Brisket: The Ultimate Carnivore's Guide

A practical guide to beef, pork, lamb, and poultry cuts—how to shop, what to cook, and budget-smart tips for a carnivore-focused kitchen.

Choosing the right cut makes cooking easier, tastier, and more affordable. This guide breaks down common cuts, how to shop for them, and the best ways to cook them with simple, reliable methods.

Understanding Primals and Common Retail Cuts

Knowing where a cut comes from helps you pick the right method and price point.

• Beef

• Pork

• Lamb

• Poultry

Budget vs. Premium: Where the Value Is

• Beef value cuts

• Pork value cuts

• Lamb value cuts

• Poultry value picks

Tip: Bone-in cuts often cost less per pound but have lower edible yield. They’re excellent for flavor and for making broth.

Fat and Flavor: Matching Cut to Cooking Style

• Marbling matters: Look for small white streaks in beef (especially in chuck, rib, and loin). More marbling usually means juicier results.
• Lean vs. fatty
• Ground meat ratios

Shopping Smarter: Labels, Grades, and Butcher Talk

• Beef grades (U.S.): Prime (most marbling), Choice, Select. Choice often offers the best value. Select can be fine for slow cooking.
• Packaging: Cryovac/wet-aged subprimals (whole ribeye, striploin, pork loin) are cheaper per pound. Ask the butcher to cut steaks from the subprimal.
• Alternate names help you spot deals
• Ask for trim and fat: Request beef suet or pork back fat for rendering. Often inexpensive.
• Edible yield estimates (varies by cut and trimming)

Cooking Methods by Cut: Temperatures and Techniques

Always adjust for your stove/oven and cut thickness. Use a thermometer for consistency.

• Quick-sear steaks (1–1.5 in / 2.5–4 cm): ribeye, strip, Denver, flat iron, hanger, skirt (very fast)

• Slow braise: chuck roast, short ribs, shanks, oxtail, pork shoulder, lamb shoulder/shanks

• Roasts: prime rib, striploin roast, tri-tip, pork loin, leg of lamb

• Ground meats: burgers, meatballs, patties

• Poultry: thighs, whole chicken

• General internal temperature notes (use your preferred doneness)

Grind, Bones, and Offcuts: Stretching Your Budget

• Buy whole and break down: Whole striploin, ribeye, pork loin, or boneless lamb leg often cost less per pound. Freeze portions.
• Bones and joints: Beef marrow bones, knuckles, and pork femurs are inexpensive. Roast then simmer for rich stock; use rendered fat for cooking.
• Shanks and oxtail: Excellent flavor and gelatin. Braise gently and shred.
• Trim and fat: Ask for beef trimmings to grind your own burger; request suet or back fat to add richness to lean cuts.

Storage, Prep, and Batch Cooking

• Freezer strategy
• Dry brine for better browning: Salt meat 1–24 hours ahead (about 1/2–3/4 tsp kosher salt per lb / 1–1.5% by weight). Pat dry before searing.
• Render your own cooking fat: Dice suet or back fat, melt slowly over low heat, strain, and store in jars for frying and roasting.
• Batch cook

Quick Reference: Cuts by Method

• High-heat sear or grill

• Low-and-slow braise

• Gentle roasts

• Budget all-stars

Practical Shopping Checklist

• Compare price per edible pound (account for bones and trim).
• Look for even marbling on steaks and roasts; avoid gray or tacky surfaces.
• Buy family packs or whole subprimals; portion and freeze.
• Ask the butcher for custom cuts, trimmings, and fat.
• Keep a rotating list of value cuts you enjoy to watch for sales.

With a few reliable cuts and methods, you can cook confidently, reduce waste, and keep costs in check while enjoying rich, satisfying meals built around meat.