Proper Cooking Preparations for Different Cuts of Meat
When you are standing in the meat section of the grocery store or at the local butcher shop, it can be overwhelming to know which cut of meat to buy. Unless it is a cut that you cook with often or you came in looking for a specific cut for that recipe you want to try, you might feel intimidated.
When it comes to cooking meat, it is all about knowing which cut goes with which cooking method. In a previous article, we shared some of our favorite indoor and outdoor cooking methods. This is great if you know that you want to grill or roast something. But, what do you do when you have a cut of meat in the fridge and you don’t know what to do with it?
Let’s take a look at some of the different cuts of meat and discuss which cooking method might be best to use to make a delicious meal.
Beef
There are great cuts of beef and each with its own set of rules and cooking methods. Some can be cooked quickly while others require slow and methodical attention. Knowing what to do with the cut you buy can make all the difference between having an okay meal and a great one.
Here is more information about cuts of beef.
Chuck
Chuck comes from the shoulder area. Since this is a part of the cow where the muscles are worked daily, cuts from this area are thick with connective tissue and high in collagen. This makes the cut of meat tough. However, chuck is also flavorful since it can also be very fatty.
Cooking chuck is best when using slow cooking methods as it breaks down connective tissue to make it tender. Chuck is often an excellent source for ground beef so you may see it labeled as ground chuck.
Here are cuts from the chuck area and possible cooking methods.
- Chuck roast or steak: roast, braise, stew, broil
- Shoulder roast or steak: roast, pan-fry, braise, stew
- Flat iron steak: grill, broil, pan sear, stir fry
Rib
For a quick anatomy lesson, cows have thirteen ribs. The first 5 ribs are part of the chuck section. Cuts from the rib area are taken from the section that begins with rib #6 and continues to #12.
Since this part of the cow is worked much less than the shoulder area, these cuts are tender. They also have great flavor due to the marbling found through the meat. Many popular cuts of beef come from this section of the animal.
Here are cuts from the rib area and possible cooking methods.
- Prime rib roast: roast
- Ribeye steak: grill, pan sear
- Short rib: braise, smoke
Loin
The loin area of the animal starts on the top half of the animal where the rib section ends at the last (#13) rib. It continues to the hip area.
Cuts from the front part (loin) of this area are some of the most tender and most desirable cuts from the animal. The back part of this section is usually referred to as sirloin. Sirloin cuts are less tender. But, they can be just as flavorful due to being fattier.
Here are cuts from the loin area and possible cooking methods.
- Tenderloin roast or steak: roast, grill, pan sear
- Strip steak: grill, pan sear
- Sirloin roast or steak: roast, grill, stir fry, pan sear
- Porterhouse steak: grill, broil, pan sear
- T-bone steak: grill, broil, pan sear
Flank/Plate
The flank is located on the underside of the animal under the loin. Cuts from this section are usually very lean and tough. But, they can be flavorful.
The plate is located at the belly and below the rib area. These cuts are chewy, but also fattier and more flavorful than the flank.
Here are cuts from the flank or plate area and possible cooking methods.
- Flank steak: grill, broil, pan sear
- Skirt steak: grill, broil, pan sear
- Hanger steak: grill, broil, pan sear
- Plate short ribs: roast, smoke
Brisket/Shank
The brisket is located on the underside of the animal below the chuck section. This is the chest area of the cow. Cuts from this area are tough as they have a lot of connective tissue and fat.
The shank comes from below the brisket on the front legs and the corresponding area on the back legs. Due to coming from hardworking regions of the animal, these cuts are some of the toughest.
To break down the connective tissue, brisket and shank cuts need to be cooked low and slow.
Here are cuts from the flank or plate area and possible cooking methods.
- Brisket: braise, stew, smoked
- Stew meat: braise, stew
- Center cut shank: braise, stew
Round
The round is the section of the animal at the rear and hind legs. These cuts tend to be leaner and tougher. They are also inexpensive cuts that you can often buy as roasts.
Here are cuts from the round area and possible cooking methods.
- Top round roast or steak: roast, braise, stew
- Eye of round roast or steak: roast, braise, stew
- Bottom round roast: roast, braise, stew
- Round cube steak: grill, pan sear, braise, stew
Pork
Like beef, pork has a variety of different cuts. Knowing how to cook each one can be challenging if you’ve not cooked a specific cut before.
Here is more information about cuts of pork.
Shoulder
This section covers the area at the front of the pig behind the head. As with the cow, this area is worked daily as the pig walks around. This means that there is a lot of connective tissue making the cuts of meat tough. Slow cooking methods work best for these cuts.
Due to the fat content and toughness of shoulder cuts, they are often ground up and used to make sausages and ground pork. Pork butt is often used to make pulled pork.
Here are cuts from the shoulder area and possible cooking methods.
- Pork butt: roast, braise, smoke
- Pork shoulder ribs: roast, braise, smoke
- Picnic shoulder: roast, braise, smoke
Loin
This section of the pig is at the top of the animal behind the shoulder and continues to the hind leg. These cuts are tender. You can find them bone-in (chops) or boneless (steaks). You might be most familiar with these cuts of pork.
Here are cuts from the loin area and possible cooking methods.
- Blade end roast: roast, braise, smoke
- Baby back ribs: grill, pan-fry, smoke
- Center-cut loin roast: roast, braise
- Tenderloin roast: roast, braise
- Sirloin roast: roast, braise
- Crown roast: roast, braise
- Pork chops: grill, pan-fry
Pork Belly
This is the area on the underside of the pig below the loin. The fattiest cuts of pork come from this section so they are often the most flavorful.
Here are cuts from the belly area and possible cooking methods.
- Pork belly: pan-fry
- Lard: pan-fry, pastry
- Pancetta: pan-fry
- Bacon: pan-fry, bake
Leg
This is the rear and hind leg area of the animal after the loin and belly. Like the shoulder, the hind legs are worked hard. This is also a very lean part of the animal. This is another part where slow cooking methods are best.
This section of the pig is also great for curing and smoking. This is where all varieties of ham come from.
Here are cuts from the leg area and possible cooking methods.
- Ham: roast, braise, stew
- Eye round roast: roast, grill
- Pork hock: stew, smoke
Modern Appliances
Over the past several decades, we have seen the introduction of a variety of small modern kitchen appliances that help make cooking easier and faster. You no longer just have to rely on a stovetop, oven, or outside grill. You can now use a Crockpot™, Instant Pot®, or an air fryer to name a few popular kitchen appliances.
When mentioning roasting, braising, or stewing, these are slow-cooking methods. You can easily use a Crockpot™ or Instant Pot® to slow cook meat.
Also, an air fryer is also a great alternative to pan-frying or baking.
At Grand Peaks Prime Meats, we believe in providing our customers with high-quality, responsibly-raised meat. For 65 years, we have helped our customers with tasty and healthy options for their dining tables. Check out our products, packages, and specials to find your next tasty meal.