Pig Meat Cuts Chart - Butcher’s Guide to Pork Primal Sections #1738424 (License: Personal Use)

This black-and-white line illustration depicts a side view of a pig carcass divided into seven primary meat-cut regions, numbered 1 through 7, following traditional butchering conventions. Each section corresponds to common primal cuts such as the shoulder (2), loin (3, 7), belly (4), ham (1), and head/cheek (6). The diagram serves as an educational tool for understanding pork anatomy and portioning for cooking or processing.

Used on culinary education sites, butcher training materials, food blogs, and restaurant sourcing guides; matches user intent to learn pork cut names, identify meat sources, or prepare for butchery certification.