Search

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 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.

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 cut of meat taken from the shoulder primal cut of pork, beef, lamb, or veal. The beef shoulder primal is often referred to the chuck primal cut.

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

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

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.

Commonly known as the thin cut or brisket-deckel-off, this cut is one of two that are produced from the Beef Brisket.

Also referred to as the Deckel or Deckle, this cut is one of two cuts taken from the beef brisket, a piece of meat located between the fore shank and the plate of the beef carcass....

A specialty cut of meat taken from the shoulder primal cut of beef, pork, lamb, and veal. It is generally cut as a roast, but can also be sliced into 3/4 inch thick steaks.

1. A primal cut of beef located in the rear portion of the carcass, which includes the rump and the upper leg.

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

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

Also referred to as center cut ham steak, this cut is approximately ½ to 1 inch thick and is sliced from the center of the leg primal cut.

1. The cuts of meat obtained from the rib cages of beef, veal, lamb, and pork. Back ribs are cut from the beef rib primal and short ribs are cut from the chuck and plate.

An oblong-shaped cut for vegetables such as carrots, potatoes or squash that provides a distinctive and consistent appearance to the food item being served.

Meat that is from pork ribs, which are a long cut of meat taken from the side or belly primal cut of the hog, which includes the lower breastbone.

A ham from the leg primal cut that has only the leg bone remaining. The hip or shank bone has been removed, making it easier to carve.

Refers to the ends of the ribs contained within the plate primal cut of beef (ribs 6 through 12). Usually only the flat ends of ribs 6 through 9 and are used for plate short ribs because the ends of ribs 10 through 12 have more fat than meat, so they are not as desirable.

Meat from the lower blade portion of the chuck primal cut of beef. The underblade is located directly under the shoulder blade and is commonly sold as underblade roasts or steaks.