Beef ribeye is a premium and well-marbled cut from the rib section of the cow. Known for its rich flavor and tenderness, the ribeye steak is often considered one of the juiciest cuts. It can be prepared using various cooking methods, including grilling, pan-searing, or broiling, to showcase its natural marbling and deliver a delicious dining experience.

Beef tenderloin, often referred to as filet mignon when cut into steaks, is a lean and exceptionally tender cut from the loin of the cow. It’s prized for its melt-in-your-mouth texture and mild flavor. Tenderloin is commonly used for upscale dishes and is typically cooked by grilling, roasting, or pan-searing to highlight its delicate qualities.

Outside skirt steak is a flavorful and well-marbled cut from the plate section of the cow. It’s known for its robust beefy taste and coarse texture. Often used in fajitas or grilled dishes, the outside skirt benefits from marinating to enhance its tenderness and flavor.

Pork cuts refer to the different sections of pork meat obtained from pigs, each offering distinct textures and flavors. Common cuts include pork chops, loin, shoulder (or pork butt), ribs, ham, and bacon. These cuts can be prepared using various cooking methods, providing a diverse range of dishes.