Braising . Which cuts?
More flavor
Harder worked muscle groups
Legs, neck, shoulder
Slow cooker
Brisket
First cut . Square, fairly uniform and rectangular
Second cut . Deckle . Marbling . Better braised
. Serve with reduced honey and brown sugar
. Like bacon ?
Chuck Pot Roast
. Chuck eye . Shoulder
. Plate short ribs . Tasty
. Cut Flunken style . Lots of meat
Oxtail . Lots of connective tissue
. Braise on the bone
. Brown, water, salt, pepper
Center cut veal shanks . Oso buco
. Ask for the hind shank
Lamb shanks . Fore shanks
. Front shoulder
. Remove and cook separately
Lamb neck . Connective tissue
. Collagen breaks down slowly
Pork Butt
. Front shoulder
. Slow and pull for bbq
Spare ribs
. Leave skirt steak on
Pork belly
. Remove skin
. Sear fat side up
Chicken legs and thighs
. More flavor
. Grill, braise, fry
