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Grade A Cuts of Beef

Prime Rib Roast: A cut from the rib section, known for its tenderness and marbling.
Strip: Also known as New York Strip, cut from the short loin, tender and flavorful.
Ribeye: Cut from the rib section, known for its rich flavor and marbling.
Hanger Steak: Cut from the diaphragm, known for its flavor, often called the "butcher's steak".
T-bone: Cut from the short loin, includes both the strip and tenderloin, known for its flavor.
Flank Steak: Cut from the abdominal muscles, known for its flavor, best when marinated and grilled.
Beef Shank: Cut from the leg, known for its rich flavor, best when slow-cooked.
Short Rib: Cut from the rib section, known for its rich flavor, best when braised.
Skirt Steak: Cut from the diaphragm, known for its flavor, best when marinated and grilled.
Top Round: Cut from the rear leg, lean and flavorful, best when slow-cooked.
Bottom Round: Cut from the rear leg, lean and flavorful, best when slow-cooked.
Filet Mignon: Cut from the tenderloin, known for its tenderness and mild flavor.
Tri Tip: Cut from the bottom sirloin, known for its flavor, best when grilled or roasted.
Beef Shoulder: Cut from the shoulder, known for its flavor, best when slow-cooked.
Top Sirloin: Cut from the sirloin, known for its flavor and tenderness.
Brisket Cut: Cut from the breast, known for its rich flavor, best when slow-cooked or smoked.

Pork Rib: A flavorful cut from the rib section, perfect for grilling or slow-cooking.
Pork Rib Chops: Tender and juicy, cut from the rib section, ideal for grilling or pan-searing.
Boneless Pork Chops: Lean and tender, cut from the loin, great for quick cooking methods.
Picnic Shoulder Roast: A flavorful cut from the shoulder, best when slow-cooked or roasted.
Baby Back Rib: Tender and flavorful, cut from the upper ribcage, perfect for grilling or smoking.
Country Style Ribs: Meaty and flavorful, cut from the shoulder, best when slow-cooked or grilled.
Pork Hocks: Flavorful and rich, cut from the lower leg, ideal for braising or slow-cooking.
Pork Tenderloin: Lean and tender, cut from the loin, great for roasting or grilling.
Boneless Pork Loin: Lean and versatile, cut from the loin, perfect for roasting or grilling.
Center-Cut Pork Chops: Juicy and tender with a balanced fat content, ideal for grilling.
Pork Belly: Rich and succulent, perfect for slow roasting or making crispy crackling.
Pork Button Roast: Tender, boneless roast great for slow cooking or roasting.
Pork Shanks: Meaty with connective tissue, ideal for braising to tender perfection.
Crown Roast: An elegant centerpiece with tender, juicy chops arranged in a crown shape.

Lamb Shoulder: Rich and flavorful, perfect for slow roasting or braising.
Lamb Chops: Tender and juicy, ideal for grilling or pan-searing.
Boneless Lamb Leg: Lean and versatile, great for roasting or slicing into steaks.
Mutton Shoulder Roast: Hearty and full of flavor, perfect for slow cooking or stews.
Lamb Ribs: Tender, meaty ribs with a rich, savory flavor when grilled or roasted.
Mutton Neck Chops: Thick, flavorful cuts, best braised or slow-cooked.
Lamb Shanks: Packed with flavor, great for braising until fall-off-the-bone tender.
Lamb Tenderloin: Lean and tender, perfect for quick grilling or pan-frying.
Boneless Mutton Loin: A large, lean cut, great for roasting or cutting into chops.
Center-Cut Lamb Chops: Juicy and tender with balanced fat, ideal for grilling.
Lamb Breast: Rich and succulent, perfect for slow roasting or braising.
Lamb Rump Roast: Tender, boneless roast, great for roasting or grilling.
Mutton Shanks: Meaty with connective tissue, ideal for braising to tender perfection.
Crown Roast of Lamb: An elegant centerpiece with tender, juicy chops arranged in a crown shape.

