1. Legs
   Loins
2. Cheeks
   Feet

Canadian bacon is also called back bacon. In Canada, that's actually the preferred term.

1. The legs
   The lower chest
2. The tail
   The heart

Brisket can come from the lower chest or the breast. It is usually cooked low and slow.

1. Front leg of a cow
   The stomach
2. Rear leg of a cow
   The ear

A round steak can also be called a topside steak or a silverside steak. The former is commonly used in the United States and the latter in the United Kingdom.

1. Between the round and the short loin
   Between the chuck and the rib
2. Between the brisket and the flank
   Above the front shank

The sirloin of a cow is cut into multiple steaks. However, if you are purchasing sirloin steak, you will most likely get a piece of the bottom sirloin. Inn the United Kingdom, it is called a striploin.

1. Attached to the front leg
   Connected to the backbone
2. A cut of loin
   The entire snoot

Baby back ribs are connected to the backbone and are under the loin muscle. They are considered the most tender and the leanest ribs from a pig.

1. Rib
   Loin
2. Sirloin
   Leg

There are a lot of cuts of meat that can be called "lamb chops." There are boneless blade chops, loin chops, shoulder blade chops, and shoulder arm chops.

1. Pig belly
   Pig back
2. Pig legs
   Pig tail

While pork spareribs are popular, there are also lamb spareribs. Lamb spareribs have less meat than pork spareribs.

1. Bacon
   Ribs
2. Drumsticks
   Ham

There are two cuts of meat with ham in the name: ham butt end and ham shank end. The ham butt end is the upper leg portion, which contains more meat and fat than the lower leg. The ham shank end is leaner and is often more processed.

1. Ribs and loin
   Jowl and ears
2. Hocks and belly
   Shoulder and neck

Pork chops are usually the most expensive cut of pork. While ribs and loin are the most common pork chops, you can also find sirloin chops, boneless chops, and shoulder chops.

1. Round steak
   Chuck
2. Plate
   Shank

London broil is technically not a specific cut of meat, which means anything can be labeled with the name. The term refers to the way it's cooked.

1. Upper leg
   Lower leg
2. Feet
   Belly

A lamb shank is low in fat content and has connective tissues. To break down the tough connective tissue, chefs recommend that the cut is cooked slow and in some type of liquid.

1. Chuck
   Tenderloin
2. Brisket
   Short loin

If you order filet mignon in France, you are more likely to get a cut of pork than of beef. To get the same cut of meat in France, you'd need to ask for filet de bœuf.

1. Backstrips
   Shank
2. Hindquarter
   Shoulder

Osso bucco is an Italian dish traditionally made with lamb. In English, osso buco translates as "bone with a hole." In the middle of your shank, you will find a piece of the leg bone.

1. Bottom leg
   Thighs
2. Breast
   Calf

The two parts of a chicken leg are the thigh and the drumstick. A stuffed boneless leg is called a ballotine.

1. Part of a leg
   Part of the digestive track
2. Part of its tail
   Part of its back

The gizzard on a chicken helps it grind up food, so that the chicken can digest it. If you plan on cooking gizzards, you should cook them slowly at a low temperature. Otherwise, the meat will become chewy.

1. Eyes
   Lungs
2. Intestines
   Heart

While there are synthetic sausage casing that are made out of collagen, cellulose, or plastic, natural sausage cases are made from the submucosa. The intestines used for sausage can come from pigs, cows, goat, and sheep.

1. Face
   Legs
2. Neck
   Tail

Venison can be used like beef. You can use the neck meat for stews or soup.

1. Near the head
   Near the short loin
2. Part of the tongue
   Part of the leg

Tenderloin steaks are also called eye filets and medallions. Some dishes the meat is used in are chateaubriand, beef wellington, beef stroganoff, and steak tartare.

1. Wing
   Breast
2. Below the knee joint
   Above the knee joint

Chicken thighs are dark meat. It also has intramuscular fat, which adds flavor.

1. By a cow's tail
   Face
2. Belly
   Leg

The oxtail is typically sold with the bone in. Usually, this cut of meat weighs between 2 to 4 pounds.

1. Face
   Tail
2. Stomach
   Feet

Tripe can be found in cattle and sheep. It often comes partially cooked because it is difficult to cook at home. Many tripe recipes are soups and stews.

1. Flanks
   Brisket
2. Middle of ribcage
   Shanks

A strip steak can be called a New York Strip, a Kansas City Strip, and a porterhouse steak, among other names. It is considered a lower grade than rib eye and tenderloin steaks.

1. Eyes
   Round
2. Ribs
   Sirloin

A ribeye steak is sometimes called a market steak or a Delmonico steak. When looking for a good one at the supermarket, you want to look for one that is marbled because they are supposed to have a richer flavor and are more tender.

1. Above the rear shank
   Chuck area
2. Plate area
   Flank area

The eye round is leaner and less tender than other cuts of beef. It is often used for marinating or as a steak.

1. Sirloin
   Rib
2. Chuck
   Short loin

The tri-tip is sometimes called a tip roast or a triangle roast. It is found at the intersection where the sirloin, round, and flank cuts meet.

1. Throat
   Diaphragm
2. Heart
   Lungs

The hanger steak is only from steers. It is connected to the spine and the last rib.

1. Shoulder
   Shank
2. Loin
   Neck

The pork collar is sometimes called a pork neck filet or a collar butt steak. They can be barbecued, stir-fried, or grilled.

1. Neck
   Leg
2. Stomach
   Butt

If not prepared properly, the leg of lamb can be tough. It is usually roasted and often served on holidays.

1. Thymus gland of a cow
   Lungs of a cow
2. Spleen of a cow
   Liver of a cow

Sweetbreads are commonly made out of the thymus and pancreas. However, the parotid gland, the heart, the sublingual gland, and even the testicles can be used to make sweetbread.

1. Belly
   Leg
2. Cheeks
   Butt

In the United States, side bacon is the most popular type of bacon. It is also called streaky bacon.

1. Plate
   Brisket
2. Feet
   Leg

The shank is typically cut into shank cross-cuts. Beef shank is not as popular as veal and lamb shank because it is tougher.

1. Ribs
   Legs
2. Intestines
   Butt

Skirt steak is located in what is known as the beef plate primal. There is an inside and an outside skirt.

1. Neck muscle
   Heel muscle
2. Eyes
   Stomach

The merlot cut is above the shank and below the bottom round. While the merlot cut is rarely found in the supermarket, you can request it from a butcher.

1. Near the bottom of the belly
   Near the ears
2. Near the feet
   Near the tail

The secreto is approximately where a skirt steak is on a cow. It is sometimes called a pork skirt steak for this reason.

1. Heart
   Neck
2. Back leg
   Front leg

Pork hocks are split into front and back. If taken from the front, they are called shoulder hocks. If taken from the back legs, they are called ham hocks.