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Our Meats
Tender Cuts of Meat: Quick Cooking!
Tender cuts from the loin section are ideal for fast cooking. Examples include ribeye, sirloin, strip steak, pork chops, and tenderloin, all of which deliver amazing flavor with minimal cooking time.
To prepare these cuts, sear the exterior over high heat using a cast-iron pan or grill. Then, cook just long enough to ensure they’re safe to eat, being careful not to overcook, as this can cause the proteins to tighten and make the meat tough.
Cooking Tips
When it comes to meat from cows, lambs, or pigs, there are three primary cuts to consider: shoulders and legs (or shanks), the loin and ribs (the middle section), and the haunches (back thighs and legs). Each of these major cuts is divided into smaller varieties—too many to list individually—but knowing the source of the meat can provide insights into cooking methods and flavor profiles.
Cuts from the legs, shoulders, and haunches tend to be tougher yet more flavorful since these muscles are more active, especially in pasture-raised and grass-fed animals. In contrast, the loin and ribs are generally much more tender, with cuts like filet mignon coming from this region, although they typically have a milder flavor.
Tougher Cuts of Meat: Cook Low and Slow
Cuts from the shoulders and rear of the animal, such as beef chuck, round roast, pork shoulder, and pork butt, can turn out dry and chewy if not cooked long enough—typically at least an hour or more. These cuts are often seared first and then braised or kept moist in a slow cooker, soup, or stew. While slow cooking may initially make the meat seem tougher, the connective tissues gradually break down over time, resulting in tender and flavorful meat.
