Match the Cut to the Cooking Method
One of the biggest mistakes home cooks make is using the wrong cut for their cooking method. A beautiful ribeye braised for hours will be dry and stringy, while a chuck roast on the grill will be tough as leather. Here is how to choose wisely.
For Grilling and Quick Cooking
Use tender cuts with good marbling that can be cooked quickly over high heat.
- Beef: Ribeye, New York Strip, Filet, Skirt Steak, Flank
- Pork: Chops (bone-in preferred), Tenderloin
- Why: These cuts are naturally tender and only need a few minutes per side
For Smoking and BBQ
Use larger cuts with more fat and connective tissue that breaks down over long cooking.
- Beef: Brisket, Chuck Roast, Short Ribs
- Pork: Shoulder (Boston Butt), Spare Ribs, Baby Backs
- Why: Collagen converts to gelatin during long cooking, creating tenderness
For Braising and Slow Cooking
Use tougher, more flavorful cuts that benefit from low, moist heat.
- Beef: Chuck, Brisket, Shank, Oxtail, Short Ribs
- Pork: Shoulder, Country Ribs
- Why: Long cooking breaks down tough fibers and develops rich flavor
For Roasting
Use larger, tender cuts that cook evenly in dry oven heat.
- Beef: Prime Rib, Tenderloin, Top Round, Sirloin Roast
- Pork: Loin Roast, Crown Roast
- Why: These cuts are tender enough to roast but large enough to stay juicy
For Stir-Fry and Quick Saute
Use thin-sliced tender cuts that cook in minutes.
- Beef: Sirloin, Flank (sliced thin against grain), Ribeye
- Pork: Loin, Tenderloin
- Tip: Partially freeze meat for easier thin slicing
Ask Your Butcher
Not sure what to buy? Tell your butcher what you are making and how you plan to cook it. At Ruiz Custom Meats, we are happy to recommend the perfect cut and even slice or trim it for your specific recipe.
Stop by Ruiz Custom Meats and let us help you choose the perfect cut for your next meal!
