Total needed
1.0 kg
250 g · per person
Bone-in cuts (ribs, hocks, oxtail) need about 1.6× the boneless weight for the same amount of meat. Results are boneless-equivalent.
Occasion planner
Guests, budget and method -> a cut shortlist you can cook from.
Suggested cuts
Occasion matrix
Every budget and method, with a serves band. The planner above highlights one cell.
| Budget | Method | Serves | Cuts |
|---|---|---|---|
| Thrifty | Grill / high heat | 4–8 | Flank, Short plate, Sirloin |
| Mid | Grill / high heat | 4–8 | Sirloin, Ribeye, Striploin |
| Special | Grill / high heat | 2–4 | Ribeye, Striploin, Otoro |
| Thrifty | Braise / low slow | 8+ | Brisket, Shank, Chuck |
| Mid | Braise / low slow | 4–8 | Chuck, Brisket, Short plate |
| Special | Braise / low slow | 4–8 | Oxtail, Shank, Chuck |
| Thrifty | Raw / sashimi | 2–4 | Akami, Chutoro, Striploin |
| Mid | Raw / sashimi | 2–4 | Chutoro, Akami, Striploin |
| Special | Raw / sashimi | 2–4 | Otoro, Chutoro, Striploin |
→Safety & freshness→Our method→FAQ→Temperature and freshness: the cold chain that decides flavour before the pan→Buying at the counter: how to shop meat with eyes, nose and questions→Ground meat and mince: why burgers are not tiny steaks→Myths that cost flavour: washing, room-temp waits, pressing and “sealing juices”→Holiday and crowd cooking: portions, make-ahead and resting large roasts→Salt timing and brines: seasoning as chemistry, not last-second panic→Leftovers and second life: cooling, reheating and transforming cooked meat→Resting and carryover: the heat that keeps cooking after the fire→Pan sear and fond: browning, contact heat and the sauce hiding in the pan→By occasion→By goal→Common questions