NAMES OF PRIMAL, SUBPRIMAL, OR WHOLESALE MEAT CUTS

Names of primal, subprimal, or wholesale meat cuts are: A. beef: chuck, rib, loin, round, shank, plate, brisket, and flank; B. pork: shoulder, loin, and leg; C. veal: shoulder, rib, loin, leg, breast, and shank; D. lamb: shoulder, breast, shank, rib, loin, and leg.