subprimal
A smaller cut of meat obtained by dividing a primal cut, which is then further trimmed into individual retail portions.
Represents the intermediate stage of butchery. It is smaller than a primal but still too large to be sold as a single consumer steak or roast.
Word relationships
- secondary cut: Secondary cut is a looser term that can refer to any cut of lesser value, whereas subprimal is a precise anatomical division of a primal cut.
- primal: A primal is the larger, parent cut from which the subprimal is carved.
- portion cut: A portion cut is an individual serving size, whereas a subprimal is still a larger wholesale piece.
Commonly confused with
- subprime: Subprime is a financial term referring to high-risk lending, whereas subprimal is a butchery term referring to a division of a primal cut.
Word family
- subprimals (noun): Plural form of subprimal.
Collocations
- subprimal cut
- break down a subprimal
- packaged subprimals
Example sentences
- "The beef loin is a primal cut that can be broken down into the short loin subprimal and the sirloin subprimal." Butchery instruction
- "Vacuum-sealed subprimal cuts are shipped to supermarkets where in-store butchers slice them into steaks." Commercial meat processing
Memory hook
A 'sub'marine goes under water; a 'sub'primal cut goes 'under' (is smaller than) a primal cut. Subprimal: The step between a massive primal and a single steak.
When not to use
Do not use when referring to final consumer-ready cuts like a single ribeye steak or a pork chop.
Fun facts
- Buying subprimal cuts (like a whole strip loin) is a popular way for home culinary enthusiasts to save money by slicing their own steaks.
Explore more words
portion, trimmings, butcher, commissary, broiler, aggregation
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