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Find a cut by cooking method

Grilling

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

1 RibeyeBeef Primals 95 2 Short plateBeef Primals 95 3 BellyPork Primals 95 4 Small intestineBeef Offal Map 95 5 AbomasumBeef Offal Map 94 6 JowlPork Primals 92 7 LoinLamb Primals 92 8 TongueBeef Offal Map 92 9 Large intestineBeef Offal Map 92 10 ThighChicken Portions 90 11 HeartBeef Offal Map 90 12 FlankBeef Primals 88 13 RackLamb Primals 88 14 WingChicken Portions 88 15 RumenBeef Offal Map 88 16 StriploinBeef Primals 85 17 SirloinBeef Primals 80 18 LiverBeef Offal Map 78 19 LoinPork Primals 72 20 TenderloinPork Primals 70 21 LegLamb Primals 70 22 ShoulderPork Primals 60 23 BreastLamb Primals 60 24 ChuckBeef Primals 55

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

Other methods

→Braising→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

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