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Butcher Shop | Education

EDUCATION

“What is that and how on earth do I cook it?!” Ever had this thought while walking by your local meat counter? We’ve been there, too. The sirloin, the fore shank, the round…what does it all mean? Welcome to your butcher shop crash course. Whether you’re looking to feed a whole crew or just feeding you, you’ll know exactly what to get, where it comes from, and how to cook it.

BEEF 101

Learn All About the Different Beef Cuts from Experienced Seattle Butchers at Metropolitan Market

Select a cut on the illustration above to learn more

Round

This is the upper part of the hind leg, or the rump, and contains the top round, bottom round, eye of round, and sirloin tip. It's lean and super versatile.

Cooking Methods

Broil, Oven Roast, Skillet, Stir Fry

Recipes

Apres-Ski Chili
Black and White Bean Chili
Bacon-Beer Burger
Meatloaf with Roasted Veggies

Sirloin

Near the hip of the cow, this area is split into the top sirloin, ball-tip, and the tri-tip. Versatile and great for a variety of cooking methods, especially grilling!

Cooking Methods

Broil, Grill, Skillet, Smoke, Sous Vide, Stir Fry

Recipes

Beef and Mushroom Stir Fry

Short Loin

The short loin is the jackpot for some of the most desirable cuts of steak, including T-bone, porterhouse, strip loin and tenderloin.

Cooking Methods

Broil, Grill, Pan Fry

Recipes

New York Steaks with Blue Cheese
Beef and Mushroom Stir Fry
Beef Stroganoff
Teriyaki Beef Kabobs

Rib

One of the most well-known and delicious cuts of beef, famous for Prime Rib and Ribeye steak. Exhibits remarkably tender, marbled, and flavorful qualities.

Cooking Methods

Broil, Grill, Pan Fry

Recipes

Herb Seasoned Rib Roast with Red Wine Pan Sauce
Prime Rib – How to cook an American Classic

Chuck

This cut comes from the shoulder and is packed with lots of rich flavor. Contains the flat iron. Perfect for pot roast!

Cooking Methods

Broil, Grill, Pan Fry, Pot Roast

Recipes

American Beef Pot Roast with Root Veggies
Meatloaf with Roasted Veggies
Beef Bourguignon
Smokey BBQ Beef Short Ribs

Flank

The flank steak is long and lean without much fat, and has a lot of fibers running through it. Soaks up marinade really well. Great for stuffing or rolling, or slice it up for a quick stir-fry. Pro-tip: Cut against the grain for maximum tenderness.

Cooking Methods

Broil, Grill, Pan Fry

Recipes

Balsamic Marinated Flank Steak
Beef and Mushroom Stir Fry
Marinated Flank Steak, Three Ways
Grilled Flank Steak with Chimichurri Sauce

Plate

The plate is right underneath the ribs, and has a high fat content. This is where ever-popular short ribs come from, as well as skirt steak.

Cooking Methods

Braise, Grill

Recipes

Grilled Flank Steak with Chimichurri Sauce
Beef and Mushroom Stir Fry

Fore Shank

The lower part of the front legs, contains the shin and the hock. Because these muscles work so hard, they've built up some strong tendons and muscle tissue, which can be tough at first, but in the end contribute to its rich and dynamic flavor. Great for making superb beef stock.

Cooking Methods

Braise, Slow-Cook

Brisket

Featured in barbecue competitions across the country! Famous for it's sloooow cooking method, the brisket is located along the pectoral of the cow, and when cooked over an extended period of time on low heat, has a nice dense texture that falls apart with ease. Sold as a point, flat, or whole.

Cooking Methods

Grill, Slow-Roast, Smoke

Recipes

Corned Beef and Cabbage

see all beef cuts

PORK 101

Learn All About the Different Pork Cuts from Experienced Seattle Butchers at Metropolitan Market

Select a cut on the illustration above to learn more

Leg

The pork leg, also referred to as the "ham". While it can be sold and cooked in many different ways, it's arguably most well known for being cured. This is what prosciutto and jamon serrano are made out of!

