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A type of red meat cut from carcasses of cattle that are raised, butchered, and processed for human consumption.

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.

A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as the shoulder, loin, leg/ham, and side/belly.

The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg.

The smaller primary cuts of meat, taken from the carcass or sides of beef, pork, veal, or lamb, describing the anatomical location from where the cut originated.

The primal cut of an animal that contains the most tender and the leanest sub-primal and market ready cuts.

Cuts of meat that are cut to an individual serving size from a primal or sub-primal cut. Examples of portion cuts are steaks, chops, fillets and medallions.

A primal cut of beef, which extends from the neck to the fifth rib and includes the shoulder blade and the upper arm.

Fresh or canned meat that consists of precooked, ready to serve meat loaves or sausages made from pork, ham, or beef.