Shoulder, breast, hotel rack, shank, loin, and leg are primal cuts of <u>either veal or lamb.</u>
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Further usable parts from these subprimal are processed and ready for retail cuts for consumers. Back meat of beef: Back meat of beef is cut into four main parts: sides, long loin, rump, and loin tip.
Pork belly is divided into four main parts and sub-parts as shown in Figure 24 and Table 30: pork shoulder, pork thigh, pork loin, and pork belly.
A barbecue favorite, the brisket cut belongs to a cow's breast. Brisket is known for its fatty, tough texture, but if prepared correctly (long and slow) it can be cooked to melt-in-your-mouth perfection. Always tenderize and marinate this cut before slow cooking to soften it up.
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