Documentation
Standard Operating Procedures for every primal cut · v3.2
Head assembly with cheek meat and tongue.
Well-worked muscle ideal for ground beef and stews.
Shoulder primal with excellent marbling.
Pectoral primal renowned for smoked BBQ.
Prime rib primal from ribs 6-12.
Abdominal primal with skirt steak.
Lean abdominal muscle for grilling.
Most tender muscle — filet mignon.
Loin primal for NY strip steak.
Hip primal with balanced flavor and value.
Rear leg — large, lean primal.
Front of the leg — quadriceps group.
Lower leg — braise for osso buco.
Oxtail — gelatin-rich braising cut.
Rendered fat and suet.
Bone yield for broth and pet food.