What's a Primal

A SIDE is divided into 8 areas or Primals:

• Chuck
• Rib
• Loin
• Round
• Flank
• Short Plate
• Brisket
• Shank​

After the SIDE is divided into its primals, the primals can get further divided into subprimal cuts. According to the dictionary, this is a “cut of meat larger than a steak, roast or other single cut, but smaller than a side of beef.” A butcher oftentimes starts with a sub-primal cut, and then they cut it into the individual sizes (portion cuts) we’re used to seeing at the meat counter.