Cooking

The Main Cuts of Shrimp Shrimp are usually served whole, but you may choose to remove the heads and/or tails before cooking or plating. More

The Main Cuts of Crab Jumbo lump – The jumbo lumps are the two large muscles connected to the crab’s swimming fins. They are bright white in color and taste exquisite. White lump – White lump is a mix of jumbo lump and the rest of the crab meat. It is commonly used in crab […] More

The Main Cuts of Lobster Carapax – Carapax (or carapace) is the armor-like body of the crustacean.  Claws – Lobster claws are full of sweet and tender meat. Tail – Lobster tail holds the biggest chunk of meat. More

The Main Cuts of Fish Head – The head is normally used for making soups. Kama – Aka fish collar, Kama is a tender and rich cut of fish. Back, abdomen, tail – These central, primary body parts of the fish contain the most meat. They are used for fish fillet, roasted fish, and fried […] More

The Main Cuts of Chicken Breast – Chicken breast is probably THE MOST VERSATILE cut of meat out of all the animals. It’s white meat and can be cooked in many different ways, including grilled, pan-fried, oven-roasted, baked, or poached. Neck – Neck is normally used for making gravy. Thigh – Thigh meat is brown […] More

The Main Cuts of Pork Boston butt and picnic ham – These are cuts of the shoulder and arm. They are mainly used for pork roast and different barbecuing recipes. These cuts are also used to make ground pork. Loin – The loin is cut up into tenderloin, back ribs, rack of ribs, and pork […] More

The Main Cuts of Beef Chuck – Chuck comes from the front of the cow, above the brisket. It is filled with connective tissues, which add a strong flavor. It can be grilled or braised, but it’s best when turned into ground beef. Rib – Rib is considered one of the better cuts of beef […] More