Meats

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BEEF
Beef is the meat of the cow, which is a red meat. Beef is cut into seven primal parts, which are chuck, primal rib, loin, round, flank, short plate and brisket.

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CHUCK
Chuck is a primal cut of beef that is located near the head and shoulder of the animal. Meat from the chuck is normally used for stewing, slow cooking, braising or potroasting

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Primal Rib
The Primal Rib is a primal cut of beef located on the animal's upper midsection. Meat from the Primal Rib includes beef ribs and standing rib roasts.

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Beef Loin
Beef Loin is a primal cut of beef that is divided into two sub-primal cuts, the strip loin and the sirloin. Cuts from the loin include Tenderloin Roast, T-Bone and Porterhouse steaks, and Filet Mignon

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Beef Flank
The Beef Flank is a primal cut that is located directly beneath the loin. It is very tough but also very flavorful. Cuts from the flank include the London Broil and Flank Steak.

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Beef Round
Located at the back of the animal, the round is a very tough primal cut. It can be made into roasts or steaks, and is very good for stews and slow cooking.

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Beef Brisket
Brisket is a primal cut located just above the animal's front legs, below the chuck. Brisket is normally used for corned beef, BBQ brisket, or pastami.

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Lamb

Lamb is the meat of the sheep, a red meat. Meat from an animal that is 12 months old or less is called lamb, while meat from animals that are older than that is called mutton. Lamb has 5 primal cuts, which are the shoulder, rack, loin, leg and breast/foreshank.

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Lamb Shoulder

Shoulder is a primal cut located near the front of the animal, above its front legs. Unlike beef and pork, the shoulder meat of lamb is very tender and can be dry-cooked. The shoulder is best for stews and roasts.

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Lamb Rack

The rack of lamb is the primal cut located in the middle of the animal's back, just behind the shoulder. The main reason this cut is sought after is as Rack of Lamb, a very tender cut of meat.

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Lamb Breast/Foreshank

The breast and foreshank is a primal cut located at the front of the animal, just above the front legs. It is a very tough meat and is normally used for stews or other wet cooking methods.

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Lamb Loin
The loin is a primal cut located behind the rack. It is the most tender meat on the lamb, and can be cut into tenderloin roasts or chops, as well as many others.

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Lamb Leg
The leg is the last primal cut on the animal, located at the very back, which includes the hind legs. The meat is tender enough to be cooked as a roasted leg of lamb, but is also good in stews.

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Veal

Veal is the meat from a young cow from just under a month to up to 26 weeks old. It is very tender and considered a white meat. Veal has the same primal cuts as lamb.

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Veal Shoulder

Shoulder is located just behind the head of the calf, above the front legs and breast. The shoulder meat is tougher and is generally best for roasts and stews.

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Veal Rack

The rack is located behind the shoulder, and is where the calf's ribs are. The meat here is very tender and good for roasts and steaks.

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Veal Loin

The loin is located just behind the rack, and is generally the most tender meat in the animal.

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Veal Leg

The leg is the primal cut located furthest back on the animal, and with veal can be roasted or cut into steak, or even turned into a scaloppini.

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Veal Breast

The breast is located just above the front legs of the calf. This is the least tender meat on the whole animal, and is normally used for stew meat or roasts.

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Pork

Pork is the meat of a big and is considered white meat. It is generally less expensive than most other meats. The primal parts of pork are the Boston butt, loin, fresh ham, belly, and picnic shoulder.

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Boston Butt

Boston butt is the primal cut of the pig closest to the head, and is generally a very tough cut of meat best for stews or roasts, but is also good for use in pork sausage.

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Pork Loin

The loin of a pork is special because the way hogs have been bred allows them to have up to 17 ribs, whereas beef and lamb only have up to 13. The loin can be cut into tenderloin roasts, steaks, chops, or baby back ribs.

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Pork Picnic Shoulder

The shoulder is located just above the front legs of the hog, and is generally a very tough meat, best used for stews or sausage. It can be roasted as well, but that is not the best use for it.

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Pork Fresh Ham

The ham is located over and including the hog's back leg. It is mainly used for roasts and making prosciutto.

