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Boston Chefs on Their Favorite Cuts of Meat

In honor of The Five Days of Meat, we've asked Boston food and drink personnel a variety of meat-related questions, and we'll share their responses throughout the week. Earlier today, we looked at chefs' favorite under-appreciated cuts of meat. Now, here they are on their favorite cuts of meat overall, from ribeye and spinalis to pork belly and pork shoulder. (Previously: Boston chefs on the meatiest dish they've ever eaten and the most unusual meats they've ever eaten.)

Matthew Gaudet - Chris Coe.jpg"I like a ribeye from time to time, but skirt and hanger are delicious! We often work with other cuts like cheeks, brisket, short rib, oxtail, and tongue because of the ridiculous unctuousness." — Matthew Gaudet, chef and co-owner of West Bridge
[Photo: Chris Coe]

Karen Akunowicz - Official Site.jpg "Korean-cut short ribs. I'm over the moon for them." — Karen Akunowicz, executive chef of Myers + Chang
[Photo: Official Site]

John Delpha - Provided.jpg"My favorite cut in general is the spinalis — or prime rib cap steak — as a special treat when eating out. At home, I'll opt for a hanger steak." — John Delpha, chef/partner of Rosebud American Kitchen & Bar (opening summer 2014)
[Photo: Provided]

Jesse Hassinger - Chris Coe.jpg"A ribeye steak is hard to beat. So is a smoked ham." — Jesse Hassinger, butcher at M.F. Dulock Pasture-Raised Meats
[Photo: Chris Coe]

Robert Sisca - Official Site.jpg"Ribeye. It has a little more fat than other cuts, which creates more flavor." — Robert Sisca, executive chef of Bistro du Midi
[Photo: Official Site]

Dante de Magistris - Official Site.jpg"An aged porterhouse or ribeye." — Dante de Magistris, chef/owner of Restaurant dante and il Casale
[Photo: Official Site]

Matt Foley - Official Site.jpg"Beef tongue, oxtail, pork belly." — Matt Foley, executive chef of The Merchant
[Photo: Official Site]

Michael Schlow - Sophia Tsakmaklis.jpg"I am always a sucker for a big, juicy American lamb chop." — Michael Schlow, chef/owner of Via Matta, Tico, and Alta Strada
[Photo: Sophia Tsakmaklis]

Samuel Monsour - Rachel Leah Blumenthal.jpg"Pork shoulder. There's just so much you can do with it. Pork shoulder from a good farm that has heritage breeds and feeds them right and raises them right. It's super clean, and the flesh is sweet — you can do so many things. You can make sausage, you can make barbecue, you can braise it. It's inexpensive. My favorite thing to do is probably smoke it at a 220-degree pit temperature because i'm still not that good at it, so I just want to keep trying until I can figure out how to manipulate wood. Sebastian Martinez at Volle Nolle in the North End — he's a cool cat — he makes a pork shoulder steak. He slices it about an inch think, and then he braises it very gently and sears it so you kind of get a braised piece of meat but in steak format. I think it's awesome, and it's super tasty. We had a great meal there." — Samuel Monsour of The Future of Junk Food pop-up and more
[Photo: Rachel Leah Blumenthal]

Irene Li - Katie Chudy.jpg"Outside skirt steak for beef; pork jowl." — Irene Li, co-owner of Mei Mei
[Photo: Katie Chudy]

Dennis Wilson - Provided.jpg"Bellies." — Dennis Wilson, chef of Gather
[Photo: Official Site]

Samuel Jackson - Callaway Photography.jpg"I love lamb shanks. Something about what they do over the course of cooking them and what they add to a dish and what they can take in regards to preparation and flavors." — Samuel Jackson, owner of KO Catering and Pies
[Photo: Callaway Photography]

Peter D'Antonio - Facebook.jpg"T-bone, the double shot of meat, contains both sirloin and tenderloin with a bone separating the two for extra juiciness." — Peter D'Antonio, executive chef of The Westin Waltham-Boston
[Photo: Facebook]

Chris Coombs - Rachel Leah Blumenthal.jpg"Prime bone-in ribeye." — Chris Coombs, executive chef and co-owner of Boston Chops and Deuxave
[Photo: Rachel Leah Blumenthal]

Tim Wiechmann - Official Site.jpg"Sirloin for beef, the perfect balance of flavor to fat. Pork belly and shoulder for sausage-making!" — Tim Wiechmann, chef/owner of Bronwyn and T.W. Food
[Photo: Official Site]

Kyle Ketchum - Official Site.jpg"Lamb loin." — Kyle Ketchum, executive chef of Bostonia Public House
[Photo: Official Site]

Joshua Smith - Rachel Leah Blumenthal.jpg"The coppa." — Joshua Smith, owner of Moody's Delicatessen & Provisions
[Photo: Rachel Leah Blumenthal]

Leo Asaro - Chris Coe.jpg"I like ribs. I love barbecued or braised or confit ribs." — Leo Asaro, executive chef of Tico
[Photo: Chris Coe]

"I like ribeye steaks. Anything for braising — veal shins, pork cheeks, lamb shanks. Lamb ribs are great. Lamb necks — when slow-roasted and then the meat is shredded off the bone — make a great croquette." — Dan Schroeder, chef of Forum

"Sirloin." — Paul Booras, Director of Culinary Operations of Tavern in the Square

"I love hanger steak, if not skirt steak. That's a real cut of beef, and it actually tastes like beef. I generally enjoy beef that doesn't take forever to chew." — Carey Dobies, executive chef of Savvor Restaurant and Lounge

· All coverage of The Five Days of Meat on Eater [~EBOS~]

Forum Restaurant

755 Boylston Street, Boston, MA 02116 857 991 1831 Visit Website

West Bridge

1 Kendall Square, Cambridge, MA 02139 Visit Website

Il Casale Cucina Campana + Bar

1727 Massachusetts Ave, Lexington, MA 02420 (781) 538-5846 Visit Website

The Merchant Kitchen & Drink

60 Franklin St, Boston, MA 02110 617-482-6060 Visit Website

Bistro du Midi

272 Boylston Street, , MA 02116 (617) 426-7878 Visit Website

Deuxave

371 Commonwealth Avenue, , MA 02115 (617) 517-5915 Visit Website

Mei Mei

Unit 52 Rochester Walk, , England SE1 9AF Visit Website

Bostonia Public House

131 State Street, , MA 02109 (617) 948-9800 Visit Website

Tico

1926 14th Street Northwest, , DC 20009 (202) 319-1400 Visit Website

DANTE

16901 Wright Plaza, , NE 68130 (402) 932-3078 Visit Website

Myers + Chang

1145 Washington Street, Boston, MA 02118 617 542 5200 Visit Website

Gather

75 Northern Avenue, , MA 02210 (617) 982-7220 Visit Website

T.W. Food

377 Walden Street, Cambridge, MA 02138 617 864 4745 Visit Website

Boston Chops

1375 Washington St, Boston, MA 02118 617 227 5011 Visit Website

Via Matta

79 Park Plaza, Boston, MA 02116 617 422 0008 Visit Website

Savvor Restaurant and Lounge

180 Lincoln St, Boston, MA 02111 (857) 250-2165 Visit Website

Bronwyn

255 Washington Street, , MA 02143 (617) 776-9900 Visit Website

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