Raw meat variations of pork, beef and chicken on a counter

A guide to selecting, cooking and savoring every beef, chicken and pork cut

Meat your match

Walking into a butcher shop or approaching the meat counter at your favorite grocery store can feel like navigating a maze — except instead of breadcrumbs, you’re leaving a trail of indecision. With so many cuts of meat staring back at you like a lineup of delicious suspects, it’s easy to get overwhelmed. Whether planning the ultimate backyard barbecue, preparing a cozy Sunday roast or just whipping up a quick weeknight dinner, knowing your cuts is the key to culinary success.


Beef cuts

Choosing the proper cut of beef can feel like speed dating — you’re faced with many options, each with its strengths and quirks, and you’re trying to figure out which one will be your perfect match. Whether you’re craving a melt-in-your-mouth brisket or a steak with some serious sizzle, understanding what makes each cut special is the key to a successful meal. So, before you swipe right on that ribeye or settle down with sirloin, take a moment to get to know the cast of characters in the beef world. 

Beef Cuts

1. Chuck is a popular choice for pot roasts and stews. This cut is best cooked low and slow, making it ideal for braising or slow-cooking in dishes like beef stew, pot roast or chili. A tip for chuck steak is to marinate it before grilling to tenderize the meat and enhance its flavor.

2. Brisket is a barbecue favorite due to its rich, beefy flavor. It requires long, slow cooking or smoking and is perfect for smoked brisket, corned beef or braised dishes. To get the best results, let the brisket rest after cooking to retain its juiciness and flavor.

3. Shank is lesser-known but excellent for slow-cooked dishes. This cut shines in recipes like osso buco, beef stew or bone broth. Pro tip: Use the marrow inside the bone to add richness to soups and stews.

4. Rib cuts, such as ribeye steaks and prime rib roast, are some of the most sought-after beef options. They are best cooked over high heat, either grilled or roasted, to sear the outside while keeping the inside tender and juicy.

5. Plate cuts are often used for ground beef or short ribs. These cuts are best when slow-cooked or braised and work well in dishes like short ribs, carne asada or fajitas. Marinating these cuts can enhance their flavor and tenderness.

6. Short loin is home to premium steaks like T-bone and porterhouse. These cuts are best cooked over high heat, either grilled or broiled. To achieve perfect doneness, use a meat thermometer.

7. Flank is a versatile and flavorful cut popular in stir-fries, fajitas or London broil. It’s best when marinated and cooked quickly at high heat. Remember to slice against the grain to enhance tenderness.

8. Sirloin is a popular choice for everyday steaks, suitable for grilling or pan-searing. It’s a versatile cut perfect for sirloin steaks, kebabs or stir-fries. Rest the meat after cooking to retain its juices.

9. Tenderloin, one of the priciest cuts, is celebrated for its tenderness. It’s best grilled or roasted and works beautifully in dishes like beef Wellington or filet mignon. Avoid overcooking to maintain its delicate texture.

10. Top sirloin is a lean yet tender cut, perfect for grilling or broiling. Due to its versatility and robust flavor, it’s an excellent choice to keep on hand.

11. Bottom loin is less prevalent but still versatile. This cut is best cooked with moist heat methods like roasting or braising. Marinating it before cooking can help enhance flavor and tenderness.

Beyond the basics

Bones and marrow are ideal for making rich, flavorful stocks and broths. Roasting bones before simmering can add depth to soups and sauces.

Offal: Liver, heart and kidneys are nutrient-rich and can be used in traditional dishes like pâté or chopped and added to stuffings and pies.

Fat trimmings: Rendered fat (tallow) can be used for frying, roasting or making pastry dough.

Oxtail: This gelatin-rich cut is perfect for slow-cooked soups, stews and braises, providing a unique, tender texture.

Cheeks: Beef cheeks are flavorful cuts that become melt-in-your-mouth tender when braised. They are often used in gourmet tacos or ragouts.

Tongue: Often boiled and then sliced thinly, beef tongue is a delicacy in many cuisines and is especially popular in sandwiches or tacos.


Chicken cuts

Picking the perfect chicken cut is like building the ultimate playlist — each one sets the mood and plays a specific role. Whether planning a wing feast, a healthy salad or a cozy roast dinner, knowing which cut to choose is vital to hitting all the right notes. So, turn up the heat, grab your favorite cut, and prepare a meal that’s music for your taste buds. 

Chicken cuts

1. Wings are the ultimate crowd-pleaser, perfect for game days or parties. Besides grilling, frying or baking with your favorite marinades, try them in new ways like buffalo chicken dip, tangy honey-lime wings or even baked into a savory chicken-wing pot pie. For something different, use leftover wings to make a smoky chicken salad, or chop them up and toss them into a creamy, cheesy pasta bake.

