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Primales
The primary large sections into which an animal carcass is divided during initial butchery.
Primales: The Foundational Divisions
Primales (Spanish for primals) are the primary large sections into which an animal carcass is divided during the initial butchery process. These major sections form the foundation for all subsequent cutting and processing operations.
Beef Primales
The beef carcass is typically divided into these primales:
- Chuck: Shoulder and neck region
- Rib: Mid-back section with ribs 6-12
- Loine: Back section behind the ribs
- Round: Hind leg section
- Brisket: Chest area
- Plate: Belly section below the ribs
- Flank: Abdominal wall
- Shank: Leg sections (fore and hind)
Porcine Primales
Pork primales include:
- Shoulder: Including Boston butt and picnic
- Loin: Including tenderloin and chops
- Belly: For bacon and spare ribs
- Ham: Hind leg section
Division Principles
Primal division follows:
- Anatomical landmarks: Using bones and joints as guides
- Muscle groupings: Maintaining related muscle systems
- Commercial value: Separating high and low value sections
- Processing efficiency: Managing large sections effectively
Importance
Proper primal division is crucial because:
- Value determination: Different primals have different values
- Processing sequence: Establishes workflow for further cutting
- Quality preservation: Proper handling maintains meat quality
- Waste minimization: Efficient use of the entire carcass