Cut em' All!

This thread is all about Beef, Pork and Chicken cuts! 


For Beef!

CHUCK - The typical chuck steak is a rectangular cut, cut about 1" thick, with parts of the shoulder bones, and is known as a "7-bone steak". The bone-in chuck steak or roast is one of the more economical cuts of beef.  Hamburger is also often made from this part of the cattle.
 
RIB - The entire rib section comprises ribs 6 through 12 of the animal; a standing rib roast can comprise anywhere from 2 to 7 ribs. It is most often roasted in a standing position, that is, with the ribs stacked vertically. Common steaks cut from this part of the cattle include ribeye steak, and prime rib (rib roast).
 
SHORTLOIN - This cut yields types of steak like stripsteak (porterhouse, Kansas City Strip, New York Strip) and T-bone (a cut also containing partial meat from the tender loin).
 
TENDERLOIN - The most tender cut of beef.  This cut yeilds a type of steak known as tenderloin steak or "filet or filet mignon", the softest, and most expensive cut of beef.
 
SIRLOIN - Of the steaks typically considered to be premium steaks, the sirloin is the cheapest, because the muscles still do a lot of work.  This makes the steak somewhat tougher.
 
TOP SIRLOIN - The top sirloin is the most prized of the sirloin.  It is the most tender part of the sirloin.
 
BOTTOM SIRLOIN - The bottom sirloin is less tender, much larger, and is typically what is offered when one just buys sirloin steaks instead of steaks specifically marked top sirloin. The bottom sirloin in-turn connects to the sirloin tip roast, which is generally considered to be a good, though somewhat tough, roast.  It is also known as a "ball-tip" steak.

ROUND - This is a lean cut, and is moderately tough. Lack of fat and marbling does not allow round steak to tenderize quickly, or of its own components. Commonly cooked through slow moist methods including braising in order to tenderize the meat.
 
 BRISKET - Brisket can be cooked many ways. Popular methods include smoking and marinating the meat and cooking slowly, not directly over the hot coals or wood. The tenderness from this normally tougher cut of meat comes from the fat cap often left attached to the brisket.
 
 PLATE - Also known as "skirt steak", it is a long, flat cut that is flavorful, but tougher than most other steak cuts. It is the cut of choice for making fajitas.  Skirt steak should be sliced across the grain for serving.
 
 FLANK - It is substantially tougher than the loin and rib steaks, and so many recipes using it marinate the steak, or use moist cooking methods such as braising.  It is often used for stir-fry.

SHANK - It is tough, dry, and sinewy, so is best when cooked for a long time in moist heat. As it is very lean, it is widely used to prepare very low-fat ground beef, so it is not often seen at retail.  It is also used in stew.


For Pork!

 

Belly
Belly of pork contains a relatively high proportion of  to buy.  This is the area from where bacon rashers are obtained from. As a joint it is ideal for longer cooking such as casseroles although smaller cuts are ideal for barbecuing and the larger joints for slow roasting. Often sold boned it can also be stuffed and rolled.

Chump
Chump is usually sold  in the form of chops and steaks, although you can buy small joints of this cut. Suitable for frying, grilling and roasting, it's medium priced cut of pork.  

Collar or Neck End 
Collar can be cut into chops, steaks, diced pork and mince. It's slightly fatty and doesn't dry out easily making it suitable for longer periods of cooking. It is also cured for bacon boiling joints. One of the economical cuts of pork/bacon.

 Feet/Trotters
Possibly the cheapest cut, it has fallen out of favour over the past 30 years in any countries although some high class restaurants are bringing it back to their menus.  Suitable for slow moist cooking.

Head
In many countries in the west, the head is looked down upon and very rarely used except for the making of brawn types of recipes. However as it's very cheap, it shouldn't be overlooked especially in the making of stocks and soups. 

Hock
Hock is almost always sold smoked. A cheap cut of pork, it requires a longer cooking period and is suitable for use in soups, stews and braised dishes where it adds richness and flavour.

Leg
The leg is considered to be the premium pork joint. Roasting joints from the leg are very lean which makes it a more expensive cut of pork. Steaks and diced meat from the leg are also often sold and are suitable for grilling or stir-frying. This part is also cured into ham, gammon roasting joints, gammon steak and the highest quality bacon.

Loin
The loin runs across most of the back of the pig.  This is where many bone-in chops come from as well as  joints which can be bone in or boned which is sometimes stuffed and rolled. It is also cured into bacon and bacon rashers which ranges from lean to streaky. Most of the cuts are all mid-priced although larger roasting joints from this area are more expensive.

Ribs
Because there is a lot of bone in the ribs area, this cut is relatively cheap cut to buy. This is the area where spare ribs come from. These have some meat, but not enough to be classed as chops, however they are excellent roasted or barbecued. When sold as a joint it can be treated like a rack of lamb and is suitable for roasting. 

Shoulder
lthough shoulder is a relatively cheap cut, it is suitable for  roasting. It has a rich flavour and is often sold cut into cubes for casseroles and kebabs, minced or made into sausages. 


For Chicken!

 
       

For chicken, it is self explanatory.. :) Every part can be used whatever dish you cook.. It depends if you will also include the heart, gizzard, liver, heart, and feet..:) 

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