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Cook by goal

Meal-prep batch

Cook once, eat thoughtfully — freezer logic, reheating craft and portions that survive the week.

Methods that fit

→Roasting →Stews →Slow roasting →Braised in soy →Simmered

Cuts to open first

→Chuck →Shoulder →Thigh →Brisket

Read next

→Freezer and thaw playbook: cold as a tool, not a last resort →Leftovers and second life: cooling, reheating and transforming cooked meat →Temperature and freshness: the cold chain that decides flavour before the pan →Holiday and crowd cooking: portions, make-ahead and resting large roasts

Other goals

→Lean plate night →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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