meat science retail cuts

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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


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