Short ribs are cut from the rib and plate primals and a small corner of the square-cut chuck. They are usually well marbled and 3 to 4 inches long.

A.K.A Thin ribs, Jacob’s Ladder, English Cut Beef Short Ribs.

Beef short ribs are delicious when braised with red wine with/or in stock. You can BBQ them low and slow and even direct or in directly grill them.

As my butcher would say “the butt has nothing to do with the ass”. The butt actually comes from the upper shoulder of the front leg of the pig and is the most common cut used for pulled pork and carnitas. In pre war America, these less valued cuts were often packed into barrels that were known as butts with the butchers in Boston developing the cut. Hence the name.

A.K.A Pork Shoulder, Blade Roast. The lower part of the shoulder is know as the picnic shoulder or picnic ham.

Be sure to season the meat liberally with a dry rub. Low and slow (225º for 5-8 hours) produces tender and moist pulled pork. Or, you can indirectly grill the pork shoulder for 2-3 hours at 325º. Let rest for 20-30 minutes before serving.

Comes from the top shoulder blade (Chuck). It is cut across the grain which reveals the thick connective tissue that runs down the center. Cutting horizontally across this blade section will give you a Flat Iron Tender that removes the membrane. It is a very tender, juicy and well marbled cut.

AKA: Petite Tender, Top Blade Steak, Book Steak, Butler Steak, Lifter Steak, Oyster Blad Steak.

Season with salt, pepper and olive oil. Cook on a hot grill or pan to desired doneness.

The New York Steak comes from the short loin, making the meat particularly tender. It has medium fat content and can be cut into desired thickness.

When still attached to the bone, and with a piece of the tenderloin included, the New York Steak becomes a T-bone Steak or a Porterhouse Steak, with the Porterhouse having a larger portion of the tenderloin included.

A.K.A  Strip Steak, Ambassador Steak, Boneless Club Steak, Hotel-Style Steak, Kansas City Steak. In Australia it is known as a porterhouse steak or top sirloin steak.

Season with salt, pepper and oil, and sear in a pan over medium to high heat. When almost ready, add one Tbsp butter, two sprigs of thyme and two crushed garlic cloves. Spoon added ingredients over steak to baste for remaining 1-2 minutes per side to baste. Let rest before serving.