Cooking Methods

Cure, Roast, Smoke

Recipes

Baked Kurobuta Ham
Split Pea Soup with Ham
White Bean Soup with Ham

Loin

From the pig's back, this cut of meat is super tender and extra lean. It's split into three main sections: the blade end, sirloin end, and the prized center portion. This is where you'll find cuts for loin chops, rib chops, tenderloin, and baby back ribs. This area has a pretty mild flavor, so don't be shy with seasonings, rubs, or marinades.

Cooking Methods

Grill, Pan Fry, Roast

Recipes

Cuban Citrus Pork Loin Roast with Sweet Potatoes
Pork Chop Skillet with Apples
BBQ Ribs
Crown Roast of Pork

Shoulder

Sometimes called the 'butt,' which refers to the ceramic container used early in U.S. history to store the pork shoulder in-ground to keep it cold. Layered with lots of fat, it's great for slow roasting for fall apart tenderness.

Cooking Methods

Grill, Roast, Slow-Cook, Smoke

Recipes

Apple Cider Braised Pork Shoulder
Pressure Cooker Carnitas
Slow Cooker Pulled Pork
Apres-Ski Chili

Belly

What part of the pig does bacon come from? Usually, the belly! This is due to its high fat content. This cut is also great for slow roasting and braising, to really bring out its tender texture. This is also where you find spare ribs.

Cooking Methods

Braise

Picnic Shoulder

Located right below the shoulder. A tough cut, so cook low and slow to really render that fat into mouth-watering texture.

Cooking Methods

Braise, Slow-Cook, Smoke

see all pork cuts

LAMB 101

Learn All About the Different Lamb Cuts from Experienced Seattle Butchers at Metropolitan Market

Select a cut on the illustration above to learn more

Shoulder

To get the most out of its flavor, cook lamb shoulder on the bone. Can be cut into the blade and the arm chop. Great for lamb stew!

Cooking Methods

Roast, Slow-Cook, Stew

Rack

Extra tender and delicious. While it can look intimidating, fear not: a rack of ribs is actually easy to prepare and makes for a memorable showstopper. This is also where you find rib chops. Want to really impress your dinner guests? Ask your butcher to tie the rack into a traditional "crown" shape.

Cooking Methods

Grill, Pan Fry, Roast

Recipes

Roasted Rack of Lamb Dijon

Loin

One of the most prized, tender, and delicious cuts of lamb. This area contains loin chops and the tenderloin. Great with your favorite dry rub.

Cooking Methods

Broil, Grill

Leg

Lots of muscle, so lots of flavor! Aiming to impress a crowd and leave everyone feeling full? Roast a full leg of lamb for quite the showstopper. Available at our Butcher Shop boneless or bone-in. Pro-tip: Ask our team to 'butterfly' the boneless leg, then take it home and toss it on the grill!

Cooking Methods

Grill, Roast

Recipes

Lamb Kabobs with Grilled Peaches
Leg of Lamb Roast

Fore Shank

The lower section of the animal's front leg. When cooked slowly with low, moist heat, you get remarkable tenderness and flavor. Usually a more cost-friendly cut of meat.

Cooking Methods

Braise, Roast, Slow-Cook

Breast

The breast is full of cartilage and connective tissues, so this is one to cook slow and low with moist heat.

Cooking Methods

Roast

Flank

This cut of meat can be a little tough, so make sure to cook it using moist heat.

Cooking Methods

Braise

Hind Shank

The lower section of the animal's hind legs. Full of muscle from constant use, you want to cook these slowly with low, moist heat. Braised lamb shanks is a popular dish amongst restaurants, because when it's done right and without rush, you get amazing tenderness.

Cooking Methods

Braise, Roast, Slow-Cook

see all lamb cuts

FEATURED RECIPES

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