Brisket
Beef · Roasts & braising
The cut that made Texas barbecue. Two per animal, point and flat.
Every cut, from one animal, from one farm.
Animal
Category
14 cuts
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.
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.