Pig Butchery Chart: Understanding Pork Cuts and Their Locations #1438735 (License: Personal Use)

This educational illustration depicts a side view of a pig carcass segmented into six labeled primal cuts (A-F), corresponding to standard butchery divisions such as shoulder (A), picnic/foreleg (B), hock (C), loin (D), belly/spareribs (E), and ham/hind leg (F). The clean orange silhouette with white dividing lines makes it ideal for teaching meat anatomy or menu planning. Each section represents distinct muscle groups with unique textures, fat content, and cooking applications.

Used on culinary education sites, butcher shop resources, cooking blogs, and food science pages to help users identify and select appropriate pork cuts for recipes or purchasing. Matches user intent for learning meat anatomy, comparing cuts, or understanding labeling on packaging.