As temperatures drop, our cravings shift from light summer dishes to rich, hearty dishes that warm us from the inside out. But which cuts of meat are best suited for soul-warming winter meals? Which become soft, non-resistant skin that flakes? From slow-braised ribs to perfectly marbled roasts, we’ll walk you through the best cuts for every winter cooking method.
Our proven recommendations go beyond the usual suspects; introducing you to underrated cuts we love will make your cooking skills shine in the cold kitchen.
The best winter cuts of meat
Chuck Roast
- Why it’s awesome: Affordable, well marbled and perfect for braising.
- The best cooking methods: Braising, slow cooking.
- Recommended dishes: Pot roast, shredded beef tacos, beef stew.
Winter Chuck Roast Recipes
More chuck roast recipes
Shanks
- Why it’s awesome: Full of connective tissue that breaks down into rich, gelatinous goodness when slow cooked.
- The best cooking methods: Braise in red wine or beer.
- Recommended dishes: Osso bucco, hearty soups or slow-cooked shank stew.
Recipes with winter shank
Oxtail
- Why it’s awesome: Rich, gelatinous consistency perfect for stews and velvety soups.
- The best cooking methods: Long braising in a tasty broth.
- Recommended dishes: Oxtail Stew, Jamaican Oxtail, or French-inspired Oxtail Soup.
Round roasts (top or bottom)
- Why it’s awesome: Slim, economical and versatile.
- The best cooking methods: Roast or braise slowly.
- Recommended dishes: Classic roast beef, deli-style sandwiches or slow-cooked braise.
Winter Roast Recipes
More roast recipes
Ribs
- Why it’s awesome: The rich marbling and bold, bold flavor make the ribs ideal for winter meals.
- The best cooking methods: Braise or slow cook.
- Recommended dishes: Red wine braised short ribs, Korean galbi or BBQ style short ribs.
Winter rib recipes
Beef Cheeks and beef neck
- Why it’s awesome: Affordable and underutilized, these cuts are exceptionally tender and packed with flavor, perfect for slow cooking to bring out their melt-in-your-mouth texture.
- The best cooking methods: Braising, slow cooking or pressure cooking.
- Recommended dishes: Braised beef cheek ragout, birria tacos.
Beef Cheek and Neck Recipes
Cooking techniques for winter cuts
Braise
- How it works: Sear the meat for flavor, then cook low and slow in a flavorful liquid to break down the connective tissues and create tender, juicy meat.
- Pro Tip: Always use a tight-fitting lid to trap steam and maintain humidity.
Slow roasting
- How it works: Cook the meat at a low temperature in a dry environment to develop a golden crust and a tender interior.
- Pro Tip: Let the meat rest for 15-20 minutes before slicing to retain the juices.
Pressure cooking
- How it works: A quick way to tenderize tough cuts by cooking them at high pressure.
- Pro Tip: Add herbs and vegetables to the liquid for an added boost of flavor.
Sourcing Tips
- Buy local: Support your local butcher shop or farmers market for the freshest options.
- Talk to your butcher: Ask for seasonal cuts and advice on preparation. If you can’t find what you’re looking for locally, check out our favorite places to order meat online.
- Look for marbling: Fat equals flavor: choose cuts with visible marbling for best results. There’s a reason why chuck steaks are called “the poor man’s ribeye‘
Pairing ideas for winter meals
- Creamy Mashed Potatoes: A classic side dish for braised meats or roasts.
- Roasted Root Vegetables: Carrots, parsnips and potatoes bring earthy sweetness to the dish.
- Abundant cereals: Serve with polenta, spelt or barley to soak up the rich sauces.
Troubleshooting Tips for Brazing
- Dried meat? Add a splash of broth or sauce to bring back the moisture.
- Raw? Return to oven or braise for another 20-30 minutes until tender.
- Too salty? Balance with a squeeze of lemon juice or a splash of vinegar.
Bookmark this guide, pin it to your fridge, and keep it on hand for your next grocery shopping trip or meal prep session. With these tips, you’ll be ready to tackle any winter cut with confidence and create meals that impress every time.
