Cuts of Meat - Primal Cut

Primal Cut

See also: Cut of beef, Cut of lamb, and Cut of pork

A primal cut is a piece of meat initially separated from the carcass during butchering. 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. A 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 quite distinct term "prime cut" is sometimes used to describe cuts considered to be of better quality; for example the USDA uses a beef grading system ranging from "prime" to "canner".)