Glossary of Beef & Lamb Terms
A breed of cattle native to Scotland that is normally finished on corn. Farmers who grass-finished often cross Black Angus with Red Devon or another breed.
Primal cut of lamb that avoids splitting the carcass, right from left sides. It includes the rib (rack), shoulder, breast and foreshank of both sides, still joined in the midline.
A primal cut of lamb that avoids splitting the carcass, right from left sides. it includes the loin, flank and legs of both sides, with the loin still joined in the midline.
A piece of meat that is originally seperated from the carcass during butchering. The kosher primal cuts of beef are the chuck, brisket and shank, and rib. Non-kosher primals are the short plate, short loin, sirloin, flank and round.
One of the oldest cattle breeds in existence today. Devons are active good "walkers" and are excellent rustlers and grazers. In their native land of England, they are known as "the Beef Breed Supreme at Grass."
A piece of meat roasted or for roasting and of a size for slicing into more than one portion.
One half of the carcass
Steak or Chop
A slice of meat, typically beef (chop for lamb), usually cut thick and across the muscle grain and served broiled, grilled or fried.
The result of dividing primals into smaller sections