The Ultimate Guide to Meat Cuts: What Chefs Need to Know When Buying in Bulk

When you're running a busy kitchen, buying meat in bulk is a practical and cost-effective way to ensure your dishes are always well-stocked. But, whether you're a seasoned chef or just getting started, navigating the world of meat cuts can be overwhelming.

With so many cuts and terms to remember, it’s essential to understand where each piece of meat comes from, its best uses, and how it fits into your menu and budget.

In this guide, we’ll break down the essential meat cuts, offer insights into buying wholesale meat cuts, and help you make the best choices when ordering in bulk. Plus, we’ve included a meat cuts chart to make ordering easier than ever!

Understanding Meat Cuts: From Primal to Retail

At the heart of a good wholesale meat supplier are the primal cuts. These are the large sections of an animal that are broken down further into more specific cuts. Knowing how these primal cuts break down will help you understand what you’re buying when you place a bulk order.

Common Primal Cuts:

• Beef: Chuck, Rib, Loin, Round, Brisket, Shank, Flank, Plate

• Pork: Shoulder, Loin, Belly, Ham, Ribs

• Lamb: Shoulder, Loin, Rack, Leg, Shank

• Poultry: Breast, Thigh, Drumstick, Wings

Pro Tip: When buying in bulk, ask for the specific primal cuts. You may want whole or half sides to save on portioning costs.

Popular Wholesale Meat Cuts and Their Best Uses

Now that we’ve covered the primal cuts, let’s dive into the more specific wholesale meat cuts that you’ll likely order for your kitchen. Here are some popular options and how they work in your menu:

Beef Cuts

• Chuck (Shoulder): Known for its rich flavour and marbling. Great for slow cooking, braising, and making burgers.

• Ribeye: Tender and fatty, perfect for steaks and grilling.

• Brisket: Excellent for low and slow cooking—ideal for smoked dishes, BBQ, or braising.

• Sirloin: Lean, versatile cut for grilling, pan-frying, or stir-frying.

• Flank Steak: Lean and full of flavour, best grilled or used in stir-fries.

  
  

Pork Cuts

• Pork Shoulder: Best for slow-roasting, pulled pork, or making sausages.

• Pork Belly: Rich and fatty, perfect for roasting, slow cooking, or making bacon.

• Pork Loin: Lean and tender, suitable for roasting, grilling, or pan-searing.

• Ribs: A favourite for BBQ; they can be bought in spare ribs or baby back ribs.
  

Lamb Cuts

• Lamb Leg: Great for roasting, braising, or cutting into chops.

• Lamb Rack: Premium cut, often served as individual chops or roasted whole.

• Lamb Shoulder: Full of flavour, perfect for slow-cooked stews, curries, or roasting.
  

Poultry Cuts

• Chicken Thighs (Bone-in, Skin-on): Full of flavour and ideal for slow roasting or braising.

• Chicken Breasts (Boneless, Skinless): Lean and versatile, great for grilling or stir-fries.

• Duck Breast: Rich and tender, often pan-seared or roasted.

Why Buying Meat in Bulk Is Important in the Food Service Industries

Buying meat in bulk not only saves you money but also offers better control over portion sizes and consistency. By purchasing wholesale meat cuts, you can buy in larger quantities, which often reduces the cost per unit. This is particularly useful for:

• High-volume kitchens: Bulk buying is ideal for restaurants, catering businesses, and other high-demand environments where you need a consistent supply.

• Portion control: Bulk purchasing gives you control over how meat is cut, meaning you can portion it according to your needs.

• Customisation: Request specific cuts or sizes, ensuring you get exactly what you need for your menu.

Smart Buy Tip: Consider cuts that offer versatility—such as brisket, shoulder, or whole chickens—so you can use them across multiple dishes.

Meat Cuts Chart: Visual Guide for Chefs

Here’s a meat cuts chart to help you visualise where each cut comes from and make ordering a breeze:

Beef Cuts Chart

Primal Cut	Retail Cut(s)	Best Use
Chuck	Chuck steak, Ground beef, Brisket	Slow cook, stews, burgers, braising
Rib	Ribeye, Prime rib, Rib roast	Grilling, roasting, steaks
Loin	Tenderloin, T-bone, Sirloin	Steaks, grilling, pan-frying
Round	Round steak, London broil	Roasting, grilling, stir-fries

Pork Cuts Chart

Primal Cut	Retail Cut(s)	Best Use
Shoulder	Pork roast, Pulled pork	Roasting, slow cooking
Loin	Pork loin chops, Pork tenderloin	Roasting, grilling, pan-searing
Belly	Pork belly, Bacon	Roasting, slow cooking, BBQ
Ribs	Baby back ribs, Spare ribs	BBQ, grilling, roasting

Pro Tip: Keep this chart handy in your kitchen to quickly identify the best cuts for any dish, especially when ordering in bulk!

How to Order Wholesale Meat Cuts for Your Kitchen

When placing an order for wholesale meat cuts, there are a few things to keep in mind:

• Know your quantities: Make sure you’re ordering the right amount based on menu planning, portion sizes, and sales forecasts.

• Check for traceability: Ask your supplier for details on sourcing, including farm or feedlot information, to ensure quality and compliance with your standards.

• Be organised: Discounts may be given on large bulk orders. The more organised you are with ordering ahead you may receive a better deal or better delivery terms.

Pro Tip: If you're unsure about the cuts or quantities, reach out to our meat specialists—they’ll help you make the best decision based on your kitchen's needs.

Master Your Meat Cuts for a More Profitable Menu

Understanding meat cuts and how to buy them in bulk is key to running a more efficient kitchen and creating dishes that wow your diners. By mastering the art of ordering wholesale meat cuts, you can offer consistent quality, reduce waste, and keep costs down.

The next time you place an order, use our meat cuts chart as your guide and take advantage of bulk buying to elevate your menu without stretching your budget.

Ready to order in bulk? Contact us for advice, pricing, and customised cuts tailored to your kitchen.