The definitive reference for cuts of meat and more-NAMP guide

lousubcap

A few days ago there was a topic posted regarding pork brisket.  I jumped down that rabbit hole and it arrived from Porter Road earlier today.  Figured I would do a little research on the cut.  Turns out it is not mentioned in the North American Meat Processors Association guide.  It had been a few months since I cruised the guide and thought there may be some here would find use in the source.  Linked here-
https://www.thelivestockinstitute.org/uploads/4/9/9/2/49923305/meat-buyers-guide.pdf  
BTW for @SGH I did not see any reference to anus cuts either...

GrateEggspectations

Thanks for sharing! I’ll look for its influence in your next cook and associated description. 

BikerBob

Now the problem still remains in the chain stores with no meat cutters, names on package do not reflect what cut of meat. I've had at least two different cuts called chuck roast. Country ribs are another. I asked the woman stocking the meat counter at a local store and she knew where they came from. I asked questions at Kroger and was told the cut was really good.

lousubcap

Since it's been a year-for those enthusiasts, above posted is still the bible for meat cuts and offer here:
https://www.thelivestockinstitute.org/uploads/4/9/9/2/49923305/meat-buyers-guide.pdf  
This should answer any questions about different cuts of meat (save @SGH and anus...).  Worth a skim at a minimum to know what's available.

jtcBoynton

Just ignore their definition of doneness. 140º for rare seems a bit out of date.

GregW

@jtcBoynton I agree, the meat temperatures doneness temps are completely different than what I have seen before.