Aprimal cut orcut of meat is a piece ofmeat initially separated from thecarcass of an animal duringbutchering. 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 calledsirloin in American English. Britishsirloin is calledporterhouse by Americans.^[1] Another notable example isfatback, which in Europe is an importantprimal 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 termprime cut is sometimes used to describe cuts considered to be of better quality; for example in theUS Department of Agriculture meat grading systems, most useprime to indicate top quality.

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  American
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  British
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  French
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  German
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  Korean

• Cuts of beef
• Cuts of lamb
• Cut of pork

Media related toMeat cuts at Wikimedia Commons

• Cuts of meat

• Articles with short description
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• Commons category link is on Wikidata