Cuts of Meat
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Different cuts of beef require unique cooking methods. A chuck, for example, makes an excellent roast but isn't as pleasing when pan-broiled. With these details in mind, we have prepared the following information for you to use as a guide when selecting and preparing beef cuts.
- Chuck
From the shoulder of the cow, this cut has more muscle and contains a great deal of connective tissue, including collagen. Collagen melts during cooking, making the meat intensely flavorful. Cuts from this area benefit from slow, wet cooking methods like stewing, braising or pot-roasting. - Rib
Juicy and beefy flavor including the rib eye and prime rib. Tender and flavorful ribs can be cooked any number of ways. Most recipes call for ribs to be roasted, sautéed, pan-fried, broiled, or grilled. - Loin
Located at the back of the cow behind the ribs, this area boasts extremely tender cuts and can be prepared without the aid of moist heat or long cooking times. Cuts from the short loin include the filet and may be sautéed, pan fried, broiled, pan broiled or grilled. - Round
This is a naturally tough, lean cut taken from the rear of the cow. This cut is well-suited to long, moist cooking methods. Popular for pot roasts. - Flank
Located beneath the rib this meat is lean, muscular and very flavorful. Flank can be tough so marinate and slice thin after grilling or broiling. Used to make the classic London broil - Short Plate
This section is best used for stew meat, where its rich, beefy flavor can be appreciated. Suitable preparation methods include stewing, braising and pot-roasting. - Shank and Brisket
A cut from the lower chest and upper leg, these cuts are best prepared with moist heat, so marinate and slow cook to bring out the natural flavor. Can be fork tender and succulent.
Pork
- Pork Shoulder Arm Picnic
Pork shoulder arm picnic contains arm bone, shank bone, and a portion of blade bone. It also contains shoulder muscles interspersed with fat. The shank and part of the lower area are covered with skin. It is usually prepared by roasting. - Pork Shoulder Arm Roast
Pork shoulder arm roast is cut from pork shoulder arm picnic. The shank is removed, leaving the round arm bone and the meaty part of the arm picnic. The outside is covered with a thin layer of fat. Pork shoulder arm roast is usually prepared by roasting. - Pork Shoulder Arm Steak
Pork shoulder arm steak has the same muscle and bone structure as pork shoulder arm roast, only cut thinner. It contains round arm bone and the meaty part of the arm picnic. The outside is covered with a thin layer of fat. It is usually prepared by braising or panfrying. - Pork Shoulder Blade (Boston) Roast
Pork shoulder blade (Boston) roast contains the top portion of whole shoulder, the blade bone exposed on two sides, and some intermuscular fat. It is usually prepared by roasting. - Pork Shoulder Blade Steak
Pork shoulder blade steak is cut from pork shoulder blade Boston roast. It contains blade bone and several muscles and is usually prepared by braising, broiling, grilling, panbroiling, or panfrying. - Pork Cubed Steaks
Pork cubed steaks are square or rectangular. The cubed effect is made by a machine that tenderizes the meat mechanically. The steaks may be made from muscles of several primal cuts and are usually prepared by braising, broiling, grilling, or panbroiling. - Pork Cubes for Kabobs
Pork cubes for kabob are boneless, lean, and cut into cubes. They are usually prepared by broiling, grilling, braising, panfrying, or roasting. - Pork Hocks
Pork hocks are cut from picnic shoulder and are similar to pork shank cross cuts. They contain two round shank bones exposed at both ends and are usually prepared by braising or by cooking in liquid. - Pork Loin Blade Roast
Pork loin blade roast contains part of the blade bone, rib bones, and backbone. It also contains large loin eye muscle surrounded by several smaller muscles. It is usually prepared by roasting. - Pork Loin Blade Chops
Pork loin blade chops are cut from the blade end of loin and contain the same muscle and bone structure as pork loin blade roast, including part of the blade bone, rib bones, backbone, large loin eye muscle and several smaller muscles. Pork loin blade chops are usually prepared by braising, broiling, grilling, panbroiling, or panfrying. - Pork Loin Country-Style Ribs
Pork loin country-style ribs are made by splitting the blade end of loin into halves lengthwise. The ribs contain part of the loin eye muscle and either rib bones or backbones. They are usually prepared by roasting, baking, braising, broiling, grilling, or by cooking in liquid. - Pork Loin Back Ribs
Pork loin back ribs are cut from the blade and center sections of loin. They contain rib bones, meat between the ribs called finger meat, with a layer of meat covering the ribs that come from the loin eye muscle. Pork loin back ribs are usually prepared by roasting, baking, braising, broiling, grilling, or by cooking in liquid. - Pork Loin Center Rib Roast
Pork loin center rib roast is a cut from the center rib area of loin. It contains loin eye muscle and rib bones, and is usually prepared by roasting. - Pork Loin Rib Chops (Center Cut Chops)
Pork loin rib chops, also called center cut chops, contain eye muscle and backbone. Rib bone may also be present, depending on the thickness of the cut. Fat covers the outside edge. These chops are usually prepared by braising, broiling, grilling, panbroiling, or panfrying. - Pork Loin Center Loin Roast
Pork loin center loin roast is a cut from the center of loin. It contains rib eye, tenderloin muscles, rib bones, T-shaped bones, and a thin fat covering. It is usually prepared by roasting. - Pork Loin Top Loin Chops
Pork loin top loin chops contain top loin muscles and backbone running the length of the cut. The tenderloin is removed, and there is an outside covering of fat. These chops are usually prepared by braising, broiling, grilling, panbroiling, or panfrying. - Pork Loin Butterfly Chops
