Cuts of Meat — Beef, Veal, Pork, Lamb and Mutton

This is an attempt to sort out the confusion caused by the names given by butchers and cookery books to different cuts of meat. A basic understanding of how meat carcasses are divided up is half the battle. The names of the cuts tend to differ according to the species which is misleading as in fact basically, all cuts are the same. For example — breast of lamb and brisket of beef are both cut from the carcass in exactly the same way, they have the same basic qualities and need similar cooking and preparation. But they sound as though they were totally different.