We came up with the name Primal Cut after many sleepless nights deliberating …spurious sausage references, innuendoes, buzzwords, management speak and fancy acronym’s. Eventually, it was an out of the blue – eureka moment when someone – can’t remember who! said:
Let’s just say what we do:
Free Range Meat.
Primal and sub-primal cuts.
Free from grains, sugar, legumes.
Natural preservation, Conservation and environment Good health and well being.
Perfect on so many levels…highly nutritious, healthy sausage made from primal cuts of free-roaming animals…
What are Primal Cuts?
Primal Cuts are the primary cuts of meat taken during initial steps in butchery or processing of an animal carcass. The term is relevant to all animals butchered for food – wild or managed. The name of each particular cut may be used interchangeably and can apply to similar cuts of the different carcasses. Although, many are specific to species and may even vary by country definition. In Britain however, we tend to stick to the following:
There are 5 Primary Cuts of Pork in the UK – Shoulder, Loin, Belly, Rump & Leg
Topside, Thick/Thin Flank, Leg, Rump, Sirloin, Thin/Thick Rib, Fore Rib, Brisket, Chuck/Blade, Neck, Clod, Shin