Which of the following describes primal cuts?

Primal cuts refer to the large sections of meat that are typically the first divisions made when butchering a carcass. These sections include major cuts like the chuck, rib, loin, and round, which are then further processed into smaller retail cuts. The classification of primal cuts serves as a foundational step in the meat cutting process, ensuring that each large piece is handled properly to optimize quality and flavor.

Understanding primal cuts is essential for anyone involved in meat production or sales, as it helps in identifying where specific cuts come from on the animal and how they can be marketed and utilized in culinary applications. In contrast, other choices focus on different aspects of meat—such as smaller cuts, processed products, or specific sources—which do not accurately define what primal cuts are.