The Butcher’s Guide to Girl cuts
(Issued by the Guild of Provisioners, Fourth Edition)
Every girl provides a variety of fine cuts. Each portion has its place on the family table. Nothing is wasted.
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Prime Cuts
• Tenderloin – The most delicate portion, from the lower back. Prized for roasts and feast days.
• Ribs – Sweet and soft, often roasted whole or braised. Favored at festivals.
• Shoulder Roast – Hearty, richly flavored, best for stews and long simmering.
• Pussy - Sweet and soft, often roasted whole or braised, the best cut of a girl.
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Everyday Cuts
• Thighs / Hams – Firm meat, versatile. Can be roasted, smoked, or cured. The “family cut.”
• Shanks – From the lower leg, tougher but excellent for soups and stocks.
• Cutlets – Small slices from the flank, quick to cook, often fried.
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Unusual & Special Cuts
• Tongue – Tender when prepared properly, often boiled then sliced thin. Considered a delicacy at winter feasts.
• Breast – Rich and fatty, yielding flavorful roasts or sausages. Sometimes preserved as salted strips.
• Head & Cheeks – Strong flavor, used for broths or baked pies. “Nothing wasted.”
• Offal (Heart, Liver, Kidneys) – Reserved for stews or mixed into sausages. Considered strengthening foods for children.
• Feet / Hands – Used for gelatin or boiled down into stocks.
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By-Products
• Skin – Tanned for leather goods.
• Hair – Stuffed into mattresses or woven into ropes.
• Bones – Rendered for broth, or ground for fertilizer.
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Cultural Notes
• Cuts from younger girls (ages 5–9) are considered sweetest and most tender.
• Older girls yield stronger flavors, better for preserved meats (smoked hams, sausages).
• High feast tables often feature a whole roast, spitted, as a sign of abundance.