Meat Charts

General Cut
1.Chuck
  • Chuck roast
  • European Chuck roast
  • Eye
2.Rib
  • Ribsteak
  • Short-ribs
  • Tomahawk
  • Ribeye steak
3.Loin
  • T-bone steak
  • New-York strip
  • Tenderloin
4.Sirloin
  • Boston steak
  • Bavette
  • Tenderloin
5.Round
  • French roast
  • Tournedos
  • Sirloin tip
6.Shank
  • Boneless & bone in
  • Marrow bones
7.Flank
  • Flank steak
  • Skurt steakt
8.Brisket
  • Boneless brisket
  • Short-ribs
9.Shoulder
  • Cross-ribs
  • Flat Iron Steak
  • Texas Steak
1.Chuck
  • Chuck roast
  • European Chuck roast
2.Rib
  • Veal ribs chops
  • Hotel style chops
  • Boneless chops
  • Rib roast
3.Loin
  • Veal chops
  • Boneless veal chops
  • Tenderloin
4.Leg
  • Scalopini
  • Leg roast
  • Tenderloin
5.Shoulder
  • Shoulder roast
  • Cross-ribs
  • Eye
6.Veal shank
  • Osso-buco
  • Marrow bones
7.Veal flank
  • Stuffed flank
  • Short ribs
  • Veal brisket
1.Shoulder
  • Picnic
  • Capicole
  • Shoulder roast
2.Loin
  • Bone in chops
  • Filet chops
  • Butterfly chops & roast
  • Loin roast
  • Tenderloin
  • Babay back ribs
3.Flank
  • Flank spare ribs
  • Bacon
4.Leg
  • Leg roast
  • Ham
  • Steak
5.Bacon
  • Bacon, bacon, bacon ...
6.Head
  • Whole head
  • Pork tongue
7.Shanks
  • Shank
  • Pig feet