Cutting Guide

Scotland is renown for producing quality beef, lamb and pork, but for the consumer to enjoy these quality products, it is essential that butchers are skilled in the preparation of different meat cuts.

This Cutting Guide has been produced by Quality Meat Scotland as an introduction to primary preparation skills for butchers, whether in retail or an on-farm business. There are separate sections for Beef Forequarter, Beef Hindquarter, Lamb and Pork. Each section shows the breakdown of the carcase into primals and then you can select to view the preparation of a number of manageable retail cuts from each primal.

Learn the skills that can provide both chef and consumer with a product they will have pleasure in preparing.