The Various Cuts of Meats
When you go to the deli or butcher, you have to know what to order. There are several types of meats and several different types of cuts of meats. This list focuses on the cuts of meats. Each one is described so that you can make a better choice. It’s just as good as a goat meat cuts diagram.
The chuck is the shoulder area of the bull. It is one of the largest parts of the bull. It is easily identifiable on a goat meat cuts diagram.
The brisket is below the chuck near the front leg.
The rib is the center of the bull. It is easily identifiable on a goat meat cuts diagram.
The plate is the lower abdomen of the bull, between the brisket and the flank.
The short loin section is to the right of center, above the flank.
The flank is below the short loin.
Sirloin is at the top of the bull, towards the rear.
Tenderloin is a section that cuts through the short loin and below the sirloin.
The top sirloin is below the tenderloin and above the bottom sirloin.
The bottom sirloin is below the top sirloin and above the flank.
The round is the rear of the bull. It is bordered by the sirloin section, tenderloin section, and the bottom sirloin. This section is easily identifiable on a goat meat cuts diagram.
The shank is the upper portion of the legs.
One half of the bull is categorized as the forequarter cuts, while the other half is called the hindquarter cuts. The popular T-bone and porterhouse steaks are derived from the short loin. The ribs are used to make short ribs, prime ribs, and rib eye steaks.