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Veal comes from young calves, and so the meat is tender and lean and the flavor is delicate. The best way to cook veal is with moist heat, either by braising it or cooking it in a liquid. Since the meat is lean, it tends to dry out when cooked with dry heat. When selecting veal, check to make sure that the meat is moist and light pink-gray in color, that the fat is white, and that the bones are engorged with blood. Also, be aware that some people feel that it’s morally objectionable to eat veal, because they believe that veal calves are treated inhumanely.

Substitutes: chicken OR pork OR turkey

veal shoulder The cuts here are more economical, since the meat is tougher and often interlaced with bone and connective tissue. Butchers usually bone, roll, and tie the shoulder to make a rolled roast, but they sometimes also cut the shoulder into smaller roasts and steaks.
veal ribs The ribs are usually cut into chops, but you can also roast the entire rack of veal, or tie two or three racks together to form a crown roast of veal.
veal loin The most buttery cuts of all come from the loin, but you’ll pay dearly for them.
veal leg The choice meat in the leg is often sliced into thin cutlets to be used for veal scaloppini, schnitzels, and escalopes. You can also buy larger cuts for roasting or braising.
veal breast The breast includes the lower end of the ribs, along with some fairly lean meat.

Coming from a young animal, lamb meat doesn’t need to be marbled with fat to be exquisitely tender and delicately flavored. Perhaps lamb would be more popular if more people knew how to cook it properly. Lamb should be roasted at no more than 325ºF, or it gets tough and smells gamy. Select cuts with pink meat and white fat–red meat and yellow fat indicates an older and tougher lamb.

Substitutes: beef OR pork OR veal OR chicken OR turkey

Cuts:

lamb shoulder Several economical, if bony, cuts come from the shoulder.

lamb ribs A full rack contains eight ribs, which are usually cut into small and tender rib chops. Left in one piece, the rack makes a delicious roast, or you can tie two or three racks together to form an elegant crown roast.

lam loin This is where the most tender and expensive cuts come from, including loin chops and loin roasts.

lamb leg The leg of lamb is the most popular cut. It’s usually roasted, but it can be boned and butterflied for grilling.

lamb breast The breast gives us spareribs, along with some other meat that’s usually made into ground lamb.

pork shoulder = pork shoulder butt = pork blade shoulder Meat from this section is relatively fatty, which makes for juicy, tender, and flavorful roasts as well as clogged arteries.

Cuts:

pork blade steak = = blade pork steak = pork 7-rib cut = pork steak Notes: These are cut from the Boston butt, and they’re a cheap and flavorful alternative to pork chops. They’re a bit too tough to fry, but they’re wonderful if slowly braised. Substitutes: pork arm steak OR pork loin chop

Boston butt = Boston roast = pork butt roast = pork shoulder Boston butt = Boston-style shoulder = Boston shoulder = Boston-style butt = fresh pork butt Notes: This economical, rectangular roast is the cut of choice for pulled pork barbecue, since it’s marbled with enough fat to keep the meat moist while cooking. You can buy it bone-in or boneless. Substitutes: pork picnic roast (also works for pulled pork) OR pork center cut loin roast (This is lower in fat, so roast it at a lower temperature and avoid overcooking it.)

loin This is where we get the leanest and most tender pork cuts. Since they’re lean, these cuts tend to dry out if overcooked. Pork is safe to eat if it’s cooked to an interior temperature of 160 degrees. There are three main parts of the loin: the blade end, which is closest to the shoulder and tends to be fatty; the sirloin end, which is closest to the rump and tends to be bony; and the center portion in the middle, which is lean, tender, and expensive.

Cuts:

pork back ribs = pork backribs = pork country back bones = pork loin back ribs = pork ribs for barbecue = Canadian pork back ribs = pork baby back ribs Notes: These ribs are meatier than spareribs, but they’re not as meaty as country-style ribs. Allow 2/3 pound per person. Substitutes: pork spareribs OR pork country-style ribs (meatier and fattier)

pork loin blade chop = blade pork chop = pork chop end cut = pork chop end cut Notes: These are cut from the blade roast, which is the part of the loin that’s closest to the shoulder. You can grill, broil, braise, or panfry them. Don’t confuse this cut with the pork blade steak, which is cut from the Boston butt and is fattier. Substitutes: pork loin chop OR pork sirloin chop

pork blade roast = pork blade-end roast = pork 7-rib roast = pork 5-rib roast = pork rib end roast = rib end pork loin = pork loin rib end = pork loin blade roast Notes: This somewhat fatty, economical roast is sold either bone-in and boneless. If you buy it as a bone-in roast, make sure that the butcher has cracked the backbone between the ribs so it’s easy to carve. Country-style ribs are cut from this piece. Substitutes: Boston butt OR pork sirloin roast

pork butterfly chop = butterfly pork chop = pork loin butterfly chop Notes: This is a thick chop taken from the loin eye which is cut almost in half so that it forms a butterfly pattern when opened on the hinge.

