NAME OF LARGE CUT NAME OF SMALL CUT USES OF CUTS
Fore quarter:
Neck...................Broth, stew
Chuck.................. Stew, steamed
Shoulder................Boiled, steamed, braised, roast
Rack ribs...............Chops, crown roast
Breast.................. Stew, roast, braised, stuffed
Hind quarter:
Loin.................... Seven chops, roast, boiling
Flank................... Stew
Leg..................... Roast, braising, broiling
Saddle.................. Roast