Primal cuts
Beef is first divided into primal cuts. These are basic sections from which steaks and other subdivisions are cut. The following is a list of the primal cuts, ordered front to back, then top to bottom.
Subprimal cuts (food industry term):
Untrimmed, boneless cuts of meat, primarily beef.
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Primal cuts: The portions produced by the initial cutting of an animal carcass. Cuts are determined standards that may vary from country to country and animal type to type. Primal cuts are further broken down into smaller, more manageable cuts.
The meat from a lamb consists of 5 primal cuts known as shoulder, breast/foreshank, rib, loin/flank, and leg.
Pork comes from a pig and is colloquially known as "the other white meat". Although there are many parts of a pig, pork can be divided into five primal cuts: Shoulder Butt, Picnic Shoulder, Loin, Ham and Belly.
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 See also: Kitchen, Cooking, Turkey, Grill, Lamb
  
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