Basic Meat Cuts | A Cow, a Ben, and a Butchery Lesson
Ever wondered how all the different cuts of meat connect? We broke it down—literally—using our very own Ben as the cow. Turns out, no matter the animal (cow, pig, or zebra), the same muscle groups give us the same kinds of cuts.
Here’s the breakdown:
• Chuck (front): hardworking shoulder muscles—perfect for slow-cooked roasts or pulled pork.
• Ribs: meaty and marbled—home of rib roasts and ribeye steaks.
• Plate + Brisket: rich, fatty cuts that love low and slow cooking.
• Flank: from the legs—lean, flavorful, and ideal for slicing thin.
• Short Loin: where you’ll find New York strips and T-bones—tender and prized.
• Sirloin: a bit chewier, but packed with flavor.
• Rump + Oxtail: deeply beefy and made for braises and stews.
Key tips:
• Tougher cuts = more movement = more flavor (cook them low and slow).
• Tender cuts = less movement (quick, high-heat cooking like searing or grilling).
• Understanding muscle groups helps you cook every cut perfectly.
? Learn more and dive deeper into our butchery class: https://www.chefsteps.com/activities/basic-meat-cuts