Info
Overview
Details
Cut from the chuck underblade, boneless short ribs pack deep beef flavor with generous marbling. They’re ideal for low-and-slow braises that break down connective tissue into tender, juicy bites. But when cut thin across the grain, they also shine on the grill, delivering steak-like richness with a hearty chew. A versatile cut that bridges comfort food and indulgence.
How to cook: Grill, fry, roast, braise, sous vide
Make it a meal: Gochujang braise, sesame rice, charred scallions, quick kimchi
Perfect pairing: Syrah, Mourvèdre, Rioja Reserva
Overview
Details
Cut from the chuck, the chuck eye—or Delmonico—is a richly marbled steak with the flavor and character of a ribeye. Celebrated for its generous marbling and robust beef flavor, it works beautifully on the grill, in a pan, or cooked sous vide. A well-developed crust brings out its best, making it a steakhouse-quality option for any night.
How to cook: Grill, fry, sous vide
Make it a meal: Charred broccolini, smashed new potatoes, black-garlic butter
Perfect pairing: Cabernet Franc, Côtes du Rhône, Merlot
Overview
Details
Cut from the shoulder, the chuck—or neck—roast is loaded with connective tissue and deep beef flavor. Low-and-slow cooking breaks it down into fork-tender meat with rich, comforting taste. Perfect for braises, roasts, or even the smoker, it’s a cut that rewards patience and delivers true homestyle character.
How to cook: Roast, braise, smoke
Make it a meal: Ale gravy, carrot-parsnip mash, braised red cabbage
Perfect pairing: Barbera, Montepulciano d’Abruzzo, Rioja Crianza
Overview
Details
Cut from the chuck underblade, the Denver—also called Zabuton—is prized for its fine marbling and surprising tenderness. It delivers bold, beef-forward flavor and takes well to marinades, yet shines with nothing more than a hot sear. This cut bridges everyday cooking and steakhouse indulgence, making it one of the true treasures of the chuck.
How to cook: Grill, fry, sous vide
Make it a meal: Yuzu-kosho butter, grilled shishitos, sesame-cucumber salad, rice
Perfect pairing: Pinot Noir, Gamay, Blaufränkisch
Overview
Details
The feather blade is cut crosswise from the top blade muscle, leaving the central sinew intact. While less tender than the seam-fabricated flat iron, it has robust beef flavor and good marbling. Often slow-braised as steaks or roasted whole, it’s a cut that delivers hearty texture and character with every bite.
How to cook: Braise, roast, fry
Make it a meal: Ale-braised onions, buttered peas, colcannon
Perfect pairing: Malbec, Cabernet Franc, Dolcetto
Overview
Details
From the chuck shoulder, the flat iron is one of the most tender cuts after the tenderloin, with marbling that gives it rich, beefy flavor. Its uniform thickness makes it ideal for high-heat searing on the grill or in a pan. Equally good with a bold marinade or a simple dry rub, it delivers steakhouse quality in a versatile, accessible cut.
How to cook: Grill, fry
Make it a meal: Potato rösti, charred leeks, green peppercorn sauce
Perfect pairing: Carmenère, Syrah, Cabernet Franc
Overview
Details
Shaped like a small tenderloin, the mock tender is a lean muscle from the shoulder that can be misleading by appearance. Despite its name, it is not naturally tender and requires braising or slow roasting to unlock its flavor. Prepared with care, it yields rich, comforting beef perfect for stews or thin-sliced roasts.
How to cook: Braise, roast
Make it a meal: Tomato-wine sugo, soft polenta, roasted fennel
Perfect pairing: Chianti Classico, Barbera d’Asti, Nero d’Avola
Overview
Details
Cut from the center of the chuck shoulder, the ranch steak is lean with a bold, beef-forward flavor. Best cooked quickly over high heat to medium-rare, it benefits from simple seasoning or a short marinade. Affordable, approachable, and deeply beefy, it’s a versatile cut that delivers classic steakhouse character without fuss.
How to cook: Grill, fry
Make it a meal: Smoked-paprika rub, grilled corn salad, blistered tomatoes
Perfect pairing: Tempranillo, Grenache, Zweigelt
Overview
Details
Cut from the shoulder clod, this large, lean roast offers classic beef flavor with minimal fat. Best cooked low and slow, it transforms into tender, savory slices or shredded beef perfect for sandwiches and hearty meals. With its generous size and versatility, the clod roast is a traditional choice for feeding a crowd.
How to cook: Roast, braise, smoke
Make it a meal: Texas-style rub, pinto beans, vinegar slaw, skillet cornbread
Perfect pairing: Zinfandel, Petite Sirah, Primitivo
Overview
Details
From the chuck shoulder, the teres major—also called petite tender—is one of the rarest cuts on the animal, with tenderness that rivals filet mignon. Its fine texture and mild flavor make it ideal for quick, high-heat cooking like grilling, pan-searing, or sous vide. Small in size but big on elegance, it’s a true butcher’s gem that delivers refinement without pretense.
How to cook: Grill, fry, sous vide
Make it a meal: Pommes Anna, asparagus, red wine–shallot butter
Perfect pairing: Pinot Noir, Grenache, Barbera
Overview
Details
The teres minor is a small muscle nestled next to the teres major in the chuck shoulder. Though leaner and tighter-grained than its famous neighbor, it offers a tender bite and clean, beefy flavor when cooked quickly over high heat. Rarely seen outside whole-animal shops, this cut is a true butcher’s find—small in size, big in character.
How to cook: Grill, fry, roast
Make it a meal: Spring pea salad, lemon couscous, herb pistou
Perfect pairing: Gamay, Pinot Noir, Frappato
Overview
Details
From just beneath the chuck shoulder blade, the underblade is lean and firm yet full of bold beef flavor. Quick, high-heat cooking—whether on the grill or in a hot pan—brings out its best character. Often sliced into steaks, it pairs well with vibrant sides that balance its concentrated taste.