Pork loin butterfly chops are a double chop, about two inches thick, which comes from the boneless loin eye muscle. It is sliced in half to form two sides resembling a butterfly. Butterfly chops are usually prepared by braising, broiling, grilling, panbroiling, or panfrying. - Pork Loin Top Loin Roast Boneless (Double)
Pork loin top loin roast boneless (double) is two boneless loins reversed and tied together with the fat side facing out. It is used to make boneless roast and is usually prepared by roasting. - Pork Loin Chops
Pork loin chops are cut from the sirloin end of loin. The eye muscle and tenderloin is divided by a T-shaped bone. The chops also contain backbone and are usually prepared by braising, broiling, grilling, panbroiling, or panfrying. - Pork Loin Sirloin Cutlets
Pork loin sirloin cutlets are boneless slices cut from the sirloin end of loin after the tenderloin, hip bone, and backbone are removed. They are usually prepared by braising, broiling, grilling, panbroiling, or panfrying. - Pork Loin Tenderloin Whole
Pork loin tenderloin whole is a boneless cut taken from the inside of loin. The largest end is round and gradually tapers to the thin flat end. Very tender, it is usually prepared by roasting, baking, braising, broiling, or grilling. - Pork Spareribs
Pork spareribs are cut from the side. They contain long rib bones with a thin covering of meat on the outside and between the ribs. They may also contain rib cartilage. Pork spareribs are usually prepared by roasting, baking, broiling, grilling, or by cooking in liquid. - Fresh Side Pork
Fresh side pork is the same cut as slab bacon but it is fresh. It is taken from the section of side that remains after the loin and spareribs are removed. The layered lean from fat is generally used as a seasoning. Fresh side pork is usually prepared by cooking in liquid. - Pork Leg (Fresh Ham) Whole
Pork leg (fresh ham) whole is a bone-in hind leg, usually covered with skin and fat about halfway up the leg. It is usually prepared by roasting. - Pork Leg (Fresh Ham) Shank Portion
Pork leg (fresh ham) shank portion is the lower portion of the leg. It contains shank bone and part of the femur bone. Skin covers the shank and a small portion of the outside muscle. It is usually prepared by roasting or by cooking in liquid. - Ground Pork
Ground pork is unseasoned and ground from wholesale cuts that are generally in limited demand. It is also made from lean trimmings and sold in bulk form. Ground pork is usually prepared by broiling, grilling, panbroiling, panfrying, roasting, or baking. - Smoked Pork Shoulder Picnic Whole
Smoked pork shoulder picnic whole has the same muscle and bone structure as fresh pork shoulder arm picnic. In addition, it is cured and smoked. It contains arm bone, shank bone, and a portion of blade bone with shoulder muscles interspersed with fat. The shank and a part of the lower area are covered with skin. It is usually prepared by roasting, baking, or by cooking in liquid. - Smoked Pork Shoulder Roll
Smoked pork shoulder roll is the cured and smoked meaty boneless eye of pork shoulder blade Boston roast. It is usually prepared by roasting, baking, or by cooking in liquid. - Smoked Pork Hocks
Smoked pork hocks contain two round shank bones exposed at both ends. They are oval-shaped, two to three inches thick, cured, and smoked. They are usually prepared by braising or by cooking in liquid. - Smoked Pork Loin Canadian-Style Bacon
Smoked pork loin Canadian-style bacon is made from boneless loin, a single elongated muscle with little fat. Cured and smoked, it is usually prepared by roasting, baking (if sliced), broiling, grilling, panbroiling, or panfrying. - Smoked Pork Loin Rib Chops
Smoked pork loin rib chops have the same muscle and bone structure as fresh pork loin rib chops, but they are also cured and smoked. They contain loin eye muscle and backbone. The rib bone may also be present. They are usually prepared by roasting, baking, broiling, grilling, panbroiling, or panfrying. - Smoked Pork Loin Chops
Smoked pork loin chops have the same muscle and bone structure as fresh pork loin chops, but they are also cured and smoked. They are cut from the sirloin end of loin and contain eye muscle and tenderloin divided by a T-shaped backbone. They are usually prepared by roasting, baking, broiling, grilling, panbroiling, or panfrying. - Smoked Ham Whole
Smoked ham whole has the same muscle and bone structure as pork leg (fresh ham) whole, but it is also cured and smoked. It contains the bone-in hind leg. It is usually prepared by roasting or baking. - Smoked Ham Shank Portion
Smoked ham shank portion has the same muscle and bone structure as pork leg (fresh ham) shank portion, but it is also cured and smoked. The lower potion of the leg, it contains shank bone and part of the femur bone. It is usually prepared by roasting or baking. - Smoked Ham Rump Portion
Smoked ham rump portion is a portion of cured and smoked ham that contains the aitchbone and part of the leg bone. A thin layer of fat covers the outer surface. It is usually prepared by roasting or baking. - Smoked Ham Center Slice
Smoked ham center slice is cut from the center portion of cured, smoked ham. It contains top, bottom, tip muscles, and round bone. It is usually prepared by broiling, grilling, panbroiling, panfrying, roasting, or baking. - Slab Bacon
Slab bacon is cured and smoked side. It contains steaks of lean and fat on one side. The other side may be covered with skin. Slab bacon is usually prepared by broiling (if sliced), panbroiling, panfrying, roasting, or baking. - Sliced Bacon
Sliced bacon is sliced from slab bacon. It may be shingled with the outer skin removed. It is usually prepared by broiling, panbroiling, panfrying, roasting, or baking. - Sausage Links
Sausage links are made from ground, fresh meat and with seasonings such as salt, pepper, and sage. These are stuffed into casings and shaped into links. Sausage links are usually prepared by braising, panfrying, roasting, or baking.
