1. Chuck – This area around the shoulders is used for some steaks, roasts, and ground beef.
2. Brisket – This meat is below the chuck and just above the base of forelegs. It is a tougher cut of meat, which makes idea for barbecue cooking.
3. Rib – This is meat behind the chuck and makes up a large section of the back. Here you will find the short ribs, prime rib, and ribeye steaks.
4. Plate – This is the section below the rib and around the belly area. There are more short ribs, along with skirt steak.
5. Short loin – This meat is farther along the back, behind the rib section. High Quality cuts such as T-Bone, and Porterhouse steaks come from this section.
6. Flank – This is meat below both the short loin and the sirloin. You can get flank steak from this cut, which is a little tough. Best slow roasted on low heat.
7. Sirloin – This is the next section of back, behind the short loins known for more steaks.
8. Tenderloin – Tenderloin- is a cut from the loin of the cow. It comes from a short loin area.
9. Top Sirloin – is a cut of beef from the primal loin or sub primal sirloin steak of gluteus and bicep femoris.
10. Bottom Sirloin – steak cut from the back of the animal below the top sirloin and above the flank. Which can be roasted or grilled.
11. Round – This is the hindquarters of the cow where meat is lean. Eye of round steaks and various roasts can be cut here.
12. Shank – located beneath the brisket is cut from the leg above the knee to shoulder or hip. The meat is quite tough and suggest slow cooker to tenderize meat.

1. Scrag – This is the portion immediately behind the head, at the top of neck. 
2. Middle neck – This is the neck area and the base of the neck. You get chops and a small roast from the neck. 
3. Best End – They are right behind the middle of the neck and across the back. 
4. Shoulder – the different cuts are shoulder shanks. When blazed low you get full flavored gravy. 
5. Loin – Most of the back region make-up of loin. Rack of Lamb is found here, as well as loin chops and tenderloin. 
6. Chump – This is located behind the loin, just before the hindquarters.
7. Leg – the hindquarters are back leg cuts such as steaks, roast comes from leg area. 
8. Breast – This is roughly the stomach area. 
9. Ground – Lamb can come from any of these parts. 

1. Jowl – Pork jowl is a cut from the pig’s cheek. You can use it as a fresh cut or smoked and cured salt.
2. Clear Plate – Just above the Boston-Butt is a section of fat called Clear Plate or called fat back used for making lard, adding sausage or ground pork.
3. Boston-Butt – is slightly behind pig’s neck and is a wedge-shaped portion of pork shoulder above the standard picnic cut.
4. Picnic Should or Cut – comes from the thinner, triangle shaped end of the pig’s shoulder, just above the front leg. It has less marbling and fat than pork butt.
5. Loin – The loin of the pig is mostly made up of the back area where you find pork chops, rib roast, back ribs, tenderloin and loin roast.
6. Spare Ribs – also called side ribs or Spareribs are a variety of ribs cut from the lower portion of pig or specifically the belly and breastbone, behind the shoulder and include 11 to 13 long bones.
7. Bacon – can come from the pig’s belly, back or sides.
8. Ham – is a pork from leg cut that has been preserved by wet or dry curing with or without smoking from the processing.
9. Hind Feet (Pig’s Feet) – Need description

Other information

Shoulder – This section is the front area above the front legs but behind the head. Here is the blade roast, shoulder roll and the picnic roast.
Side – This is the area along the sides but lower than the loin region. Spareribs and bacon are found in this section.
Leg – The back haunches or upper leg area has the hams cutlets.
Ground pork – can be got from any cuts of meat.