Rich and fatty, perfect to smoke or braise

Lean with a thin fat cap, great for braising and stew

Well-marbled and fatty, great for smoking (also called the deckle)

Rich and fatty, perfect to smoke or braise (also called packer cut)

Tender and flavorful, triangular muscle with a fat cap, great to grill, roast, or smoke (also known as sirloin cap)

Slab of bone-in plate ribs, well-marbled, great for smoking or braising

Flavorful, well-marbled with a pleasant texture, a popular whole-muscle cut to grill for a crowd