The Meat Blog
Cut Guides & Charts
Where each cut comes from, how the animal is built, and what every piece is good for. Cut-by-cut guides and charts for beef, pork, veal, lamb, goat, venison, chicken, turkey, duck, goose and fish.
Cut Guides & ChartsBeef Cuts Chart: 9 Primals & How to Cook EachA beef cuts chart for all nine primals, from chuck to shank: what cuts come from each, how to cook them, FSIS times and USDA safe temps.Nov 4, 2026 · 8 min read · Beef & Veal
Cut Guides & ChartsVenison Cuts Guide & Deer Drop-Off Tips (NC)Deer cuts from backstrap to shank, what each is good for, venison yield, safe cooking temps, and NC field-dressing and CWD tips for hunters.Nov 4, 2026 · 6 min read · Deer & Game
Cut Guides & ChartsFish Anatomy & Cuts: Collar, Loin, Belly, FilletFish anatomy and cuts explained with red snapper: head, collar, loin, belly, fillet, steaks, pin bones and frame, plus how to fillet and the safe 145°F.Nov 4, 2026 · 7 min read · Fish & Seafood
Cut Guides & ChartsPork Cuts Guide: Primals, Chops, Roasts & HamEvery pork cut from shoulder to ham: where it comes from, how to cook it, USDA safe temps, hog yield, and what to put on your pork cut sheet.Nov 4, 2026 · 9 min read · Pork
Cut Guides & ChartsBBQ Pork Cuts: Butt, Ribs, Belly & Hog Cut SheetBoston butt, picnic, spareribs, baby backs and belly for barbecue: cook temps, hog yields and what to put on your hog cut sheet in eastern NC.Nov 4, 2026 · 6 min read · Pork
Cut Guides & ChartsBeef Cuts Chart: Primals, Retail Cuts & UsesEvery beef primal, from chuck to shank: the retail cuts, how to cook each, how much a whole beef yields, and how to fill out a beef cut sheet.Nov 4, 2026 · 7 min read · Beef & Veal
Cut Guides & ChartsLamb Cuts Guide: Primals, Chops & Cook TempsLamb shoulder, rack, loin, leg and shank: the best cuts from each primal, how to cook them, USDA safe temps, cooking times, and lamb yield.Nov 4, 2026 · 5 min read · Lamb, Mutton & Goat
Cut Guides & ChartsChicken Cuts Guide: Parts, Anatomy & Safe TempsEvery chicken cut from breast to giblets, how to break down a whole bird, white vs. dark meat, cooking times, and USDA's 165°F safe temperature.Nov 4, 2026 · 6 min read · Poultry
Cut Guides & ChartsTurkey Cuts Guide: Parts, Cook Times & 165°FEvery turkey cut from breast to giblets, white vs. dark meat, roasting and thawing times, where to check 165°F, and how to break down a whole bird.Nov 4, 2026 · 7 min read · Poultry
Cut Guides & ChartsGoat Meat (Chevon) Cuts Guide & Cook TempsGoat cuts from neck to leg: which are tender, which need slow cooking, kid vs. adult goat, USDA safe temps, storage, and planning a goat cut sheet.Nov 4, 2026 · 7 min read · Lamb, Mutton & Goat
Cut Guides & ChartsMutton Cuts Guide: Mutton vs. Lamb & How to CookWhat mutton is, how USDA tells it from lamb, which mutton cuts grill and which need slow cooking, safe temps, and a cut sheet for older sheep.Nov 4, 2026 · 7 min read · Lamb, Mutton & Goat
Cut Guides & ChartsVeal Cuts Guide: Primals, Chops & Osso BucoVeal cuts explained: shoulder, rib, loin, leg, breast and shank, 12 popular cuts and how to cook them, FSIS cook times and USDA safe temps.Nov 4, 2026 · 7 min read · Beef & Veal
Cut Guides & ChartsDuck Cuts & Anatomy: Every Part and How to Cook ItEvery part of a duck from breast to feet, how to render the fat, FSIS cook times, the USDA 165°F rule for duck breast, and breaking down a whole duck.Nov 4, 2026 · 8 min read · Poultry
Cut Guides & ChartsGoose Cuts & Cooking: Farm and Wild Goose GuideGoose cuts from breast to giblets, roasting a whole goose, rendering the fat, cooking lean wild goose, FSIS times, storage and the 165°F safe temp.Nov 4, 2026 · 7 min read · Poultry
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Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
Deer season: evening drop-off 6–9 PM. See all hours