How to cook: Grill, fry
Make it a meal: Tacos árabes—warm pita, tahini-garlic yogurt, pickled onions
Perfect pairing: Dry rosé (Provence), Grenache, Cinsault
Info
Overview
Details
Taken from the upper ribcage after the ribeye is removed, back ribs have less meat on top but plenty between the bones. When smoked, roasted, or braised low and slow, they turn tender and soak up flavor beautifully. Perfect for barbecue, they’re crowd-pleasing ribs with deep beef character.
How to cook: Roast, smoke, braise
Make it a meal: Slow-smoked with maple glaze, jalapeño cornbread, braised greens
Perfect pairing: Zinfandel, Petite Sirah, Australian Shiraz
Overview
Details
The rib roast, often called prime rib, is among the most prized cuts in beef. Generous marbling delivers incredible juiciness and flavor when roasted whole, smoked, or finished sous vide. Sliced into thick portions, it’s a celebratory cut that brings both elegance and indulgence to the table.
How to cook: Roast, sous vide, smoke
Make it a meal: Yorkshire pudding, roasted Brussels sprouts, mashed potatoes, horseradish cream
Perfect pairing: Cabernet Sauvignon, Bordeaux Blend, Syrah
Overview
Details
With the rib bone left in, this ribeye gains even more flavor and retains extra juiciness. The bone also makes for a striking presentation, whether seared in a pan or cooked over an open flame. Deep marbling and rich beefiness make it a steakhouse classic.
How to cook: Grill, fry, roast, sous vide
Make it a meal: Duck fat potatoes, roasted garlic aioli, spinach gratin
Perfect pairing: Napa Cabernet, Rioja Reserva, Châteauneuf-du-Pape
Overview
Details
The boneless ribeye, also called a Spencer steak or eye of rib, offers a perfect balance of tenderness, rich marbling, and bold beef flavor. It’s versatile enough for high-heat grilling, pan-searing, or roasting. Known as the quintessential steakhouse cut, it delivers luxury with every bite.
How to cook: Grill, fry, roast, sous vide
Make it a meal: Truffle fries, charred mushrooms, béarnaise sauce
Perfect pairing: Cabernet Sauvignon, Malbec, Syrah
Overview
Details
Cut from the center eye muscle of the ribeye, the ribeye filet is tender and finely grained with a cleaner profile than the cap. It has less marbling than the full ribeye but retains its signature beefy character. Ideal for those who want ribeye flavor in a leaner, more refined package.
How to cook: Grill, fry, roast
Make it a meal: Farro risotto with leeks, roasted carrots, salsa verde
Perfect pairing: Merlot, Grenache, Chianti Classico
Overview
Details
Spinalis, commonly known as the ribeye cap, is a coveted cut prized for its buttery texture and concentrated, melt‑in‑your‑mouth tenderness. Its heavy marbling intensifies the rich, indulgent flavor, making it best when quickly seared over high heat. This cut offers a luxurious burst of flavor in every bite, appealing to those who appreciate a refined, steakhouse-style experience at home.
How to cook: Grill, fry, sous vide
Make it a meal: Potato dauphinoise, sautéed chanterelles, herb butter
Perfect pairing: Pinot Noir, Northern Rhône Syrah, Barolo
Overview
Details
The tomahawk is essentially a bone-in ribeye with an extra-long rib bone left intact. It’s visually dramatic and built for sharing, but the flavor is all ribeye—bold, juicy, and rich with marbling. Best cooked with a reverse-sear or two-stage method, it delivers both spectacle and substance.
How to cook: Grill, roast, smoke
Make it a meal: Grilled asparagus, potato gratin, truffle jus
Perfect pairing: Barolo, Malbec, Syrah
Info
Overview
Details
The porterhouse combines the strip steak and tenderloin in a single, generous cut. Its size and dual texture make it perfect for sharing, while a quick, high-heat sear brings out its best flavor. A true showpiece, it represents the height of steakhouse dining.
How to cook: Grill, roast, sous vide, smoke
Make it a meal: Baked potato with chive sour cream, creamed spinach, red wine jus
Perfect pairing: Cabernet Sauvignon, Barolo, Zinfandel
Overview
Details
The T-bone is a smaller version of the porterhouse, featuring a section of strip and a tenderloin portion. High-heat cooking locks in juiciness and highlights the contrast between the two muscles. A versatile and popular cut that delivers variety in every bite.
How to cook: Grill, fry, roast
Make it a meal: Charred asparagus, wild mushroom pilaf, garlic confit
Perfect pairing: Nebbiolo, Syrah, Bordeaux blend
Overview
Details
The tenderloin is the most tender muscle on the animal, with a mild, refined flavor. Best cooked gently and served rare to medium-rare, it rewards precision. Though lean, it delivers an elegant dining experience that pairs beautifully with rich sauces and sides.
How to cook: Grill, fry, roast, sous vide
Make it a meal: Mashed potatoes, grilled asparagus, béarnaise sauce, sautéed mushrooms
Perfect pairing: Pinot Noir, Grenache, Chardonnay
Overview
Details
Cut from the short loin, the New York (or Kansas City) strip is firm, juicy, and full of bold beef flavor. With a balance of tenderness and marbling, it’s perfect for a hot sear on the grill or in a pan. A timeless steakhouse cut, it delivers both consistency and character.
How to cook: Grill, fry, sous vide
Make it a meal: Duck fat fries, roasted Brussels sprouts, green peppercorn sauce
Perfect pairing: Cabernet Franc, Merlot, Rioja Crianza
Overview
Details
Leaving the bone attached gives this strip steak even more depth of flavor and helps lock in moisture. It delivers the same bold beef character as the boneless version, but with a more dramatic presentation and a touch of steakhouse nostalgia.
