1st

• Pork shoulder -Cut from the upper part of the shoulder; widest part 
• Picnic ham -Cut from the lowest part of the shoulder; widest part 
• Country style spareribs -Cut from the breast; with a lot of meat. 
• Front hock -Cut from the front leg of the pig. 
• Pork loin -Cut from the pig’s back and is large, lean and tender 
• Pork chops -Cut from meat perpendicular to the spine, often from the loin. 
• Baby back ribs -The meat in between the ribs is a loin meat instead of a belly meat. 
• Pork belly -Cut from the pig’s belly 
• Spareribs -It removes the belly. 
• Sirloin -Cut from the back of the pig. 
• Rear leg -Cut from the back leg of the pig. 
• Chuck -Cut from the shoulder; tough but flavorful. 
• Shank -Cut from the leg; very tough and chewy. 
• Brisket -Cut from the breast; tough if not cooked properly. 
• Rib -Cut from the rib area; very tender and flavorful. 
• Short plate -Cut from the belly of the cow; chewy and quite tough. 
• Flank -Cut from the abdominal muscles of the cow; one of the toughest cuts. 
• Loin -Cut from the back of the cow above the ribs; one of the tenderest cuts. 
• Sirloin -Cut from the back of the cow just past the loin; pretty tender and flavorful. 
• Round -Cut from the back of the cow above the back legs; chewy and tough. 
• Shoulder -Cut from the shoulder and it is full of flavor. 
• Chop/Rock -Cut from the ribs and it is the most expensive cut. 
• Loin -Cut from the waist and the mini T-bone steaks. 
• Rump -Cut comes from the back; it is lean, tender and full of flavor. 
• Leg -Cut from the legs, and has a good, strong flavor. 
• Shank -Cut from the lower part of the back legs, it is a simple, and cheaper 
• Neck -Cut from the neck which is connected to the shoulder and it is a cheap cut. 
• parts

  
• parts

  
• Fresh meat –It is a market forms of meat that is freshly slaughtered, has not been preserved and frozen. 
• Chilled meat –It is a market forms of meat that is placed in a chiller or placed 

  in a freezer. 
• Cured meat –It is a market forms of meat preserved by salting, smoking and 

  aging. 
• Processed meat –It is a market forms of meat preserved by chemical process.