Cuts of the meat
1.Chuck (Shoulder)
Beef
1. Tough, flavorful, great for slow cooking
2. Common cuts: Chuck roast, shoulder steak, chuck eye,
flat iron steak, stew meat
2.Rib
1. Well-marbled, tender, flavorful
2. Common cuts: Ribeye steak, prime rib, rib roast, short
ribs
3.Loin
1. Most tender part of the cow
2. Divided into:
1. Short loin (T-bone, porterhouse, strip steak)
2. Sirloin (top sirloin, bottom sirloin)
3. Tenderloin (filet mignon, chateaubriand)
4.Round (Back Leg)
1. Lean, less tender
2. Common cuts: Round steak, eye of round, top round
roast, bottom round, rump roast
5.Brisket (Chest)
1. Tough, needs long slow cooking
2. Common cuts: Brisket flat, point cut, corned beef
6.Shank (Leg)
1. Very tough, used for braising
2. Common cuts: Shank cross cuts, osso buco
7.Plate (Belly, front lower ribs)
1. Fatty and flavorful
2. Common cuts: Skirt steak, hanger steak, short ribs
8.Flank (Below the loin, rear belly)
1. Lean, fibrous
2. Common cuts: Flank steak, London broil
Beef
Primal Cut Tenderness Popular Cuts Best Cooking Methods
Chuck Medium-Tough Chuck roast, flat iron Braising, stewing, grilling
Ribeye, prime rib, short
Rib Tender Grilling, roasting
ribs
Strip steak, tenderloin,
Loin Very Tender Grilling, pan-searing
T-bone
Round Lean, Tough Top round, eye of round Roasting, slow cooking
Brisket Tough Brisket, corned beef Smoking, braising
Shank Very Tough Osso buco Braising
Plate Flavorful Skirt steak, hanger steak Grilling, braising
Flank Lean, Fibrous Flank steak Grilling, marinating
1.Breast
•Boneless or bone-in, skinless or skin-on
Chicken •Very lean and tender, mild flavor
•Best for: Grilling, baking, stir-frying, sautéing
2.Tenderloin
•Strip of meat under the breast (also called “chicken tenders”)
•Extra tender, cooks quickly
•Best for: Quick frying, skewers, kid-friendly meals
3Thigh
•Dark meat, juicy and flavorful
•Available bone-in or boneless, with or without skin
•Best for: Roasting, grilling, braising, curries
4Drumstick (Leg)
•Lower part of the leg, dark meat
•Flavorful and juicy, more connective tissue
•Best for: Roasting, frying, grilling
5Wing
•Contains 3 parts: drumette, wingette (flat), and tip
•Popular for appetizers and snacks
•Best for: Deep frying, baking, grilling
6Whole Leg (Leg Quarter)
•Includes thigh + drumstick
•Often roasted whole or grilled
7Back
•Contains mostly bone with some meat
•Typically used to make stocks and broths
8.Neck & Giblets (heart, liver, gizzard)
•Used for making gravy, stuffing,or stock
1.Shoulder (aka Butt or Picnic Shoulder)
1. Boston Butt (Upper part)
Pork
1. Well-marbled, flavorful
2. Best for: Pulled pork, roasting, braising
3. Cuts: Boston butt, blade roast, shoulder steak
2. Picnic Shoulder (Lower part)
1. Slightly tougher, often cured or smoked
2. Best for: Slow cooking, making sausages
3. Cuts: Picnic roast, arm steak
2.Loin (Back)
1. Very tender and lean, located between the shoulder and the leg
2. Best for: Grilling, roasting, frying
3. Cuts: Pork chops, pork loin roast, baby back ribs, tenderloin
3.Belly
1. Fatty and flavorful, from the underside of the pig
2. Best for: Curing, roasting, braising
3. Cuts: Pork belly, bacon, pancetta, spare ribs
4.Leg (Ham)
1. Lean with a firm texture
2. Often cured or smoked
3. Best for: Roasting, curing
4. Cuts: Fresh ham, cured ham, ham steaks
5.Spare Ribs
1. From the belly side of the rib cage
2. Meatier than baby back ribs
3. Best for: Barbecuing, slow cooking
6.Jowl
1. Cheek area, fatty and flavorful
2. Used for: Guanciale, jowl bacon
7.Hock
1. Lower part of the leg, tough with connective tissue
2. Best for: Braising, flavoring soups and stews
Pork
Primal Cut Popular Cuts Best Cooking Methods
Shoulder Boston butt, picnic roast Slow roast, braise, pulled pork
Loin Pork chops, tenderloin, back ribs Grilling, roasting, pan-searing
Belly Pork belly, bacon, spare ribs Roasting, curing, braising
Fresh ham, cured ham, ham
Leg (Ham) Roasting, smoking, curing
steaks
Spare Ribs Spare ribs Grilling, smoking, baking
Jowl Guanciale, jowl bacon Curing, frying
Hock Ham hock Braising, flavoring soups or stews
Shoulder
Lamb
Flavorful, moderately tough, good for slow cooking
Best for: Roasting, braising, stews
Common cuts: Shoulder roast, shoulder chops, diced lamb
Rack
Very tender and elegant, contains rib section
Best for: Grilling, roasting (Frenched rack is popular)
Common cuts: Rack of lamb, rib chops, crown roast
Loin
Extremely tender, comes from the middle back
Best for: Quick cooking methods like grilling or pan-searing
Common cuts: Loin chops, lamb tenderloin, lamb noisettes
Leg
Lean and flavorful, one of the most versatile cuts
Best for: Roasting, grilling, butterflying
Common cuts: Bone-in leg roast, boneless leg, sirloin chops
Breast
Fatty, inexpensive, but flavorful
Best for: Braising, slow roasting
Common cuts: Lamb ribs, rolled breast
Shank
Very tough, full of connective tissue, needs long cooking
Best for: Braising, slow cooking
Common cuts: Lamb shank (fore or hind)
Neck
Tough but flavorful, often overlooked
Best for: Braising, stews
Common cuts: Neck slices
