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Cook by goal

Feast-scale joint

Large format, rest windows and crowd timing — the roast that feeds a table.

Methods that fit

→Grilling →Roasting →Slow roasting →Braised in soy

Cuts to open first

→Ribeye →Leg →Shoulder →Brisket

Read next

→Holiday and crowd cooking: portions, make-ahead and resting large roasts →Resting and carryover: the heat that keeps cooking after the fire →Rendering fat and drippings: turning trim into cooking gold →Wet aging and dry aging: flavour, yield and what home fridges cannot fake

Other goals

→Lean plate night →Meal-prep batch →Budget stretch

← Cook by goal

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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