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Different countries and cultures make these cuts in different ways, and primal cuts also differ between type of carcass. The
British, American and French primal cuts all differ in some respects. For example,
79:, but in North America is regarded as trimmings to be used in sausage or rendered into lard. The primal cuts may be sold complete or cut further.
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51:. Examples of primals include the round, loin, rib, and chuck for beef or the ham, loin, Boston butt, and picnic for pork.
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is sometimes used to describe cuts considered to be of better quality; for example in the
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in
British and Commonwealth English is commonly called
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Piece of meat initially separated during butchering
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384:Food and Cooking in American and British English
409:Meat: Identification, Fabrication, Utilization
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71:by Americans. Another notable example is
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63:in American English. British
43:initially separated from the
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407:Schneller, Thomas (2011).
164:Square cut chuck/shoulder
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23:Meat cuts as depicted in
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487:at Wikimedia Commons
189:Belly with spare ribs
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47:of an animal during
441:boneless chuck roll
217:National variations
449:chuck tender steak
198:Lamb primal cuts:
173:Pork primal cuts:
151:Veal primal cuts:
108:Beef primal cuts:
82:The distinct term
77:primal cut of pork
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483:Media related to
464:978-1-74257-053-2
445:mock tender steak
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435:(Spanish),
365:Cut of pork
347:Food portal
183:Boston butt
69:porterhouse
37:cut of meat
371:References
161:Hotel rack
67:is called
57:rump steak
49:butchering
33:primal cut
485:Meat cuts
142:Foreshank
84:prime cut
494:Category
433:chingolo
319:See also
237:American
256:British
139:Brisket
73:fatback
65:sirloin
61:sirloin
45:carcass
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451:; see
447:, and
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313:Korean
294:German
275:French
186:Picnic
27:(1892)
211:Chuck
136:Plate
131:Minor
126:Chuck
117:Round
112:Major
92:prime
459:ISBN
413:ISBN
208:Rack
205:Loin
194:Lamb
180:Loin
169:Pork
158:Loin
155:Legs
147:Veal
120:Loin
104:Beef
41:meat
202:Leg
177:Ham
123:Rib
35:or
496::
443:,
439:,
395:^
31:A
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382:"
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