primal Cut

Basically this is a hash together of the Pork Beef and Lamb sections. A lot of duplication unfortunately, also I am not sure if this should be merged into butcher.

• American cuts of Lamb
• French cuts would be nice as they are often referred to in US/UK restaurants.
• More about the process of the butchery, especially if this does not duplicate with butcher
• redirects, maybe cuts of meat and more... See also from cuts

GameKeeper (talk) 22:42, 19 February 2008 (UTC)

How about chicken and fish cuts? -- Toytoy (talk) 16:42, 19 June 2008 (UTC)

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Currently there is a content fork involving Primal cut on one side, and on the other side Cut of beef and Cut of pork. I suggest merging the duplicated content, preferably within the respective carcass articles (Beef, Pork). That will leave not very much content on Primal cut; perhaps merge it into Butcher, as a section. --Una Smith (talk) 14:31, 3 August 2009 (UTC)

German Wikipedia has an article at de:Rindfleisch (beef) with graphs of German cuts. Can we start to compile a list of articles across the various language wikis so we can create a unified look-and-feel?

68.63.137.117 (talk) 16:27, 24 September 2009 (UTC)