Cut the chilled carcase into primal cuts, subprimals and/or leave intact as a "side" of meat.

Here his focus is on meats in primal cuts.

A primal cut is a piece of meat initially separated from the carcass during butchering.

The British, American and French primal cuts all differ in some respects.

The primal cuts may be sold complete or cut further.

Mr. Tourondel's focus is on meats in primal cuts.

It is a primal cut, thus is separated from the carcass during butchering.

The term "primal cut" is quite different from "prime cut", used to characterise cuts considered to be of higher quality.

The following is a list of the American primal cuts (in boldface), and cuts derived from them.

Rashers (slices) differ depending on the primal cut from which they are prepared: