Meat Library
Print them, pin them in the shop, hand them to a customer. The charts and papers below come from the U.S. Department of Agriculture, industry groups and universities, and each one is credited to the group that made it. The guides are written by the people who cut the meat.
The Meat Blog
Cooking & Recipes20 Venison Recipes, Backstrap to JerkyTwenty venison recipes with sources: grilled backstrap, tenderloin, roasts, chili, burgers, jerky and sausage, plus the safe temperature for deer meat.Nov 10, 2026 · 26 min read · Deer & Game
Cooking & RecipesOld-School Deer Camp Venison RecipesOriginal camp-style venison recipes: marinade, backstrap, pot roast, stew, chili, and more.Nov 10, 2026 · 12 min read · Deer & Game
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
Doneness & Food SafetySteak Doneness Chart: Temps & Rest TimesSteak doneness temperatures from rare to well done, when to pull it, how long to rest, and USDA's 145°F safe minimum. From a Sims, NC meat processor.Nov 4, 2026 · 6 min read · Beef & Veal
Doneness & Food SafetySafe Meat Cooking Temperatures Chart (USDA)USDA safe internal temperatures for beef, pork, lamb, venison, poultry and sausage, with whole cuts vs. ground meat explained. Printable chart.Nov 4, 2026 · 5 min read · Beef & Veal, Pork
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 & GameCut charts & posters
These are the classic government charts, scanned from the National Agricultural Library. Cut names are older than what you see at the counter today, but the carcass maps and yield percentages still teach the basics.
Beef · historic chart, 1948
Shows the eight beef primals with the retail cuts from each, plus the share of the carcass each one yields.
U.S. Department of Agriculture. Public domain, U.S. government work. Free to print and share.
Pork · historic chart, 1929
The whole hog laid out into hams, loins, shoulders, bellies and trimmings, with the percent of the carcass for each.
U.S. Department of Agriculture, Bureau of Agricultural Economics. Public domain, published 1929. Free to print and share.
Lamb · historic chart, 1948
Hindsaddle and foresaddle with the retail cuts, useful for lamb and sheep orders.
U.S. Department of Agriculture. Public domain, U.S. government work. Free to print and share.
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Disclaimer
Everything in the Meat Library is shared for education and information only. We do not sell any of the articles, images or publications, and we never will.
We gathered these materials from publicly available sources, including U.S. government publications and industry guides, and each item names its publisher and source. We cannot promise that any item is complete, current or free of mistakes, and we are not responsible for inaccuracies or for decisions made from them. For cooking temperatures and food safety, always check with the USDA, the Food Safety and Inspection Service and your local health department.
Takedown requests. If you own something here and believe we have used it unfairly, tell us and we will take it down promptly.
Our goal is simple: to help keep the public safe and healthy with sound food knowledge and safe practices.
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Sims, NC 27880
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| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
Deer season: evening drop-off 6–9 PM. See all hours
The Illustrated Cut Guide