Classification by Anatomical Form

Anatomical classification helps users understand what part of the animal remains visible in the finished product and how far its structure has been altered.

Hams, loins, necks, bellies, jowls and other cuts retain primary anatomical identity even when boned, trimmed, rolled, pressed or cased.

Sausages, pâtés and restructured meats combine particles or batters into a new form. A name may still refer to a cut or place without retaining the original anatomy.

Blood, liver, head meat, skin and other edible tissues form distinct anatomical and functional groups that should not be hidden under the generic word meat.

Anatomical form supports filtering and cross-reference but does not determine protected name, process state or recipe.

Classify the physical form actually used, then add separate facets for species, fermentation, drying, heat and presentation.