Central Texas-style barbecue originated in the Czech and German meat markets in the late 19th century. This barbecue style is typically associated with cooking brisket (the fattier portion is called point, while the leaner portion is called flat) low and slow, usually over post oak fire.

The meat is seasoned with salt, pepper, and maybe a bit of cayenne or garlic powder. It is then cooked in offset smokers, while the heat and smoke from the fire go across the meat, adding an irresistible smoky flavor to the brisket (although shoulder clod, chuck short ribs, and larger short ribs are also popular). 

South Texas-style barbecue is an American regional barbecue style in which it's all about barbacoa and cow heads – they are cooked in a pit lined with stones or bricks, and then a mesquite fire is started in the bottom of the pit. Agave leaves are placed on top of the coals, and the heads (or other meat) are placed on top of it, while the leaves are folded over before the lid is placed over the pit.

The resulting meat is so tender that it falls off the bone (or off the skull), and it is then served by the pound with sided such as onions, tortillas, cilantro, and various salsas. This barbecue style also uses cabrito – young goats that are spit-roasted or cooked over coals.

Entrecôte is a type of beef steak that's cut from between the ribs, but it's more commonly known as a thin and boneless rib-eye steak. The butchers cut bone-in rib-eyes with the bone on each side, but there are also six leftover boneless steaks from the meat between each bone-in rib-eye, and they're known as the entrecôtes.

Due to the fact that these cuts are thin, it makes them great for quick cooking on the grill or in a pan (high heat), but it's important not to overcook them. The steaks are juicy, tender, and generously marbled. This type of meat cut is popular in France and Europe, and the word entrecôte means between the ribs.

In the American, French, German, Brazilian, and Korean systems of primal beef cuts, the tenderloin is a cut from the loin, which is located towards the back of the cow, nestled under the ribs, next to the backbone. It spans two primal cuts: the short loin and the sirloin.

The tenderloin is one of the most tender cuts of beef as it comes from a muscle that doesn't get much exercise. It is also one of the most highly prized and correspondingly expensive cuts of beef, due to its tenderness and flavor. Given the tenderness of this cut, the tenderloin is often cooked quickly over high heat, with methods such as grilling or broiling. 

In the American, English and German systems of primal beef cuts, the brisket (or rinderbrust) is a cut that comes from the breast or lower chest of the cow. The brisket is one of the nine primal cuts of beef and is particularly known for its size and for having a significant amount of connective tissue.

This cut consists of two different muscles: the pectoralis major, known as the "flat," and the pectoralis minor, or the "point." The flat is leaner, while the point has more fat and marbling. Because of the high amount of connective tissue, brisket needs to be cooked slowly, over low heat, to allow the collagen in the meat to break down and become tender. 

Texas-style barbecue is an American barbecue style that can be divided into 4 separate subcategories: Central Texas, East Texas, South Texas, and West Texas barbecue.

The best-known variety is the Central Texas-style that originated in the Czech and German meat markets in the late 19th century.

This barbecue style is typically associated with cooking brisket (the fattier portion is called point, while the leaner portion is called flat) low and slow, usually over post oak fire. The meat is seasoned with salt, pepper, and maybe a bit of cayenne or garlic powder. 

The most popular food of the Southern cuisine, fried chicken is the theme of many arguments where everyone involved seems to have a favorite, be it what their mothers used to make, a cult roadside eatery, or a bygone restaurant. However, it is universally agreed that the meat must be moist, succulent, and tender, coated with a crunchy, golden-brown crust.

It all started during the colonization period, when Scottish immigrants settled in the South, bringing their fried chicken recipes along. The African slaves then introduced new seasonings and spices, and the dish quickly gained popularity. Typical seasonings include salt, pepper, and hot chiles, and the pieces of meat should be edible by hand so that the consumer can bite both the crust and the meat at the same time. 

In the American system of primal beef cuts, ribs refer to the section of the cow that includes the sixth through the twelfth ribs, located between the chuck (shoulder area) and the loin (back area). This primal cut can be further divided into a few different sub-primal cuts.

For example, ribeye roast and ribeye steaks are obtained when the bone is removed. These cuts are highly prized for their excellent marbling and tenderness. Prime rib includes a larger section of the rib bone, often roasted with the bone in. Finally, the back ribs are left when the ribeye meat is removed. 

In the American system of primal beef cuts, the sirloin is located in the back of the cow, behind the ribs but before the round (the rump and hind legs). The sirloin is near the top of the animal, behind the loin, hence the name "sirloin," which derives from the French "surlonge," meaning "above the loin." Sirloin is generally a tender and flavorful cut of beef.

It's a popular choice for steaks and roasts because of its balance between tenderness and flavor compared to the more forward sections of the animal. There are several different types of steaks and other cuts that can come from the sirloin subprimal cut, including top sirloin (a large, lean cut with a good balance of tenderness and flavor), sirloin tip (also known as a round tip steak, this cut comes from the area where the sirloin meets the round), and bottom sirloin (located beneath the top sirloin and in front of the sirloin tip, is less tender than the top sirloin but is still flavorful).