Maybe you have ever noticed that from beef or pork, one housewife turns out delicious cutlets, while another makes dry ones. In fact, you just need to know how to buy meat and know which part to cook.
Pork
Neck. Juicy, tender meat with a lot of fatty layers. Suitable for baking in large pieces. This part of the pork also makes a delicious kebab.
Shoulder blade (front leg). The meat is tough here, so it is better to use it for minced meat.
Brisket. The top (closer to the neck) is usually cut into pieces with ribs, baked in the oven, or grilled over coals. The lower part of the brisket is smoked, fried or stewed.
Loin. The fattest part is pork. What is not cooked from it only: kebabs or pieces on the grill, baked and fried, prepare rolls, chops, cutlets. Lard from this part is salted or smoked for the winter. Under the middle of the loin is the tenderloin - the leanest part of the pork. Frying such meat does not take long. It makes delicious chops, fried or stews.
Pasha. Meat for making minced meat and rolls. But you need to bake them for a long time, since the meat is fibrous in this part.
Ham (hind leg). There is the most tender pulp here. You can bake whole, simmer pieces, boil. It goes well for barbecue, but you can bake it whole on a fire. It is from this part that delicious smoked products are obtained. Usually they sell the ham already cut. The most delicious part is the thigh (closer to the front of the pork). It makes excellent entrecotes and schnitzels.
Beef
Neck. Its upper part (closest to the head) is rigid and requires long heat treatment. Great for minced meat. And the lower part of the neck, with the marrow, is good for rich soups.
Scapula. It contains lean meat. Suitable for stewing, frying and broths.
Brisket. It makes delicious rolls, soups and smoked meat.
Thick edge. In this part, the meat is fine-fibred. Therefore, it can be baked in a large piece, you get soft rolls. This meat is good for entrecotes and roast beefs.
Thin edge. The meat is even more tender than the thick edge. Best for making entrecotes and roast beefs, and can also be baked in large pieces without cutting off the bone.
The upper part of the hind leg. Beefsteaks and steaks are made from it. Recommended for roasting and kebabs.
The side of the hind leg. In this part, the meat is harsh. It is good to stew it in sauces for a long time.
The inside of the back leg. The topmost part (dipstick) can be roasted whole. The rest is cut into portions and cooked over the fire.
Tenderloin. This is the most tender part of the beef and the most expensive. Usually steaks or medallions are made from it.
Strap. This part of the meat covers the lower part of the ribs, it is with layers of fat. The closer to the leg, the fatter it is. Suitable for stewing and minced meat.
Pasha. The meat in this section is tough. It is better to take it for minced meat, combining it with pork, or cook goulash.
Front shank. The lower part of the front leg. It has a good marrow bone, so it is great for borscht and cabbage soup.
Hind shank. There is a lot of cartilage here, so it is ideal for jellied meat.
