What type of cuts is obtained when a carcass is divided?

The correct answer is wholesale cuts. Wholesale cuts refer to the primary divisions of a carcass that are separated during the butchering process. These cuts are larger portions of meat that are more suitable for distribution to retail markets or further processing into smaller cuts.

For example, when butchering a beef carcass, wholesale cuts may include the chuck, rib, loin, and round. These cuts can later be broken down into retail cuts, which are the smaller portions that consumers typically purchase at grocery stores or meat markets.

The other terms in the choices describe different aspects of meat cuts. Retail cuts, for instance, are the smaller, consumer-ready portions derived from wholesale cuts. Specialty cuts refer to unique cuts that are often sold at a premium price due to their demand or preparation method. Standard cuts is not a widely recognized term in meat classification. Understanding these distinctions can help in recognizing how meat is processed and marketed.