Take pride in your penchant for proteins. Masterfully managing your meats can be a more complicated process than picking a cut and slapping it on the grill. Plus there are a lot of different parts of the cow that enter into a butcher's beef lexicon.

The good news is, you don't have to be a professional meat grinder, butcher, or whatever other meat fluent profession you're thinking of. Pizza might be America's favorite comfort food, but we eat a ton of beef between. Enthusiasm is key and cutting meat from the cow can be as easy as it is delicious. Let's look at a few cuts of beef you've definitely seen on menus and in stores to get a little more familiar with them and how to prudently prepare and purchase your proteins.

Take the road less traveled by

Stop being so safe and get some cuts that aren't the most typical steakhouse selections. Try some chuck, short rib, and brisket instead of having another NY strip steak. They're all really tough, fatty parts of the cow, but when cooked for a long time, they break down into tender, juicy goodness with a huge flavor personality. Filet mignon, porterhouse, NY strips, and the other popular menu items all come from the same part of the cow. Be adventurous and step outside the loins.

Talk to the pros

No one knows more about navigating the cow than your butcher. When you're purchasing beef, talk to them about what's trending, what they're into, and what hot on the scene for proteins. They'll be able to tell you about the best preparation styles, cuts, and other industry ins-and-outs.

Stay fresh

Regardless of what cuts you're looking into, freshness and quality are key. If you see beef that looks overly pink, that's a dead give away that says the beef isn't as fresh as it could be. You want stuff that's been cut that day, not something that's been chilling in the fridge or freezer for a few days. Hence why getting meat from a butcher is better than perusing packages at the supermarket.

You don't have to limit yourself to the beef cuts you've heard of and tested time and again. Commercial meat cutter aside, step up to the butcher's counter, get curious, and be bold with your beef. You'll be grinding meat into shape far beyond your previous protein confines and thankful for the flavorful adventure ahead.