Browse All Cuts

The Brazilian name for the chuck area (shoulder/neck). Commonly used in Brazilian stews, pot roasts, and as ground meat.

A tough, flavourful cut from the chest area. Requires long, slow cooking to break down collagen. Central to US BBQ traditions, especially Texas-style.

A large primal cut from the shoulder area. Tough but flavourful, ideal for slow cooking, braising, and ground beef.

The Brazilian name for ribs, central to churrasco culture. Can refer to short ribs or back ribs. Slow-grilled over open fire.

The French name for a rib steak, typically boneless. A classic brasserie dish in France, traditionally served with French fries and béarnaise sauce.

The Brazilian name for the tenderloin steak. The term is derived from French. Extremely popular in Brazil for premium churrasco and restaurant dining.

A lean, flavourful steak from the belly flank. Needs to be sliced against the grain. Popular in stir-fry, fajitas, and grilled preparations.

A cut popular in Brazilian churrasco, from the lower belly/flank area. Known for its flavour and fat content. One of the most beloved cuts at a churrascaria.

The Brazilian name for the chest area cuts, roughly corresponding to brisket. Used in churrasco and slow-cooked dishes.

A triangular cut from the top of the rump with a thick fat cap, iconic in Brazilian churrasco. Commonly threaded onto skewers and grilled over charcoal.

A highly marbled steak cut from the rib section. Known for rich flavour and tenderness. One of the most popular premium steaks globally.

The same muscle group as picanha, known by this name primarily in Australia and the UK. Often sold with the fat cap on in specialty butchers.

Ribs cut short, with rich intercostal meat. Extremely flavourful with high fat and collagen content. Excellent braised or slow-smoked.

The most tender muscle on the animal, as it does minimal work. Yields filet mignon steaks. Prized globally for texture over flavour.

The US name sometimes applied to the picanha muscle. Less commonly found in standard US supermarkets; more available at specialty or Latin butchers.

The Spanish/Italian name for pork belly or cured pork belly. Used as pancetta (Italian cured) or fresh belly in Latin American cooking.

A fatty, layered cut from the underside of the pig. Used for bacon, pancetta, and slow-roasted preparations. Popular across Asian cuisines.

A flavourful, well-exercised cut from the front leg area of the lamb. Best cooked low and slow. Popular for slow-roasted or braised preparations.