(Have you heard of this)
The methods of cutting carcasses of meat animals into parts, and the names given to the different cuts, vary locally. Shoulder cuts of beef are frequently termed chuck; rib cuts are known as chops or rib steaks; the part of the loin nearest the ribs is called short steak; and the part nearest the hip is known as sirloin. Other cuts include T-bone and porterhouse (intermediate cuts) and flank, rump, and shank. Terminology for cuts of veal, mutton, and lamb is roughly similar to that used for beef. Cured pork cuts are given a special terminology: Ham is meat from the thigh and hip; a picnic ham is meat from the shoulder; and bacon is side meat (belly).
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