“Slaughtering” means the actual killing of the animal, while “butchering” is the process of separating it into cuts. Every slaughtered animal is first divided into a half dozen large, or “primal” cuts, which are then further separated into the regular cuts we encounter: chops, roasts, steaks, etc. The rule of thumb is that 40% of the animal (live weight) is useable meat, or about 70% of hanging weight. Below is a little more information on the different cuts.
Welcome to our new site!
We're so happy you stopped by! We hope to continually update the information about Our Methods and Our Animals, so we invite you to take a few moments to look around and then share your thoughts with us... Cheers!