The Meatex Masterclass – A Tour de Force Through the Various Meat Cuts!

Meat Cuts Guide – Introducing the Meatex Masterclass

Welcome to the Meatex Masterclass: the essential meat cuts guide for trade buyers, chefs and food lovers. This educational journey will help you understand beef, lamb, pork and poultry cuts with ease.

When you walk into a butcher’s shop or browse wholesale meat online, the range of cuts can feel overwhelming. Each one has unique qualities, cooking methods and value. However, by learning the basics, you can choose the right cut for every menu and customer.

Beef Cuts

Beef offers both premium and practical options. The tenderloin, also known as filet mignon, delivers unrivalled tenderness. In contrast, the T-bone steak combines filet with sirloin for a perfect balance of flavour. For cost-effective menus, the brisket is ideal. It rewards slow cooking with melt-in-the-mouth texture.

Lamb Cuts

Lamb remains a favourite for quality dining. The leg of lamb makes an impressive centrepiece. Meanwhile, lamb shoulder suits braising or roasting, offering rich flavour. In addition, lamb chops provide quick, tender portions that work well for foodservice menus.

Pork Cuts

Pork is versatile and consistently popular. The rib section brings crowd-pleasers such as baby back ribs, perfect for grilling or smoking. Furthermore, the pork shoulder is a classic choice for pulled pork. The ham, whether cured or smoked, shines as a festive highlight.

Poultry Cuts

Poultry is a cornerstone of the meat trade. A whole chicken roasted to golden perfection offers unbeatable value. Juicy chicken thighs adapt to countless recipes, from curries to casseroles. Finally, the traditional turkey remains a centrepiece during Christmas and holiday feasts.