How to cook: Grill, fry, roast
Make it a meal: Roasted mushrooms, potato gratin, arugula-parmesan salad
Perfect pairing: Syrah, Cabernet Sauvignon, Barbera
Overview
Details
Cut from the short loin, the New York roast is essentially a whole strip loin prepared as a centerpiece roast. Leaner than rib roasts but still boasting fine marbling, it delivers bold beef flavor and tender slices when roasted. A refined yet straightforward alternative to prime rib.
How to cook: Roast
Make it a meal: Crispy smashed potatoes, roasted carrots, horseradish cream
Perfect pairing: Merlot, Cabernet Sauvignon, Syrah
Overview
Details
A Beast & Cleaver specialty, the Royale Roast begins as a New York roast with a channel cut through the center. A foie gras torchon is inserted into the cavity before roasting, infusing the beef with rich, buttery decadence as it roasts. This one-of-a-kind preparation turns a classic strip loin into a showpiece of indulgence.
How to cook: Roast
Make it a meal: Truffle mashed potatoes, braised mushrooms, foie gras sauce
Perfect pairing: Bordeaux blend, Burgundy Pinot Noir, Barolo
Info
Overview
Details
The ball tip steak comes from the bottom sirloin, a lean and moderately tender cut. Quick searing or a brief sous vide keeps it juicy while showcasing its clean beef flavor. A straightforward cut that adapts well to marinades and bold seasonings.
How to cook: Grill, fry, sous vide
Make it a meal: Chimichurri, roasted fingerling potatoes, grilled zucchini
Perfect pairing: Pinot Noir, Gamay, Beaujolais
Overview
Details
Cut from the bottom sirloin near the flank, the bavette is prized for its loose, open grain and bold, beefy flavor. With more marbling than flank steak, it stays juicy and tender when seared hot and sliced across the grain. A butcher’s cut celebrated in French bistros, it’s equally at home on the grill or in a cast-iron pan.
How to cook: Grill, fry
Make it a meal: Frites, endive-radicchio salad, mustard aioli
Perfect pairing: Beaujolais, Côtes du Rhône, Cabernet Franc
Overview
Details
Cut from the sirloin cap (picanha), coulotte steaks feature a fat cap that bastes the meat during cooking, keeping them juicy and flavorful. Grilled or pan-seared, they deliver a rich bite with just the right balance of tenderness and beefy character.
How to cook: Grill, fry
Make it a meal: Polenta fries, blistered cherry tomatoes, salsa verde
Perfect pairing: Tempranillo, Cabernet Franc, Grenache
Overview
Details
Known for its thick fat cap, picanha bastes itself during cooking, keeping the meat tender and flavorful. Cooked whole or skewered churrascaria-style, it’s bold, juicy, and designed for carving at the table.
How to cook: Grill, roast, sous vide
Make it a meal: Farofa, black beans, tomato-onion vinaigrette
Perfect pairing: Malbec, Merlot, Brazilian Cabernet Sauvignon
Overview
Details
Cut near the sirloin tip, petite sirloin is lean but packs robust beef flavor. Best seared quickly to medium-rare, it delivers a firm yet satisfying bite. Its modest size makes it a great option for everyday meals without sacrificing taste.
How to cook: Grill, fry
Make it a meal: Garlic mashed potatoes, grilled squash, Caesar salad
Perfect pairing: Merlot, Cabernet Sauvignon, Chianti
Overview
Details
From the sirloin primal, the top sirloin is leaner than loin cuts but still full of beefy flavor. It holds up well to marinades and high-heat cooking, making it one of the most versatile steaks. Perfect for weeknight dinners, barbecues, or slicing thin for salads and sandwiches.
How to cook: Grill, fry
Make it a meal: Garlic butter mushrooms, crispy potato wedges, grilled asparagus
Perfect pairing: Cabernet Sauvignon, Malbec, Merlot
Overview
Details
Tri-tip, a triangular cut from the bottom sirloin, is lean, juicy, and packed with flavor. Best cooked to medium-rare and sliced thin against the grain, it’s a Santa Maria–style barbecue favorite. Versatile and approachable, it shines both on the grill and in the smoker.
How to cook: Grill, roast, smoke
Make it a meal: Santa Maria beans, garlic bread, salsa roja
Perfect pairing: Zinfandel, Petite Sirah, Syrah
Overview
Details
Cut from the whole tri-tip, these steaks carry the same bold flavor and lean profile in a smaller portion. Quick to cook and best served medium-rare, they’re a convenient way to enjoy the character of tri-tip without cooking the whole roast.
How to cook: Grill, fry
Make it a meal: Charred corn salad, avocado crema, warm tortillas
Perfect pairing: Malbec, Grenache, Tempranillo
Info
Overview
Details
From the lower chest, brisket is loaded with connective tissue that transforms under long, slow cooking. Smoked, braised, or roasted gently, it becomes fork-tender with deep, rich flavor. Whether Texas-style barbecue or classic pot roast, brisket is the ultimate comfort cut.
How to cook: Smoke, braise, roast
Make it a meal: Smoked beans, coleslaw, cornbread, pickles
Perfect pairing: Zinfandel, Syrah, Petite Sirah
Overview
Details
Rolled brisket takes the same flavorful chest muscle and rolls it into a compact, even cut. Slow roasting or braising renders it succulent and aromatic, with additional seasonings adding layers of flavor. A specialty preparation that elevates brisket beyond the ordinary.
How to cook: Roast, braise
Make it a meal: Roasted with garlic and herbs, served with potato gratin, braised fennel, and gremolata
Perfect pairing: Chianti, Grenache, Barbera
Info
Overview
Details
From the plate near the diaphragm, the hanger steak is deeply flavored with a loose grain and rich marbling. Best cooked quickly over high heat and sliced across the grain, it’s a classic bistro cut once kept by butchers for themselves.
How to cook: Grill, fry, sous vide
Make it a meal: Frites, watercress salad, mustard aioli
Perfect pairing: Beaujolais, Côtes du Rhône, Cabernet Franc
Overview
Details
Cut from the plate, inside skirt is long, thin, and intensely beefy with abundant marbling. Quick searing over high heat delivers its best texture and taste. A favorite for fajitas, tacos, or simply grilled and sliced.
