Meat cuts and recipes: find the right one

Which cuts of meat should I use for my recipes?

When it comes to cooking meat, choosing the right cut is essential to get maximum flavor and the right texture. However, not all cuts are the same and not all lend themselves to the same preparations.

For this reason, in this article we will provide you with a mini guide on the most common cuts of meat and how to best use them based on the recipe you have in mind. From beef to pork, which offers a wide range of cuts that lend themselves well to different preparations, such as shoulder for pulled pork. We will not fail to mention chicken meat, which offers delicate flavors and lighter versions of the recipes, and we will give you advice on how to best use them in the kitchen.

In each section, we will also provide you with some recipes to put into practice what you have learned and delight your guests with succulent and tasty dishes. Whether you're an experienced cook or a beginner, this guide will help you choose the right cut for every occasion and get the most out of your ingredients. Ready to become a meat master? Keep reading!

Cuts of meat for…. Genuine answers

Which meat to use for braising?

Braised meat is a dish with an intense and rich flavour, which is obtained from the slow and prolonged cooking of a cut of meat with a robust flavor and rich in collagen. The most suitable cuts of meat for braising are those that come from parts of the bovine such as the shoulder, thigh or breast, or those of pork such as the shoulder or belly.

The braised cut of meat must have a good amount of connective tissue, in particular collagen, because slow cooking at a low temperature allows the collagen itself to dissolve, making the meat soft and succulent.

Among the cuts of beef most used for braising we find the cheek, the thigh, the shoulder and the brisket. The cheek, for example, is a fatty cut rich in connective tissue, which requires long cooking to become tender and tasty. The leg, on the other hand, is a leaner cut, but equally tasty and suitable for slow cooking. The shoulder, on the other hand, is a fattier cut but with less connective tissue than the cheek, and can be used for both braising and baking. The brisket, on the other hand, is a leaner but very tasty cut, which requires long cooking to become soft.

For braised pork, however, shoulder or bacon are mainly used, which are cuts rich in connective tissue and fat, ideal for slow cooking and for developing intense and deep flavours.

In summary, when choosing meat for braising, it is important to consider the amount of connective tissue present in the cut and its ability to withstand long cooking. Choosing the right cut guarantees a perfect result and a dish with an intense and inviting flavour.

Which meat is ideal for broth?

Broth is a basic cooking preparation which is obtained by boiling bones and cuts of meat for a long time in water flavored with vegetables, spices and various flavours. The cuts of meat most used for broth are those rich in connective tissue and bone, which give the broth an intense flavor and a gelatinous consistency.

Beef is a classic choice for broth, thanks to its texture and presence of marrow-rich bones, which gives the broth a rich, savory flavor. The best cuts of beef for broth are tongue, shoulder and brisket.

Chicken meat is also a common choice for broth, due to its delicate nature and light flavor. The cuts of chicken meat most used for broth are the wings, thigh and legs, which are parts rich in bones and connective tissue.

Pork, on the other hand, is ideal for preparing broth for ramen or for preparing broths with an Asian touch. The cuts of pork most used for broth - or for ramen - are pork belly, neck and bones, which are parts rich in flavor and connective tissue.

Choosing the right cut guarantees a delicious and flavorful broth, perfect for enriching numerous recipes. Discover our meat boxes perfect for preparing a perfect and balanced broth. And if you have some meat broth left over, why not prepare a super genuine homemade stock cube ?

Meat for scallops

Scallops are a tasty and quick dish to prepare, which requires a thin and tender cut of meat. The most used cuts of meat for scallops are veal and chicken, but also pork and turkey.

Beef is the classic choice for scallops, thanks to its delicate flavor and softness. The most suitable cuts of meat for scallops are the topside - or silverside -, the walnut and the undercoat, which are very tender and not very fibrous. Try our recipe for tasty pumpkin scallops .

Chicken meat, on the other hand, is a cheaper and lighter alternative to veal escalopes. The most used cuts of chicken meat for scallops are breast and thigh, which are lean and easy to cut.

Pork is also an excellent choice for scallops, thanks to its intense flavor and versatility in the kitchen. The cuts of pork most suitable for scallops are the loin and the fillet, which are very tender and not very fibrous.

In general, when choosing meat for scallops, it is important to consider the tenderness of the cut and its ability to absorb the flavor of the ingredients used for marinating or cooking. Choosing the right cut guarantees a delicious and inviting dish.

Meat for veal with tuna sauce

Vitello tonnato is a classic dish of Italian cuisine, composed of thin slices of boiled beef or veal and served with a sauce based on tuna, capers and mayonnaise.

