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Find a cut by cooking method

Stir-fry

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

1 Small intestineBeef Offal Map 80 2 TenderloinPork Primals 78 3 LiverBeef Offal Map 74 4 FlankBeef Primals 70 5 OmasumBeef Offal Map 68 6 Large intestineBeef Offal Map 68 7 HeartBeef Offal Map 66 8 AbomasumBeef Offal Map 62 9 RumenBeef Offal Map 60

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

Other methods

→Grilling →Braising →Roasting →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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