Cutting the carcass into quarters

January 2, 2025

The shape of the segment

The carcass is divided into four main quarters, each containing either the thigh with the rump or the shoulder with the rump. Other parts, such as the head, liver, heart, kidneys, tail, rump, and trotters, are separated and served separately according to the customer's request.

Advantages of cutting the carcass into quarters

Cooking variety: A variety of dishes can be prepared from each quarter, ensuring that you never get bored of eating the same type of food.

Maximizing the use of the carcass: Cutting the carcass into quarters ensures that all parts are used and no part is wasted.

When do you choose quarters?

If you love the taste of real meat and are a professional cook, choose the quarter pieces, which will help you prepare lamb mansaf and kabsa and host feasts for family and friends.

The parts of the piece it provides and the suggested recipes for each part:

Product	Common uses
Thigh with banana	Grilling, preparing soup, grilled dishes, Kabsa.
Shoulder with banana	Preparing soup, slow-cooked dishes, Kabsa.
The whole night (Al-Naimi)	Preparing broth and soup.
Liver, heart and kidneys	Grill, fry, add to soup.
The head is skinned	Preparing broth and soup.
trotters	Prepare broth and soup, can be eaten grilled or boiled.
belly	Preparing Mombar or Mansaf, it can be stuffed with rice or minced meat.

Note: Recipes can be modified according to preference and family traditions.

Important tips:

Meat must be kept clean and stored properly to maintain its quality and safety.

Additional cuts of the quarters may be requested upon request, such as cutting the thigh into small pieces or cutting the shoulder into strips.

You can ask your butcher for advice on how best to cook each part of the carcass.

In short, cutting a carcass into quarters provides flexibility and ease of use, and allows for the preparation of a variety of delicious and nutritious dishes.