Understanding the Different Cuts of Meat (Beef, Pork & Chicken)

          Buying meat doesn’t have to be confusing. Whether you're shopping at the market or ordering frozen products online, understanding the different cuts of meat helps you make smarter choices for taste, texture, and value.

          This guide breaks down the most common beef, pork, and chicken cuts available in the Philippines, plus how to cook each for the best results.

BEEF CUTS: FLAVOR, FAT & FUNCTION

1. USDA Choice Ribeye

         The ribeye cut is best known for being one of the juiciest and most flavorful cuts of beef, thanks to its high marbling (fat within the muscle). It's a premium cut that's perfect for fast, high-heat cooking methods that bring out its rich, buttery texture. 

         Its best uses are grilled or Pan-Seared Steak. Ribeye is the king of steaks. Its fat content makes it tender, juicy, and deeply beefy. Simply season with salt and pepper, then sear or grill.

2. Butter Aged Flat Iron Steak

         Butter Aged Flat Iron Steak is best for dishes that showcase tender texture and rich, buttery flavor. Flat iron steak is naturally well-marbled and tender and when it's butter-aged, it develops even deeper flavor and a smoother mouthfeel, perfect for premium home-cooked meals or elevated steak offerings.

          It is best for Pan-Seared or Grilled Steak. Cook it medium-rare to medium for the best texture. Serve with compound butter or chimichurri for contrast.

3. Beef Shortplate Excel

           Beef Short Plate Excel is best for dishes that require rich marbling, tender slices, and bold flavor. This cut comes from the lower belly of the cow, similar to brisket but with more fat and better texture for grilling or hotpot. “Excel” typically refers to a premium grade with consistent meat quality, making it ideal for both home cooks and food businesses.

         It is commonly used for Korean BBQ (Samgyupsal Style). Sliced thinly and grilled tableside. Pair with ssamjang, lettuce wraps, and garlic.

4. Beef Bulalo Shank 

           The shank cut (known locally in the Philippines as Kenchi) is best for soups, stews, and slow-cooked dishes. It comes from the leg portion of the cow, which is tough and filled with connective tissue, collagen, and bone. It is perfect for creating rich, flavorful broths and tender meat after long cooking.

           This kind of cut is commonly used for Bulalo, Beef Nilaga, Sinigang na Baka and also the famous Pares or Beef Mami. This cut is Ideal for soups and broth-based dishes.

PORK CUTS: FILIPINO FAVORITES

1. Liempo (Pork Belly)

         The Pork Liempo (pork belly) cut is one of the most versatile and beloved cuts in Filipino cuisine. It has the perfect balance of meat, fat, and flavor, making it ideal for dishes that are grilled, fried, stewed, or roasted.

         It is best for Inihaw, Lechon Kawali, Pork Sinigang and also the classic Pork Adobo. In Inihaw, it can be marinated in soy sauce, calamansi, garlic, and spices, then grilled until smoky, juicy, and slightly charred. This cut also adds richness and thickness to adobo sauce, especially when simmered low and slow, when you cook the classic pork adobo.

2. Pork Kasim (Shoulder)

         The Pork Kasim cut (also called pork shoulder or Boston butt) is best for dishes that require slow cooking, stewing, or braising. It has a good balance of lean meat, fat, and connective tissue, which makes it flavorful and juicy when cooked properly.

This cut is best used for Menudo, Afritada, Kaldereta, and Pork Humba. It is common because it is budget-friendly, which is why it is ideal for everyday ulam or party trays.

3. Pork Pigue (Ham/Leg)

         The Pork Pigue cut, also known as the ham or hind leg of the pig, is leaner compared to liempo and kasim. It’s best for dishes that need less fat but still benefit from a tender, meaty texture. It works well for marinated, saucy, or slow-cooked dishes.

          This kind of cut is commonly used for Tocino, Hamonado, Tapa, Menudo, Afritada and Pork Steak. It is leaner than Kasim and Liempo and also great for marinated or saucy dishes. It is affordable and widely used in Filipino households.

4. Pork Chop (Loin)

         The Pork Chop cut is best for quick, flavorful meals that highlight the natural taste and texture of pork. It comes from the loin area and typically includes a portion of bone, making it tender, juicy, and perfect for frying, grilling, or baking.

          It is best for Fried Pork Chop, Grilled Pork Chop and Pork Chop Steak. In Fried Pork Chop, it can be marinated in calamansi, toyo, and garlic, then deep-fried until golden brown. It is a classic ulam served with rice and sawsawan.

          Grilled Pork Chop is famous for its juicy and smoky taste, perfect for outdoor BBQ or “ihaw-ihaw sa bahay”. It can be marinated in soy sauce, banana ketchup, calamansi, and spices. 

CHICKEN CUTS: VERSATILE AND EASY TO COOK

1. Chicken Breast Fillet

          Chicken Breast Fillet is best for lean, high-protein dishes that are quick to cook and versatile. It's boneless, skinless, and low in fat, making it ideal for health-conscious meals, packed lunches, and recipes that use bold sauces or seasonings.

           It is very common in Chicken Teriyaki and Breaded Fillet. For Teriyaki, just slice chicken fillets into bite-sized strips or leave whole if preferred. Pat dry and season lightly with salt and pepper. In a bowl, combine soy sauce, sugar, water, garlic, and other optional sauce ingredients. Stir until sugar dissolves. Heat oil in a pan over medium heat. Sear the chicken on both sides until golden brown and cooked through (about 4–5 minutes per side). Pour the teriyaki sauce into the pan. Let it simmer for 3–5 minutes until it reduces and thickens slightly. Add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) if you want it thicker. Then spoon the sauce over the chicken as it finishes cooking. Serve with steamed rice and garnish with sesame seeds or spring onions (optional).

2. Chicken Thighs (Boneless)

           Chicken Thighs are best for dishes that need juicy, flavorful, and tender meat. It comes from the upper part of the chicken leg and has more fat and moisture than chicken breast, making it ideal for grilling, frying, roasting, or braising.

           It is commonly used for Fried Chicken, Grilled Chicken, Chicken Curry, Afritada and Tinola. Unlike the Chicken Breast, it is more flavorful and moist than breast meat. 

3. Chicken Wings

          Chicken Wings are best for crispy, saucy, and crowd-pleasing dishes. They have the perfect ratio of skin, fat, and bone, making them flavorful and ideal for deep-frying, baking, grilling, or air-frying. Chicken wings are popular as snacks, pulutan (beer food), party trays, and food business offerings. 

          Like Buffalo Wings, here's a simple and delicious Buffalo Wings recipe that’s perfect for home cooks, party trays, or food businesses. Just season & coat the wings, pat the wings dry with a paper towel. Then, deep-fry until crispy. Just heat the oil in a deep pan over medium-high heat. Pour Buffalo sauce over and toss until evenly coated.

Frozen Meat Buying Tips (Philippine Edition)

• Look for vacuum-sealed, portioned packaging.
• Choose cuts that match your recipe.
• For convenience, buy pre-cut or pre-marinated options.
• Order online from trusted sellers with proper storage.

          Choosing the right meat cut can make or break your recipe. Whether you're cooking sinigang, steak, or crispy liempo, knowing your beef, pork, and chicken cuts will help you get the best texture, taste, and value for your money.

           Now that you're equipped with this guide, it's time to try a new recipe or stock up your freezer with premium-quality frozen meat, delivered right to your door!