1.This section is taken from the neck and shoulder of a cattle.
2.This cut should never be cooked for too long,as over cooking can make the meat tough and tasteless.
3.A boneless cut of pork that has a high percentage of fat,taken from the underside of the pig around the stomach.
4.It is taken from the portion at the top of the pig ribcage.
5.A cut that is taken from the top of the hind leg,usually cured or smoke to make the preserved pork products such as ham.
6.This cut of pork is obtained from the upper part of the pigs front shoulder.
7.This is the muscular part of the leg commonly used for stews and soups.
8.This beef cut is obtained from below the rib or at the front belly of the cattle.
9.This is a relatively tender beef cut that is taken from the rear back portion of the cattle.
10.This beef cut is obtained from the breast of the cattle,quiet though as it contains as significant number of connective tissues.
