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butcher's joints |
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butcher's joints the joints (integrated masses of similar kinds of meat from adjoining muscle masses and still in one piece) as prepared by the meat trade. Carcass meat is sold with the bone in or boned out and in primal cuts of fore- and hindquarters. The retail butcher reduces these to subprimal cuts from which standardized joints or cuts are prepared ready for sale to the consumer. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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