Bone Structure

1. Identifying meat cuts.

   The distinctive shapes of the bones are often the best clue to the identification of a cut. Note how the shapes of the bones in the photographs in Figures 15.3 through 15.6 help your recognition.

2. Boning and cutting meats.

   Bones are often surrounded by flesh. You need to know where they are even if you can’t see them.

3. Carving cooked meats.

   Same reason as number 2.

Figure 15.3 Beef.

• Primal (wholesale) beef meat cuts Courtesy National Livestock and Meat Board

  

• Primal (wholesale) beef cuts and their bone structure Courtesy National Livestock and Meat Board