THE SECRET MEAT CUTS! 🔥Cut right!

Meat is not just food. It’s character. Every cut hides its own personality, its own flavor, its own vibe.

The ribeye that drips with juice and commands attention like an influencer is worlds apart from the sirloin that plays it cool but stands classically on every plate.

The T-Bone is the statement—the “I didn’t hold back today”—while the tenderloin is the misunderstood gem that, given the right time and proper marinade, will win you over for life.

Some cuts demand fire, intensity, and sizzle on the grill, while others need patience, low heat, and slow cooking to unlock their full potential, like short ribs that melt slowly, offering the ultimate comfort food experience.

The real game isn’t just picking “some meat,” but knowing the cut.

Knowing which one’s built for quick searing, which begs to be braised, which screams for charcoal, and which will steal the show at the dinner table.

Because the right meat, cut with knowledge and passion, doesn’t need much—just imagination, a few spices, and the respect it deserves.

At Tommy the Butcher, every cut is sliced the moment you order it—no display cases, no leftovers, no “whatever’s left over.”

Here, every cut has its own story, and you become the creator of it—whether in the pan, on the grill, or in the oven.

Ribeye The influencer cut
Marbled, juicy, always in the spotlight. For those who love drama on their plate.

Sirloin The classic
The classic. Leaner, safer, but with character. Stands on its own or shines in carefully crafted recipes that demand clean flavor.

T-Bone / Porterhouse The statement
The statement. Two cuts in one bone. Your way of saying “today I invested in quality.” Instagram-worthy all by itself.

Pork Tenderloin The underrated
The underrated gem. Lean, tender, and forever misunderstood. With the right searing and marinade, it delivers unmatched satisfaction.

Short Ribs Theslow burner
The slow burner. Not fast food. Demands time, low heat, and patience for the perfect result.