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Pork Belly

The pork belly is located underneath the animal, between the two sets of legs. It is mainly known for bacon, but can also be used for pancetta or even cut into steaks.

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T-Bone Steak

The T-Bone is a steak cut from the short loin of beef, recognizable for the t shaped bone in that separates the tenderloin from the short loin. If the tenderloin is over 1" thick the steak is called a porterhouse instead of a T-Bone.

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Rib-Eye Steak

The rib-eye is a very tender cut of steak from the primal rib section of beef. In the U.S.A., a rib-eye has normally had the bone removed, but can be made in a "Cowboy cut" to keep the bone in.

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New York Strip Steak

The New York (or Kansas City) strip steak is a cut from a beef short loin, which is very tender. If this steak was still attached to the bone it would likely be sold as either a t-bone or porterhouse.

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Filet Mignon

Filet Mignon (French for dainty filet) is a cut of beef from the tenderloin. This steak is very tender and luxurious, and is one of the hardest steaks to cut properly.

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Flank Steak

The flank steak is a very tough but flavorful cut of beef from the Flank primal cut. It can be marinated and cooked whole as a London Broil or is also great for fajitas.

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Pastrami

Pastrami is a cut of meat, normally from the brisket primal cut, that has been brined, partially dried, seasoned with herbs and spices, then smoked and steamed. It was originally created as a way to preserve meat before refrigeration.

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Baby Back Ribs

Ribs taken from the top of the rib cage between the the spine and ribs below the loin muscle. Normally served as a dish in American barbecue

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Spare Ribs

Spare ribs are located on the belly side of the pig, under the back ribs. They are typically very flat and have more bone than meat. but are also fattier and more tender than the back ribs.

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Rib Tips

Rib tips are the short, meaty section on the bottom of the spare ribs. The ribs are held together by cartilage as opposed to bone, making them more tender.

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St. Louis Style Ribs

St. Louis style ribs are the spare ribs with the sternum bone, cartilage and rib tips removed to create a rectangular shape rib.

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Loin Roast

The loin roast is a very common way to cook pork, and it is the short loin from on top of the rib cage. It is normally roasted, but can also be used for stews.

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Pork Chops

Pork chops are essentially the same cut in pork as T-Bones are in beef, which is the bone in short loin and tenderloin steak.

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Bacon

Bacon is the cured and thinly sliced cut of meat from the pork's belly. It is generally very salty and normally pan-fried, and everyone goes crazy for it.

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Ham

Ham is from the leg of the pork, and is cured, smoked, or roasted, and is a very tender meat. Several varieties of ham can be found at deli counters.

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Prosciutto

Prosciutto is a Italian dry-cured ham that is sliced very thin and served uncooked. The best quality is Prosciutto di Parma, which must be made in a very specific region of Italy.

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Pepperoni

Though many people think of pepperoni as an Italian meat, it as actually an American variety of salami, normally made from pork and beef mixed together.

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Salami

Salami is an italian dried sausage made of fermented and air-dried meat, normally either pork or beef.

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Soppressata

Soppressata is an italian dried sausage, similar to salami, made from either pork or beef that is a popular topping for pizzas and can bet stuffed with cheese or hot peppers.

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Capocollo

Capocollo is an italian dried sausage generally made from pork neck or shoulder.

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Rack of Lamb

The rack of lamb is the main cut from the Rack primal cut, it is normally cooked with the bone in and served with mint jelly (at least in Britain)

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Lamb Chops

Lamb chops are a cut of meat from the loin section of the animal, similar to the beef T-bone, only far smaller and more delicious.

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Leg of Lamb roast

The leg of lamb is often roasted and sliced to serve. This is a very common meat in Mediterranean and northern European food.

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Ranch Steak

The ranch steak is technically called a "boneless chuck shoulder center cut steak" and is no thicker than 1 inch thick and normally less than 10 oz

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Denver Cut

The Denver cut is from the beef chuck, and is considered a very fine piece of beef. It is recommended that this cut be tied and roasted like a tenderloin.

