the perfect cut. Understanding the different options available at your local butcher shop will help you decide which type will satiate your cravings.

3 Cuts of Meats You Can Get at a Butcher Shop

1. Chuck

Chuck steak comes from the animal’s shoulder and is typically lean and tough. However, because it comes from a muscular part of the body, it’s also highly flavorful. To get the most of this cut, though, you need to break down the large muscular components and collagen while cooking. For this reason, cook it in liquid, such as in a marinade or stew. You can also break down these parts by tenderizing the meat before cooking it.

2. Loin

If you’re craving a super-tender cut, opt for the loin. Most butcher shops recommend going with either tenderloin cuts or a strip loin. The most popular variation of the latter is the New York strip, which is highly marbled—filled with fat—and becomes juicy upon cooking.

3. Flank

Flank steaks stem from the side of the animal. Cuts from this part of the body are usually long, thin, and filled with muscle fibers. Because of this, it’s crucial you cut the steak properly before cooking. When you’re at the butcher shop, ask the attendant to score—slice—the steak against the grain. This will show you how to cut it properly when you get home. Once you’re ready to start cooking, keep the meat medium-rare to medium; since it’s so thin, it’s easy to overcook it.

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