The most valuable cuts on a carcass (beef = loin, rib, round; swine = loin, ham, shoulder; lamb = loin, leg, rib).

a larger section of a carcass from which retail cuts are made

Basic major cuts that result from cutting carcasses and sides into smaller portions. The wholesale or primal cuts are chuck, rib, brisket/fore shank, short plate, short loin, sirloin, flank and round.