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As the name suggests beef neck is a cut taken from the neck. It is a very economical cut. Due to the tendons and bones found in the neck, it can be a rather tough cut if cooked quickly, but if braised or stewed low and slow, the meat will become tender.

As the name suggests beef neck is a cut taken from the neck. It is a very economical cut. Due to the tendons and bones found in the neck, it can be a rather tough cut if cooked quickly, but if braised or stewed low and slow, the meat will become tender.

The fore rib is the first 5 bones of the loin, it has marbled fat running through the meat to intensify the flavour and keep the beef tender and moist while cooking. You can either cook whole as a roasting joint, or carefully cut it into delicious rib eye steaks.

Thin rib of beef, also known as beef short ribs are much overlooked cut that offers fantastic flavours for a modest price. Sourced from between the flank and brisket, they are also aptly named Jacob’s ladders, and this economical cut is used in numerous world cuisines.

Beef Shin. Also known as the shank, this is a cut of beef taken from the lower leg of a steer. The shin is a highly worked muscle that is supported by high levels of connective tissue. This connective tissue is broken down through slow cooking over a low heat and results in a moist, tender meat with rich flavour.

Flank steak is a cut of beef taken from the abdominal muscles or lower chest of the steer. French butchers refer to it as bavette, which means “bib”. Similarly, it is known in Brazil as fraldinha (literally: “little diaper”). The cut is common in Colombia, where it is known as sobrebarriga (“over the belly”).

A Rump cut of beef is taken from the hindquarter and the muscle above the hip bone of the animal. There are two pieces of rump beef per carcase. A very full-flavoured piece of meat that is excellent and versatile when roasted, braised or casseroled, stir fried or pan fried.

Beef topside is the long, inner muscle of the cow’s thigh which makes for a lean cut, yet it’s more tender than silverside taken from the hindquarters. It tastes delicious when roasted as a whole joint, or diced and slowly stewed so the meat breaks down and becomes melt-in-the-mouth tender.

Silverside is a lean, boneless cut of beef with less marbled fat than other cuts and a wide-grained texture. It’s similar to topside, but slightly tougher, so it’s best when cooked for longer on a lower heat to achieve tenderness.

Flank steak is a cut of beef taken from the abdominal muscles or lower chest of the steer. French butchers refer to it as bavette, which means “bib”. Similarly, it is known in Brazil as fraldinha (literally: “little diaper”). The cut is common in Colombia, where it is known as sobrebarriga (“over the belly”).

Beef Leg is a cheaper cut of beef used for braising and in stews. It has a good deal of connective tissue in it that breaks down into a superbly flavour gelatin when cooked. It is usually sold sliced, with the bone in the centre, and with marrow in the centre of the bone.

Pig ears are prized for their unique textures, chewy or gelatinous (depending on how long they are cooked) on the outside and crunchy in the inside. They are often used in Asian salads.

The neck end or collar sits above the shoulder and can be divided into the spare rib (not to be confused with the spare ribs that are so popular on the barbecue) and the blade. It is slightly fatty and most often used cured for bacon or inexpensive diced or minced pork. A spare rib roast is an economical cut that benefits from slow cooking.

Pork butt is a cut of meat that comes from the thicker section of a pig’s shoulder and includes parts of the neck, shoulder blade and upper leg. It’s a semi-tough cut of pork that contains a lot of connective tissue and fat marbling throughout; it’s typically sold with the fat cap intact.

Pork shoulder is a triangular cut from the area just above the front leg of the pig. It is a relatively inexpensive cut often sold with the skin on and a layer of fat. It is included in the picnic ham cut, which also has the leg bone.

Pork ribs are a cut of pork popular in Western and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.

A pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. A pork loin is wider and flatter, and can be a boneless or bone-in cut of meat. Pork loin comes from the back of the animal.

A ham hock (or hough) or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog’s leg. It is the portion of the leg that is neither part of the ham proper nor the ankle or foot (trotter), but rather the extreme shank end of the leg bone.

This is served in various Asian dishes. It is stuffed to make helzel among Ashkenazi Jews.

It’s low in fat, has almost half the fat of dark meat, and is high in protein and niacin. Niacin is a B vitamin and helps translate energy in carbohydrates, protein, and fat into energy for the body. Boneless chicken breast has about 3 grams of fat for a 3 ounce (85 grams) serving.

Often served as a light meal or bar food. Buffalo wings are a typical example. Comprises three segments:

1. the “drumette”, shaped like a small drumstick, this is white meat,
2. the middle “flat” segment, containing two bones, and
3. the tip, often discarded.

A drumstick is produced by cutting a whole leg through the joint between the tibia and the femur. The thigh is removed. The drumstick consists of the drumstick and patella.

Chicken Tails. When you roast a chicken in our house, the rule is the roaster gets the tail. … The market for boneless and portioned chicken parts means that these delicious tails are being left on a carcass destined for stock.

A thigh is produced by cutting a whole leg at the joint between the tibia and the femur. The drumstick and patella are removed. The thigh consists of the thigh and associated fat. Meat adjacent to the ilium (oyster meat) may or may not be present.

Leg of lamb, a large, relatively expensive cut of 3 to 5 or 6 pounds, can be cut into leg chops, though it is usually prepared whole and presented with pride at big family meals or on special occasions.

Hind Shanks are a bone-in cut from the lower hind leg ideal for braising or slow-roasting preparations. Hindshanks become unctuous and fall-off-the-bone tender when slow-cooked.

Sirloin is sometimes considered part of the leg primal cut, but it can also be prepared separately. In this case, it is frequently cut into chops or steaks and cooked using dry heat.

The loin is where we get lamb loin roast and lamb loin chops, both tender cuts that are best prepared using dry heat. The entire lamb loin can also be cooked on the grill slathered with rosemary, garlic, and fresh lemon juice—frequently used with lamb to cut the generous fatty taste of the animal.

Flank can be tough unless cooked with moist heat, so braising is best. Lamb flank can also be used for making ground lamb.

Neck is a fabulously underrated and inexpensive cut of lamb. It is a tough cut that needs very long, slow cooking. It may look as though there isn’t much meat, but it yields a surprisingly generous amount once every scrap is tender. It can be bought on the bone, or off the bone as neck fillet.

Shoulder This flavorful, ample cut consists of nicely marbled meat that has a pronounced sweetness. Because the shoulder muscles do more work than the leg muscles, they’re less tender and thus take well to long, slow roasting or braising.

Beef cheeks are a cut from the facial area of the animal, around the muscle the cow uses to chew. There is a lot of sinews when these cuts first make it to the butcher shop where they trim the cuts down for a cleaner looking cut.

Though it might make your skin crawl to look at, tongue is a muscle and actually tastes more like regular meat than offal, without that distinctive ‘offal’ flavour like liver or kidneys do.

Breast of lamb is cut from the belly of the lamb; it is a great cut for those with little experience cooking lamb but wish to yield maximum taste. Although lamb breast has a higher fat content than some other lamb cuts when slow-cooked much of the fat is released during cooking, collected and discarded.

Fore Shank is the lower part of the front leg. It is removed from the upper part, the shoulder. It was connected to the breast where the shoulder begins. It has the leg bone in it and part of the shoulder bone