Point & flat together for classic BBQ; melts into juicy slices.

BBQ classic, long cook

Pot-roast staple; shreds beautifully after a slow braise.

Collagen-rich, shreddable

Very lean roast best thin-sliced; economical and clean-tasting.

Very lean; avoid overcooking

Lean, flavorful steak that loves marinades and quick, hot grills.

Slice thin across grain

Loose-grained 'butcher's steak' with deep, mineral beef flavor.

Butcher's steak, loose grain

Firm bite with a great crust; classic steakhouse cut from the short loin.

Firm bite, great crust

Top sirloin cap with a flavorful fat cap; iconic for skewers or roasting.

Fat cap = flavor; slice thin

Prime marbling and big, beefy flavor; perfect for high-heat searing or grilling.

Highly marbled, rich flavor

Cross-cut shanks turn silky with braising; rich gelatin body.

Gelatin-rich, deep flavor

Collagen-rich ribs that braise into fork-tender, unctuous bites.

Unctuous, fall-off-the-bone

Intensely beefy and quick-cooking; ideal for fajitas.

Deep beefy flavor

Most tender cut with mild flavor; luxe, fork-tender texture.

Most tender, mild flavor

Lean, versatile steak with clean beef flavor; great value.

Leaner, versatile

Juicy triangular roast; great grilled and sliced across the grain.

Juicy, West Coast favorite

Petite T-bone chops; tender and quick-cooking.

Petite, quick-cooking

Denver-style ribs with rich lamb flavor; best slow-cooked.

Rich, best low & slow

Classic braise cut that becomes silky and aromatic.

Classic osso buco-style

Deep flavor that becomes shreddable with low & slow cooking.

Deep flavor, shreddable

Boneless, carveable leg ideal for roasts or grilling.

Carveable, holiday favorite

Frenched rack; elegant centerpiece with tender rib meat.

Tender, premium centerpiece

Tender back ribs from the loin; quicker cook than spares.

Tender, quicker cook

Well-marbled shoulder collar; excellent roasted or cured.

Marbled, great for charcuterie

Lean; great for glazing

Skin and collagen render to silky texture; comfort food staple.

Skin + collagen = silky

Tender, mild loin chop that cooks quickly.

Juicy with light marbling

Slightly leaner shoulder cut; great smoked or braised.

Slightly leaner than butt

Rich, streaky belly for roasting, confit, or bacon making.

Bacon source; rich

Extra-tender, lean mini-roast that cooks in minutes.

Extra tender, lean

Steak-like pork chop cut from the rib end; juicy and flavorful.

Ribeye of pork; flavorful

Fat-threaded shoulder perfect for pulled pork and slow cooking.

Fatty, perfect for shredding

Meaty side ribs from the belly; bold, porky flavor.

Meaty, longer cook

Uniform, competition-style ribs trimmed from the belly side.

Uniform, competition cut

Lean white meat; great for quick sautés or sous-vide.

Lean; avoid overcooking

Flavorful dark meat that stays juicy and forgiving.

Kid-friendly, flavorful

The juiciest cut; perfect for weeknights.

Juicy, forgiving

Party-favorite wings that crisp beautifully baked, fried, or grilled.

Crispy crowd-pleaser

Score and render fat; medium-rare for best texture.

Render fat, medium-rare

Classic confit or braise; silky, shreddable dark meat.

Silky, great for shredding

Butterflied for even cooking and crisp skin.

Even cook, crispy skin

Lean, sliceable white meat; great roasted or smoked.

Lean; brine recommended

Rich, flavorful dark meat cut that shines braised or roasted.

Rich, stays moist

All-purpose fryer/roaster; juicy and versatile.

All-purpose, great value