The proper division of pieces of meat is an essential part of the slaughter, not least because the different parts have been reflected in the craft of cooks - in the form of the appropriate preparation for each piece. This poster vividly helps to build a foundation of carnophilic connoisseurship. Such knowledge of the products will not only be very helpful when reading recipes, but also when talking to your trusted butcher - and when parleying at the barbecue. The animal as a whole is at the center of each poster. Clearly arranged around it are detailed color photographs of the individual pieces of meat according to today's usual division method, as well as the respective designation in German and English.