Primal Cut
See also: Cut of beef, Cut of lamb, and Cut of porkA 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".)
Read more about this topic: Cuts Of Meat
Famous quotes containing the words primal and/or cut:
“The system was breaking down. The one who had wandered alone past so many happenings and events began to feel, backing up along the primal vein that led to his center, the beginning of hiccup that would, if left to gather, explode the center to the extremities of life, the suburbs through which one makes one’s way to where the country is.”
—John Ashbery (b. 1927)
“I weathered some merry snow-storms, and spent some cheerful winter evenings by my fireside, while the snow whirled wildly without, and even the hooting of the owl was hushed. For many weeks I met no one in my walks but those who came occasionally to cut wood and sled it to the village.... For human society I was obliged to conjure up the former occupants of these woods.”
—Henry David Thoreau (1817–1862)