A little planning pays off on a trip to the store to stock up. But a little know-how pays off even more.
QUICK
BEEF: flank steak, sirloin, strip steaks, rib-eye steaks, T-bone and porterhouse steaks, tenderloin steaks (aka filet mignon), London broil
CHICKEN: boneless skinless chicken breasts, including chicken tenders
DUCK: breasts
LAMB: loin chops, rib chops, loin, sirloin, rack of lamb
PORK: loin chops, rib chops, tenderloin, bacon, boneless center-cut chops
TURKEY: scaloppini, turkey London broil
VEAL: scaloppini, rib chops, loin chops (also known as veal porterhouse steaks or veal T-bone steaks)
NOT QUICK
BEEF: brisket, chuck roast, blade steaks, bottom round, oxtails, eye round, stew meat, shanks, whole tenderloin roast, standing rib roast
CHICKEN: all other cuts
DUCK: legs, whole birds
LAMB: shoulder chops, leg, stew meat, breast, shanks
PORK: whole pork loin, ham, shanks, shoulder, Boston butt, belly, rib roasts
TURKEY: whole breast, leg quarters, wings, whole birds
VEAL: brisket, leg, breast, rib roast, stew meat