Category: Meat cuts

While often overlooked, pork hock is an incredibly flavorful and useful cut of meat. Pork hock is comprised of the joint where the pig's foot attaches to its leg, consisting of bone, a small amount of meat, and a high concentration of connective tissue, skin, and fat.

According to the USDA, modern pork is significantly leaner than it was decades ago, with some cuts containing less fat than skinless chicken breast. This means that choosing the right cut can provide a nutritious, high-protein meal, and understanding what part of the pork has the least fat is key for health-conscious consumers.

A half rack of pork baby back ribs typically contains 6 bones, but this number can vary depending on the animal and specific cut. The seemingly simple question, "How many is a half rack of ribs?", has a surprisingly nuanced answer that depends on what kind of ribs you're cooking or ordering.

While often overlooked, the pork neck (also known as collar or scotch fillet) is rich in B-vitamins, including thiamine and niacin, essential for converting food into energy. This nutrient-dense cut is valued for its rich flavor and tenderness when cooked properly, but its healthiness depends heavily on preparation and moderation.

According to meat industry experts, beef short ribs are indeed considered a naturally fatty cut, highly prized for their rich marbling and robust flavor. This very fat is a key component that delivers a melt-in-your-mouth tenderness when prepared using the right techniques.

Did you know that a single whole chicken contains two distinct breast halves that are often sold separately? Understanding the anatomy of a chicken, and specifically locating the breast, is the first step towards perfect carving and cooking.

A 3-ounce serving of cooked chuck tender roast has only 5 grams of total fat. This information confirms that the chuck tender roast is not a fatty cut. It is one of the leaner cuts available from the chuck primal and has a lower fat content.

According to the National Cattleman's Beef Association, both top and bottom round roasts are considered lean cuts, but one does hold a slight advantage in leanness. If you've ever wondered, "Is top or bottom round roast leaner?" the answer comes down to where on the cow each cut originates and the muscles' use.

According to the Canadian Cancer Society, bone marrow is the soft, spongy area inside most bones and is responsible for making blood cells. For culinary purposes, many people want to know what meat has bone marrow in it, with certain animals being favored for their large, accessible bone cavities.

According to ancient culinary traditions, cooking meat on the bone is a time-honored practice revered for creating richer flavor and more tender, succulent results. This method is the culinary art of preparing and serving meat that still has some or all of its bone structure intact, a technique chefs and home cooks use to elevate their dishes.