How to cook: Grill, fry
Make it a meal: Quick sear, chimichurri, grilled peppers, warm tortillas
Perfect pairing: Malbec, Garnacha, Tempranillo
Overview
Details
The outside skirt is thicker and more marbled than the inside skirt, delivering exceptional flavor and a juicy bite. High-heat grilling or searing keeps it tender, and slicing thin against the grain is essential. One of the most sought-after steaks for its bold character.
How to cook: Grill, fry
Make it a meal: Soy-ginger marinade, sesame green beans, jasmine rice
Perfect pairing: Syrah, Carmenère, Pinot Noir
Overview
Details
From the lower rib section of the plate, short ribs are meaty and marbled with connective tissue. Braising or smoking low and slow transforms them into melt-in-your-mouth beef with incredible depth of flavor. A cut made for comfort food and indulgence alike.
How to cook: Braise, smoke
Make it a meal: Red wine braise, creamy polenta, glazed carrots, braised kale
Perfect pairing: Zinfandel, Syrah, Barolo
Overview
Details
Flanken short ribs are cut crosswise through the rib bones, yielding thin strips with multiple bone segments. Popular in Korean galbi and Jewish braises, they cook quickly and soak up marinades beautifully. With rich marbling and bold flavor, they bring international character to the plate.
How to cook: Grill, fry, braise
Make it a meal: Korean galbi style—soy-garlic marinade, kimchi, rice, scallion salad
Perfect pairing: Zinfandel, Syrah, Grenache
Overview
Details
Dino ribs are large, bone-in plate short ribs left whole, with thick layers of beef clinging to the rib bones. Smoked or braised low and slow, they transform into tender, pull-apart beef with dramatic presentation. With their sheer size and bold flavor, they’re a showpiece cut for any pit or table.
How to cook: Smoke, braise
Make it a meal: Dry rub, smoked low and slow, mac and cheese, collard greens, pickles
Perfect pairing: Malbec, Petite Sirah, Cabernet Sauvignon
Overview
Details
Cut from the plate near the short rib section, the toro steak is prized for its intense marbling and buttery texture. Often compared to fatty tuna belly (ō-toro), it delivers a luxurious bite with bold beef flavor. Best cooked hot and fast, it’s a rare butcher’s cut that showcases the richness of the plate primal.
How to cook: Grill, fry
Make it a meal: Seared rare, ponzu dipping sauce, cucumber salad, steamed rice
Perfect pairing: Pinot Noir, Beaujolais, Grüner Veltliner
Info
Overview
Details
From the flank primal, flank steak is long, flat, and fibrous with bold beef flavor. Though lean, it becomes tender and juicy when marinated and cooked quickly over high heat. Always slice thin against the grain to showcase its best texture. A classic choice for fajitas, stir-fries, and steak salads.
How to cook: Grill, fry
Make it a meal: Marinated and grilled, salsa verde, roasted peppers, potatoes
Perfect pairing: Rioja, Garnacha, Malbec
Info
Overview
Details
Cut from the outside of the hind leg, the bottom round is lean with a firm texture. Slow roasting or braising breaks it down into tender, flavorful slices perfect for traditional roast beef or hearty sandwiches.
How to cook: Roast, braise
Make it a meal: Yorkshire pudding, roasted carrots, onion gravy
Perfect pairing: Cabernet Sauvignon, Merlot, Syrah
Overview
Details
The eye of round is a lean, cylindrical cut from the rear leg. Best cooked low and slow, it yields uniform slices with a mild beef flavor. A favorite for deli-style roast beef or thin-sliced sandwiches.
How to cook: Roast, braise
Make it a meal: Garlic mash, glazed carrots, rosemary jus
Perfect pairing: Chianti, Barbera, Cabernet Franc
Overview
Details
The top round comes from the inside of the hind leg and is lean, flavorful, and economical. Best roasted slowly or braised, it can also be sliced thin for sandwiches. A go-to for traditional homestyle cooking.
How to cook: Roast, braise
Make it a meal: Red wine pan sauce, creamy mashed potatoes, sautéed spinach
Perfect pairing: Cabernet Franc, Sangiovese, Merlot
Overview
Details
The London royal is a unique Beast & Cleaver cut from the top round that boasts bold, beefy flavor with a slightly firmer texture. Best cooked quickly in a hot skillet and served very rare, it reveals hidden tenderness when sliced thinly against the grain. This distinctive cut, crafted by expert butchers, delivers an elevated yet approachable eating experience often featured on the Beastro and Little Beast menus.
How to cook: Fry
Make it a meal: Shio-Koji, demi-glace, slow-roasted onion, chive butter
Perfect pairing: Zinfandel, Rioja, Grenache
Overview
Details
Cut from the round, the crescent steak is lean with a mild beef flavor. Quick, high-heat cooking helps preserve tenderness, while a short marinade can boost its character. Slice thin across the grain for the best bite.
How to cook: Grill, fry
Make it a meal: Quick-seared, served with chimichurri, roasted corn salad
Perfect pairing: Malbec, Garnacha, Cabernet Franc
Overview
Details
Named for its pear-like shape, La Poire is a small, tender section of the round with a delicate flavor. Quick searing or sous vide preserves its refined texture and juiciness. An elegant, lesser-known steak with surprising charm.
How to cook: Grill, fry, sous vide
Make it a meal: Grilled with herb butter, fennel-orange salad, couscous
Perfect pairing: Pinot Noir, Gamay, Grenache
Overview
Details
Merlan is a slim, lean steak from the round, valued for its fine texture and subtle flavor. Best with quick, high-heat cooking, it’s a lighter option that benefits from a gentle marinade. Slice thin for tenderness.
