Different Cuts Of Meat

About This Course

Understanding meat cuts is essential for any chef who wants to cook with skill, precision, and confidence. Each type of meat—beef, pork, poultry, lamb, or game—offers unique textures, flavours, and preparation techniques. This course provides chefs and culinary professionals with a complete guide to selecting, preparing, and cooking a wide variety of meat cuts to suit different dishes and cooking styles.

In this course, you will learn:

• How meat anatomy affects tenderness, flavour, and cooking results

• The different primary cuts of beef, pork, poultry, lamb, and game

• How to choose the right cut for each cooking method—from roasting to braising

• The characteristics and best uses of each cut in culinary applications

• Storage, handling, and sanitation standards for meat in professional kitchens

• Recommended cooking temperatures and safe preparation practices

Each chapter includes a short quiz, with a final assessment at the end of the course. Successful completion earns a certificate in “Different Cuts Of Meat For Chefs.”

Course Curriculum

6 Chapters

Chapter 1 – Introduction to Meat Cuts -

Provides an overview of how animals are broken down into primary, secondary, and portion cuts. Explains why understanding meat cuts matters for cooking quality, consistency, and cost control in professional kitchens.

Chapter 2 – Exploring Beef Cuts -

Covers the main beef sections including rib, loin, chuck, brisket, flank, and round. Highlights each cut’s characteristics, best cooking methods, and how to choose cuts for grilling, roasting, braising, or slow cooking.

Chapter 3 – Understanding Pork Cuts -

Explains the structure of the pork carcass, including shoulder, loin, belly, leg, and ribs. Describes texture, flavour, fat content, and ideal cooking techniques for each cut, from slow-cooked shoulders to delicate tenderloins.

Chapter 4 – Navigating Poultry Cuts -

Breaks down whole poultry into breasts, thighs, legs, wings, and carcass portions. Covers white vs dark meat, flavour differences, and the best uses for each part in professional cooking.

Chapter 5 – Delving into Lamb and Game -

Introduces lamb cuts such as shoulder, leg, rack, loin, and shank, along with common game meats. Explains flavour intensity, tenderness, and preparation styles suited to each type of meat.

Chapter 6 – Meat Storage and Handling -

Covers safe storage temperatures, labelling, cross contamination prevention, thawing rules, and stock rotation. Emphasises hygiene and food safety for maintaining quality and preventing spoilage.