meat science retail cuts
leg
several large muscles, round bone
fore-shank
shank roast or steak. stew meat, ground beef
short plate
short ribs, skirt steak
picnic shoulder
shoulder arm steak, arm chop, picnic steak; shoulder arm roast, picnic roast
hot processing/pre-rigor
sows, are fabricated pre-rigor into boneless meat and made into sausage in a process
short loin
13th rib to the small of the back (just anterior to the ilium of the pelvic bone), dorsal side of carcass, bone includes the spine or backbone (chine bones) and the last rib
rib
6th to 12th rib, dorsal half of ribs to the top of the animal
short plate
6th to 12th rib, ventral half of ribs to the bottom of the animal
boston shoulder or boston butt
Boston (blade) shoulder roast , Boston (blade) shoulder steak or pork steak
short loin
T-bone steaks (anterior end), Porterhouse steaks (posterior end), Tenderloin roasts and steaks, Loin steaks
hip
a few large muscles, mostly parallel, flat bones(pubis symphysis, ilium and ischium or pelvic and aithc bones)
neck region
anterior and dorsal most part of chuck
sirloin chops and roasts
anterior portion of lamb leg includes...
sirloin (steaks and roasts)
anterior to posterior sirloin cuts
fabrication
carcass is cut into smaller pieces for subsequent storage and final retail sale
leg
cut between the 3rd and 4th sacral vertebra and across the ilium. pork
blade portion
dorsal half of chuck, includes the shoulder blade and anterior ribs
rack
dorsal portion of foresaddle from the 5th to the 12th rib (rib chop & roasts)
shoulder
dorsal portion of foresaddle from the neck to the 4th rib (arm chop, blade chop, shoulder roast, neck slices)
loin
dorsal portion of hindsaddle from the 13th rib to hip bone
rib
dorsal portion of rib
top sirloin (steaks and roasts), bottom sirloin (steaks and roasts)
dorsal to ventral sirloin cuts
shoulder, rack, breast
foresaddle includes...
leg
fresh ham steak or roast, fresh ham rump portion, fresh ham shank portion
hindsaddle
from 13th rib to hing shank in lamb
foresaddle
from neck to the 12th rib in lamb
loin
from the 4th rib to the 3rd sacral vertebra and about the ventral ½. pork
belly
from the 4th rib to the leg, dorsal
leg
from the hip bone to the hind shank
loin, leg, flank
hindsaddle includes...
chuck
includes blade portion, arm half and neck region
loin
loin blade chop or roast (anterior region), loin chop or center loin chop (center region of loin), sirloin chop or roast (posterior region). pork
blade
many non-parallel muscles, flat bone
arm
many small muscles, round bone
boston shoulder
neck to the 3rd rib and just above arm/blade joint (humerus/scapula joint) pork
picnic shoulder
neck to the 3rd rib and just below the arm bone/blade joint (humerus/scapula joint). pork
chuck
neck to the 5th rib, includes shoulder blade (scapula) and arm bone
rib
one major muscle (longissimus/ribeye) and a few others, bones along the two sides
jowl
pork cheek
belly
pork side or belly (fresh), pork ribs or spareribs
round
posterior most of carcass from the femur back, includes the hind shank, major bones include the pelvic bone (aitch and ischium), femur, fibula, and coccygeal vertebrae
leg chops and roasts, hind shank
posterior portion of lamb leg includes...
sirloin
posterior to the short loin, mostly the dorsal side of the carcass, bones include the ilium of the pelvic bone and the sacral vertebrae, extends just up to the head of femur
belly/plate
thin in cross-section with layers of fat and lean
loin
two major muscles (longissimus/ribeye and psoas/tenderloin), bone along one side and one near the centerr
arm half
ventral half of chuck, includes humerous and anterior ribs
brisket
ventral part of the anterior of the carcass starting at about the 1st rib, bones include rib bones and breast bone (sternum), major muscle is the pectoralis
Fore-shank
ventral part of the anterior of the carcass, includes part of the arm bone, radius and ulna and their joint
flank
ventral portion in the abdominal area, only bone is the ventral part of the 13th rib.
breast
ventral portion of foresaddle (foreshank, spare ribs)
flank
ventral portion of hindsaddle (ground lamb)
short rib portion
ventral portion of rib
