This page was developed by Davey Griffin for a youth event at the San Antonio Livestock Show and Rodeo. It is an excellent link to photos related to the most common barbecue cuts.
Although most meat cuts could be prepared as a barbecue product, there are a number of meat products commonly considered for barbecue techniques. Many of them might be less desirable if prepared by other cooking methods. Below are links to photographs and descriptions of some of the meat cuts most often used for barbecue. The numbers in front of the cut name are the USDA Institutional Meat Purchase Specification (IMPS) number for that particular cut.