pork center loin roast = center cut pork loin roast = pork loin roast center cut = pork center rib roast = center cut pork roast = pork loin rib half = pork loin center cut = pork loin center rib roast Notes: For many cooks, this lean and tender cut makes the best pork roast of all. One drawback is that it includes part of the animal’s backbone, which adds flavor but can make the roast hard to slice after cooking. One solution is to ask your butcher either to cut off the bone and tie it back on or to cut through the backbone in several places so that you can easily slice the cooked roast into chops. If the backbone is removed and the ribs are “Frenched” or trimmed of meat, this cut is called a rack of pork. To make a crown roast of pork, get two racks and tie them into a circular crown. Your roast will be moister if the butcher doesn’t trim the big slab of fat that usually comes with this cut. The roast will be moister if you cut the fat off after the roast is cooked. Steaks cut from this roast are called pork loin chops or pork rib chops. Substitutes: tenderloin OR pork sirloin roast OR fresh pork leg OR top loin roast OR Boston butt (higher in fat) OR rack of lamb

pork chop Notes: Pork chops usually turn out juicier if they’re thick and if they’re attached to bone. Several different cuts are called pork chops. The most tender and expensive ones are the pork loin chop and the pork rib chop. Next in the tenderness hierarchy are the pork sirloin chop, pork top loin chop, and the pork loin blade chop. Pork arm steaks and pork blade steaks are relatively tough and fatty, but they’re very flavorful. They’re better if they’re braised rather than grilled, broiled, or fried. Substitutes: pork tenderloin (cut into medallions) OR lamb chop OR steak

pork country-style ribs = pork country-style loin ribs = pork country ribs = pork blade end country spareribs Notes: These have more meat than spareribs or back ribs, but they aren’t as easy to eat with fingers. Allow 1/2 pound per person. They come boneless (pictured) or bone-in. Substitutes: pork spareribs (less meaty and fatty) OR pork back ribs (less meaty and fatty still)

pork loin chop = pork loin end chop = loin pork chop = pork center loin chop Notes: This is distinguished by a T-shaped bone that’s off to one side. It’s a great chop to grill, broil, or panfry. Substitutes: pork rib chop OR pork tenderloin (cut into slices)

pork rib chop = pork rib cut chop = rib pork chop = pork chop end cut Notes: This is similar to the pork loin chop. Substitutes: pork loin chop OR tenderloin (cut into slices)

pork sirloin chop = pork loin sirloin chop = sirloin pork chop = sirloin pork steak Notes: These lean chops are cut from the pork sirloin roast. Substitutes: pork sirloin cutlet OR pork rib chop OR pork loin chop OR pork blade chop

pork roast Notes: You can oven-roast several pork cuts. Many cooks think that the pork center loin roast is the best choice–it’s moist, tender, and flavorful. Pork tenderloins are also popular because they’re lean, tender, and boneless. As you move away from the center of the pig, the roasts become either bonier or fattier or less tender, but they’re more economical and often packed with flavor. Good choices include the pork top loin roast, fresh pork leg, pork sirloin roast and Boston butt.

pork sirloin cutlet = pork cutlet Notes: These lean steaks are similar to sirloin chops, only meatier and boneless. Substitutes: pork tenderloin (slice medallions from it) OR pork sirloin chop

pork sirloin roast = pork loin end roast = loin pork roast = sirloin end roast = pork hipbone roast Notes: This is a fairly lean and economical roast. A bone-in sirloin roast contains parts of the hipbone and backbone, so it’s tough to carve. It’s usually worth the extra money to get a rolled and tied boneless sirloin roast. Substitutes: pork top loin roast OR pork blade roast OR Boston butt

pork tenderloin = pork tender = pork filet Notes: This cut is lean, tender, and boneless, so it commands a high price. It’s delicious roasted, grilled, or broiled as long as you don’t overcook it. Tenderloins are usually sold in pairs, and sometimes cut up into tenderloin pieces. If there’s a silver membrane on the tenderloin, remove it before cooking.

