Cuts of Meat
When you go and buy meat from the supermarket, you don’t necessarily just get “meat.” No, you get something like “ribeye beef,” “pork haunch,” or “tenderloin.” But, what do these words mean?
Those descriptors are telling you what cut of meat you are buying, essentially where on the animal the meat is from. The location on the animal determines the characteristics of the cut.
These characteristics are factors in establishing the price and the uses.
Some pieces of beef, like the tenderloin, are more expensive because they are very small and tender. A cow that produces 300 kg of beef may only produce 2 kg of tenderloin, so it will fetch a higher price than other cuts.
Different countries have different names for cuts of meat. Britain’s naming conventions are different than America’s, so it is important that you look into your country’s naming customs. Usually, if you do not know where a specific cut is on the animal, the butcher will gladly explain.
The following video is created by GrilleWisdom.ca and does a great job explaining what meat is and how the location influences which cooking method is best.