[Sca-cooks] Pork Cuts--and beef too

[Nick Sasso]

I recall researching this same thing, and found good information on the
Web Site for the National Pork Council and the Beef people as well.  Try
starting at a good Search Engine with "National Pork Council" or even
"Pork Cuts" or "Butchering";  I use Google these days.  USDA might also
afford some links for you (United States Department of Agriculture).
The US Govermnet agencies have so many publications and resources out
there that one of them must have what you want.

pacem et bonum,
fra niccolo difrancesco

----- Original Message -----
From: Amanda Blackwolf
Sent: Friday, September 20, 2002 11:32 AM
To: Cooks List
Subject: [Sca-cooks] Pork Cuts--and beef too

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Can someone point me in the direction of pork and beef cut diagrams
that are easy to understand? I just purchased a whole pig (yes, a LOT of
meat, but 1/2 is for my mother) and it goes slaughter Monday, and I want
to figure out what to do w/ my 1/2 pig.

We plan on purchasing a side of beef in the spring, which is why I need
to see that one too.

Amanda Blackwolf