Talk:Primal cut

Start
This is a start, I intend to do further work. Basically this is a hash together of the Pork Beef and Lamb sections. A lot of duplication unfortunately, also I am not sure if this should be merged into butcher.

To Do
GameKeeper (talk) 22:42, 19 February 2008 (UTC)
 * American cuts of Lamb
 * French cuts would be nice as they are often referred to in US/UK restaurants.
 * More about the process of the butchery, especially if this does not duplicate with butcher
 * redirects, maybe cuts of meat and more... See also from cuts

Chicken and fish cuts?
How about chicken and fish cuts? -- Toytoy (talk) 16:42, 19 June 2008 (UTC)

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Cleanup of content fork
Currently there is a content fork involving Primal cut on one side, and on the other side Cut of beef and Cut of pork. I suggest merging the duplicated content, preferably within the respective carcass articles (Beef, Pork). That will leave not very much content on Primal cut; perhaps merge it into Butcher, as a section. --Una Smith (talk) 14:31, 3 August 2009 (UTC)

Other languages, other regional cuts
German Wikipedia has an article at Rindfleisch (beef) with graphs of German cuts. Can we start to compile a list of articles across the various language wikis so we can create a unified look-and-feel? 68.63.137.117 (talk) 16:27, 24 September 2009 (UTC)