Cut from the ribs or leg or ribs, this thin slice of meat can be quickly cooked.

A generous cut from the loin's center section near the blade; includes some shoulder blade bone.

Sometimes referred to as blade chops; cut from the shoulder's loin-end--tender and meaty.

Produced by cutting a bone-in chicken breast down the middle of the rib cage.

From the middle section of the loin, where the meat is most tender.

Deboned (filleted) chicken breast meat; perfect for pan searing.

The deboned meat from the leg above the drumstick; prized by dark meat lovers.

Also called the Shoulder, cuts from the Chuck portion of beef need slower cooking or other forms of tenderizing, like being ground.

Tender and a bit than the rib meat; dries out easily so serve done from rare to medium only.

Just the tender meat from the desirable rib section.

Cuts of calf meat deboned and sliced thinly or pounded to become very thin.

Cut from the leg; excellent for stew since this is a well-used muscle meat that requires tenderizing.

Chicken that has been cut to separate the thigh and drumstick from the breast.

Made of of two parts: the wingette and the drumette. Popular cooked with a variety of sauces.

Good flavor, but less tender than other roasts: best braised.

Plenty of flavor, but this broad, flat cut steak can be tough and stringy unless it's thinly cut against the grain. Marinating these steaks and serving them on the rare side makes for great eating.

Loin chops are among the most tender meat cuts on the lamb.

Also referred to as an "arm chop," this cut from the arm's upper shoulder area is tougher than other chops, like the blade. Tenderize by braising.

More tender and flavorful than others, like an arm chop, the blade comes from the shoulder's rib or back section.

The deboned leg section of a sheep less than 1-year-old.

The entire leg section of a sheep less than 1-year-old.

Made with poultry meat, such as turkey thighs.

Thinly sliced pork, usually cut from rib or leg sections.