Located towards the back legs of the cow is the sirloin which is divided into two parts ... into cubes and turned into beef stroganoff. Finally, you have the beef shank which comes from both ...

Made from the breast or lower chest of the cow, brisket is a tough ... and made into pastrami or corned beef. Taken from the upper leg of cattle, the fore shank is tough, dry, and sinewy.

Steaks and tenderloins might be the priciest parts of a cow (at least on your average steakhouse menu), but less glamorous cuts like beef cheeks, beef shank, and oxtail are just as prized.