Every cut of meat is meant to be cooked differently
When a customer walks into a butcher shop and sees the cuts displayed, everything seems simple: steaks, chops or stewing pieces. But behind that simplicity lies an essential process. Before reaching the counter, meat goes through a key stage: cutting. This is where true whole-animal utilisation begins.
Meat cutting is the heart of the butcher’s craft. It gives purpose to every part and helps avoid waste. At Ramaders Agrupats, cuts are not seen in isolation but as part of a whole. Each section has a different structure, and understanding it is essential:
- Very tender areas.
- Harder-working muscles.
- Parts with fat marbling.
- Cuts rich in collagen.
The butcher’s job is to interpret these characteristics and turn them into cuts that make sense in the kitchen. It is not just about cutting, but about deciding how each piece will be used. From a single large cut come many possibilities: grilling, stewing, mincing or making stock. This is where the difference between waste and full use is made.
Beef is one of the most versatile examples. Different cuts are obtained, each with specific uses:
- Premium cuts, the most tender, ideal for quick cooking: entrecote, striploin and tenderloin.
- First-category cuts, versatile in the kitchen: rump cap, top round, silverside and similar cuts.
- Second-category cuts, perfect for slow cooking: chuck, flank and shank.
- Collagen-rich cuts, highly valued in traditional cuisine: neck, ribs, tail and brisket.
This same approach applies to other animals:
- In chicken, carcasses and skin are used for stocks, while breasts and legs have different culinary uses.
- In pork, cuts such as loin, medallions or stewing pieces are obtained, along with many traditional preparations.
Behind every cut there is a thoughtful decision. The goal is clear: to make the most of every part and give value to the entire animal.
