Beef Chuck RollBeef Chuck Roll
Beef chuck roll is a boneless cut meat. It is taken from the lower section of the shoulder blade on one side and ribs and backbone on the other side. Chuck roll is perfect for roasting and steak.
Beef Cube RollBeef Cube Roll
Located on the side of the backbone. This part is located in the inner most part of the rib. It is also known as scotch fillet or the rib eye boneless. It is tasty and tender due to the marbling of the cube roll, which gives it a rich flavor.
Beef cube roll is perfect for grilling, slow cooking, roasting, smoking, or even pan-fry.
Beef FlanksBeef Flanks
The beef flank is a boneless cut of lean meat that is intensely flavorful. Grilling or frying it brings out its delicious side, so these are the best methods for preparing the meat. Using soy sauce, brown sugar, lemon juice, olive oil, garlic, and black pepper, you can create a delicious marinade that will only enhance the beef flank’s flavor to your enjoyment.
Beef Full ForequarterBeef Full Forequarter
Beef Full Forequarter is a cut which is mostly meat. This cut is taken at the front of the cow. Forequarters are tastier and is used for cooking kaldereta, Tapa, and more. Its meaty content is also used for meat processing. This cut is also considered as cheaper compared to primal cuts in the cow.
Beef Robbed ForequarterBeef Robbed Forequarter
A forequarter refers to the front section of a side of beef. It usually includes the shoulder, front legs, and adjoining parts. It is known as a robbed forequarter when it is boneless because the bones have been taken out, or in more colorful language, robbed. You can get different cuts from the forequarter such as short ribs, rib eye steaks, and shank.
Beef Short PlateBeef Short Plate
Beef short plate is a forequarter cut from the belly below the rib cut. This can also be a part of the brisket. It contains tough, fatty meat. It is a cheaper beef cut compared to other parts of the cow. Short plate is perfect for braising. It has also the right amount of fat so it can be used for ground beef.
Beef TrimmingsBeef Trimmings
Beef trimmings are the unused parts that remain after a piece of meat has been cut into steaks, roasts, and others. These are often used to make ground beef. Once it’s in ground beef form, there are numerous recipes where this ingredient can be used. Some notable examples are meatballs and burger patties. Throw in some buns and sauces, and you’ll have the makings of a great outdoor party.
Belly Boneless Skin OnBelly Boneless Skin On
Pork belly is one of the tenderest, most flavorful cuts of meat, and it’s also one of the easiest ingredients to cook. But if you truly want to stand out for your culinary prowess, try your hand at making the famous Italian pancetta. It’s pork belly with the skin on that’s been cured with sugar, pepper, salt, and herbs, and it’s a common addition to a lot of pasta dishes.
Ground PorkGround Pork
Ground pork can be used in numerous dishes that require the juicy, delicious flavor of pork without having to deal with larger cuts. It can be stir-fried or made into meatballs and patties. It’s also a great filling for dumplings. Season the ground pork and combine it with some finely chopped garlic, carrots, and peas. Fold it inside a wonton wrapper and steam the dumplings.
Pork Pata SlicePork Pata Slice
The pata, or pork hock, is taken from either the back or front knee joints of a pig. You can fry or broil the pata. You can also braise it or include it in flavorful stews. When boiled, the skin on the pata becomes so tender that it practically melts in your mouth. It can also be made into the ever-popular Filipino favorite, crispy pata.