Degree of Tenderness

The primal cuts listed below are ranked according to their tenderness, with 1 representing the most tender and 5 representing the toughest.

Flank = 4
Plate = 5
Brisket = 5
Shank = 5

Short Loin = 1
Rib = 2
Sirloin = 2
Chuck = 3
Round = 3