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Different cuts of meat

CUTS OF BEEF

Beef is divided into large sections called primal cuts. These beef primal cuts, or "primals," are then broken down further into individual steaks and other retail cuts. A "side" of beef is literally one side of the beef carcass that is split through the backbone. Each side is then halved between the 12th and 13th ribs into sections called the forequarter and hindquarter. The most tender cuts of beef, like the rib and tenderloin, are the ones furthest from the horn and the hoof. By contrast, the neck and leg muscles are worked the most, which makes them tougher.

BEEF CHUCK
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Consisting of parts of the neck, shoulder blade and upper arm, beef chuck is a tough cut of meat with a good deal of connective tissue. This makes it a good choice for making braised dishes like beef stew or pot roast. Because of its fat content, beef chuck is also excellent for making ground beef.

BEEF RIB
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Made from the center section of rib, the beef rib primal cut is used for the traditional standing rib roast (sometimes referred to as prime rib). Because it's so tender, beef rib is well suited for various forms of dry-heat cooking.

BEEF BRISKET
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Beef brisket is another tough cut frequently used for pot roast. Beef brisket is also used for making corned beef.

BEEF PLATE
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Also called the short plate, beef plate includes the short ribs and the skirt steak, which is used for making carne asada. Beef plate contains a lot of cartilage, making it good for braising. It's also used for making ground beef.

BEEF SHANK
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The beef shank is the leg of the animal, and is extremely tough and full of connective tissue. (Note also that each side of beef has two shanks, one in the forequarter and one in the hindquarter.) Beef shank is used in making the luxurious Italian dish osso buco.

BEEF SHORTLOIN
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Beef short loin is where we get many of the most desirable cuts of meat, including T-bone and Porterhouse steaks, as well as the strip loin or strip steak. Dry-heat cooking is best for the tender cuts from the short loin.

BEEF SIRLOIN & BEEF TENDERLOIN


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Beef Sirloin: Another tender cut, beef sirloin is an excellent choice for roasting or barbecuing. Beef Tenderloin: Possibly the finest cut of beef, the beef tenderloin is found inside the loin, and is where we get filet mignon, which is made from the very tip of the pointy end of the tenderloin (as seen above). Chateaubriand is made from the center cut of the tenderloin. Beef tenderloin should only be cooked using dry heat methods such as grilling and broiling.

BEEF FLANK
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Though often grilled, beef flank can be tough when prepared this way, which is why it is usually marinated first. Beef flank is much better suited for braising or for making ground beef.

BEEF ROUND
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Beef round is a fairly lean cut, but also tough. Beef round is best prepared using moist-heat, as in a crockpot. Beef round is traditionally where we get cube steak.

CUTS OF PORK

Just like beef, pork is divided into large sections called primal cuts. These primals are then broken down further into individual retail cuts. Unlike beef, however, pork is not split into sides. Instead, it is broken down directly into its main primal cuts. The most tender cuts of pork are from the rib and loin. It's where we get the expression "high on the hog" the most desirable cuts of meat come from higher up on the animal. By contrast, the shank and shoulder muscles give us the toughest cuts.

PORK BUTT or BOSTON BUTT


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Despite what its name might indicate, the pork butt, also called the Boston butt, comes from the upper shoulder of the hog. Consisting of parts of the neck, shoulder blade and upper arm, the pork butt is a moderately tough cut of pork with a good deal of connective tissue. Pork butt can be roasted or cut into steaks, but it is also well suited for braising and stewing, or for making ground pork or sausages. Just above the Boston butt is a section of fat called the clear plate or fatback, which can be used for making lard, salt pork, or added to sausage or ground pork.

PORK SHOULDER or PICNIC SHOULDER


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tough cut, the pork shoulder (also called the picnic shoulder) is frequently cured or smoked. Pork shoulder is also used for making ground pork or sausage meat. The pork shoulder is sometimes roasted, but it's not really ideal for this.

PORK LOIN
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Hogs are bred to have extra long loins, so they can have up to 17 ribs unlike beef and lamb which have 13. The entire pork loin can be roasted, or it can be cut into individual chops or cutlets. The tenderloin is taken from the rear of the pork loin, and baby-back ribs come from the upper ribcage area of the loin. Above the loin is another section of fatback which can be used for making lard, salt pork, or added to sausage or ground pork.

HAM
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The back leg of the hog is where we get fresh, smoked or cured hams. Serrano ham and prosciutto are made from hams that are cured, smoked and then air-dried. Fresh hams are usually roasted, but they can be cut into ham steaks as well. The ham hock, which is used extensively in southern U.S. cuisine, is taken from the joint at the shank end of the ham, where it joins the foot. The ham hock is often braised with collards or other greens.

PORK BELLY or SIDE


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pork belly, or pork side, is where we get pancetta and bacon. Pork belly meat can also be rolled and roasted or even cut into steaks.

PORK SPARERIBS
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Taken from the belly side of the ribs where they join the breastbone, pork spareribs are often prepared by grilling very slowly over low temperatures. Pork spareribs can also be braised or cooked in a crockpot.

PORK JOWL
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The pork jowl is mostly used in making sausages, although it can also be cured and made into bacon. In Italian cooking, cured pork jowl is referred to as guanciale.

FOOT
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High in collagen, pork feet are excellent sources of gelatin and are frequently added to soups and stews. Long, slow simmering breaks down the tough connective tissues in the pork foot and tenderizes the meat. Pork feet can also be cured, smoked or even pickled. Pig feet are a key ingredient in the traditional Mexican menudo.

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