Refers to the smaller cuts of meat obtained from the larger primal cuts of an animal. For example, a beef chuck primal cut can be divided into the arm section and the blade section and from these sub-primals are cut the smaller market ready roasts and steaks. The leg primal from a lamb may be cooked whole or it can be divided into the sirloin half and the shank half sub-primals, which can also be cooked whole or cut further into individual steaks or chops. A butt half and shank half are sub-primal cuts of the leg primal cut of pork and they can be cut into smaller cuts, such as fresh ham roast, ham, fresh ham steak, and center ham slices.
Sub-Primal Cuts Reviews
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