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Find a cut by cooking method

Roasting

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

1 RackLamb Primals 95 2 LegLamb Primals 94 3 OysterChicken Portions 92 4 LoinLamb Primals 85 5 LoinPork Primals 80 6 LegPork Primals 80 7 DrumstickChicken Portions 80 8 Picnic shoulderPork Primals 78 9 WingChicken Portions 76 10 BreastChicken Portions 74 11 Hock & trotterPork Primals 62 12 StriploinBeef Primals 60 13 NeckLamb Primals 55

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

Other methods

→Grilling →Braising →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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