To prepare vitello tonnato, it is important to choose a tender and low-fibrous cut of veal, which lends itself well to boiling and subsequent marinating. The most used cut of veal for vitello tonnato is the rump, which is a lean and not very fibrous part, perfect for boiling and for absorbing the sauce. However, veal magatello is also an excellent choice, thanks to its softness and the presence of connective tissue which gives the dish a fuller consistency.

Additionally, some chefs also use shoulder girello for vitello tonnato, thanks to its delicate flavor and tender texture and the fact that it is often an economical cut of meat with the best value for money. However, veal nut is a more expensive cut and requires more care in preparation to avoid making it too dry or stringy. We find a little gem in the recipe for chicken with tuna sauce : light, tasty and has nothing to envy of the classic recipe for veal with tuna sauce.

In general, when choosing the meat for veal with tuna sauce, it is important to consider the softness of the cut and its ability to absorb the sauce. Choosing the right cut guarantees a delicious and tasty veal with tuna dish, perfect for special occasions and elegant dinners. Try our organic tuna meat (it is not always available, sign up to the Newsletter to receive alerts).

Meat for stew

Stew is a substantial and tasty dish, typical of Italian cuisine, which requires a cut of meat suitable for slow cooking and at a low temperature. To prepare a perfect stew, it is important to choose a cut of meat that has a good presence of connective tissue and fat, capable of offering a soft and juicy consistency.

One of the most used cuts of meat for stew is the shoulder, which is a very fibrous part of the animal rich in connective tissue. In fact, during slow cooking, the beef shoulder becomes soft and juicy, making the stew delicious and tasty.

Other cuts of meat suitable for preparing stew are pork cheek, which is a very tasty and fatty cut, perfect for giving the dish a full-bodied and tasty consistency, and chicken leg, which is a lean and tasty meat, ideal for those looking for a lighter variant of the stew.

How to prepare the stew? Well, we can do it in many ways: try the stew with polenta or the Umbrian stew with chicken . In general, when choosing meat for stew, it is important to opt for quality cuts of meat, capable of offering a soft and juicy texture to the dish. Choosing the right cut guarantees a delicious and tasty stew, perfect for family dinners or cozy winter evenings.

The question of questions: Which meat to use for sliced ​​beef?

Sliced ​​beef is a refined and tasty dish, made up of slices of grilled beef and often served with vegetables and sauces. To prepare a perfect cut of beef, it is important to choose the right cut of meat, which is tender, tasty and able to cook quickly on the grill without becoming too dry. The cuts suitable for cutting are therefore those of the loin or lean, tender and tasty cuts, ideal for dishes that require quick cooking and little processing.

One of the most used cuts of beef for cutting is the sirloin, which is a fine cut, rich in flavor and with a good presence of fat. Sirloin is a tender and juicy meat, ideal for cooking and serving in slices rare or rare. Alternatively, you can also choose beef fillet, which is a very tender cut and free of fat. The beef fillet is perfect for those looking for a less caloric cut, but still tasty and tasty.

Another cut of beef suitable for the preparation of a more valuable cut is the picanha - aka beef tail -, which is a very tasty and juicy part of the animal, thanks to the presence of its characteristic fat on one of the two sides . Picanha is also a perfect cut for the grill, thanks to its thickness and juicy texture.

In general, when choosing meat for your steak, it is important to opt for quality cuts of beef that offer a juicy texture and intense flavor. Choosing the right cut guarantees a delicious and tasty cut of beef, perfect for dinners with friends or special occasions. And, for an extra something, you can try the organic tagliatelle - which you can find on our site only in selected periods - or find out everything about the sliced ​​beef .

Which meat to use for pulled pork?

Pulled pork is a dish that comes to us from American cuisine, originally from North Carolina, which consists of pork cooked at a low temperature and then pulled by hand. To prepare pulled pork, it is important to choose a cut of meat suitable for slow cooking and which can offer a soft and juicy consistency.

The most used cut of meat for pulled pork is pork shoulder, which is a part of the animal rich in connective tissue and fat, ideal for slow cooking at low temperatures. In fact, during cooking, the pork shoulder becomes soft and juicy, perfect for being pulled apart and served with toasted bread, coleslaw and barbecue sauce.

Alternatively, you can also use pork loin, which is a leaner but still tasty cut, perfect for those looking for a lighter variant of pulled pork. Choosing the right cut guarantees a delicious and tasty pulled pork, perfect for dinners with friends or special occasions.