Pork Cuts Chart: Guide to Primal & Subprimal Cuts for Butchers and Cooks #217638 (License: Personal Use)

This educational line drawing illustrates a side view of a pig carcass divided into seven numbered primal cuts: 1 = hind leg (ham), 2 = shoulder, 3 = blade (upper shoulder), 4 = belly, 5 = loin, 6 = head/jowl, and 7 = rib/crown section. Each region corresponds to specific subprimal cuts used in culinary applications-from bacon (belly) to pork chops (loin) and roasts (shoulder, ham).

Used on culinary education sites, butcher shop resources, cooking blogs, and food science pages to teach meat anatomy, support recipe sourcing, and aid in purchasing decisions; matches user intent for learning or referencing pork cut terminology.