cuts of meat

• baby back ribs is between the ribs in loin meat instead of belly meat
• country style spareribs is cuts from the breast, with a lot of meat
• pork loin is cut from pigs back and is large lean and tender
• pork chops is cut from meat perpendicular to the spine often from the loin
• pork belly is cut from the pigs belly
• trotter is foot
• shank is lempo
• picnic ham is cut from the lower part of the shoulder, the widest part
• front hock is cut from the front leg of the pig
• sirloin is cut from the back of the pig
• cuts of beef

  >chuck

  >shank

  >brisket

  >rib

  >short plate

  >frank

  >loin

  >sirloin

  >round
• chuck is cut from the shoulder tough but flavorful
• shank is cut from the leg, very through and chewy
• brisket cut from the breast, though if not cooked properly
• rib is cut from the rib area very tender and flavorful
• short plate is cut from the belly of the cow, chewy and quite though
• frank is cut from the ebdominal muscles of the cow one of the toughest one
• loin is cut from the back of the cow above the ribs, one of the tenderest cuts
• sirloin is cut from the back of the cow just past the loin, pretty tender and flavorful
• round is cut from the back of the cow above the back legs, chewy and tough