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Infographic: Butcher's Guide to Meat Cuts

If you raised your livestock for meat or purchased a whole animal as freezer meat, take this guide to the butcher when making your meat-cut selections.

Design by Emily Lawrence Mendoza

If you raised your livestock as meat animals, some of the most difficult decisions you have to make come after slaughter. At this point, you need to communicate to the butcher what cuts of meat you would like and how you want it packaged. This illustrated guide will help give you an idea of your options, no matter what type of meat you’ve raised.

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Infographic: Butcher's Guide to Meat Cuts
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Infographic: Butcher's Guide to Meat Cuts

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Reader Comments
I agree with Correy - lamb=good, mutton=eat only if really, really hungry.
There is a book called 'Cutting up in the Kitchen"
that is a great resource.
JLM, Adams, OR
Posted: 12/16/2014 4:08:29 PM
What about venison?
Lani, Turtle Lake, ND
Posted: 11/11/2014 2:21:50 PM
Lamb should NEVER be labeled mutton
Correy, Prineville, OR
Posted: 11/2/2014 6:49:32 PM
Would love to have this as a print for my kitchen
Samantha, DeRidder, LA
Posted: 10/21/2014 11:08:56 AM
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