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  2. Beef clod - Wikipedia

    en.wikipedia.org/wiki/Beef_clod

    The beef clod or shoulder clod is one of the least expensive cuts of beef and is taken from the shoulder (chuck) region of the animal. Beef clod is a large muscle system, with some fat that covers the muscles. [1] The clod's composition is mainly three muscles: the shoulder tender, the top blade and the clod heart and is one of two chuck ...

  3. Scrag end - Wikipedia

    en.wikipedia.org/wiki/Scrag_end

    Scrag end is one of the cheaper cuts of meat, and is often used in soups and stews. [3] In the United States, scrag end is known as the neck. Unlike scrag end, cutlets come from the part of the neck considered best, known as the middle neck.

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  5. Primal cut - Wikipedia

    en.wikipedia.org/wiki/Primal_cut

    Meat cuts as depicted in Cassell's dictionary of cookery (1892). A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering.

  6. Cut of pork - Wikipedia

    en.wikipedia.org/wiki/Cut_of_pork

    The Boston butt, or Boston-style shoulder cut, comes from this area and may contain the shoulder blade. Mexican carnitas [ 1 ] and Iberian aguja [ 3 ] are also sourced from this part. Between the aguja and the lomo (loin) is the presa , which is considered the finest cut of Iberian pork. [ 3 ]

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