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Beef is the name given to meat obtained from the carcasses of cattle. Each primary beef cut is known as a primal cut, which are groups of muscles from the same area of the beef carcass. The beef primal cuts include the chuck, rib, short loin, round, brisket, plate, and flank.

Miscellaneous Cuts Whole cuts and scraps of fresh lamb can be rolled, cubed, or ground in a food store or meat market into various products that add convenience for the consumer.

The Thicker Cut Thicker cuts of meat can be a challenge to grill so that they have a nice flavorful, crisp outer surface with a juicy tender middle. They are cuts that are too thick to be grilled with just direct heat but are not as thick as a cut that requires a long period of indirect heat, such as a roast.

Beef cuts should be selected according to the planned method of cooking. For example, if beef is to be cooked on a grill, a tougher cut from the round or plate should not be purchased, unless the intention is to tenderize the meat before cooking it.

Pork is the meat from the carcass of a pig. The carcass is generally split into two sides of pork, each consisting of four primal cuts. Each primal consists of subprimal cuts that are divided into several specific market ready cuts.

Learning about various cuts can make shopping for beef a much easier experience. A general knowledge of beef cuts and how they are best used will help you select the proper cut for a particular recipe.

Whole Primal Cuts Whole primal beef cuts may be purchased from a butcher or meat locker or it may be possible to obtained them from a special order from some food stores.

Cuts of Ham | Ham Types | Smoked Ham | Water contentBone-In / Boneless | Cooked / Uncooked Cuts of Ham Hams are cuts of pork that come from the hind leg. The different cuts from the ham are shown below.

Types of Lamb | Shoulder | Breast and ForeshankRib | Loin/Flank | Leg | Variety Meats | Special-Order Cuts Lamb, the meat from the carcass of a young sheep, is a lean red meat with a mild, but distinctive flavor.

There are numerous pork products available, consisting of fresh, frozen, cured, smoked, uncooked, fully cooked, and many heat-n-serve products. Some products are available breaded, seasoned or marinated.

Hot Soapy Water | Keep Cold Foods Cold | Keep Hot Foods HotLunch Containers | Safe Foods - Non Perishable FoodsGeneral Snack Lunch Safety | Safety Test Children are heading back to school with lunches that are prepared and packed in the morning and not eaten until lunchtime.

Learning how to cut an eggplant is easy to do. Besides peeling, slicing or cutting the eggplant into chunks to prepare for cooking, some varieties should have some of the moisture removed by salting or purging.

Ground, Cut, and Chopped Turkey Ground Turkey Just like beef cuts that are ground into hamburger, turkey can be ground and used in the same way. Ground turkey consists of white or dark turkey meat, or a combination of both.

Fish Cuts When shopping for fish, it is beneficial to know what the different types of cuts of fish are so that you know exactly what you are purchasing. The basic cuts are described below.

Whole Lamb Baby Lamb, sometimes called Hothouse Lamb, is milk-fed lamb that is not more than 10 weeks old. It usually weighs less than 20 pounds and the meat is very pale pink in color.

Selecting Cuts | Inspection and Grading | Look and Feel | Quantity to Buy Selecting Cuts A successful outcome in cooking lamb depends on matching the recipe or cooking method with an appropriate cut of lamb.

Miscellaneous CutsSome fresh beef cuts or scraps are ground, rolled, tenderized, cubed, or sliced in food stores or meat markets into various products that add convenience for the consumer.

Wash your hands before you begin. Using a kitchen brush to remove any excess dirt, wash the watermelon under cold water. Always use a sharp kitchen knife and a secure cutting surface when preparing watermelon.

When roasting beef it is important to select the proper cut of roast beef to produce moist and tender meat when the roast beef is cooked to the desired doneness. Using the proper beef cooking times and temperatures is critical to the end results.

Additional Onion Information:All About Onions | Onion Cooking | Onion and Tearing Tips Onion Preparation Green Onions | Pearl Onions | Dry Onions | Peeling | Cutting | Chopping | Reduce Harshness Irritation to the eyes, which causes tearing, can be a problem when working with onions.