How to cook: Grill, fry
Make it a meal: Pan-seared, potato galette, braised leeks
Perfect pairing: Pinot Noir, Cabernet Franc, Beaujolais
Overview
Details
Named for its deep, wine-colored hue, the merlot steak is a small, tender cut from the round. A lean cut with a balanced beefy flavor, it’s excellent with quick searing or grilling. A true butcher’s discovery, ideal for steak night.
How to cook: Grill, fry
Make it a meal: Roasted shallots, potato gratin, herb salad
Perfect pairing: Merlot, Gamay, Pinot Noir
Overview
Details
The Santa Fe steak is a lean piece from the round that shines with bold marinades and quick, high-heat cooking. With a robust beef profile, it’s perfect for fajitas, tacos, or stir-fries that bring a kick of spice and zest.
How to cook: Grill, fry
Make it a meal: Grilled with chili rub, black beans, roasted peppers
Perfect pairing: Zinfandel, Tempranillo, Syrah
Overview
Details
From the knuckle at the front of the round, the sirloin tip steak (a.k.a. baseball steak) is lean yet packed with beefy character. Quick, high-heat cooking—on the grill or in a pan—brings out its best. A straightforward cut that benefits from a marinade, it delivers bold flavor in a lean package.
How to cook: Grill, fry
Make it a meal: Herb butter, charred broccolini, smashed potatoes
Perfect pairing: Merlot, Tempranillo, Pinot Noir
Overview
Details
The spider steak comes from the hip cavity, where a small muscle laced with fine fat resembles a spider’s web. Though tiny in yield—just one per side—it offers bold flavor and a tender bite. Rarely seen outside whole-animal butchery, it’s a true butcher’s prize cut.
How to cook: Fry
Make it a meal: Seared rare, pickled onions, chicory salad
Perfect pairing: Beaujolais, Pinot Noir, Cabernet Franc
Overview
Details
Cut from the round, the velvet steak is a slender muscle known for its fine, smooth grain. Lean but surprisingly tender, it’s best cooked quickly over high heat and sliced thin across the grain. A rare specialty cut that lives up to its name.
How to cook: Grill, fry
Make it a meal: Garlic butter, roasted asparagus, crispy potatoes
Perfect pairing: Pinot Noir, Riesling, Grenache
Info
Overview
Details
Osso buco, meaning “bone with a hole,” is the cross-cut of the beef shank with marrow-filled bone at its center. Slow braising turns the tough, collagen-rich meat into tender bites while the marrow enriches the sauce. A traditional Italian favorite, it’s a cut built for deep comfort and flavor.
How to cook: Braise
Make it a meal: Risotto Milanese, gremolata, roasted root vegetables
Perfect pairing: Barolo, Barbera, Sangiovese
Overview
Details
The bone-in shank comes from the leg, rich in connective tissue and marrow. Cooked low and slow, it develops into tender meat with a silky, gelatin-rich broth. Perfect for soups, braises, or rustic roasts, it’s a hearty, traditional choice.
How to cook: Braise
Make it a meal: Mashed potatoes, braised cabbage, roasted carrots
Perfect pairing: Syrah, Cabernet Franc, Montepulciano
Overview
Details
When separated from the bone, the shank provides lean, collagen-heavy meat that excels in braises or soups. Without the marrow bone, it’s easier to portion, and it’s also commonly ground for burgers, sausages, or meat sauces where deep beef flavor is prized.
How to cook: Braise
Make it a meal: Creamy polenta, roasted mushrooms, wilted greens
Perfect pairing: Grenache, Zinfandel, Chianti
Overview
Details
The heel roast comes from the lower portion of the hind shank, where the muscles are especially lean and well-exercised. Though tough, it rewards slow braising or roasting with concentrated beef flavor. Often overlooked, it’s an economical cut that delivers hearty, rustic character.
How to cook: Braise, roast
Make it a meal: Roasted beets, lentils, mustard sauce
Perfect pairing: Cabernet Sauvignon, Malbec, Syrah
Info
Overview
Details
From the facial muscles, beef cheeks are dense with connective tissue that transforms into silky, fork-tender meat when braised. Rich in flavor and gelatin, they’re perfect for tacos, ragùs, or any slow-cooked dish where deep, beefy character shines.
How to cook: Braise
Make it a meal: Creamy polenta, braised greens, roasted carrots, gremolata
Perfect pairing: Tempranillo, Syrah, Cabernet Franc
Overview
Details
Made from a blend of trim across the carcass, ground beef is the backbone of countless recipes. From burgers and meatballs to sauces and roasts, it’s endlessly adaptable and showcases the whole-animal approach. The flavor varies with fat content, but always delivers hearty beef character.
How to cook: Fry, roast
Make it a meal: Smash burgers with fries, spaghetti Bolognese, shepherd’s pie, stuffed peppers
Perfect pairing: Zinfandel, Chianti, Cabernet Sauvignon
Overview
Details
Beef marrow bones are split to reveal the buttery marrow within. Roasted, they yield a rich, unctuous spread for bread or a base for sauces, while slow simmering infuses stocks with depth and body. A nose-to-tail classic that turns bones into a delicacy.
How to cook: Roast, braise
Make it a meal: Parsley salad, sourdough toast, roasted garlic, pickled shallots
Perfect pairing: Bordeaux blend, Syrah, Barolo
Overview
Details
Offal includes heart, liver, tongue, kidneys, and other organ meats, each with its own texture and character. From the minerality of liver to the richness of tongue, these cuts reward adventurous cooks with bold, distinctive flavors. Traditional worldwide, offal showcases respect for the whole animal.
How to cook: Fry, braise, roast
Make it a meal: Liver and onions, braised tongue tacos, grilled heart skewers
Perfect pairing: Dry Sherry, Riesling, Syrah
Overview
Details
Cut from the tail, oxtail is full of bone, connective tissue, and marrow that melt into luscious, silky textures with slow cooking. It’s a cornerstone of soups and stews across cultures, from Italian brodo to Jamaican oxtail stew.
