A comprehensive categorization of portions derived from various undomesticated animal species suitable for consumption. This detailed classification includes specific butchering techniques and preparations, offering a structured approach to utilizing wild game resources. An example would be the precise method for preparing a specific muscle group from a deer hindquarter for grilling or stewing.
This systematic breakdown is valuable for several reasons. It provides culinary professionals and home cooks with a standardized vocabulary for discussing and sourcing these meats. Furthermore, it aids in optimizing the use of these resources, minimizing waste and maximizing flavor potential. Historically, such detailed understanding was essential for survival in many cultures, ensuring efficient utilization of harvested animals.
