Episode 3 Cuts We Don't Eat Anymore. Most people eat the same few cuts of beef their entire lives. Ribeye, strip, tenderloin, ground beef. Meanwhile, some of the most flavorful parts of the animal get completely overlooked. This cut doesn't look like much at first. There's a lot of bone and collagen rich connective tissue. But that's exactly what makes it so good. Cook it low and slow and that collagen breaks down into gelatin, creating incredibly tender meat and a rich, silky broth. Sometimes the parts we overlook are the ones that taste the best.