Beef cuts
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Beef cuts

Round: The round is a term for the rear end of the carcass. The muscles are well exercised so they tend to be a little tougher than cuts from the lion area of the cow. The best method to cook this is with low moist heat for an extended period of time to break down the muscles. The Round can also be roasted as long as it’s not overcooked; the lack of fat will cause it to dry out.

Cuts taken from the round:

Bottom round roast: Works best as pot roasts.

Eye round roast: Resembles the tenderloin but is much tougher; best cooked slow using low heat.

Eye round steaks: Small boneless steak cut from the eye round roast; its a tough cut so its works well as stew meat or can be sliced thinly and fried as a breakfast or minute steak.

Top round steak: Thick steak cut from the top round; usually broiled or braised.

Loin: The loin of beef contains the most tender and expensive cut of cow. The tenderloin is the choicest cut; it is very lean and tender, avoid overcooking due to the lack of fat (which keeps the meat juicy while cooking). The top loin and sirloin aren’t as tender but a bit more flavorful.

Cuts from the loin:

Filet mignon: most tender cut of beef you can buy. This cut comes from the small end of the tenderloin.

Chateaubriand: filet cut from the very center of the tenderloin

Sirloin: also known as the best end loin, the sirloin can be cut into steaks including the T- bone and porterhouse. This is a lean tender cut from the back of the animal for roasting in joints or grilling when cut into steaks.

Top loin: can be cut into steaks, also a good cut for roast beef.

Flank, Plate, and Brisket: The breast area and the flank yield an assortment of cuts including the brisket, short ribs, flank steak, skirt steak, and hangar steak.

Brisket: A very tough cut of beef from the breast area which must be cooked low and slow to yield a tender, juicy cut of meat. This is the cut used to make corned beef. In the south, it is roasted or smoked for a long period of time on the Bar B Q.

Hangar steak: Part of the diaphragm that hangs between the last rib and the loin. Often ground into hamburger. This is not a very popular cut of meat in the U.S. In France it is marinated, cut, and cooked as a steak.

Flank steak: A lean flat cut that is tender and flavorful; a good cut to grill or broil. Cook to medium to avoid dryness. Cut in thin slices against the grain.

Short ribs: Cut from the plate; flavorful, but tough and fatty, so they are best braised slowly; can be grilled over low heat, but a pan must be put underneath them to catch all of the fat that will drain off during cooking.

Skirt steak: Similar to flank steak but has morefat; used for fajitas and also cut into steaks which are juicy when marinated and cooked quickly over high heat.

Shank: Not a tender cut of meat, but very flavorful so great for stews.

Chuck: Comes from the shoulder and neck of the cow. This section is flavorful and economical, but tough and fatty. Best when cooked slow in liquid.

Cuts: Most cuts are virtually the same as far as what you will buy from the butcher. All are best cooked long and slow using moist heat to develop the flavor and tenderize the meat. An be cubed and used for stews or ground into hamburger.

Rib Section: Meat from the rib section is tender and well marbled with fat which keeps the steaks and roasts juicy and flavorful. Roasts from this section are usually called prime rib and shouldn’t be cooked past medium. These cuts are best not marinated.

Cuts from the rib section:

Back ribs: Also known as Texas beef ribs, these ribs are not very meaty, but have a good flavor when grilled or smoked

Rib eye steak: very tender and juicy; well marbled with fat. Steaks are sold boneless but can be bought with the bone still in. Great grilled, very flavorful.

Rib roast: The entire rib section contains seven ribs. Each rib will feed about two people. The roast can be bought as a standing rib roast with the bone still in, or a rolled rib roast where the bone has been removed and it has been rolled and tied.

Pork cuts

Pork shoulder: meat from this section is fatty which makes for juicy, tender and flavorful roasts.

Boston butt: This economical cut is the choice for pulled pork Barbeque. It has enough fat to keep the cut moist and juicy so it can be cooked for long periods of time to develop flavor and tenderness.

Loin section: This is where we get the leanest and most tender cuts of pork. With the low fat content, this cut shouldn’t be overcooked to avoid dryness. Cook to an internal temperature of 160 degrees.

Back ribs: these are cut directly from the tenderloin; they are meatier than spare ribs which are cut further down the rib away from the loin.

Pork chops: butterfly- Cut from the tenderloin and then cut again almost in half so when it’s opened at the hinge, it resembles a butterfly.

Pork loin chops: Has a T shaped bone in it, great for grilling, pan frying or roasting.

Tenderloin: Lean, tender and boneless; great grilled or roasted. Cook to 160 degrees, any higher and it will dry out.

Sirloin roast: cut from the back end of the tenderloin.

Blade end roast: closest to the shoulder, so is slightly fattier; usually cut into chops.

Pork leg: Meat from this section is the ham.

Pork side (belly): This is where the spare ribs come from. Other cuts of meat from this section are cured as bacon and salt pork.

Spareribs: Not as meaty as back ribs or country ribs, but easier to eat. Cook over low or indirect heat until bones easily separate from the meat.

Picnic shoulder: This is the lower part of the pigs shoulder; made into smoked ham or pulled pork barbeque. Good economical cut for grinding and kebobs.