A primal cut refers to a large section of meat that is initially separated from the carcass during butchering. These primal cuts are the first divisions made to break down the carcass into more manageable portions. Primal cuts are typically separated along natural seams in the animal's anatomy and include major muscle groups, bones, and sometimes fat. Examples of primal cuts include the chuck, rib, loin, round, flank, and brisket in beef; the shoulder, loin, belly, and leg in pork; and the shoulder, loin, and leg in lamb. Primal cuts are further divided into smaller, more specific cuts for retail sale or culinary use.

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