How to cook: Braise
Make it a meal: Rice and peas, braised collards, roasted plantains, fried yucca
Perfect pairing: Rioja, Syrah, Malbec
Overview
Details
Suet is the firm, raw fat found around the kidneys and loins. When slowly melted down, it becomes tallow—a versatile cooking fat once central to traditional kitchens. Suet is prized for pastries and puddings, while rendered tallow excels in frying, roasting, or even seasoning cast iron. Both highlight nose-to-tail respect and turn fat into a flavorful, sustainable ingredient.
How to cook: Fry, roast
Make it a meal: Pie crust pastry, Yorkshire pudding, roast potatoes, skillet cornbread
Perfect pairing: Best enjoyed in cooking applications rather than pairing directly
Overview
Details
Stew meat is a mix of leaner trim, often from the chuck and round, cut into cubes. While tough raw, slow cooking transforms it into tender, flavorful bites that enrich soups, stews, and curries. A practical way to showcase whole-animal butchery in comfort dishes.
How to cook: Braise
Make it a meal: Root vegetable stew, rustic bread, parsley salad, pickled onions
Perfect pairing: Grenache, Merlot, Zinfandel
Overview
Details
A mix of flavorful, slow-cooking cuts from the leg and other working muscles, perfect for hearty braises and stews. Long, gentle cooking transforms these tougher cuts into fork-tender, deeply savory dishes that warm the table.
How to cook: Braise
Make it a meal: Braised beef with root vegetables, polenta, roasted greens, pickled shallots
Info
Overview
Details
Cut from the upper shoulder, the Boston butt is rich in marbling and connective tissue. Slow cooking transforms it into succulent, pull-apart meat with deep pork flavor. It’s the traditional choice for pulled pork and versatile enough for roasts, carnitas, and barbecue.
How to cook: Roast, braise, smoke
Make it a meal: Pulled pork sandwiches, vinegar slaw, baked beans, cornbread
Perfect pairing: Zinfandel, Syrah, Grenache
Overview
Details
From the lower shoulder, the picnic is a bit leaner than the Boston butt but still full of flavor. It shines when smoked or braised, yielding tender meat with a robust, porky character. Often cured or roasted whole, it’s a versatile cut for rustic preparations.
How to cook: Roast, braise, smoke
Make it a meal: Roasted potatoes, braised cabbage, mustard sauce, pickled beets
Perfect pairing: Riesling, Gewürztraminer, Pinot Noir
Overview
Details
Cut from the pork collar, the coppa roast is richly marbled and deeply flavorful. Slow roasting or braising brings out its tenderness, while smoking enhances its savory character. In Italian traditions, it’s often cured and seasoned, but as a fresh roast it stands out as one of the most indulgent parts of the shoulder.
How to cook: Roast, braise, smoke
Make it a meal: Herb potatoes, braised fennel, roasted mushrooms, chicory salad
Perfect pairing: Soave, Dolcetto, Sangiovese
Overview
Details
From the shoulder collar, coppa steaks are richly marbled and deliver concentrated pork flavor. Best seared or grilled, they develop a caramelized crust while staying juicy inside. A butcher’s favorite, they’re equally at home in Italian-inspired dishes or simple steak preparations.
How to cook: Grill, fry
Make it a meal: Roasted peppers, polenta, sautéed greens, balsamic glaze
Perfect pairing: Barbera, Montepulciano, Vermentino
Overview
Details
At Beast & Cleaver, the pork secreto is a unique fabrication from the brisket, distinct from the shoulder cut often called “secreto” elsewhere. Grilled or pan-fried to medium, it delivers surprising tenderness with rich, porky flavor. A rare cut born from our whole-animal approach, it’s a true butcher’s secret revealed.
How to cook: Grill, fry
Make it a meal: Grilled asparagus, fennel salad, roasted potatoes, charred corn
Perfect pairing: Tempranillo, Garnacha, Syrah
Overview
Details
From the underblade of the shoulder, the pork Denver (or zabuton) steak surprises with fine marbling and tenderness. Quick searing or grilling enhances its beef-like richness, making it a standout among pork steaks.
How to cook: Grill, fry
Make it a meal: Sweet potato purée, wilted spinach, roasted carrots, apple chutney
Perfect pairing: Pinot Noir, Chardonnay, Grenache
Overview
Details
From the center of the shoulder, the pork ranch steak is leaner than other shoulder cuts but still delivers solid pork flavor. It cooks quickly over high heat and benefits from marinades or bold seasoning. An everyday steak option with nose-to-tail appeal.
How to cook: Grill, fry
Make it a meal: Chimichurri, roasted zucchini, grilled onions, rice pilaf
Perfect pairing: Albariño, Grüner, Zweigelt
Info
Overview
Details
Baby back ribs are cut from where the loin meets the ribcage, smaller and more curved than spare ribs. Naturally tender and moderately meaty, they’re best slow-roasted, smoked, or grilled with a glaze. A crowd favorite for their balance of flavor and tenderness.
How to cook: Roast, smoke, grill
Make it a meal: Coleslaw, cornbread, barbecue beans, pickles
Perfect pairing: Zinfandel, Syrah, Grenache
Overview
Details
Cut from the loin with the bone attached, bone-in pork chops deliver robust flavor and juiciness. The bone insulates the meat during cooking, keeping it tender. A versatile cut suited to high-heat searing, grilling, or roasting.
How to cook: Grill, fry, roast, sous vide
Make it a meal: Mashed potatoes, roasted Brussels sprouts, apple compote, mustard sauce
Perfect pairing: Chardonnay, Pinot Noir, Grüner Veltliner
Overview
Details
Boneless pork chops are cut from the loin with the bone removed, making them leaner and quicker to cook. While versatile and convenient, they benefit from marinades or careful cooking to avoid dryness. A staple for everyday meals.
How to cook: Grill, fry
Make it a meal: Farro risotto, roasted carrots, sautéed kale, apricot chutney
Perfect pairing: Riesling, Chenin Blanc, Pinot Noir
Overview
Details
From the sirloin end of the loin, the pork ball tip is a small, lean cut with a fine grain. It adapts well to quick cooking or roasting, delivering mild pork flavor. Often overlooked, it’s a useful cut for everyday meals.
