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.