Interactive Beef Cuts Guide
Click on any label on the beef diagram to learn more about that specific cut
Chuck Rib ShortLoin Sirloin Rump
Cap Round Brisket Fore
Shank Short
Plate Flank Shank
Click on a label on the beef diagram to view information about that cut.
About Beef Cuts
Beef is divided into large sections called primal cuts. These primal cuts are then broken down into subprimal cuts, which are the specific cuts of meat found at your local butcher or grocery store.
Understanding these different cuts can help you choose the right one for your recipe. Cuts from the loin and rib are generally more tender and suited for quick cooking methods like grilling, while cuts from the chuck, round, and brisket benefit from slow cooking methods like braising.
Interactive Pork Cuts Guide
Click on any label on the pork diagram to learn more about that specific cut
Head Jowl Ear Snout Neck Shoulder Loin Back Fat Belly Ham Hock FootClick on a label on the pork diagram to view information about that cut.
About Pork Cuts
Pork is divided into large sections called primal cuts. These primal cuts are then broken down into retail cuts, which are the specific cuts of meat found at your local butcher or grocery store.
Different cuts of pork have different characteristics and are best suited for different cooking methods. Understanding these cuts can help you choose the right one for your recipe and cooking method.