Useful Tips


Beef

Beef is divided into large sections called primal cuts, which you can see in the beef cuts chart above. These beef primal cuts, or "primals," are then broken down further into subprimals, or "foodservice cuts," and then into individual steaks and other retail cuts.

The main cuts of Beef Meat are:

  • Chuck
  • Rib
  • Plate
  • Brisket
  • Shank
  • Short loin
  • Sirloin & Tenderloin
  • Tenderloin:
  • Flank
  • Round


Mutton

Lamb is divided into large sections called primal cuts, which you can see in the chart above. These large cuts are then broken down further into individual retail cuts that you buy at the supermarket or butcher's shop.

Unlike beef, which is divided into sides, lamb is first divided into sections called the fore saddle and hind saddle, which are then broken down further into their main primal cuts.

The main Mutton cuts are:

  • Shoulder
  • Rib
  • Breast
  • Neck
  • Shanks
  • Loin
  • Flank
  • Chump
  • Leg


Poultry

Poultry are domesticated birds kept by humans for the eggs they produce, their meat, or their feathers. These include chickens, quails and turkeys, ducks & geese. The low fat content as compared to beef, its versatility and convenience makes poultry meat popular.

The main Poultry meat cuts are:

  • Drumstick
  • Wings
  • Thighs
  • Leg
  • Chicken Breasts


Camel

Camel meat is an integral part of cuisine in the Middle East & African countries as a festive food. The quality characteristics of camel are not much different from the beef. The camel meat is tough, coarse and watery & the color of the meat varies from raspberry red to dark brown. Its taste is sweetish due to high glycogen content in the muscles. The fat content of camel meat is lower than that of beef.

The famous cuts in the Camel are:

  • Leg
  • Flank
  • Loin
  • Hump
  • Ribs
  • Shoulder
  • Brisket
  • Plate
  • Neck.