1. PRIMALS ARE THE MAJOR MEAT PARTS OF THE BEEF, SHEEP & PIG
LESSON TWO
PRIMALS
PRIMALS ARE THE MAJOR MEAT PARTS OF THE BEEF, SHEEP & PIG
They are the larger parts of a carcass that are easier to ship than the whole carcass.

2. FIRST WE HAVE TO LEARN THE PRIMALS: THE LAMB PRIMALS
21 Total Cuts
(4 variety meats)
(1 Various)
Loin 2
Rib 4
Shoulder 3
Leg 6
Breast
is between
the legs 1
THE NUMBERS ABOVE JUST SHOW HOW MANY RETAIL CUTS COME FROM EACH PRIMAL AREA.

3. LAMB PRIMALS—Do you know them?
21 Total Cuts
(4 variety meats)
(1 Various)
Loin 2
Rib 4
Shoulder 3
Leg 6
START HERE
Breast
is between
the legs 1

4. NAME
THE
PARTS

5. SWINE PRIMAL CUTS 48 TOTAL CUTS LOIN-19 LEG or SHOULDER HAM 6 9
SPARERIBS
& SIDE-4
JOWL
SWINE PRIMAL CUTS
48 TOTAL CUTS
VARIETY MEATS - 4
VARIOUS CUTS FROM ALL OVER THE CARCASS---6
THE NUMBERS ABOVE JUST SHOW HOW MANY RETAIL CUTS COME FROM EACH PRIMAL AREA.

6. SWINE PRIMAL CUTS—CAN YOU NAME THEM? 48 TOTAL CUTS
LOIN-19
LEG or
HAM 9
SHOULDER 6
SPARERIBS
& SIDE-4
JOWL
START HERE
SWINE PRIMAL CUTS—CAN YOU NAME THEM?
48 TOTAL CUTS
VARIETY MEATS - 4
VARIOUS CUTS FROM ALL OVER THE CARCASS---6

7. FIRST THE PRIMALS- BEEF PRIMALS---MAIN AREAS OF CARCASS
50 TOTAL CUTS
Various-3
Variety-6
Loin 9
RIB 4
Chuck 11
Round 11
Plate 2
Flank 1
Shank
Brisket
is between
the legs 3
THE NUMBERS ABOVE JUST SHOW HOW MANY RETAIL CUTS COME FROM EACH PRIMAL AREA.

8. FIRST THE PRIMALS- BEEF PRIMALS---CAN YOU NAME THE PRIMALS?
Various-3
Variety-6
FIRST THE PRIMALS- BEEF PRIMALS---CAN YOU NAME THE PRIMALS?
50 TOTAL CUTS
Loin 9
RIB 4
Chuck 11
Round 11
START HERE
Plate 2
Flank 1
Shank
Brisket
is between
the legs 3

9. WHAT TO KNOW AT THIS POINT
Factors in ID selection:
Steak vs. Chop vs. Roast
3 Species & how to tell beef from pork and lamb
Primal parts of each species
IF YOU DO NOT FULLY KNOW ABOVE GO BACK & REVIEW BEFORE GOING ON….(review & quiz)

10. Review Primals

11. REVIEW PRIMALS

12. REVIEW PRIMALS

13. Which is Beef? Pork? Lamb? Which is Roast? Chop? Steak?
6” x 5” x 4”
7” x 8” x 1”

14. a. Breast b. Brisket c. Chuck d. Flank e. Ham f. Jowl g. Leg h. Loin i
a. Breast b. Brisket c. Chuck d. Flank e. Ham f. Jowl g. Leg h. Loin i. Plate j. Rib (Rack) k. Round l. Shank m. Shoulder n. Side (Belly) o. Spareribs
QUIZ Primals 1 5

15. QUIZ PRIMALS a. Breast b. Brisket c. Chuck d. Flank e. Ham f. Jowl
g. Leg
h. Loin
i. Plate
j. Rib (Rack)
k. Round
l. Shank
m. Shoulder
n. Side (Belly)
o. Spareribs 10 9 8 7
QUIZ PRIMALS

16. QUIZ PRIMALS a. Breast b. Brisket c. Chuck d. Flank e. Ham f. Jowl
g. Leg
h. Loin
i. Plate
j. Rib (Rack)
k. Round
l. Shank
m. Shoulder
n. Side (Belly)
o. Spareribs 15
QUIZ PRIMALS

17. 18. Beef? Pork? Lamb? 19. Roast? Chop? Steak?
6” x 5” x 4”
7” x 8” x 1”

18. 20. Beef? Pork? Lamb? 21. Roast? Chop? Steak?
6” x 5” x 4”

19. 22. Beef? Pork? Lamb? 23. Roast? Chop? Steak?
6” x 5” x 4”
7” x 8” x 1”

20. 24. Beef? Pork? Lamb? 25. Roast? Chop? Steak?
10” x 5” x 1” thick