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Shoulder Tender Medallions

The shoulder tender medallion, also called the beef shoulder petite tender, is a cut that requires a lot of skill to extract and has been compared to a filet mignon, but is not nearly as expensive.

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Rump Roast

The rump roast is a lean, easy to find cut of meat that is very lean and good for braising.

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Eye of Round Steak

The eye of round steak is considered to be one of the few almost useless cuts of beef, as it is very tough and does not have much flavor to it, but can be used for stewing.

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Shank Cross-cut Steak

The shank cross-cut is a steak from just above the beef's front legs, and is very flavorful and lean, great for stewing.

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Skirt Steak

The skirt steak is cut from the short plate primal area, and is very renowned for its flavor, even though it is a tougher meat.

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Coulotte Steak

The coulotte is one of the most tender cuts of the beef sirloin. It can be used in many ways and has a very good flavor, and is also good for marinating.

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Tri-tip Roast

The tri-tip roast is a very flavorful and tender cut that is easily recognizably by its triangular shape. It is very popular on the west coast.

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Flat Iron

The beef flat iron is second in tenderness only to the tenderloin, it is incredibly flavorful and juicy, and more often than not has great marbling. Best when cooked to no more than medium doneness.

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Prime-Rib

The prime rib is a different way to cut a rib-eye, and is one of the most well known cuts of beef. It is incredibly flavorful and has great marbling throughout the whole cut.

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Flap Steak

The flap steak is cut from the bottom sirloin, and is some times confused with the hanger steak because of how thin it is usually cut. It is also referred to as sirloin tips in New England.

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Sierra Cut Steak

The sierra cut is a thin, versatile steak from the beef chuck that is best when marinated before cooking and cut against the grain.

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Cross Rib Roast

The cross rib roast is a cut from the chuck that, due to the toughness of the meat, is best used as a stew meat, but can also be cooked as a roast.

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Veal Scaloppini

A dish where a veal tri tip roast is cut into smaller portions and flattened using a meat tenderizer, then covered in a sauce.

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Cotoletta
Cotoletta is an italian is an italian veal cutlet that has been breaded. The veal is then fried in clarified butter. This dish traditionally uses only milk-fed veal.

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Jellied Veal

Jellied veal is a dish made by cooking the meat in salt water until it falls off the bone, then the meat is mixed with the stock and cooled until it is congealed and it served cold.

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Ossobuco
Ossobuco is a braised veal shank in a broth of vegetables and white wine. Modern ossobuco has tomatoes while traditional ossobuco does not.

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Picatta
Picatta is an italian dish that when directly translated means, "sliced, sauteed and served in a sauce containing lemon, butter, and spices."

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Ragout Fin
Ragout fin consists of veal, sweetbread, calf brains, tongue, bone marrow, chicken breast and fish either boiled in a vinegar stock or stewed in butter.

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Saltimbocca
Saltimbocca is a dish of veal rolled and topped with prosciutto and either sage or basil, then cooked in dry weight wine and butter.

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Schnitzel
Schnitzel is a veal cutlet thinned by a meat tenderizer, then coated in flour, beaten eggs and bread crumbs, then pan fried in butter.

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Paupiette
A paupiette is a dish from Normandy where the veal is beaten thin then rolled in vegetables, fruits or sweetmeats. This dish is considered to be a roulade.

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Veal Orloff
Veal orloff is a braised veal loin, thinly sliced, with onions and mushrooms stuffed between each slice. It is then topped with a mornay sauce and browned in the oven.

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Tourtiere
Tourtiere is a dish originating from Quebec that is a veal meat pie that is often mixed with wild game, and is part of the Quebecois traditional Christmas meal.

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Wallenbergare
Wallanbergare is a Swedish dish of ground veal, cream and egg yolks coated in breadcrumbs. It is the traditionally served with mashed potatoes and peas.

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Dongpo Pork
Dongpo Pork is a Hangzhou dish made by pan-frying and then red cooking the pork belly. Red cooking is also known as Chinese stewing, and is a slow braising technique.

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Geera Pork
Geera pork is a dish made only with cumin seeds and peppers. The pork is cut into very small pieces, so this dish is also served as finger food.

