meat cuts
Sirloin and brisket
Meat cuts are the specific portions butchered from an animal carcass, each with distinct characteristics of tenderness, fat content, and flavor.
Different cultures divide animals differently—American beef yields ribeye, brisket, and chuck; French butchery produces different shapes from the same animal.
Cuts determine cooking method: tender cuts like filet mignon suit quick, dry heat; tough cuts like shank need slow braising.
The butcher explained which cuts work best for grilling.
- loinLower back region
- steakThick beef slice
- New York stripBoneless beef loin cut
- porterhouseLarge T-shaped steak
- brisketLower chest of cattle
short ribs · bone-in · chops · rack of lamb · beef · flank · chuck · shank · ribeye · prime rib · roast · shoulder · round · belly · medallions · osso buco · bone marrow · boneless
- meatbeef, pork, chicken, steak, bacon
- Meat Industrybeef, pork, chicken, poultry, bacon
- food glossaries
- bodyflesh, skin, bones, muscle, bone
- Churrascariachurrascaria, gaucho, chimichurri, cheese bread, green card
- Food StandardsUSDA, organic certification, food labeling, grading systems, organic label
meat cutsplant proteins
Amino acids from flora
tofu · vegetables · tempeh · seitan · legumes