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RIB
CHUCK
BRISKET/PLATE/FLANK
ROUND
LOIN
VARIETY CUTS
OTHER CUTS
INSIDE-SKIRT

OUTSIDE SKIRT

Best prepared marinated and cooked slow and low or fast on high heat. Used for fajita meat.

OUTSIDE-SKIRT

INSIDE SKIRT

Best prepared marinated and cooked slow and low or fast on high heat. Used for fajita meat.

HANGING-TENDER

HANGING TENDER

Also known as hanger steak and is best prepared using dry heat methods such as broiling, grilling or stir-frying. This cut should be cooked to medium rare as the meat will be very tough if overcooked.

CHEEK MEAT

HEAD MEAT

FEMUR BONE

BRISKET BONE

SMALL AND LARGE INTESTINE

KIDNEY

LIVER

OXTAIL

TRIPE