pork top loin chop = center cut loin pork chop = pork strip chop Notes: If boneless, these chops are sometimes called pork loin filets. Substitutes: pork rib chop OR pork loin chop OR pork tenderloin (sliced into chops) OR pork sirloin chop OR pork blade chop

pork top loin roast Notes: To make a boneless roast, the butcher puts two top loins together and ties them up, fat sides out. Substitutes: pork sirloin roast OR pork center rib roast
Cuts:

fresh pork leg = fresh ham = fresh leg of pork Notes: This makes a great roast for a large crowd. It’s usually cured as ham, so you might have to special-order it to get it fresh. It’s sold either boneless or bone-in, and either whole or halved. The bottom half is called the shank portion = shank roast = leg roast, while the upper is called a top leg roast = inside roast = butt portion = pork leg butt = fresh ham butt = pork leg roast sirloin portion. A steak cut from the leg is called a fresh pork leg steak. Substitutes: pork center loin roast OR pork sirloin roast OR Boston butt

fresh pork leg steak = leg of pork steak = pork leg cutlet = fresh ham steak Notes: This is a steak cut from the middle of a fresh pork leg. It’s economical, but a bit tough, so you might want to marinate it before grilling or broiling it. You can also slice it into strips and stir-fry them. Substitutes: pork blade steak OR pork arm steak

pork side = pork belly This is where the spareribs come from. Other meat from this section is usually cured as bacon and salt pork.

Cuts:

pork spareribs = pork spare ribs Notes: These aren’t as meaty as country-style ribs or back ribs, but they’re popular at barbecues since they’re easy to eat with your fingers. Allow 4/5 pound per person. St. Louis style ribs are spareribs that have been trimmed of the brisket bone. Substitutes: pork country-style ribs (meatier and fattier) OR pork back ribs (thinner and leaner)

pork picnic shoulder = pork arm shoulder This comes from the lower part of the pig’s shoulder. It’s usually made into smoked hams, but fresh picnic shoulder makes for very juicy barbecued pulled pork.

Cuts:

pork arm picnic = pork picnic roast = fresh pork picnic = pork picnic shoulder roast = fresh pork picnic ham Notes: Southerners like to use this fatty, bony cut to make barbecued pulled pork. It’s also available boneless. This is also a good, economical cut to get if you want to make ground pork, kabobs, or stir-fry strips. Substitutes: Boston butt (similar, but with a slightly different flavor)

pork arm steak = pork shoulder arm steak = pork arm chop = pork picnic steak Notes: This are slices cut from the arm picnic. They’re best if braised slowly. Substitutes: pork blade steak

The loin yields the most tender and expensive cuts of beef–but not the most flavorful. The choicest portion is the tenderloin, which is exquisitely tender and lean. The top loin and sirloin aren’t as tender, but they’re a bit more flavorful. Cuts from the loin require very little work to taste great. Indeed, steak lovers consider it almost a sacrilege to marinate them, or to cook them beyond medium rare.

Cuts:

club steak Notes: Think of this as a T-bone steak without any of the choice tenderloin muscle in it. These steaks are sometimes also called Delmonico steaks, though that name is more often used for rib-eye steaks. To add to the confusion, rib steaks are sometimes called club steaks. Substitutes: strip steak OR rib steak (not as lean or tender)

coulotte steak = culotte steak = culottes steak = top sirloin cap steak Notes: This is a small, boneless steak cut from the sirloin. It’s got good flavor, but it’s a bit tougher than other steaks so you might want to marinate before cooking it. Substitutes: sirloin steak

filet mignon = tenderloin steak = fillet steak = fillet de boeuf = tender steak Pronunciation: fee-lay mee-NYOH Plural: filets mignons Notes: These are cut from the tenderloin, and they’re the most tender steaks you can buy, though not the most flavorful. American butchers usually call all tenderloin steaks filets mignons, but the French reserve the name for just the cuts at the small end of the tenderloin, which is the best part. As they move away from the filet mignon, the French call their cuts tournedos, filet steak, châteaubriand, and bifteck. American butchers confuse matters even more by sometimes calling top sirloin steaks châteaubriands. Don’t marinate these steaks and don’t cook them beyond medium rare. Substitutes: top sirloin steaks (larger) OR Porterhouse steaks

minute steak Notes: In some parts of the country, a minute steak is a small, thinly sliced, boneless sirloin steak. In others, it’s a thinly sliced eye of round steak. In still others, it’s a cube steak. Substitutes: filet mignon (thinly sliced) OR cube steak OR strip steak

