It's good to know where the cuts are made because that will help you remember the best cooking method. Generally, if the muscle is well-used, as in the shoulder or leg area, a lot of collagen and connective tissue develops. In order to break down the tissue and make the meat more tender, these cuts should be cooked low and slow.
Conversely, if the cut comes from an area with little use - such as the rib or loin - it will already be a tender cut. Therefore, quick, high-heat cooking is in order.
Click on the graphics below to understand where the cuts originate and how to cook them for the best taste and tenderness!