CHUCK STEAK

Is a cut of beef and is part of the sub primal cut known as the chuck

The chuck contains a lot of connective tissue, including collagen, which partially melts during cooking. Meat from the chuck is usually used for stewing

RIBS

Ribs of pork, beef, lamb, and venison are a cut of meat

They can be roasted, grilled, fried, baked, braised, or smoked.

RUMP STEAK

A steak from the top half of an American-cut round steak primal

LOIN

he section of meat below the rib cage, but above the round  as loin

ROUND STEAK

Is a beef steak from the “round”, the rear leg of the cow

Cooking methods like roasting or grilling

SHANK

A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee

FLANK STEAK

Is a beef steak cut from the abdominal muscles or buttocks of the cow

PLATE STEAK

The plate cut is from the belly of the cow, just below the rib cut

BRISKET

Is a cut of meat from the breast or lower chest of beef 

Liver

Liver can be boiled ,broiled ,fried or eaten raw Animal livers are rich in iron

Chicken

Chicken is one of the most used meats in the world And the meat can be cooked in many different ways.