Britannica Sources used in this answer

How are primal cuts and subprimal cuts prepared for retailers?

Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.

meat cutting — meat processing A butcher cutting beef.

In the meat processing industry, whole carcasses are typically fabricated into manageable primal (major) or subprimal (minor) cuts at the packing plant. This preliminary process reduces variability and simplifies meat merchandising for retailers.1

Once these cuts are prepared, they are packaged and shipped to retail locations. Retailers then perform further fabrication on these primal and subprimal cuts to create the specific products displayed in retail cases.1

The initial division of carcasses varies by animal:
* Beef: Carcasses are split into sides and then divided into forequarters and hindquarters between the 12th and 13th ribs. The forequarter yields cuts such as the chuck, brisket, and rib, while the hindquarter produces cuts like the short loin, sirloin, and round.2
* Lamb: Carcasses are divided into a foresaddle and a hindsaddle. The foresaddle includes the shoulder and rib, while the hindsaddle includes the loin, sirloin, and leg.3