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Cook by occasion

Shared pot night

Thin slices and communal simmer — everyone cooks a little at the table.

Methods that fit

→Hot pot →Broths & soups →Bone broth →Poaching →Simmered

Cuts to open first

→Short plate →Flank →Shoulder →Belly

Read next

→Knife, grain and slicing: tenderness you cut in, not only cook in →Sauces, fat and balance: when the plate needs acid, heat or richness →Temperature and freshness: the cold chain that decides flavour before the pan

Other occasions

→Weeknight speed →Weekend grill fire →Slow braise day

← 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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