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Cook by occasion

Slow braise day

Collagen, time and moist heat — the house smells like patience.

Methods that fit

→Hot pot →Stews →Slow roasting →Braised in soy →Broths & soups →Bone broth →Simmered

Cuts to open first

→Brisket →Shank →Shoulder →Shank

Read next

→Fat, collagen and heat: the physics behind “best cooking method”→Leftovers and second life: cooling, reheating and transforming cooked meat →Holiday and crowd cooking: portions, make-ahead and resting large roasts →Rendering fat and drippings: turning trim into cooking gold

Other occasions

→Weeknight speed →Weekend grill fire →Shared pot night

← Cook by occasion

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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