PLATE
The plate is the front belly region of the cow below the ribs. Skirt steak comes from the plate region. It’s also where those delicious, tender bone-in short ribs come from. Different from the boneless short ribs made from chuck, bone-in short ribs are more expensive. They’re fattier and you might argue have more flavor, […]
Rib
Ribs anyone? This is the middle of the cow, where a classic rack of ribs comes from. Prime rib also comes from this section, as well as ribeye streaks. For the most part, these cuts are best grilled or smoked, whereas chuck and brisket benefit from wet heat cooking methods like braising. Prime rib might be […]
Chuck
This is the neck and shoulder region of the cow. Chuck cuts tend to be tougher and have a lot of connective tissue. That’s why they usually need to be cooked longer and in wet heat to tenderize the meat. You can find ground chuck, but other popular cuts come from chuck such as boneless […]