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Where Is Your Favorite Cut of Meat Taken From?

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 or rang the bell sitting on the counter. The butcher would then take our order, or my mom would choose from a selection of cuts on display. The butcher 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 look the same as when I was a child.

Not everyone knows precisely where each cut of steak is from, or the difference between pork belly and bacon. today we go to the nearest grocery store and pick what we want to make. Prepackaged, cut and ready for purchase.

So for those who are interested, in knowing where your favorite cut is from, I came across butcher 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.



13 responses »

  1. Reblogged this on day3of and commented:
    Thank you, Clarissa. 🙂


  2. I learn something new everytime I come here! Thanks for sharing…I LOVE the rib section…so yummy♥


  3. While there are a few little beasties I do not partake of…it is interesting to see where everything does come from. This was a very informative site. I’m a prepackaged simple kinda gal. I rarely ask the butcher for anything. While I am not a vegetarian there are some cuts I don’t eat, Thanks for taking the time to share this.


  4. I love these charts. My Dad was a butcher so I had a fair idea of the different cuts for lamb, beef and pig, but those other charts you have there are really useful. Thanks for posting them 🙂


  5. Congratulations, Clarissa!

    I have nominated you for the Blog of the Year 2012 Award.

    The rules of that award are at

    Keep blogging 🙂


  6. Reblogged this on Dish With Clarissa and commented:

    What will you be grilling this weekend?


  7. I love the deckle of the rib eye fillet



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