Beef Short Ribs:
Cut from the brisket, chuck, plate, or rib, each cut includes a rib bone. Beef short ribs are thicker than pork ribs and are best slow cooked or braised.
Beef Soup Bones:
Beef bones are cut widthwise to expose the flavor- and nutrition-filled marrow. These can slow or pressure cooked in water with aromatics to make a rich bone broth for soups.
Beef Stew Meat:
Cut from the front chuck portion of a beef cow, this meat is best cooked slowly for a melt-in-your-mouth stew or soup.
Cut from the hard-working pectoral region of the beef cow, brisket is high in connective tissue. Therefore, it's best slow or pressure cooked, as the lengthy cooking time tenderizes collagen.
This cut extends from the neck to the fifth rib of the steer. For the most tender and flavorful chuck roast, stew, slow cook, or braise the meat.
This is a deeply flavorful cut the front chuck region of the steer. It often contains pieces of shoulder bone. Slow cook thick pieces of chuck steak like pot roast, or marinate and grill thinner cuts.Cut from the brisket, chuck, plate, or rib, each cut includes a rib bone. Beef short ribs are thicker than pork ribs and are best slow cooked or braised.
A beautiful steak from the rib region named after a famous New York restaurant. It's also referred to as the strip loin. This tender cut is perfect for the grill.
Technically not a steak, this lean cut comes from the belly muscles. It can be tougher than other cuts, but it's great quickly grilled over high heat or slow braised.
Made by finely grinding meat from various portions of the animal, ground beef is one of the most versatile cuts. Make hamburgers, meatballs, sloppy joes, meatloaf, tacos, and so much more.
This bone-in cut contains a strip steak on one side of the bone and a tenderloin on the other. This is a classic steakhouse menu item that's great grilled or seared in a cast iron skillet.Cut from the brisket, chuck, plate, or rib, each cut includes a rib bone. Beef short ribs are thicker than pork ribs and are best slow cooked or braised.
This cut comes from the rear legs. To avoid drying out this lean cut, braise or stew it. You can also slice it thinly for jerky.
From the back portion of the hipbone, this cut is very flavorful but can become tough if cooked with dry heat. It's better simmered in a flavorful braise.
Also known as the New York strip steak, this cut comes from the hindquarter just in front of the round. It's a favorite because it is not too lean, fatty or tough. It's great grilled or pan-seared in a hot skillet and finished in the oven.Cut from the brisket, chuck, plate, or rib, each cut includes a rib bone. Beef short ribs are thicker than pork ribs and are best slow cooked or braised.
Sirloin Tip Roast:
This cut is taken from the hindquarters, next to the sirloin. It's full of flavor and is best braised or stewed like a lean cut. It's also great for kebabs or slow roasted in the oven.
Not to be confused with flank steak, which comes from the rear quarter, skirt steak is cut from the plate, or boneless upper abdomen. People love it for flavor more than tenderness, though it's a highly versatile cut. You can slice it for stir-fries, fajitas, or meat pies. To enhance flavor and minimize toughness, marinate first.
T-bone steaks are cut from the loin near the porterhouse. Like porterhouses, T-bones have a "T"-shaped vertebra bone in the center with oblique muscles on either side. The difference is that the porterhouse includes more tenderloin. T-bones are great pan-seared and oven-finished.
PORK (currently Unavailable)
Bacon is thinly sliced fatty pork belly. This is perhaps the most well known, beloved and versatile cut of pork. Wrap anything from meatloaf to teriyaki-marinated chicken livers in crispy bacon for an elevated dish. Pan-fried, crumbled bacon adds smokiness and pops of saltiness to fresh salads. Truly, the possibilities are endless.
Cut from the hind leg, ham roast is uncured and is also called fresh ham. It's perfect slow-cooked into juicy falling-apart pulled pork or roasted whole.
This is a thick, round cut with a shank bone in the center. Roast the cut whole and save the bone for soup.
The loin runs down the pig's back from shoulder to hip. This cut is prized for its tenderness and leanness.
Pork chops are cut from the loin perpendicular to the spine. Each chop contains a rib or part of the vertebrae. They are one of the fattiest cuts of pork, but the fat is concentrated on the edges and is easily trimmed. Chops are great fried, roasted, or grilled.
From the shoulder of the pig, this cut is also known as Boston butt. High in the connective tissue collagen, this cut is best cooked long and slowly. It's often simmered in barbecue sauce for pulled pork.
Made by finely grinding meat from various cuts, ground pork is highly versatile. Mix it with ground beef for meatloaf, make your own pork sausage, potstickers, or Swedish meatballs, or whip up a stir fry.
Mild breakfast Pork Sausage:
Breakfast sausage is flavored pork sausage common in the United States that often includes sage, thyme, salt, pepper and maple syrup. Seared breakfast sausage is a staple of a traditional American breakfast, along with eggs and potatoes.Technically not a steak, this lean cut comes from the belly muscles. It can be tougher than other cuts, but it's great quickly grilled over high heat or slow braised.
Spicy Breakfast Pork Sausage:
Spicy breakfast sausage is a spicier version of mild breakfast sausage. It is typically seared in a skillet.Made by finely grinding meat from various portions of the animal, ground beef is one of the most versatile cuts. Make hamburgers, meatballs, sloppy joes, meatloaf, tacos, and so much more.
Italian sausage is usually flavored with fennel seed. It can be sautéed, baked, or grilled.
Bratwurst is a traditional German pork sausage that can be fried or grilled. It has a distinctive flavor from nutmeg, ginger, caraway and sage.
Kielbasa is a highly seasoned Polish pork sausage with a strong garlic flavor. It can be roasted, sautéed, or boiled.
This cut is taken from the shoulder of the pig's forelimb. It can be used for ground pork or sliced and braised for a stew. You can also slow-cook the whole roast with liquid to keep it moist.
This cut is taken from the side of the pig, which is often sliced into bacon. Kept whole, this fatty cut can be slow-roasted to render the fat and make luxurious and thick pork rinds. Though leaner than pork belly, you can generally use side pork in place of pork belly in recipes.
Racks of spare ribs are cut from the belly and breastbone of the pig and include up to 13 rib bones running parallel to each other and perpendicular to the length of the cut. Spare ribs and baby back ribs come from different parts of the pig, but recipes are mostly interchangeable. Spare ribs are delicious smoked, grilled, baked or slow roasted.
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