Cuts of Meat and Basic Meat Cooking Techniques

Cuts of Beef:

Loin Cuts - Porterhouse, T-Bone, Strip, Tenderloin, and Sirloin Steaks; Filet Mignon; Sirloin and Tenderloin Roasts

Round Cuts - Top Round, Eye Round, and Round Cube Steaks; Top and Eye Round Roasts

Rib Cuts - Boneless Rib Roast and Boneless Rib Eye Steak

Chuck/Shoulder Cuts - Chuck, Chuck Eye, and Shoulder Steaks; Center Cut Shank, Shoulder and Chuck Roasts, Stew Beef Chunks and Brisket

Other - Flank Steak, Short Ribs, and Skirt Steak

Basic Cooking Methods (Beef):

Braising - Cooking with a moist-heat, which is great for less tender cuts of beef. Meat may be browned first to seal in juices and flavor, then a small amount of liquid, such as broth, is added to the pan. Beef is then cooked at a low heat for a lengthy period of time. This works well for round, flank, plate, and chuck cuts.

Oven Roasting - A dry-heat method of cooking. Best used for larger quantities of beef such as loin or round roasts. Meat is cooked in the oven in an uncovered pan.

Grilling - Preparing food on a grill over hot coals or other direct heat source. This method is great for cooking loin cuts and steaks.

Stir-Frying - Quickly cooking food in a large pan or wok over very high heat. Food needs to be constantly stirred to prevent sticking. A good cooking method for sirloin steak strips.

Pan-Searing - Using high heat to create a crust and seal in meat juices. Cooking is usually finished in the oven. Pan-searing is best for loin, rib, and round cuts.

Cuts of Pork (Fresh):

Roast - Loin, crown, and Rib Roasts
Chops - Rib Chops
Loin Cuts - Chops, Tenderloin, and Roasts
Rib Cuts - Baby-back Ribs, Spare Ribs, and Country-style Ribs
Ground - Various

Cuts of Pork (Cured):

Ham - Boneless or Bone-in; Whole, Half (Shank or Butt), Steaks, and Slices

Other - Canadian Bacon; Bacon

Basic Cooking Methods (Pork):

Curing - a preservation method often used on pork products. This can be done by smoking, pickling, or salt-curing. Salt-curing is the most common method for curing pork products; this is done by soaking or injecting meat with a salty liquid, such as brine. This process adds additional sodium to mean, therefore, fresh pork products are a healthier choice than cured products.

Sauteing - Cooking foods quickly in a skillet with a small amount of fat over direct heat. This works well for pork cutlets and chops.

Grilling - Cooking meat over hot coals or other direct heat source, such as an open flame. Due to the high fat content of ribs, they are best suited to grilling.

Roasting - This dry heat method will work very well for a large piece of pork such as a whole pork loin or ham. Roasting can be done in the oven in an uncovered pan, and should be basted during cooking to keep meat moist.

Stewing and Braising - A moist-heat cooking method, which is optimal for leaner and less tender cuts of pork and may be used to cook chops, tenderloin, and shoulder roasts. The meat cooks in a small amount of liquid, such as broth, for a lengthy period of time to produce a moist and tender piece of meat. To produce a savory piece of pork, cook in a very flavorful liquid.

Cuts of Lamb:

Roast - Shoulder, Shank, Leg, Loin, Loin Eye, and Crown Roasts
Chops - Rib, Shoulder, and Loin
Ground - Various
Leg Cut - Shank
Loin Cuts - Chops or Roast
Rib Cuts - Chops or Roast

Basic Cooking Methods (Lamb):

Braising or Stewing - Cooking in broth or other flavorful liquids for an extended period of time to produce a moist and tender piece of meat. This is a popular method for preparing stew meat. Since leg cuts are less tender than other cuts of lamb, moist-heat methods can help produce a more desirable texture and flavor.

Broiling/Grilling - Cooking meat directly under or above the heat source. This can be done in an oven, directly under the heat source, or on a grill, over charcoal or other flame. Broiling or grilling are classic preparation methods for lamb chops.

Pan-frying/Sauteing - Cooking food quickly in a small amount of fat in a skillet over direct heat. This is also a good method for preparing lamb chops and ground lamb.

Roasting - A dry-heat method that woks well with most large cuts of lamb; a roast is typically cooked for a longer period of time to help produce a more tender texture.

Cuts of Veal:

Roast - Loin, Shoulder, Rib, Breast, and Crown Roasts
Breast - Boneless Breast Roast
Leg Cut - Shank
Round Chops - Cutlet, Round Steak, Rump, and Round Roasts
Chops - Rib or Loin Chops
Ground - Various
Loin Cuts - Steaks, Chops, and Roasts

Basic Cooking Methods (Veal):

Roasting - A dry-heat method which works well for a rump or shoulder cut.

Broiling - Cooking meat directly under or above the heat source. This can be done in an oven, directly under the heat source. Veal rib, loin chops, ground veal, blade steaks, and arm steaks can all be prepared with this cooking method.

