The term refers to large, primal divisions of an animal carcass from which smaller portions, suitable for retail sale or immediate consumption, are derived. Examples include the chuck, loin, rib, and round for beef; or the shoulder, belly, loin, and ham for pork. These initial divisions represent the stage following initial slaughter and processing, before further fabrication into steaks, roasts, and other consumer-ready products.
These large sections are significant because they represent a critical juncture in the meat supply chain. They allow for efficient transportation and storage, and provide flexibility for butchers and retailers to create a diverse range of products tailored to specific consumer demands. Historically, this method enabled wider distribution and more effective utilization of the entire carcass, minimizing waste and maximizing value.
