There are eight basic cuts of beef. Whether the meat is tender or tough depends on which part of the animal the meat came from. If the muscle was used more, the meat is going to be tougher. These cuts are the ones by the shoulders and legs, the chuck and round. If the muscle was used less, the meat will be more tender. This includes meat in the center of the animal, such as the loin, rib and flank. There are many names given for the various cuts of beef. Chuck can be divided into roasts and steaks. Some common names for roasts are chuck arm roast, chuck shoulder pot roast, chuck 7-bone pot roast, cross rib roast and chuck-eye roast. The chuck cut of meat can also be cut into steaks. There are many names for the cuts of steak. Some of these are boneless top blade steak, boneless shoulder steak, chuck arm steak, boneless chuck-eye steak, chuck mock tender steak and chuck 7-bone steak. Chuck is also usually used for ground beef because it is more flavorful. The rib cut is one of the center cuts of beef. There are roast cuts called rib roast and rib eye roast. The steak cuts can be found by the names rib eye steak, boneless rib steak and rib steak. The short loin, located in the center of the animal, has one cut of roast called tenderloin roast. The steak cuts are t-bone steak, porterhouse, tenderloin steak, filet mignon, boneless top loin steak, strip steak and bone-in top loin steak. The sirloin cut, located near the back of the animal, can be cut into tri-tip roast. The steak cuts include sirloin steak, top sirloin cap steak and tri-tip steak. At the back of the animal is the round cut. There are various roast names for this cut, including rump roast, bottom round roast, eye round roast, round tip roast and tip roast. Steaks from this cut are round steak, round tip steak, ball tip steak, beef sirloin tip steak and top round London broil. The cuts on the lower, center part of the animal include the shank and brisket, which are the brisket cuts. The plate cut is also found in this area. It is called skirt steak or hanger steak. This cut is also used for fajita meat. The last cut is the flank, which are flank steaks.