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Meat questions people search

Best cheap cut for braising?

Collagen-rich cheaper cuts turn tender with moist heat and time.

Short answer

Look to chuck, shank, shoulder and brisket-style pieces — they reward low moist heat. Expensive lean steaks are the wrong tool for a long braise.

Related cuts

→Chuck →Shank →Shoulder

Related reads

→Fat, collagen and heat: the physics behind “best cooking method”→Buying at the counter: how to shop meat with eyes, nose and questions →Ground meat and mince: why burgers are not tiny steaks

Other common questions

→How long should steak rest?→What temperature is chicken safe?→Fridge thaw or counter thaw?→Why is my sear grey, not brown?→Salt steak before or after cooking?→Bone-in or boneless?→Where should the thermometer go?→Fat cap on or trim?→How to read tuna grades?→How hot should ground meat be?→Is pink meat unsafe?

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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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