John SD said:
I came across this interesting site run by a retired retail butcher. http://www.meatshop101.com
Interesting site John, thanks.
Has anyone come across a similar site but one which goes into a bit more detail about how to start with a cleaned carcass and end up with the specific cuts of meat?
Most sites I've seen point to the general area on the animal which is basically saying "this is where this cut is located". But the actual process of arriving at that cut is often not explained.
I know my way around the carcass of an animal as I butcher my own deer. But I'd like to learn much more about butchering cattle and hogs and ending up with cuts that look similar to those we'd purchase from a meat market.