There’s no more confusing area of the supermarket than the meat case. Various cuts of meat are labeled with little concern for the home cook. What exactly do terms like “natural,” “organic,” and “enhanced” really mean? And what are the best cuts for braising, quick sautéing, or grilling? In this lesson, you’ll learn about the primal cuts of beef, pork, and lamb, as well as the names of the most common roasts, steaks, and chops. We’ll explore basic home butchery—the steps you need to perform to prepare meat for cooking. You’ll learn how to filet, butterfly, and tie meat, as well as how to cut your own stew meat. We’ll break down a large tenderloin into three smaller cuts, and prepare ribs for cooking. Finally, we’ll show you how easy it is to grind your own meat.