Meats & Seafood

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This large, boneless cut comes from between the ribs and backbone. Contains a mix of tender and somewhat tough muscles, which are fabricated into smaller cuts known as the Chuck Eye Roll and the Chuck Under Blade. 

This cut consists of five distinct muscles, three of which are fabricated into Top Blade, Shoulder Center and Shoulder Tender cuts. The remaining two are generally used for Ground Beef or Stew Meat. 

The name of this cut comes from its shape—long and narrow with a pointed tip, similar to a Tenderloin—rather than its tenderness. The muscle is very lean and should be slow-cooked rather than roasted or grilled 

This the animal's breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow-on the barbecue or in a slow-cooker. 

This exceptionally tender and flavorful boneless roast consists of three muscles that are fabricated into the Ribeye Steak, Ribeye Roast, and sometimes Ribeye Filet and Ribeye Cap Steak. 

This cut is rich, juicy and full-flavored with generous marbling throughout.

This well-marbled boneless roast comes from the Short Loin, near the Tenderloin. The Strip Loin can be prepared as a roast, but is typically fabricated into the popular Strip Steak.  known as new york steak

Located behind the Short Loin on the top back end of the animal, the Top Sirloin is usually fabricated into individual boneless steaks. Top Sirloin Steak is less tender than cuts from the Short Loin, but still very flavorful. 

This cut comes from the inside of the rear leg and is very lean. It can be fabricated into steaks, which benefit from tenderization or marination, but is commonly roasted and sliced for Roast Beef.

This lean, economical cut comes from the outside of the rear leg. It's generally best when braised, but can be roasted and sliced thinly against the grain. Bottom Round steak cuts should be marinated before grilling or broiling. 

Largest section of the full Bottom Round that is separated from the Heel and can be cut into Bottom Round Roasts or Steaks. 

This boneless, lean cut is great value. Best when roasted and carved into thin slices.

Located below the Loin and home to the Flank Steak. Cuts from this area are lean, very flavorful, and best when braised, or marinated and grilled 

Opposite the Outside Skirt Steak, this cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry. 

Thin muscles removed from the outside of the Rib; also called cap and wedge meat. 

Small roast section of the Bottom Sirloin opposite the Sirloin Tip in the Round. Best when sliced thinly across the grain after cooking. A boneless cut that’s a good value. 

 A crowd favorite, known for their richness and meatiness. Flavorful, moist and tender when slow-cooked. 

Flanken style of short rib, this thin cut, which is about 1/2-inch thick, goes across the bones so that each slice contains a few pieces of bone. This is a popular way to cut the short ribs if you’re going for a barbecue 

Carne picada beef is thinly sliced beef most likely chuck meat . Perfect for tacos de asada

Ground beef, minced beef or beef mince is beef that has been finely chopped with a knife or a meat grinder or mincing machine. It is used in many recipes including hamburgers and spaghetti Bolognese. 

Smaller than the Porterhouse, but delivers the same optimal tenderness and satisfying flavor – all in a lean package that’s ready to be grilled or broiled. 

Cheek meat, the small cut of meat in the hollow of an animal's cheek (if that wasn't already obvious enough) is uniquely lean and tender. While most cuts can often be one or the other -- lean but dry  or tender but fatty 

Lean and affordable, scalded tripe is the ultimate all-purpose ingredient essential. ... Cook whole or slice, julienne or chop for braising, simmering or sauteing, and taste how scalded tripe's mild natural flavor brings out the personality of any dish. 

Menudo, also known as pancita, perfect for menudo rojo

Small intestine

Small intestine boiled and cut ready to fry, to make one of the best tacos.

Beef tongue is a surprisingly tender meat. Serve in tacos.

Beef feet cut

A portion of the leg, which is used extensively for movement. As a result, it is typically cut into cross sections called Shank Cross-Cuts which are braised to make flavorful, fork-tender dishes.

Whole marrow bone / tuetano entero  

Marrow Bone Split cut 

Marrow Bone Center cut 

Natural boneless skinless breasts with rib meat

Random size whole chicken breast with bone in and skin on good for all breast applications from grilling, roasting, frying, baking. 