How to cook: Grill, fry, roast
Make it a meal: Wild rice pilaf, roasted beets, sautéed spinach, grain mustard sauce
Perfect pairing: Chenin Blanc, Gamay, Beaujolais
Overview
Details
The pork loin roast is a large, boneless section from the loin, lean with a mild flavor. Best roasted gently or braised to retain moisture, it’s a classic centerpiece for family meals and holidays. Works beautifully with rubs, marinades, or stuffing.
How to cook: Roast, braise
Make it a meal: Scalloped potatoes, braised red cabbage, roasted apples, sage jus
Perfect pairing: Chardonnay, Riesling, Pinot Gris
Overview
Details
A porterhouse pork chop includes both the loin and tenderloin divided by a bone, offering two textures in one cut. It’s juicy, flavorful, and ideal for grilling or roasting, with a presentation that feels like steakhouse dining.
How to cook: Grill, fry, roast, sous vide
Make it a meal: Creamed spinach, garlic mashed potatoes, glazed carrots, onion gravy
Perfect pairing: Cabernet Franc, Merlot, Chardonnay
Overview
Details
Cut from the sirloin end of the loin, pork sirloin steaks are leaner with a firmer bite than loin chops. They excel with marinades and benefit from quick, high-heat cooking. A cost-effective steak that brings plenty of flavor.
How to cook: Grill, fry
Make it a meal: Roasted mushrooms, lentil salad, grilled asparagus, horseradish cream
Perfect pairing: Grüner Veltliner, Syrah, Montepulciano
Overview
Details
From the sirloin tip end of the loin, this cut is lean with a mild flavor. It works well for grilling or roasting but benefits from marinades or sauces to enhance its character. Often portioned into smaller steaks or roasts.
How to cook: Grill, fry
Make it a meal: Potato cakes, braised leeks, mustard greens, herb aioli
Perfect pairing: Pinot Noir, Vermentino, Barbera
Overview
Details
The most tender cut of pork, the tenderloin is long, lean, and delicate. Best cooked quickly to medium or less, it remains juicy and refined. Its mild flavor pairs beautifully with marinades, glazes, or bold sauces.
How to cook: Grill, fry, roast, sous vide
Make it a meal: Quinoa pilaf, roasted fennel, citrus salad, herb yogurt
Perfect pairing: Riesling, Pinot Noir, Chenin Blanc
Overview
Details
From the sirloin end of the loin, the pork tri-tip is triangular like its beef counterpart but leaner and smaller. With bold pork flavor, it cooks quickly and is best sliced thin against the grain. A versatile and underutilized cut.
How to cook: Grill, fry, roast
Make it a meal: Charred corn salad, black beans, salsa roja, grilled scallions
Perfect pairing: Zinfandel, Malbec, Syrah
Info
Overview
Details
Pork belly is known for its alternating layers of meat and fat that render into melt-in-your-mouth richness. It can be cooked skin-on for crackling crispness or skinless for tender, juicy texture. Versatile across cuisines, it can be roasted, braised, smoked, or fried, yielding everything from bacon to crispy pork belly squares.
How to cook: Roast, braise, fry, smoke
Make it a meal: Steamed buns, pickled vegetables, hoisin glaze, sesame slaw
Perfect pairing: Off-dry Riesling, Champagne, Lambrusco
Overview
Details
Spare ribs come from the lower belly and are meatier and larger than baby backs. When trimmed into the St. Louis style, they’re squared off by removing the rib tips and cartilage, creating a uniform rack ideal for barbecuing. Slow cooking or smoking renders them tender, juicy, and packed with flavor.
How to cook: Roast, smoke, grill
Make it a meal: Cornbread, smoky baked beans, vinegar slaw, pickled cucumbers
Perfect pairing: Zinfandel, Petite Sirah, Grenache
Info
Overview
Details
From the hind leg, the fresh ham roast is lean yet full of pork flavor. Unlike cured ham, it’s sold fresh and benefits from low, slow cooking with marinades, rubs, or glazes. Perfect for holidays or large gatherings.
How to cook: Roast, braise, smoke
Make it a meal: Scalloped potatoes, braised cabbage, roasted apples, sage gravy
Perfect pairing: Riesling, Chenin Blanc, Pinot Noir
Overview
Details
Cut from just above the trotter, the pork hock is packed with collagen and connective tissue. Slow braising or simmering transforms it into tender meat with silky broth. A classic for soups, stews, and adding depth to rustic dishes.
How to cook: Braise, smoke
Make it a meal: Sauerkraut, boiled potatoes, mustard sauce, rye bread
Perfect pairing: Riesling, Pinot Gris, Grüner Veltliner
Overview
Details
From the bottom of the hind leg, this cut is lean with a firm texture. It rewards slow roasting or braising, developing robust pork flavor. A practical, versatile cut for everyday meals.
How to cook: Roast, braise
Make it a meal: Garlic mashed potatoes, green beans, mustard sauce
Perfect pairing: Cabernet Franc, Syrah, Merlot
Overview
Details
A specialty butcher’s cut from the leg, the pork merlot steak mirrors the beef merlot in both location and fabrication. Lean yet tender, it’s a petite muscle that shines with quick grilling or pan-searing. A rare discovery that delivers elegance from the leg.
How to cook: Grill, fry
Make it a meal: Potato gratin, roasted shallots, herb salad, braised fennel
Perfect pairing: Merlot, Gamay, Pinot Noir
Overview
Details
Cross-cut from the shank of the leg, pork osso buco delivers marrow and connective tissue that melt into rich, flavorful braises. A lighter, more delicate version of the veal or beef classic, with its own rustic charm.
