A well label diagram showing cuts of beef and pork?

1. Tenderloin: The most tender cut of beef, located on the short loin.

2. Strip Loin: Also known as the New York strip, it's cut from the short loin and known for its good flavor and tenderness.

3. Ribeye: Cut from the rib section, known for its marbling and flavor.

4. T-Bone: A cut that includes a strip loin on one side and tenderloin on the other, separated by a T-shaped bone.

5. Porterhouse: Similar to a T-bone, but cut from a larger section of the short loin, resulting in a larger tenderloin.

6. Sirloin: Cut from the hip, known for its leanness and versatility.

7. Chuck: A well-marbled cut from the shoulder, often used for stews, roasts, or ground beef.

8. Brisket: A tough cut from the breast, often used for slow cooking or smoking.

9. Flank: A thin, flavorful cut from the belly, often marinated and grilled.

10. Skirt Steak: A thin, flavorful cut from the plate, often used for fajitas or grilled.

Pork Cuts:

1. Tenderloin: The most tender cut of pork, located on the loin.

2. Pork Chop: Cut from the loin or rib section, can be grilled, roasted, or fried.

3. Pork Shoulder: A well-marbled cut, often used for pulled pork, roasts, or stews.

4. Pork Butt: A cut from the shoulder, often used for pulled pork or smoked pork shoulder.

5. Spareribs: Cut from the belly, known for their meaty and flavorful ribs.

6. Baby Back Ribs: Cut from the loin, known for their smaller size and tender meat.

7. Country-Style Ribs: Cut from the shoulder, meatier than spareribs and often grilled or smoked.

8. Ham: Cured and smoked meat from the hind leg.

9. Bacon: Cured and smoked pork belly.

10. Sausage: Ground pork seasoned and stuffed into casings.