I confess that I don’t have a clue what I’m doing with either. Growing up we’d eat T-bone or filet as a treat and burgers in the summer, but due to dad’s high BP we often just stick with chicken (breasts, though I’ve grown to appreciate thighs much more), fish, and lamb. I can skin and de-bone chicken and pick out pin bones of fish, but I couldn’t tell you how to slice a steak ‘against the grain’ to save my life. Being half Jewish, there wasn’t a lotta pork around either.
I’m interested in both, though, and enjoy both in restaurants. They can be healthy in moderation if lean. I don’t understand any of the names though. I’ve certainly read their names at the supermarket: tri tip, rump roast, stew meat, pork shoulder, boston butt, etc. Also confusing matters is that there are often several names for the same cut of meat. I like and eat just about anything. So if you come in and say “porterhouse, also called blank, it can be used in blank blank and blank” that would be a huge help.
If there’s a tutorial out there that I’m missing, by all means post it. And of course, include your favorite recipes as well :p.
I usually cook for two, but I’m certainly interested in all cuts and sizes and such, from slow to fast cooking times. Don’t hesitate to include if a certain cut can be broken down into a smaller size by the butcher either; I have a great butcher who knows me well and wouldn’t hesitate to do so if feasible. I just don’t know what “feasible” is yet