How to cook meat also is confusing. A porterhouse steak needs to be treated differently from a chuck roast. To explain the basics of meat names and how the names help determine the cooking method, we have to talk about the anatomy of cows and pigs. Basically, the less exercised parts of the animal are more tender. The active muscles used for walking have more connective tissues and are less tender.
Pork chops can be boneless or bone-in, and they can come from the loin or the ribs.
The meat, traditionally flank steak but also other lean, tougher steak cuts, is thinly sliced across the grain to serve. With a little practice, it is decipherable. Rib-eye steaks come from beef ribs. Marbling is small flecks of fat in lean muscle, contributing to juiciness, flavor and tenderness. Beef producers say it adds calories, but not as much fat and calories as the external fat covering on many cuts of beef.