Happy St Patrick's Hangover Day, and welcome to a particularly on-theme instalment of Will It Sous Vide?, the column where I make things with my immersion circulator.

Here in Australia we love a good, juicy T-Bone, rump or sirloin -- but did you know there are many more cuts beloved in other parts of the world? From the Onglet or "Butcher's Cut" to the Flat Iron and Skirt Steak, there are tons of cuts available to match every barbecue occasion. In this guide, we look at 23 different cuts of beef in detail and explain everything you need to know about cooking the perfect steak.

With so many different cuts of beef - from the 7-bone chuck roast to the tri-tip roast - figuring out the best way to cook a piece of beef can be confusing. This chart from the Cattlemen's Beef Board and National Cattlemen's Beef Association can help.