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Different types of meat cuts can be categorized based on their source and cooking methods. For example, tender cuts like filet mignon and ribeye come from well-exercised areas of the animal and are best suited for quick cooking methods like grilling or pan-searing. Tougher cuts, such as brisket and chuck, come from more active muscles and benefit from slow cooking methods like braising or stewing to enhance tenderness and flavor. Additionally, primal cuts, such as loin, rib, and round, serve as the foundation for various sub-cuts that can be tailored for specific culinary uses.

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