Beef I like the boneless blade section. Poor man's ribeye, Denver steak, stir fry (poor man's flank steak right beside the Denver), plenty of stew and burger. I usually braise large chunks of stew and pull it, I make wicked "carne asada" nachos with it. My favourite cut to cook and eat is the very first chuck end ribeye, failing that a nice 1.5" striploin or a bavette if it's for lunch. Making prime rib roasts is fun. For charcuterie I'm interested in using the "baseball" muscle from the sirloin to make basturma.

Pork I use whole shoulder for sausages mostly but I'm partial to the midloin chop when it comes to eating. The t-bone pork chop. I like it 1.25" thick. Heritage breed aged for two weeks is God tier chops. I usually go for Mangalitsa breed but our farm didn't have any this time so they sent me Meishan and I'm impressed. Meishan fat is pork fat properties but closer to beef fat flavour. Wow. I have tons of pork products planned in the pipeline. Deli meats, charcuterie, smokies etc.

Lamb I only eat rib or loin chops but use everything for sausage. I LOVE processing lamb racks but unfortunately market conditions led our shop to order them pre-cleaned. Every chance I get I'll clean and french a lamb rack. It's fun.

Chicken is all about the thigh for me. Breast meat is trash these days. North America has overbred our hens to the point they're stacking breast meat TWICE as fast as ten years ago. Problem is the heart can't pump oxygenated blood to the muscle fast enough so the collagen doesn't develop and the spaghetti-sized muscle fibres split apart and look and eat like crap. Thighs are still excellent, almost impossible to overcook and full of flavour. Wings when I'm entertaining (fried in schmaltz ofc). Leg drumsticks when I'm cooking just for me or for staff meal.

Turkey. Don't get me started. It's stupid for every reason imaginable. BUT I am going to make turkey bacon at work soon for the first time and I'm optimistic. Last Thanksgiving I made a turkey breast roulade stuffed with turkey sausage. Year prior it was a spatchcocked bird brined overnight in saltwater and liquid smoke. Divine. This year my brother is cooking it but I'll provide the bird and brine it in the smoke brine again. When I eat turkey I prefer sausages. I make amazing turkey sausages (I leave the skin on when I grind). I find nearly any formulation I use for beef or pork works just as well with turkey. I make a wicked turkey pepperoni that doesn't require fermenting. Mustard powder replaces paprika and bacteria culture to retain the tangy notes.

Aside from the odd custom order that's the bread and butter of what I enjoy at work.