Since my visit to the restaurant specialising in beef where my knowledge of beef was grilled, I have been swarming my butcher with ‘cut’ questions. To fend off the incessant inquiries, the poor chap bulks with the justification that he only hangs what he sells. This essentially means what remains after the ‘big’ hotels as he calls them have taken their literal pound of flesh. As I would learn, however, there are eight main cuts of beef known as the primal cuts. It is from these first cuts that the final portion cuts are derived. Now, what you and I mostly purchase from the resident butchery is…