Diagram of Beef Cuts

Diagram of Pork Cuts

Diagram of Lamb Cuts

Diagram of Poultry Cuts

Breast and foreshank

Whole breast can be purchased unboned, or boned and rolled; it is usually roasted or braised, often with a stuffing. However, the meat is fatty and not as tender as the other cuts. This section includes spareribs and riblets (single-ribbed strips), both relatively inexpensive cuts that contain more bone than meat; they can be grilled or braised. The foreshank, which is connected to the breast, is a lean, stringy cut--only 29% of its calories come from fat. It is usually tenderized by cooking in liquid for long periods. Shank meat is also ground and cubed for stewing.

Leg

The most popular cut of lamb, the leg can be roasted whole, or boned and either rolled (for roasting) or flattened (for broiling). It can also be subdivided into two basic parts: the sirloin (or butt), which is well marbled, and the shank, or lower half, which is much leaner. Cuts from the sirloin include sirloin roast and sirloin chops. Leg steaks from the center leg are suitable for broiling or grilling. The hind shank is among the leanest cuts of lamb, with only 180 calories (33% of which come from fat) per three and a half ounces. Sometimes called shank half roast, it can be roasted or braised. The shank meat can also be cut up for stews or pounded for cube steak.

Loin

This section, considered the choicest part of the lamb, yields an excellent roast. When both sides of the loin are used, the result is a saddle of lamb. More frequently, the section is divided into loin chops. Chops can be braised, broiled, or baked.

Rib

A whole rib, also known as a rack, can be purchased for roasting, but it is heavily marbled meat with a thick outer layer of fat. In fact, over 50% of its calories come from fat, even after trimming. Rib chops can be trimmed of more of their fat to yield tender, juicy meat.

Shoulder

The hardest-working muscle has a good deal of fat, in addition to many bones. Sold whole with the bone intact, it is tastiest braised or stewed. Or, it can be sold boned as rolled boneless shoulder roast (which can also be braised). Shoulder lamb chops (which may be subdivided into blade chops and arm chops) are less expensive than rib or loin chops, and are somewhat leaner: The calories in these chops are only about 40% fat. Shoulder chops can be cooked like other chops, or they can be cut up and used for stews or kebabs. Meat from the neck, which is taken from the front of the shoulder, is also good for stewing, or it can be boned and ground.

Ground lamb

Usually made from shank and neck meat, as well as other trimmings, ground lamb may contain considerable fat. You can reduce the fat content by buying a shoulder cut and asking the butcher to trim and grind it (or grind it at home). Use ground lamb as you would ground beef.