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One of the most common sources of hamburger, this cut contains a great deal of connective tissue, including collagen, which melts during cooking - hello, intensely flavorful meat! Slow, wet cooking methods like stewing, braising or pot-roasting will get you the most flavor - think Pot Roast, Short Ribs and Top Blade Steak.




Rich, tender, juicy and full-flavored - is your mouth watering yet - this boneless cut features generous marbling and is perfect for Ribeye Steaks and Roasts. Think grilling, stir-frying and sautéing.




The most tender and, as such, expensive cut can be prepared without the aid of moist heat or long cooking times. Instead, try sautéed, pan-fried, broiled, pan-broiled or gilled. This is where you get your Porterhouse Steak (cut from the rear end of the short loin, it consists of both tenderloin and strip steak), T-Bone Steak (cut from the middle section of the short loin) and Tenderloin (the most tender cut that responds well to sauces instead of overpowering them).




Less tender than short loin but more flavorful, this cut is found in the hipbone area. Responding well to sautéing, pan-frying, broiling, pan-broiling or grilling, they are great for boneless or bone-in sirloin steaks and dry roasted or marinated sirloin tip roast.




Part of the hip muscle, this cut consists of lean meat well suited for long, moist cooking methods. Top Round, the most tender portion of the round, can be prepared as pot roast or thick steaks for braised dishes. Rump Roast on the other hand is a very popular cut for pot roast but can also be roasted at low temperatures.




Whether choosing a flavorful and tender cut of Flat or Point, you will want to cook slowly at low temperatures. Keep in mind that brisket is a forgiving cut but there’s a small margin between deliciously juicy and chewy dry.




A portion of the leg, this cut is extremely tough and full of connective tissue but, once braised, produces flavorful, tender meat.




Boneless or bone-in, this section boasts a rich, beefy flavor. Moist and tender when braised, we’d highly recommend marinating it before grilling for the best taste.




Lean and flavorful, this cut should be thinly sliced again the grain and is ideal to marinate for Flank Steak, Skirt Steal and Steak Rolls.


These handy guides will show you the location of major beef & pork cuts.




Also referred to Boston blade roast or Boston butt, this cut is meltingly tender and well-marbled. Roast it whole, cut up for stews and cook in a smoker.




Sometimes referred to as the picnic shoulder, this cut is the lower part of the shoulder and is typically sold bone-in.




The joint between the tibia of the leg and the foot, these cuts are relatively cheap and taste great when braising or stewing. It’s a great ingredient for pea and lentil soup!




This fat from the back of the big has more pork flavor and can be made into lard or added to meat dishes to enhance flavor. You could also cure and salt it.




A holiday favorite and mainstay of many everyday meals, this cut comes from the rear leg of the pig and is often cured, smoked or salted.




Located beneath the Lion, Ribs retain a fair amount of porky, succulent meat and are normally grilled low and slow to ensure they are moist and tender. They can also be braised or cooked in a slow cooker. 




The underside is the fattiest part of the animal and is the source of bacon and spareribs.




The leanest and most tender cuts, the pork loin is located along the back between the shoulder and the leg. Brining, barbecuing or stuffing a loin roast will always result in a delectable taste but be careful not to overcook it!

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