BEEF GUIDE

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  • This is the upper part of the hind leg, or the rump, and contains the top round, bottom round, eye of round, and sirloin tip. It’s lean and super versatile. Cooking Methods: Broil, Oven Roast, Skillet, Stir Fry

  • Near the hip of the cow, this area is split into the top sirloin, ball-tip, and the tri-tip. Versatile and great for a variety of cooking methods, especially grilling! Cooking Methods: Broil, Grill, Skillet, Smoke, Sous Vide, Stir Fry

  • The short loin is the jackpot for some of the most desirable cuts of steak, including T-bone, porterhouse, strip loin, and tenderloin. Cooking Methods: Broil, Grill, Pan Fry

  • One of the most well-known and delicious cuts of beef, famous for Prime Rib and Ribeye steak. Exhibits remarkably tender, marbled, and flavorful qualities. Cooking Methods: Broil, Grill, Pan Fry, Bake

  • This cut comes from the shoulder and is packed with lots of rich flavors. Perfect for pot roast! Cooking Methods: Broil, Grill, Pan Fry, Pot Roast

  • Featured in barbecue competitions across the country! Famous for its sloooooooow cooking method, the brisket is located along the pectoral of the cow, and when cooked over an extended period of time on low heat, has a nice dense texture that falls apart with ease. Sold as a point, flat, or whole. Cooking Methods: Grill, Slow-Roast, Smoke

  • The flank steak is long and lean without much fat and has a lot of fibers running through it. Soaks up marinade really well. Great for stuffing or rolling, or slice it up for a quick stir-fry. Pro-tip: Cut against the grain for maximum tenderness. Cooking Methods: Broil, Grill, Pan Fry

  • The plate is right underneath the ribs and has a high-fat content. This is where ever-popular short ribs come from, as well as skirt steak. Cooking Methods: Braise, Grill

  • The lower part of the front legs contains the shin and the hock. Because these muscles work so hard, they’ve built up some strong tendons and muscle tissue, which can be tough at first, but in the end, contribute to its rich and dynamic flavor. Great for making superb beef stock. Cooking Methods: Braise, Slow-CookItem description

PORK GUIDE

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  • The pork leg also referred to as the “ham”. While it can be sold and cooked in many different ways, it’s arguably most well known for being cured. This is what prosciutto and jamon serrano are made out of! Cooking Methods: Cure, Roast, Smoke

  • From the pig’s back, this cut of meat is super tender and extra lean. It’s split into three main sections: the blade end, sirloin end, and the prized center portion. This is where you’ll find cuts for loin chops, rib chops, tenderloin, and baby back ribs. This area has a pretty mild flavor, so don’t be shy with seasonings, rubs, or marinades. Cooking Methods: Grill, Pan Fry, Roast

  • Sometimes called the ‘butt,’ which refers to the ceramic container used early in U.S. history to store the pork shoulder in-ground to keep it cold. Layered with lots of fat, it’s great for slow roasting for fall apart tenderness. Cooking Methods: Grill, Roast, Slow-Cook, Smoke

  • What part of the pig does bacon come from? Usually, the belly! This is due to its high-fat content. This cut is also great for slow roasting and braising, to really bring out its tender texture. This is also where you find spare ribs. Cooking Methods: Braise

  • Located right below the shoulder. A tough cut, so cook it low and slow to really render that fat into the mouth-watering texture. Cooking Methods: Braise, Slow-Cook, Smoke

Chicken Guide

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  • This is the most popular poultry item in America. Known for it’s flavor, the breast is easy to prepare. Chicken breast is white meat, which can be difficult in some cases to keep it juicy and moist. Cooking Methods: grill, pan fry, bake, sous vide

  • A very seasonal cut of poultry, usually around football season. Wings can be the most expensive part of the bird during the Fall-Spring. Most of the time, the chicken wings can be purchased cut into the drumette and flat. Cooking Method: air fry, bake, pan fry, grill

  • Leg quarters are great to feed a lot of people with minimal cost. The dark meat is flavorful and moist. This is the hind quarter of the chicken. Cooking Method: grill, bake, air fry

  • A chicken drumstick is a portion of the hind leg. It is popular to cook drumsticks for fried chicken. The meat is dark, so count on it being moist! Cooking Method: grill/smoke, deep fry, air fry, bake

  • Chicken thighs are know to make great chicken fajitas. The dark meat is juicy and it holds marinade well. This cut is usually a boneless cut off the back leg. Cooking Method: grill, air fry, bake