Chicken Breast: Lean and tender, perfect for grilling, baking, or pan-searing.
Chicken Thighs: Juicy and flavorful, great for roasting, grilling, or braising.
Chicken Drumsticks: Succulent and meaty, ideal for frying, baking, or grilling.
Chicken Wings: Perfect for frying or baking with a variety of seasonings.
Whole Chicken: Versatile for roasting, grilling, or slow cooking.
Chicken Tenderloins: Lean and tender, great for quick grilling or frying.
Chicken Legs (Whole): Juicy and flavorful, perfect for roasting or grilling.
Chicken Back: Rich in flavor, excellent for making broths and stocks.
Chicken Neck: Great for soups, stocks, and rich broths.
Chicken Gizzards: Chewy and flavorful, ideal for frying or stewing.
Chicken Liver: Rich and creamy, perfect for pâtés or quick sautéing.
Chicken Feet: Packed with collagen, great for making rich broths.
Chicken Heart: Tender and flavorful, excellent for grilling or skewering.
Chicken Oysters: Small, tender morsels of meat found on the back, prized for their flavor.
Chicken Rib Meat: Lean and flavorful, great for grilling or adding to salads.
Chicken Skin: Crispy and delicious when fried or roasted.

Crocodile Tail Meat: Tender and succulent, perfect for grilling or pan-searing.
Crocodile Rib Eye: Juicy and flavorful, ideal for roasting or grilling.
Whole Crocodile Carcass: Versatile for a variety of cooking methods including roasting and smoking.
Front Top Side: Lean and flavorful, great for slow cooking or braising.
Crocodile Tail Bone: Rich in flavor, excellent for making broths and stocks.
Crocodile Fillet: Lean and tender, ideal for grilling or baking.
Crocodile Sirloin: Juicy with a robust flavor, perfect for grilling or roasting.
Crocodile Flank: Flavorful and lean, best when marinated and grilled.
Chuck Tender: Tender with a rich flavor, great for slow cooking or braising.
Crocodile Collar: Savory and juicy, suitable for roasting or stewing.
Crocodile Knuckle: Lean and flavorful, perfect for roasting or braising.
Front Hock: Rich in collagen, great for slow-cooked dishes and stews.
Thin Rib: Tender with a mild flavor, ideal for grilling or roasting.
Flank Steak: Lean and flavorful, best when marinated and quickly seared.
Hind Hock Whole Skeleton: Excellent for making rich, flavorful broths.
Prime Ribs: Juicy and tender with a robust flavor, perfect for roasting.

Ostrich Fillet: Lean and tender, perfect for grilling, pan-searing, or roasting.
Ostrich Fan Fillet: Extremely tender, ideal for steaks or quick pan-frying.
Ostrich Tenderloin: Succulent and lean, great for grilling or roasting.
Ostrich Steak: Rich in flavor, best cooked medium-rare to retain juiciness.
Ostrich Drum: Meaty and flavorful, perfect for slow cooking or braising.
Ostrich Thigh: Lean and robust, ideal for stews or slow-roasted dishes.
Ostrich Wing: Less common but flavorful, suitable for grilling or braising.
Ostrich Neck: Rich and meaty, excellent for soups, stews, and broths.
Ostrich Mince: Lean ground meat, versatile for burgers, meatballs, or sauces.
Ostrich Sausages: Flavorful and lean, perfect for grilling or frying.
Ostrich Liver: Rich and nutrient-dense, great for pâtés or quick sautéing.
Ostrich Heart: Tender and flavorful, ideal for grilling or skewering.
Ostrich Ribs: Meaty and flavorful, best slow-cooked or barbecued.
Ostrich Gizzards: Chewy with a distinct flavor, great for stews or frying.
Ostrich Shank: Lean and flavorful, perfect for braising or slow-cooking.
Ostrich Flank: Lean with a strong flavor, best when marinated and grilled.