Porterhouse steak Notes: Many believe these to be the best of all steaks. They include parts of two muscles: the flavorful top loin and the buttery soft tenderloin. It’s best to grill or broil them without marinating. Substitutes: T-bone steak (Very similar, but not quite as tender) OR club steak OR rib steak OR strip steak

roast beef Notes: Several cuts are well suited to oven roasting. The most elegant choice is a tenderloin roast, which is lean and tender, but very expensive. A rib roast (sometimes called a prime rib roast) isn’t as lean and tender, but it’s juicier and more flavorful. A good compromise between the two would be a rib-eye roast, which is basically a boneless, low-fat rib roast. Other candidates for roast beef are a top loin roast, top sirloin butt roast, tri-tip roast, round tip roast, and rump roast. Don’t assume that anything with “roast” in its name will work as roast beef. Some roasts are intended for pot roast recipes, for it takes hours of cooking in a liquid to make them tender enough for civilized consumption.

short loin Notes: The loin is divided into two main parts: the short loin, which includes the choice tenderloin and top loin, and the sirloin, which lies closer to the rump. Since the muscles in the short loin don’t get much of a workout, the meat there is very tender.

sirloin steak Notes: The sirloin is near the rump, so the meat’s a bit tougher than cuts from the loin or the rib. There are several different sirloin steak cuts, named for shape of the hip bone that’s left in them. Going from fore to aft, there’s the tender but bony pin bone sirloin, which is right next to the Porterhouse on the carcass, the flat bone sirloin, the round bone sirloin, and finally the wedge bone sirloin, which is closest to the rump and therefore least tender. A boneless sirloin steak is sometimes called a rump steak = butt steak. Sirloin steaks are usually grilled or broiled. Don’t overcook them or they’ll lose much of their flavor. Substitutes: round steak OR top sirloin steak OR flank steak OR T-bone steak OR strip steak OR Porterhouse steak

T-bone steak Notes: Named for its distinguishing T-shaped bone, this choice cut is almost identical to a Porterhouse steak, only it doesn’t have as much of the tenderloin muscle in it. It’s usually grilled or broiled. Substitutes: Porterhouse steak (a bit more tender) OR club steak (a bit less tender) OR sirloin steak OR strip steak OR rib eye steak

tenderloin roast = whole tenderloin roast = tenderloin tip roast = filet mignon roast Notes: This is the most tender portion of the entire carcass, and you’ll pay dearly for it. You can cut it into steaks, or make a heavenly roast beef out of it. Take care not to overcook it, because it dries out easily. Substitutes: rib-eye roast (less tender and expensive) OR rib roast OR top loin OR top sirloin butt roast

tenderloin steak

top loin = strip loin Equivalents: One whole top loin = two half top loins = 10 – 15 pounds. Notes: These are usually cut into top loin steaks, but a whole or half top loin is also a good candidate for roast beef. Substitutes: tenderloin roast OR rib-eye roast OR rib roast OR top sirloin butt roast OR tri-tip roast

top loin steak = strip steak = New York steak = New York sirloin steak = Kansas City steak = contrefilet = strip loin steak = New York strip steak = Kansas City strip steak = hotel steak = hotel cut strip steak = ambassador steak = club sirloin steak = strip sirloin steak Notes: Think of these as Porterhouse or T-bone steaks that have been stripped of the choice tenderloin portion. They’re flavorful and fairly expensive cuts. A boneless top loin steak is called a shell steak, and a very thick shell steak is sometimes called a shell roast. Substitutes: club steak OR sirloin steak OR T-bone steak OR Porterhouse steak

top sirloin butt roast Notes: This is a good cut for making roast beef. Substitutes: rib-eye roast OR tenderloin roast (the very best cut for roast beef, but very expensive) OR rib roast OR top loin

top sirloin steak Notes: Some top sirloin steaks are wonderfully juicy and flavorful but others are mediocre, so this is a risky steak to buy. Don’t confuse this with an ordinary sirloin steak, which includes a bone. American butchers call a thick top sirloin steak a chateaubriand, although the French reserve that term for a much better cut from the tenderloin. Substitutes: flank steak OR tri-tip toast

tri-tip roast = tri tip roast = triangle-tip roast = beef loin tri-tip roast = sirloin tri-tip roast Notes: This is a very flavorful cut that’s great for barbecuing as long as you take pains to keep the meat from getting too tough. The trick is to not trim the fat until the roast is cooked so that the juices can tenderize the meat. When it’s done, slice it thinly against the grain. This cut is popular in California, but you might have trouble finding it elsewhere. A steak cut from this roast is called a tri-tip steak. Substitutes: shell roast

tri-tip steak Notes: These steaks are cut from a tri-tip roast. Substitutes: sirloin steak OR flank steak