Which Part of the Animal Do These Cuts of Meats Come From?

Canadian bacon is also called back bacon. In Canada, that's actually the preferred term.

Brisket can come from the lower chest or the breast. It is usually cooked low and slow.

A round steak can also be called a topside steak or a silverside steak. The former is commonly used in the United States and the latter in the United Kingdom.

The sirloin of a cow is cut into multiple steaks. However, if you are purchasing sirloin steak, you will most likely get a piece of the bottom sirloin. Inn the United Kingdom, it is called a striploin.

Baby back ribs are connected to the backbone and are under the loin muscle. They are considered the most tender and the leanest ribs from a pig.

There are a lot of cuts of meat that can be called "lamb chops." There are boneless blade chops, loin chops, shoulder blade chops, and shoulder arm chops.

While pork spareribs are popular, there are also lamb spareribs. Lamb spareribs have less meat than pork spareribs.

There are two cuts of meat with ham in the name: ham butt end and ham shank end. The ham butt end is the upper leg portion, which contains more meat and fat than the lower leg. The ham shank end is leaner and is often more processed.

Pork chops are usually the most expensive cut of pork. While ribs and loin are the most common pork chops, you can also find sirloin chops, boneless chops, and shoulder chops.

London broil is technically not a specific cut of meat, which means anything can be labeled with the name. The term refers to the way it's cooked.

A lamb shank is low in fat content and has connective tissues. To break down the tough connective tissue, chefs recommend that the cut is cooked slow and in some type of liquid.

If you order filet mignon in France, you are more likely to get a cut of pork than of beef. To get the same cut of meat in France, you'd need to ask for filet de bœuf.

Osso bucco is an Italian dish traditionally made with lamb. In English, osso buco translates as "bone with a hole." In the middle of your shank, you will find a piece of the leg bone.

The two parts of a chicken leg are the thigh and the drumstick. A stuffed boneless leg is called a ballotine.

The gizzard on a chicken helps it grind up food, so that the chicken can digest it. If you plan on cooking gizzards, you should cook them slowly at a low temperature. Otherwise, the meat will become chewy.

While there are synthetic sausage casing that are made out of collagen, cellulose, or plastic, natural sausage cases are made from the submucosa. The intestines used for sausage can come from pigs, cows, goat, and sheep.

Venison can be used like beef. You can use the neck meat for stews or soup.

Tenderloin steaks are also called eye filets and medallions. Some dishes the meat is used in are chateaubriand, beef wellington, beef stroganoff, and steak tartare.

Chicken thighs are dark meat. It also has intramuscular fat, which adds flavor.

The oxtail is typically sold with the bone in. Usually, this cut of meat weighs between 2 to 4 pounds.

Tripe can be found in cattle and sheep. It often comes partially cooked because it is difficult to cook at home. Many tripe recipes are soups and stews.

A strip steak can be called a New York Strip, a Kansas City Strip, and a porterhouse steak, among other names. It is considered a lower grade than rib eye and tenderloin steaks.

A ribeye steak is sometimes called a market steak or a Delmonico steak. When looking for a good one at the supermarket, you want to look for one that is marbled because they are supposed to have a richer flavor and are more tender.

The eye round is leaner and less tender than other cuts of beef. It is often used for marinating or as a steak.

The tri-tip is sometimes called a tip roast or a triangle roast. It is found at the intersection where the sirloin, round, and flank cuts meet.

The hanger steak is only from steers. It is connected to the spine and the last rib.

The pork collar is sometimes called a pork neck filet or a collar butt steak. They can be barbecued, stir-fried, or grilled.

If not prepared properly, the leg of lamb can be tough. It is usually roasted and often served on holidays.

Sweetbreads are commonly made out of the thymus and pancreas. However, the parotid gland, the heart, the sublingual gland, and even the testicles can be used to make sweetbread.

In the United States, side bacon is the most popular type of bacon. It is also called streaky bacon.

The shank is typically cut into shank cross-cuts. Beef shank is not as popular as veal and lamb shank because it is tougher.

Skirt steak is located in what is known as the beef plate primal. There is an inside and an outside skirt.

The merlot cut is above the shank and below the bottom round. While the merlot cut is rarely found in the supermarket, you can request it from a butcher.

The secreto is approximately where a skirt steak is on a cow. It is sometimes called a pork skirt steak for this reason.

Pork hocks are split into front and back. If taken from the front, they are called shoulder hocks. If taken from the back legs, they are called ham hocks.