Meat Cuts & Cooking Guide
Learn about different cuts and how to cook them perfectly
Beef Cuts
Ribeye Steak
✓ Best for: Grilling, pan‑searing
From the rib section (between chuck and short loin). Well‑marbled, extremely tender, rich flavor. Best cooked medium‑rare.
Sirloin
✓ Best for: Roasting, grilling, stir‑fry
From the hindquarter, between the short loin and round. Leaner than ribeye, good balance of flavor and tenderness.
Tenderloin (Filet Mignon)
✓ Best for: Pan‑searing, roasting
From the short loin, inside the loin. Most tender cut, very lean. Best served medium‑rare.
Brisket
✓ Best for: Slow cooking, smoking, braising
From the breast or lower chest. Tough but full of flavour; low‑and‑slow breaks down connective tissue.
Minced (Ground) Beef
✓ Best for: Burgers, meatballs, sauces
Often from chuck, round, or sirloin. Versatile. Choose 80/20 lean‑to‑fat for juiciness.
Shank
✓ Best for: Stews, soups, osso buco
From the leg (fore or hind). Rich in collagen, becomes tender after long braising.
T‑Bone Steak
✓ Best for: Grilling, pan‑searing
From the short loin. Includes both strip loin and tenderloin, separated by a T‑shaped bone.
Top Side
✓ Best for: Roasting, slow cooking, stir‑fry
From the inside of the hind leg. Lean, economical; ideal for roasting or cutting into strips.
Silverside
✓ Best for: Corned beef, slow roasting, braising
From the outside of the hind leg. Lean with a silvery membrane; classic for corned beef.
Ossobuco
✓ Best for: Braised (Ossobuco alla Milanese)
Cross‑cut slice from the shank (lower leg). Contains marrow bone that adds richness.
Chuck on Bone
✓ Best for: Slow cooking, stews, pot roast
From the shoulder/neck area with bone. Great for long, moist cooking.
Chuck off Bone
✓ Best for: Minced, stews, slow braising
Same as above but boneless. Economical, well‑marbled, full of flavour.
Meat on Bone
✓ Best for: Soups, stocks, slow braising
General term for bone‑in cuts (shank, neck, ribs). Adds depth to broths and stews.
Rump Steak
✓ Best for: Grilling, pan‑frying, stir‑fry
From the hindquarter. Lean, moderately tender; good flavour.
Prime Ribs
✓ Best for: Roasting (standing rib roast)
From the rib section, bone‑in. Extremely tender, well‑marbled, the ultimate roast.
Fillet Trimmed
✓ Best for: Steaks (filet mignon), tartare
The tenderloin, trimmed of fat and silver skin. Most tender cut.
Fillet Untrimmed
✓ Best for: Roasting whole, cutting into steaks
Whole tenderloin with fat and chain left on; can be butchered at home.
Chicken Cuts
Breast (Boneless)
✓ Best for: Grilling, baking, stir‑fry
From the pectoral muscle. Lean, mild flavor. Avoid overcooking to keep moist.
Thigh (Bone‑in or Boneless)
✓ Best for: Roasting, braising, grilling
From the upper leg. Juicier than breast, more flavor. Great for curries.
Drumsticks
✓ Best for: Roasting, frying, grilling
From the lower leg. Dark meat, stays moist. Perfect for BBQ.
Wings
✓ Best for: Frying, baking, grilling
From the wing joint. Small, flavorful. Ideal for appetizers or game day.
Whole Chicken
✓ Best for: Roasting, spatchcocking, soup
The entire bird. Economical. Use bones for stock.
Goat Cuts
Leg
✓ Best for: Roasting, slow cooking
From the hind leg. Lean, mild flavour. Marinate before roasting.
Shoulder
✓ Best for: Curries, stews, braising
From the front leg/shoulder. Well‑marbled. Slow cooking yields tender meat.
Ribs
✓ Best for: Grilling, roasting
From the ribcage. Flavourful but require careful cooking to avoid toughness.
Minced Goat
✓ Best for: Meatballs, patties, tacos
Usually from shoulder or leg trimmings. Leaner than beef mince; add fat for moisture.
Lamb Cuts
Rack of Lamb
✓ Best for: Roasting, grilling
From the rib section. Tender, elegant. Best served medium‑rare.
Leg of Lamb
✓ Best for: Roasting, grilling
From the hind leg. Classic cut. Can be boned and butterflied.
Shoulder
✓ Best for: Slow roasting, braising
From the front leg. More fat and connective tissue; becomes meltingly tender.
Lamb Chops (Loin)
✓ Best for: Pan‑searing, grilling
From the loin section. Small, tender, quick‑cooking.
💡 Pro Tips
🔪 Let meat rest after cooking – juices redistribute.
🌡️ Use a meat thermometer for perfect doneness.
🧂 Season generously before cooking.
❄️ Thaw frozen meat in the refrigerator, never on the counter.