Beef cuts are the various sections of a cow that are used for different types of cooking. Loins (5 letters) are the most tender and expensive cuts, usually used for steaks. Shanks (6 letters) are tougher cuts from the lower leg, often used for stews and soups. Rumps (5 letters) are the backside of the cow, usually used for roasts. Filets (6 letters) are the most tender cut of beef, usually used for grilling. Roasts (6 letters) are large cuts of beef, usually used for slow-cooking. Clubsteaks (10 letters) are thick steaks cut from the rib area. Rumproasts (10 letters) are large cuts of beef from the rump area. Sirlointips (11 letters) are small, tender cuts from the sirloin area. Skirtsteaks (11 letters) are thin, flavorful cuts from the diaphragm area. Charlesroasts (13 letters) are large cuts of beef from the chuck area.