Cuts of meat refer to the various sections of an animal that can be prepared and cooked in different ways. Each cut has unique characteristics, including texture, flavor, and cooking methods. Common cuts include steaks, roasts, and chops, which can come from different parts of the animal, such as the loin, shoulder, or leg. Different animals provide various cuts, with beef, pork, and lamb being the most popular. The way meat is cut affects its tenderness and taste; for example, tender cuts like filet mignon are best for quick cooking, while tougher cuts like brisket benefit from slow cooking methods.