Use these filters to explore portion cut options based on your needs.
The primal cuts are the first pieces of meat separated from the carcass. Each primal has its own characteristics and is further processed into subprimals and/or retail portion cuts.
The most common ways – but not the only ways! – to prepare each cut.
Search by suggested portion size (in ounces).
Limit your search by how expensive a plated portion might be relative to all cuts. As a general rule of thumb, the more a piece is cut, trimmed, or portioned, the more expensive the portion cost.
The Palmer Food Services item number(s).
The industry standard ID number for the portion cut based on the North American Meat Institute Meat Buyer’s Guide.