Managers Special cuts of beef--What's tender and what's tough?

I saw this valuable copied information from Pinching Your Pennies. A meat manager named Jeff at a local grocery store provided this information.

WHERE'S THE BEEF?

Middle meats like Top sirloin, T-bone, bone in rib steak, Tenderloin, Tri-tip, New York, ribeye will be your most tender cuts.

Steaks such as Petite sirloin are a good low cost steak, good flavor not overly tough.

Steaks such as Eye of round, bottom round and tip steaks will be tougher.

Flank and skirt steaks are great when grilled, skirt makes wonderful fajita meat.

Cross rib roast and chuck roast are best for pot roast application, remember that a bone in chuck will have more flavor and that a cross rib if the bone was still in would be a round bone roast.

Rump roast, eye round roast, sirloin tip roast petite sirloin roast are all oven roasts.

All roasts will come out very nice in a crock pot.

Ground beef is pretty straight forward, just remember that the higher the number the less fat that is in the ground beef.

Here is a great website for different ways to cook cuts of beef.

Thanks, Pinching Your Pennies for this copied information. I needed a reminder.