Piece of meat initially separated during butchering
Meat cuts as depicted in Cassell's dictionary of cookery (1892)
A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering. Examples of primals include the round, loin, rib, and chuck for beef or the ham, loin, Boston butt, and picnic for pork.
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, rump steak in British and Commonwealth English is commonly called sirloin in American English. British sirloin is called porterhouse by Americans.[1] Another notable example is fatback, which in Europe is an important primal cut of pork, 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.
The distinct term prime cut is sometimes used to describe cuts considered to be of better quality; for example in the US Department of Agriculture meat grading systems, most use prime to indicate top quality.
^"Food and Cooking in American and British English", by Susan Stempleski, Medical Magazine, Macmillan Dictionaries, February 2004
A primalcut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering. Examples of primals include the round...
quarters from which primalcuts can be produced with the minimum of wastage; separating the primalcuts from the carcass; trimming primalcuts and preparing...
considered a primalcut with the picnic and butt sections being sub-primalcuts however, some sources do refer to the butt as a primary cut. The tenderloin...
little past the ribs, growing in thickness until it ends in the "sirloin" primalcut, which is closer to the butt of the cow. This muscle does very little...
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a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primalcuts, though the definition of the cut differs...
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half of an American-cut round steak primal or a steak from the top half of an American-cut round steak primal. Sirloin steak A steak cut from the hip, near...
how they were cut or how they were cooked. Shoulder steaks are cut from the same primalcut of meat most commonly used for pulled pork, and can be quite...
steak from the top half of an American-cut round steak primal A British- or Australian-cut steak from the rump primal, largely equivalent to the American...
other subdivisions are cut. The term "primalcut" is quite different from "prime cut", used to characterize cuts considered to be of higher quality. Since...
spattering when the bacon is pan-fried. Bacon type differs depending on the primalcut of pork from which it is prepared, which reflects local preference. Side...
Butcher – Craftsperson responsible for the preparation and sale of meat Primalcut – Piece of meat initially separated during butchering List of bacon dishes...
shoulder of the pig but can also be cut from the loin or leg of the pig. Shoulder steaks are cut from the same primalcut of meat most commonly used for pulled...
A meat cutter prepares primalcuts into a variety of smaller cuts intended for sale in a retail environment. The duties of a meat cutter largely overlap...
generally cut from the shoulder of the pig, but can also be cut from the loin or leg of the pig. Shoulder steaks are cut from the same primalcut of meat...
Top sirloin is a cut of beef from the primal loin or subprimal sirloin. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin...
(the primal) LP in the following schematic way: Each variable in the primal LP becomes a constraint in the dual LP; Each constraint in the primal LP becomes...
chops of lamb contain more fat than loin chops. If the whole primalcut is left intact, the cut is instead a rack of lamb. Like pork rib chops, they have...
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