The Cutting Room
One animal, two hands. France follows the muscles, America cuts straight across.
Every cut, one page each
Cheapest cuts of beefMost tender cuts of beefWorld beef cuts
Beef
Beef cheekBeef tongueBeef brainNeckChuck tenderTop bladeShoulder clodChuck eyeBone-in ribeyeRibeye steakShort ribsBrisketSkirt steakHanger steakStrip loin / New York stripTenderloinFlank steakBeef flank (stewing)Rump / top sirloinSirloin tip side steakTop round / inside roundSilverside / bottom roundEye of roundPear cutMerlan cutSpider steak / oyster steakFore shankHind shankOxtailBeef heartBeef liverBeef kidneysTripeChuckRibShort plateShort loinFlankSirloinTri-tipShank
Pork
Pork cheekPig earPork tonguePork collar / neck endPork shoulder bladePork shoulderRib chops / rackSpare ribs (travers)Pork bellyPork heartPork liverLoin chopsPork tenderloin (filet mignon)Center-cut pork loinSirloin end of the loinPork kidneysLeg / hamTop leg (ham top)Outside leg (ham bottom)Knuckle (sirloin tip)Front hockHind hockPig's foot / trotterPig tailJowlBoston buttPicnic shoulderLoinBaby back ribsSt. Louis-style ribsFresh hamHock
Poultry
NeckWhole wingDrumetteWing flat (wingette)Chicken breastAirline breast (supreme)Chicken tenderloin (tenders)Carcass (frame)Whole legThighDrumstickOysterPope's nose (tail)Chicken feetChicken liverGizzardChicken heartMomo (thigh)Sasami (tenderloin)Mune (breast)Tebasaki (wing flat and tip)Tebamoto (drumette)Bonjiri (tail)Sori (oyster)Seseri (neck meat)Nankotsu (cartilage)Kawa (skin)Hatsu (heart)Sunagimo (gizzard)Reba (liver)
