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Cook by goal

Lean plate night

Less trim drama, more protein clarity — cuts and methods that stay light without turning dry.

Methods that fit

→Grilling →Roasting →Stir-fry →Slow roasting →Pan-searing →Poaching

Cuts to open first

→Flank →Loin →Breast →Sirloin

Read next

→Salt timing and brines: seasoning as chemistry, not last-second panic →Pan sear and fond: browning, contact heat and the sauce hiding in the pan →Myths that cost flavour: washing, room-temp waits, pressing and “sealing juices”→Resting and carryover: the heat that keeps cooking after the fire

Other goals

→Meal-prep batch →Budget stretch →Feast-scale joint

← 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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