10/11/2026
Know Your Cut 🥩
Ever stood in front of the meat case wondering what the difference is between a chuck roast and a brisket? You're not alone, and that's exactly why we're here.
Three things every home cook should know:
1. Tough cuts aren't bad cuts. Chuck, brisket, and shank work hard on the animal, so they're packed with flavor and connective tissue. Cook them low and slow (braise, smoke, or slow cooker) and that toughness melts into tender, rich perfection. They're also easier on your wallet.
2. Tender cuts love fast heat. Ribeye, strip, and tenderloin come from muscles that do less work. Sear them hot, rest them 5 to 10 minutes, and don't overcook. Medium-rare to medium keeps them juicy.
3. A thermometer beats guesswork. Safe internal temps: 145°F for whole cuts of beef, pork, and lamb (with a 3-minute rest), 160°F for ground beef and pork, and 165°F for poultry. Pull steaks 5 degrees early and let them carry over.
Pro tip: Salt your steak 40 minutes ahead, or even the night before. It seasons deeper and gives you a better crust.
