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A cut from the diaphragm of the cow. It's a flavorful piece of meat that does best with high-heat cooking methods like grilling or pan-searing.

Ground beef is made from trimmings of larger cuts of beef, often including meat from the chuck, round, or sirloin. It's ideal for making burgers, meatballs, or used as filling in various dishes.

Also known as a strip steak, a cut from the beef short loin. It is a tender and flavorful piece of meat, best prepared by grilling or pan-searing.

A cut from the abdominal muscles or lower chest of the cow. Flank steak is lean and flavorful, ideal for marinating and cooking on high heat either grilled or broiled.

A cut from the lower chest of beef or veal. The brisket is known for its rich flavor and is ideal for slow cooking methods like braising, smoking, or slow roasting to tenderize the meat.

A popular Brazilian cut, picanha is the rump cap. It has a thick layer of fat on top and is best cooked by grilling or roasting.

Cut from where the rib meets the spine after the loin is removed, they are tender and lean. Ideal for grilling or baking, often with a sauce.

Cut from the rib, loin, or shoulder of the lamb. They are tender and flavorful, perfect for quick, high-heat cooking methods like grilling or broiling.

Cut from the hindquarters adjacent to the sirloin, the sirloin tip is lean and well-suited for roasting or for making kebabs.

Turkey breast is from the chest of the bird. It is leaner than chicken and benefits from roasting or grilling, especially when brined to retain moisture.

A cut from the leg of the lamb which can be used whole or divided into smaller cuts. It's best for roasting or grilling, especially when marinated.

Chicken thigh is from the upper part of the chicken leg. It's flavorful and juicier compared to breast and is versatile in cooking methods like grilling, baking, or braising.

Actually the tail of the cow and is extremely flavorful. Oxtail is bony and gelatin-rich, requiring long, slow cooking like stewing or braising to bring out its best.

The chicken breast is a lean cut from the pectoral muscle of the bird. Versatile in preparation, it's suitable for grilling, baking, sautéing, or poaching.

Cut from the diaphragm muscles of the cow. Skirt steak is flavorful but tough and benefits from marinating before being cooked quickly over high heat, often used in fajitas.

A triangular cut from the bottom sirloin. Tri-tip is rich in flavor and slightly marbled with fat, best cooked by roasting or grilling.

A steak cut from the short loin and includes a T-shaped bone with meat on each side. Perfect for grilling or broiling to achieve a nice sear while keeping the interior juicy.

A prestigious beef cut from the rib section. The prime rib is best roasted slowly in the oven to medium-rare, which allows it to become tender and juicy.

A ribeye steak with the rib bone left in and extended for presentation. Its large size is perfect for roasting or grilling.

Thinly sliced veal, often from the leg or loin. Veal cutlets are tender and cook quickly, suitable for frying or grilling.

A cut from the smaller end of the tenderloin. Known for its tenderness and lean profile. Best prepared with high-heat cooking methods like grilling, broiling, or pan-searing.

A boneless cut from the belly of a pig. Pork belly is fatty and rich in flavor. Suitable for braising, roasting, or frying.

A cut from the sirloin near the rear of the cow that is lean, well-flavored, and moderately tender. Suitable for grilling, broiling, or pan-frying.

A pork chop is a loin cut taken perpendicular to the spine of the pig and typically contains a rib or part of a vertebra. Ideal for grilling, broiling, or pan-frying.

Cut from the rib section, ribeye is known for its marbling of fat which makes it tender, juicy, and flavorful. Ideal for grilling or pan-searing.

Also known as a pork butt or Boston butt, this cut comes from the upper part of the shoulder. It is ideal for slow cooking methods like braising or smoking.

A thick cut of meat from the chuck, or shoulder part of the cow. Chuck roast is best cooked by braising or in a slow cooker to break down the connective tissues.

Cut from the brisket, chuck, plate, or rib areas of beef cattle. They are best slow-cooked through braising or in a slow cooker to become tender.

A long, narrow, and lean muscle located within the loin. Known to be the most tender cut of beef, it is best prepared by roasting or grilling.