There are loads of different cuts on animals and it can often get confusing. I’m often asked “where is that cut from ?” and …. “I had this cut in France but never see it in England ?”.
Well I thought it would be helpful to try to answer these questions and explain different cuts and where they come from.
Firstly I have searched for the clearest drawings that I could find. I don’t think there is a copyright issue with them but if there is make the most of them quickly before they are minced.
So here is a side of beef …..
Just click on the picture or click here for the full page version.
…. and here is a side of pork ….
Just click on the picture or click here for the full page version.
…. and finally a lamb carcase
Just click on the picture or click here for the full page version.
So now hopefully you will know the difference between a shank and a tenderloin.
Charlie the butcher
what is whitebreads?
Hey Dave, thanks for the question. Do you mean sweetbreads? if so they are the tymuss gland in the throut and found in pig, lambs and bovines. But commonly only young lambs and calf sweetbreads are eaten.
Hi Charlie,
Greetings from Poland. Thanks for the great meat site! The above links to the meat cuts have changed. They may be viewed here now:
http://www.joseph-morris.co.uk/pdf/lamb.pdf
http://www.joseph-morris.co.uk/pdf/pork.pdf
http://www.joseph-morris.co.uk/pdf/beef.pdf
Hi Eric, Thanks really appreciate the information and the feedback.
Hi Charlie
I was looking for a bit of advice on cooking hogget.
I’ve just taken delivery of half a hogget from the little black pig company. I’ve got several shoulder and leg joints, shank, chump, loads of chops and mince and liver, kidneys and heart. I’ve had a look through a couple of books but they all talk about lamb. Can I treat it all just like lamb or do I need to cook it differently?
Thanks
Ashley
Hey Ashley,
I’ve checked out the LBPC and the meat looks great. I would cook the roasting joints a little slower and longer and the meat will be full of flavour as the hogget has had good time to graze and for its full muscles to develop. But with the chumps and chops i would quick cook them eg fry or grill, the flavour will be nice and full.Enjoy!
Thanks. I already did the liver as I didn’t want it waiting around too long. Did it flash fried with crushed jersey royals, bacon and cabbage. It was a little bit of heaven. Looking forward to a roast and will take your advice and cook it a little lower and longer than I might do lamb. Cheers. :0)