2. Thighs are prized for their juicy, rich flavor and versatility. Beyond classics like chicken cacciatore or grilled thighs, use them in recipes like Thai coconut curry, spicy chicken enchiladas or a savory coq au vin. Try shredding cooked thighs for a hearty chicken chili, or slow-cooking them in a honey garlic sauce for a sweet and delicious meal. They’re also perfect for sheet-pan dinners with roasted veggies and herbs.

3. Breasts are a lean, high-protein staple and ideal for countless dishes. Besides chicken Alfredo and grilled salads, try stuffed chicken breasts with spinach and feta, sliced chicken in a zesty lemon piccata or baked in a rich tomato and mozzarella sauce for a Caprese-inspired twist. Use them for chicken tacos, homemade chicken nuggets or even as a base for a refreshing chicken and avocado wrap.

4. Drumsticks are a flavor-packed, budget-friendly option. In addition to barbecue or buttermilk-marinated drumsticks, experiment with recipes like crispy drumstick confit, spicy jerk chicken or a hearty drumstick gumbo. Slow-cook them in a tangy balsamic glaze, or bake them with a crunchy panko crust for a healthier alternative to fried chicken. For a fun twist, use drumstick meat in a rustic chicken pot pie or shred it for a savory chicken and vegetable stir-fry.

Beyond the basics

Back and neck: Ideal for making homemade chicken stock or broth, adding depth to soups and sauces.

Giblets (heart, liver, gizzard): These flavorful organs are often used in gravy, stuffing, or pâté. They can be sautéed or used in traditional dishes like giblet gravy.

Skin: Rendered chicken skin can be baked until crispy for a delicious snack, often called “chicken cracklings,” or used as a garnish for salads and soups.

Wingtips: While often discarded, wingtips are perfect for enriching stocks and broths with extra flavor and can be roasted for a crispy treat.


Pork cuts

Navigating the world of pork cuts can feel like deciding between a beach vacation and a mountain retreat — both are fantastic, but which one’s suitable for you right now? Whether you’re dreaming of fall-off-the-bone ribs slathered in barbecue sauce, a honey-glazed ham for the holidays or crispy bacon for a lazy Sunday brunch, each cut has its own flavor profile and best cooking method. No matter which turn you take, you’ll be pigging out in style. 

Pork cuts


1. Leg or ham is a holiday staple that shines when roasted or slow-cooked to tender perfection. Beyond the traditional honey-glazed ham or ham sandwiches, try using leftover slices in savory breakfast casseroles or diced into hearty quiches. The bone is a treasure trove of flavor — perfect for enriching soups, stews or even a pot of classic split pea soup.

2. Loin is a versatile cut known for its lean, tender meat. While it’s often used for pork chops or roasted pork loin, it also makes fantastic stir-fry strips or can be butterflied and stuffed with herbs and vegetables for an elegant dinner. For something different, try thinly slicing and using it for a quick pork schnitzel. Remember that brining the loin ensures juicy, flavorful results every time.

3. Spare ribs or bacon are always a hit at the table. While spare ribs are typically slow-cooked or smoked for barbecue, you can braise them in an Asian-style soy and ginger sauce or bake them with a sticky glaze for a unique twist. Bacon, of course, is a breakfast champion, but consider using it to wrap around tenderloin medallions, add a smoky depth to soups or even sprinkle it over desserts like maple bacon donuts.

4. Shoulder is the go-to cut for pulled pork, thanks to its marbling and rich flavor. While it’s perfect for low-and-slow smoking or braising, think beyond sandwiches: use it as a filling for tamales, mix it into a rich ragu or serve it over creamy polenta for a comforting meal. Shred any leftovers and use them in tacos, quesadillas or even as a topping for loaded baked potatoes.

5. Picnic shoulder is often overshadowed by the pork butt, but it’s equally delicious in slow-cooked dishes. Besides the usual pulled pork or pork stew, you can cube it for flavorful carnitas, use it in a spicy pork vindaloo or slow-roast it Cuban-style with citrus and garlic for a delicious mojo pork. The skin crisps up beautifully when roasted, so don’t shy away from using it to add crunch and flavor to your dish.

Beyond the basics

Pork belly: This cut is used to make bacon or can be braised and roasted for a rich, flavorful main dish. It’s also great for making homemade pork rinds.

Jowls: Often cured and smoked, pork jowls can be used similarly to bacon, adding a smoky flavor to dishes like pasta carbonara or Southern-style collard greens.

Trotters: Packed with collagen, pig feet are perfect for making gelatinous stocks or slow-cooked dishes like braised trotters or stews.

Lard: Rendered from fat trimmings, lard can be used for baking, frying or making flaky pastries and pie crusts.

Ears: Often used in traditional dishes, pig ears can be braised, grilled or fried until crispy, adding a unique texture to salads or served as a snack.

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