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Haslet
Haslet is a British pork meatloaf, made from stale white bread, ground pork, sage, salt and black pepper. It is typically served cold or as the filling of a sandwich.

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Jambonette
Jambonette is a charcuterie plate comprised of equal parts chopped pork and bacon enclosed in a rind, molded into a pear shaped and cooked.

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Jokbal
Jokbal is a Korean dish of pig's trotters cooked in a herbs and soy sauce. Normally it is braised in a combination of soy sauce, ginger, wine and vinegar.

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King Rib

King rib is a dish that originated in Scotland, and is a deep fried sweetened patty of minced pork that is served in fish and chips shops.

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Lechon

Lechon is a dish traditionally made with a suckling pig roasted whole on a spit, though the modern recipe will use a full sized medium pig instead. Lechon is recognized as the national dish of the Philippines.

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Limerick Ham
Limerick ham is a style of cooking bacon which originated in Ireland, where the bacon is smoked over juniper branches, set to steep overnight in water then cured, boiled in cider and cooked in the oven.

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Lion's Head
Lion's head is a Chinese stew of large pork meatballs stewed with vegetables, traditionally bok choi and napa cabbage.

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Machaca
Machaca is a dried, spiced pork that has been re-hydrated, then rolled into a flautas, taco, or burrito. It is most commonly used in northern Mexico.

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Mett
Mett is a German dish where in which minced pork is eaten raw on a bread roll and served with spices like salt, garlic or caraway. The word mett comes from the Old Saxon word "meti", which means food.

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Nataing
Nataing is a Cambodian style red pork, where ground pork is cooked in coconut milk and served with crackers.

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Pig Fallopian Tubes
Pig fallopian tubes are used in some recipes from Singapore, and was listed by CNN as on of the "Top 10 grossest foods in Singapore". According to lore, eating these can help women have more children.

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Pig's Ear
Pig's ear is a food that is popular in Chinese cuisine, that must first be boiled or stewed and can then be sliced thin and served with a soy or teriyaki sauce.

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Pig's Blood Soup
Pig's blood soup is a thick stew that uses pig's blood as the main liquid base for the soup, and can even be served with coagulated pig blood or other pig offal.

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Roujiamo

Roujiamo is a pork sandwich where the meat has been stewed for hours in a soup containing a wide variety of herbs and vegetables. It is an extremely popular street food in China.

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Saksang
Saksang is an Indonesian soup of pork meat stewed in its own blood. Alternatively to pork, this dish as also known to be made with dog.

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Twice Cooked Pork
Twice cooked pork is a stir-frying method in China, where the pork is first simmered in water, then set to cool and cut into small pieces. It is then wok fried with nappa cabbage and peppers.

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Wet Tha Dote Htoe
This strange sounding dish of Burmese cuisine, where coagulated pork offal is seasoned with soy sauce and cooked on a stick. The name translates to "Pork on a Stick"

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Rousong
Rousong, also called meat wool, is a dried meat product, normally pork, that has the stringy consistency of cotton candy, and is normally used to top other meats.

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Cawl
Cawl is a Welsh beef, bacon or lamb stew cooked with potatoes, swedes, carrots or other seasonal vegetables. It is recognized as a national dish of Wales.

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Haggis
Haggis is a Scottish dish, and is a mixture of sheep's lung, kidney and heart ground and mixed with oats and onions, then boiled inside of a sheep's stomach.

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Laal Maans
Laal maans is an Indian curry dish, where lamb is prepared in a sauce of curd and hot spices, such as red peppers. This dish is very spicy and has a strong garlic note.

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Lamb Fries
Lamb fries are breaded and deep fried lamb testicles, popular in Italian cuisine.

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Mandi
Mandi is a lamb dish that uses very young lamb to enhance the flavor and texture of the meat and is cooked in a tandoor.

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Rogan Josh
Rogan josh is a Persian dish where the lamb is stewed in clarified butter or oil. The name translated literally means, "Cooked in oil at intense heat."

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Shepherd's Pie
Shepherd's pie is a traditional Scottish and Irish dish made with ground beef or lamb, sauteed in onions, then baked with layers of peas and mashed potatoes.