I’ve always been fascinated with the art of butchery, and when I was a child the grocery stores and corner markets had more butchers and a good 90% of various proteins behind the counter. We’d take a number if it was crowded or rang the bell. The butcher would then take our order, cut what was needed and then wrapped it up neatly in white or a pale pink butcher paper. .These men always had a smile, always greeted with “good day” or “good evening” Those were the days of superior customer service, and knowing where your meat came from.
As fascinated with butchery as a child, I never really took the time to learn more until about ten years ago. There are only a few butcher shops in my area, and they are run the same as when I was a child.
Not everyone knows precisely where the cut of steak they grilled came from, or the difference between pork belly and bacon. Basically we go into the store pick what we want to make, and its nicely cut, wrapped and ready to be bought.
So for those who are interested in knowing where your favorite cut is located, I found charts for beef, pork, venison, lamb, elk, kangaroo, and goat, bison, veal, rabbit. chicken, and a few others just for kicks.
Also added a few charts comparing fat, nutrients and other healthy facts.