Cuts of Meat for Winter: Best Choices for Hearty Meals

When temperatures drop, our cravings shift from light summer fare to rich, hearty dishes that warm us from the inside out. But which cuts of meat are best suited for those soul-warming winter meals? Which become fall apart tender and not tough shoe leather? From slow-braised short ribs to perfectly marbled roasts, we’ll walk you through the best cuts for every winter cooking method.

Our tried-and-tested recommendations go beyond the usual suspects; introducing you to underappreciated cuts that we love will make your cooking skills shine in cold-weather cooking.

Top Winter Meat Cuts

Chuck Roast

• Why It’s Great: Affordable, well-marbled, and perfect for braising.
• Best Cooking Methods: Braising, slow cooking.
• Recommended Dishes: Pot roast, shredded beef tacos, beef stew.

Shanks

• Why It’s Great: Full of connective tissue that breaks down into rich, gelatinous goodness when slow-cooked.
• Best Cooking Methods: Braising in red wine or beer.
• Recommended Dishes: Osso buco, hearty soups, or slow-cooked shank stew.

Oxtail

• Why It’s Great: Rich, gelatinous texture perfect for velvety stews and soups.
• Best Cooking Methods: Long braising in a flavorful broth.
• Recommended Dishes: Oxtail stew, Jamaican oxtail, or French-inspired oxtail soup.

Round Roasts (Top or Bottom)

• Why It’s Great: Lean, budget-friendly, and versatile.
• Best Cooking Methods: Slow roasting or braising.
• Recommended Dishes: Classic roast beef, deli-style sandwiches, or slow-cooked pot roast.

Short Ribs

• Why It’s Great: Rich marbling and bold beefy flavor make short ribs ideal for winter meals.
• Best Cooking Methods: Braising or slow cooking.
• Recommended Dishes: Red wine-braised short ribs, Korean galbi, or BBQ-style short ribs.

Beef Cheeks & Beef Neck

• Why It’s Great: Both 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.
• Best Cooking Methods: Braising, slow cooking or pressure cooking.
• Recommended Dishes: Braised beef cheek ragu, birria tacos.

Cooking Techniques for Winter Cuts

Braising

• How It Works: Sear the meat to build flavor, then cook low and slow in a flavorful liquid to break down connective tissues and create tender, juicy meat.
• Pro Tip: Always use a tight-fitting lid to trap steam and maintain moisture.

Slow Roasting

• How It Works: Cook meat at a low temperature in a dry environment to develop a golden crust and tender interior.
• Pro Tip: Rest the meat for 15–20 minutes before slicing to lock in juices.

Pressure Cooking

• How It Works: A quick method to tenderize tough cuts by cooking under high pressure.
• Pro Tip: Add aromatic herbs and vegetables to the liquid for an extra flavor boost.

Sourcing Tips

• Shop Local: Support your local butcher 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 the best results. There’s a reason chuck steaks are called ‘the poor man’s ribeye‘

Pairing Ideas for Winter Meals

• Creamy Mashed Potatoes: A classic side for braised or roasted meats.
• Roasted Root Vegetables: Carrots, parsnips, and potatoes bring earthy sweetness to the plate.
• Hearty Grains: Serve with polenta, farro, or barley to soak up the rich sauces.

Troubleshooting Tips for Braising

• Dry Meat? Add a splash of broth or sauce to bring moisture back.
• Undercooked? Return to the oven or braise for an additional 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 handy for your next grocery 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.