A sub-primal cut, also known as a retail cut or secondary cut, is a smaller portion of meat that is derived from a primal cut during further processing and butchering. Sub-primal cuts are typically obtained by further dividing the primal cuts into more manageable sizes for retail sale or culinary use. These cuts often consist of specific muscles, bones, or portions of larger primal cuts and may vary in size, shape, and culinary characteristics. Examples of sub-primal cuts include the ribeye steak from the rib primal, and the T-bone steak from the loin primal in beef; the pork chop from the loin primal and the spareribs from the belly primal in pork; and the leg steak from the leg primal in lamb.

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