Grilling - Cooking meat over hot coals or other direct heat source. Arm steaks, blade steaks, leg cutlets, and ground veal burgers can all be prepared on the grill.

Pan-frying or sauteing - Cooking meat quickly in a small amount of fat in a skillet over direct heat. This is the classic method to prepare many veal dishes such as veal piccata and veal scaloppini. Pan-frying typically calls for veal cutlets.

Stewing or braising - Cooking with a moist heat. Veal is often cooked with this method to help compensate for its lack of natural fat, as this is a good method for leaner and less tender cuts of meat. Cook the veal in broth or other flavorful liquids for an extended period of time. Boneless breast, riblets, round steaks, boneless shoulder roast, loin chops, and rib chops can all be prepared with moist heat.

Cuts of Chicken:

Whole fryer
Cut-up fryer
Wings
Thighs
Drumstick
Leg quarters
Split breasts
Boneless skinless breasts
Tenders
Chicken Cutlet

Basic Cooking Methods (Chicken):

Braising - Cooking with a moist heat. Great for less tender cuts of chicken as well as whole fryers. Meat may be browned first to leas in juices and flavor, a small amount of liquid such as chicken broth is then added to the pan. Chicken is then cooked at a low heat for a lengthy period of time. This method produces a very tender chicken.

Oven-Roasting - Dry heat method. Chicken will have a well-browned exterior and a moist interior. Best used for larger quantities of meat such as a whole fryer, but dark meat (from the thigh, drumstick, and leg) also fares well in the oven. Chicken is cooked in the oven from an uncovered pan.

Grilling - Preparing food on a grill over hot coals or other heat source. Cut-up fryer parts (parts of a whole chicken), wings, and split breasts all cook well on the grill.

Stir-Frying - Quickly cooking food in a large pan or wok over high heat. Food needs to be constantly stirred to prevent sticking.

Pan-Searing - uses high heat to create a crust and seal in meat juices. Perfect for boneless skinless breasts, tenders, and chicken cutlets. Cooking is usually finished in the oven.

Cuts of Turkey:

Whole Turkey
Whole or Half Bone-In Breast
Medallions/Tenderloins
Turkey Breast Cutlets
Ground Turkey
Ground Turkey Breast
Thighs-Boneless or Bone-In
Legs/Drumsticks
Wings

Basic Cooking Methods (Turkey):

Grilling - This method is to cook on a rack directly over hot coals or other direct heat source. Grilling works well for turkey breast, tenderloins, ground turkey, turkey burgers, thighs, legs, and wings.

Broiling - To cook directly under heat source, usually in the oven, under the top broiling element. This works well for turkey breast, tenderloins, ground turkey, and turkey burgers.

Braising - Cooking with a moist heat. Meat may be browned first to seal in juices and flavor, then a small amount of liquid such as broth is added to the pan. The meat is then cooked at a low heat for a lengthy period of time. This works well for turkey breast, legs, and wings.

Oven-Roasting - This is the process of cooking meat, uncovered, on a rack in a shallow pan in the oven without adding liquids. This works well for whole turkeys, turkey breast, tenderloins, thighs, legs, and wings.

Stir-Frying - Quickly cooking food in a large pan or wok over high heat. Food needs to be moved constantly to prevent sticking and promote even cooking. This is a great method for cooking turkey breast and tenderloins.

Pan-Searing - This method uses high heat to create a crust and seal in meat juices; cooking is usually then finished in the oven. Use this method for cooking turkey breast, tenderloins, ground turkey, or thighs.

Cuts of Fish:

Whole dressed - A whole fish with tail and head still attached, though typically your fish monger will have cleaned it already.

Pan dressed - A whole fish with head, tail, and fins removed.

Fillets - To fillet a fish is to remove the fish from the bones. Typically, it is sold in a full length or may be cut into individual servings.

Steaks - A cross-cut piece of the body of a larger fish. Steaks may contain small pieces of the backbone.

Basic Cooking Methods (Fish):

Poaching - Fish is simmered in liquid, served hot or cold.

Steaming - Fish is cooked from the steam of boiling water or another liquid.

Broiling or Grilling - Fish is cooked by dry heat from above, as in the oven or under a salamander or a grill.

Oven Baking - Fish is baked in an oven and basted usually with a small amount of fat or liquid, and sometimes in a pouch of paper or foil.

Pan-Frying - Cooking fish quickly in a small amount of fat on a skillet over direct heat.

It is important to cook fin fish thoroughly, but do not over cook. Proper cooking allows the fish to develop flavor and soften connective tissue. Cooking fish at too high a temperature and cooking it too long will destroy the flavor, texture, and moisture of the fish. Fish is fully cooked when the flesh becomes opaque. White fish should also flake easily with pressure from a fork. Fish should be cooked to an internal temperature of 130 to 145 degrees F.

Tables courtesy of The Eating Smart Cookbook