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1. BLADE Cut near the fatty shoulder end, this chop’s high proportion of marbled dark meat and connective tissue makes it ideal for braising.
2. RIB Featuring one large eye of loin muscle, this chop is very tender as well as flavorful and a good choice for grilling and pan-searing.
3. CENTER CUT Because the loin and tenderloin muscles in these chops are bisected by bulky bone or cartilage, they don’t lie flat and thus make a poor choice for pan-searing. Save them for the grill, but position the ultra-lean tenderloin away from the fire to keep it from drying out.
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