1. Chuck - This area contains muscles that generally tend to be tough. We recommend slow, moist cooking methods like stewing or braising. Cuts from this area can be marinated and used for kabobs.
2. Ribs - This area has some of the most popular beef cuts such as rib roast and ribeye steak. Cuts from this area can be purchased bone-in or boneless and can be prepared with a dry cooking method such as roasting or grilling.
3. Shortloin - This area boasts popular and tender cuts such as t-bone, tenderloin and top loin. These cuts can be prepared with a dry cooking method such as roasting, grilling or broiling. These cuts may also be pan fried or sautéed.
4. Sirloin - Cuts from the Sirloin are generally lean. They can be prepared using a dry heat method such as roasting, pan frying, sautéing, grilling, broiling or pan-broiling.
5. Round - This area has many lean cuts of beef, which are best prepared with moist heat cooking methods. Many popular and economical roasts come from the Round. When cut into thin strips, steaks from this area can be used in stir-fry recipes.
6. Shank - Cuts from the shank work well for stewing and braising.
7. Brisket - Brisket is best prepared using a long, slow cooking time.  Slow smoking with mesquite is the best way to prepare the brisket!
8. Plate - This cut can be prepared using a variety of dry and moist heat cooking methods.
9. Flank - This cut is lean and very flavorful. Flank is primarily used for fajitas and should be sliced thin against the grain.

1. Shoulder Butt - Bone-in blade roast, this is what we use for pulled pork.  After smoking for 3 hours then cooking for 3 more hours, it is ready to be pulled.

2. Loin - Babyback ribs, tenderloin, center loin roast, chops.  Smoked babyback ribs have a taste and tenderness you will never forget, once you have these you will never eat another rib again.  Smoked Pork Loin is very lean and tender with a nice smoke flavor--this is better than pulled pork.

3. Leg - Hams.

4. Feet

5. Belly - Bacon slab and sliced 

6.Spare ribs - Somewhat fatty ribs.

7. Picnic Shoulder - Arm picnic roast, smoked picnic

8. Jowl