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RIB
CHUCK
BRISKET/PLATE/FLANK
ROUND
LOIN
VARIETY CUTS
OTHER CUTS
Pectoral

PECTORAL

Can be prepared like brisket. Marinate and cook low and slow on the grill.

Blade-Lifter

BLADE MEAT

Also known as lifter meat, cap and wedge meat, export style or blade meat. Best grilled or sauteed for fajitas, skewers and stews.

Neck-Meat

NECK MEAT

Best prepared braised for long hours.

FLAP-MEAT

FLAP MEAT

Also known as bottom sirloin butt or bottom sirloin flap.
Best prepared marinating beforehand, cooked with
dry heat and cut across the grain.

FORESHANK

FORESHANK

Best prepared slow cooked to make stew.

HINDSHANK

HINDSHANK

Best prepared slow cooked to make stew.