Bone-in Ribeye
Beef · Steaks
Cut from the loin, bone left in. The marbling does the work.
Every cut, from one animal, from one farm.
Animal
Category
41 cuts
NY Strip
Beef · Steaks
From the strip loin. Tighter grain than a ribeye, cleaner beef flavor.
Tenderloin Filet
Beef · Steaks
The most tender cut on the animal and the leanest. Two per cow.
Flat Iron
Beef · Steaks
Cut from the shoulder. Second-most tender cut on the cow at a fraction of the attention.
Skirt Steak
Beef · Steaks
Loose grain, heavy beef flavor, built to take a marinade. Known as entraña in Argentina.
Bavette
Beef · Steaks
Flap from the sirloin. Coarse grain, deep flavor, underused in American kitchens.
Flank Steak
Beef · Steaks
Lean, long-grained, unforgiving past medium-rare and excellent before it.
Hanger Steak
Beef · Steaks
One per animal. Hangs off the diaphragm, which is why butchers used to keep it.
Eye of Round
Beef · Steaks
Very lean, very affordable per pound, rewards slow cooking or thin slicing.
Brisket
Beef · Roasts & braising
The cut that made Texas barbecue. Two per animal, point and flat.
Chuck Short Rib
Beef · Roasts & braising
Heavy fat and connective tissue that turns to gelatin.
Short Rib Plate
Beef · Roasts & braising
The plate ribs. Bigger bones, more meat than the chuck.
Chuck Roll
Beef · Roasts & braising
Shoulder roast. Also the best single cut to grind at home.
Beef Osso Buco
Beef · Roasts & braising
Cross-cut shank with the marrow bone in the center. Approximately sixteen per animal.
Ground Beef
Beef · Ground
Three hundred pounds come off a whole cow. This is the cut that makes whole-animal buying work.
Femur Bones
Beef · Bones & broth
Cut for marrow. Ten pounds per animal.
Mixed Bones
Beef · Bones & broth
Thirty pounds per animal. Stock bones, joints, knuckles.
Ox Tail
Beef · Bones & broth
Three pounds per animal and the reason anyone learns to braise.
Beef Heart
Beef · Nose to tail
One per animal. Eats like a lean, mineral steak, not like organ meat.
Beef Cheeks
Beef · Nose to tail
Two per animal. The hardest-working muscle on the cow and the best braise on it.
Beef Liver
Beef · Nose to tail
Nutrient-dense and cheap. Soak in milk first if you have been put off it before.
Beef Kidneys
Beef · Nose to tail
Soak, trim, and treat gently.
Beef Tongue
Beef · Nose to tail
Simmer, peel, press. Becomes lengua, or the best sandwich meat you will make.
Pork Shoulder
Pork · Roasts & braising
Two per hog. The whole barbecue tradition rests on this cut.
Pork Belly
Pork · Roasts & braising
Two per hog. Cure it or roast it.
Whole Ham
Pork · Roasts & braising
Two per hog. Fresh, not cured — cure it yourself or roast it fresh.
Boneless Loin
Pork · Roasts & braising
Lean and easy to overcook. Brine it.
Crown Roast Rack
Pork · Roasts & braising
The loin frenched and tied into a crown. A centerpiece cut.
Pork Tenderloin
Pork · Roasts & braising
Two per hog. Fast, lean, forgiving if you pull it at 145°F.
Pork Osso Buco
Pork · Roasts & braising
Cross-cut shank. Approximately twelve per hog.
Foreshank
Pork · Roasts & braising
Whole front shank. Collagen-heavy.
Hindshank
Pork · Roasts & braising
Whole rear shank, meatier than the fore.
Rack of Spare Ribs
Pork · Steaks
Two racks per hog. From the belly side, more fat and more flavor than baby backs.
Rack of Baby Back Ribs
Pork · Steaks
Two racks per hog. From the loin side. Leaner, faster, tender.
Ground Pork
Pork · Ground
Forty pounds per hog.
Pork Trim
Pork · Ground
The sausage-maker's cut. Fat and lean, unground, your ratio.
Pork Bones
Pork · Bones & broth
Thirty pounds per hog. Neck, back, and trotter bones.
Trotters
Pork · Nose to tail
Four per hog. Pure collagen. One trotter changes any stock you put it in.
Pig Head
Pork · Nose to tail
One per hog. The whole tradition of headcheese starts here.
Pig Tail
Pork · Nose to tail
One per hog. Braise then crisp.
Pork Skin
Pork · Nose to tail
Five pounds per hog.