Cuts of beef, pork, bacon and lamb are first divided into primal cuts, pieces of meat initially separated from the carcass during butchering.

These are basic sections from which steaks and other subdivisions are cut.

Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as “brisket” in the U.S. is from a significantly different part of the carcass than Irish brisket.

Have a look at all the beef, pork, bacon and lamb primal cuts below and also all of the cuts that come from each of these.