How to cook: Braise
Make it a meal: Risotto, gremolata, roasted root vegetables, braised kale
Perfect pairing: Barbera, Sangiovese, Grenache
Overview
Details
An original Beast & Cleaver cut, the Peasant Steak is fabricated from the pork top round. Lean but flavorful, it shines when grilled or fried and sliced thin across the grain. A rustic, everyday steak with a nod to old-world butchery.
How to cook: Grill, fry
Make it a meal: Braised greens, roasted potatoes, mustard cream, pickled onions
Perfect pairing: Zinfandel, Tempranillo, Chianti
Overview
Details
Cut from the hind leg, the pork Santa Fe steak is lean with a bold bite. Quick cooking over high heat keeps it juicy, while marinades or sauces add dimension. A distinctive cut rarely found outside whole-animal butchery.
How to cook: Grill, fry
Make it a meal: Black beans, roasted peppers, rice pilaf, chili salsa
Perfect pairing: Zinfandel, Tempranillo, Rosé
Overview
Details
A Beast & Cleaver original, the pork velvet steak is made by butterflying the eye of round. Surprisingly tender for a leg cut, it cooks beautifully on the grill, in a pan, or sous vide. A creative fabrication that turns a humble muscle into a premium steak.
How to cook: Grill, fry, sous vide
Make it a meal: Roasted asparagus, crispy potatoes, herb salad, garlic butter
Perfect pairing: Pinot Noir, Gamay, Chenin Blanc
Overview
Details
Trotters are rich in collagen, transforming into silky textures with slow cooking. Used in stocks, soups, and braises worldwide, they’re a hallmark of nose-to-tail butchery. With long cooking, they offer depth, body, and old-world character.
How to cook: Braise
Make it a meal: Braised lentils, roasted carrots, mustard greens, parsley salad
Perfect pairing: Chenin Blanc, Riesling, Syrah
SIMPLE STEPS FOR PERFECT MEAT
Whole-animal butchery is only half the story—the rest is in the cooking. These simple steps cover the essentials—from grilling and roasting to frying, braising, smoking, and sous vide. Whether you’re a beginner or just looking to refine your skills, these tips will help you transform any cut into a perfect, restaurant-quality dish. Enjoy the journey from prep to plate!
1
Season boldly
Add salt, pepper, or your favorite spice blend right before cooking. Early seasoning risks drawing out moisture instead of building a crust.
2
Heat the pan well
Heat a heavy skillet on medium-high with a thin film of neutral, high smoke point oil or tallow. Proper preheat ensures a strong sear and prevents sticking.
3
Sear the meat
If there’s a fat cap, render it first by pressing briefly against the pan. Lay the cut flat, sear deeply, then flip. Add aromatics if desired.
4
Finish with richness
In the last minute, add butter, garlic, or herbs to baste. This builds depth and a restaurant-style finish.
5
Rest and enjoy
Cook to your preferred doneness, then rest briefly. Resting keeps juices locked in for tender, flavorful slices.
1
Preheat and clean grates
Get the grill hot and scrubbed. Clean grates reduce sticking and set up those sought-after grill marks.
2
Season or marinate
Salt, spice rubs, or marinades all work. Oil the meat lightly—not the grill—for even searing and less flare-up.
3
Sear over direct heat
Place meat over the hottest part of the grill. Sear until a crust forms, flipping once for best results.
4
Finish on indirect heat
Move meat to a cooler zone of the grill. Cook gently to reach desired doneness without burning.
5
Rest before slicing
Let meat rest 5–10 minutes before cutting. This keeps juices evenly distributed for a tender bite.
1
Bring to room temperature
Take meat out of the fridge 30–60 minutes before roasting. This helps it cook evenly throughout.
2
Season and prep the pan
Rub with salt, pepper, oil, and herbs. Use a rack or vegetables underneath to promote airflow and flavor.
3
Start hot, then go low
Begin roasting at a high temperature (around 425°F) for browning, then reduce heat to 250–300°F to finish gently.
4
Check doneness accurately
Use a thermometer rather than guesswork. Each cut has its sweet spot for tenderness and flavor.
5
Rest before carving
Tent with foil and rest 10–20 minutes. This stabilizes juices and ensures clean slices.
1
Brown the meat first
Sear in a Dutch oven or heavy pot. A deep brown crust builds the base of flavor for the braise.
2
Add aromatics and liquid
Layer onions, carrots, garlic, herbs, and stock or wine. Meat should be partially submerged for balanced cooking.
3
Simmer low and slow
Cover tightly and cook gently over low heat or in the oven. Patience turns tough cuts silky and rich.
4
Check and adjust as needed
If liquid gets low, add more. Maintain a moist environment without drowning the meat.
5
Finish and brighten
Once tender, remove meat and adjust seasoning. A splash of vinegar or lemon at the end lifts the flavors.
1
Pick your wood
Choose hardwoods like oak, hickory, apple, or cherry. Each adds distinct smoke character—match wood to the richness of the cut.
2
Control your temperature
Keep smoker steady between 225–250°F. Consistency is more important than intensity for tender results.
3
Season with confidence
Use a bold rub—smoke mellows flavors. Salt, sugar, and spices all shine with long cooking.
4
Moisture is your ally
Use a water pan or spritz with apple cider. Moisture helps smoke adhere and prevents drying out.
5
Rest before slicing
Once cooked, wrap in foil or butcher paper and rest. Slice across the grain to showcase tenderness and smoke ring.
1
Prep and bag the cut
Season lightly and vacuum seal with aromatics or butter. Proper sealing ensures clean flavor infusion.
2
Set precise temperature
Dial in doneness exactly with a circulator. Sous vide guarantees consistency edge to edge.
3
Cook gently in the bath
Immerse bag and cook for hours at set temperature. Timing depends on cut thickness and texture.
4
Finish with high heat
Remove from bag and dry thoroughly. Sear quickly in a hot pan or torch for the crust water can’t create.
5
Serve with confidence
Enjoy a steakhouse-quality cut, cooked perfectly through. Slice and serve immediately for the best texture.