Appendix B – Meat Charts

Illustration of the cuts of meat on poultry, including the breast, wing, leg, thigh, drumstick, tail, and their portions.

Illustration of the cuts of beef on a cow.

Illustration of the cuts of meat on a pig.

Illustration of the cuts of meat on a sheep or lamb, with a closer diagram of the meat on the leg.

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Basic Scientific Food Preparation Lab Manual Copyright © 2023 by Iowa State University Department of Food Science and Human Nutrition is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, except where otherwise noted.