Butcher cuts refer to the specific ways in which a butcher will cut and prepare meats such as beef, pork, and lamb. These cuts are typically divided into primal cuts, which are large sections of the animal, and retail cuts, which are smaller cuts that are sold to consumers.
Some common butcher cuts for beef include the rib roast, T-bone steak, sirloin steak, and ground beef. For pork, some common cuts include the pork loin, pork chops, bacon, and ham. For lamb, common cuts include the leg of lamb, rack of lamb, and lamb chops.
Butchering cuts also vary by regions and cultures, and different cuts can be used for different recipes. The skill of a butcher also plays a big role in the quality of the cuts and the final presentation.
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