Leg quarters: Generally includes a little less than a quarter of the meat on the chicken. The cut includes a thigh, drumstick, and a part of the back 

Chicken drumsticks are an excellent source of protein, essential amino acids and several vitamins and minerals 

The chicken wing features two edible parts: the drumette, which resembles a smaller drumstick with white meat, and the flat, which contains tender white meat between two bones. Commonly known as bar food .

Leg meat called dark meat its juicer and better flavor than chicken breast.

Boneless thigh has more succulent flavor. And no, this isn't because it's way fattier: The general perception is that white meat is nutritionally superior to dark, but compare a boneless breast to a boneless thigh and the difference in saturated fat is less than half a gram. 

Chicken nugget rib meat is simply a natural extension of the breast meat 

Chicken tenders breaded are solid strips of poultry breast meat ready to fry.

chicken wings cooked and seasoned 

Pork butt, is the American name for a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone 

Boston butt is the most common cut used for pulled pork, a staple of barbecue in the southern United States 

Pork cushion meat, you are able to slice and pound it as other platforms such as pork cutlets, schnitzel, stew meat, etc  

Pork sirloin is a boneless piece of meat cut from a muscle that runs along the central spine above the ribs and belly 

Pork loin is a cut of meat from a pig, created from the tissue along the dorsal side of the rib cage 

Pork ribs are a cut of pork popular in western and Asian cuisines. The rib cage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue.

Perfect to fry and then add a sauce 

Pork belly is a boneless cut of fatty meat from the belly of a pig. Pork belly is particularly popular in Hispanic, Chinese, Korean and Philippine cuisine. 

Pork rind is the culinary term for the skin of a pig. It can be used in many different ways. It can be rendered, fried in fat, or roasted to produce a kind of pork cracklings; these are served in small pieces as a snack or side dish. 

A pig's trotter, also known as a pettitoe, is the culinary term for the foot of a pig. The cuts are used in various dishes around the world 

More specifically, it is the exterior muscular wall of the stomach organ.  which contains no fat. It can be found in American, Chinese, Pennsylvania Dutch, Mexican, Portuguese and Italian dishes.

A pork chop, like other meat chops, is a loin cut taken perpendicular to the spine of the pig and usually containing a rib or part of a vertebra. Pork chops are not processed and are leaner than other cuts of pork. Chops are commonly served as an individual portion 

Bacon is a type of salt-cured pork. Bacon is prepared from several different cuts of meat, typically from the pork belly or from back cuts, which have less fat than the belly. It is eaten on its own, as a side dish, or used as a minor ingredient to flavour dishes. 

Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats and deli meats—are precooked or cured meats that are sliced and served cold or hot. They are typically served in sandwiches 

Chorizo is a mixture of chopped pork meat, pork fat, and other spices, which produce its characteristic deep red color 

Shrimp peeled & deveined  tail-on

shrimp peeled & deveined tail-off

 shrimp peeled & deveined tail-off  

An easy peel shrimp is a raw shell-on shrimp with a knife cut along the back of the shrimp from the 1st to 5th shell segments. During the processing of the shrimp, the large intestine is removed. These have the shell on, but it comes off quickly if you want it 100% cleaned. ... EZ peel shrimp is very versatile.

Headless shrimp includes the six tail segments,with vein, shell and tail.

Shrimp with head typically used fried or boiled with seasons.

Shrimp cooked  you won't need much heat to warm it through 

whole tilapia gutted, cleaned descaled.  Ready to season and fry.

Red snapper has a firm texture and a sweet, nutty flavor that lends itself well to everything from hot chilies to subtle herbs. Whole red snapper can be broiled, grilled, pan-fried, steamed, baked or deep-fried.

 Red snapper fillets are good pan-fried or steamed. 

With a sweet mild, taste and light flaky texture that can be broiled, grilled, or coating with bread crumbs and fried, according to experts. 

Rich in heart-healthy omega-3s, salmon is a low-calorie protein source that's also low in saturated fat.

Mahi is a low-calorie fish with plenty of health benefits, and contains a high amount of protein, vitamins and minerals. 

Mussel is considered a superfood because it contains a wide variety of vitamins, minerals, omega-3 fats, amino acids, antioxidants, enzymes, and many more nutrients 

Whether grilled or braised, the tender tentacles are incredibly delicious and can be served in a myriad of ways.