Skip to content

Find a cut by cooking method

Braising

Cuts ranked by how well they suit this method. The scores are the same ones each cut page already uses.

1 ShankLamb Primals 96 2 Hock & trotterPork Primals 92 3 NeckLamb Primals 92 4 ThighChicken Portions 92 5 ChuckBeef Primals 88 6 BellyPork Primals 88 7 DrumstickChicken Portions 86 8 Head & cheekBeef Primals 85 9 ShoulderLamb Primals 85 10 BreastLamb Primals 84 11 OxtailBeef Primals 80 12 TongueBeef Offal Map 60 13 JowlPork Primals 55 14 Short plateBeef Primals 50

Fit · Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.

Other methods

→Grilling →Roasting →Stir-fry →Frying →Hot pot →Boiled & sliced →Stews →Slow roasting →Steak →Raw beef dishes

All cuts

Beef Primals

→Chuck →Ribeye →Striploin →Sirloin →Round →Brisket →Short plate →Flank →Shank →Head & cheek →Oxtail

Pork Primals

→Jowl →Shoulder →Picnic shoulder →Loin →Tenderloin →Belly →Leg →Hock & trotter

Lamb Primals

→Neck →Shoulder →Rack →Loin →Leg →Shank →Breast

Chicken Portions

→Breast →Wing →Thigh →Drumstick →Tenderloin →Oyster

Beef Offal Map

→Tongue →Heart →Liver →Rumen →Omasum →Abomasum →Small intestine →Large intestine

Bluefin Tuna Cuts

→Kama →Akami →Otoro →Chutoro →Tail belly

← Back to the chart