The following lists detail the American and French names of larger primals/muscle groups. We will use these sheets as a reference when discussing how you want your animal cut.
Half Pig/Demi Porc
A whole pig is a culinary marvel as literally every last ounce can be used for something. Locally raised pigs are generally much fattier (in a good way) than conventional pork. Many of the cuts are best left whole and used for curing and potentially smoking thereafter. Home curing meats is a straightforward process and yields far superior results than what you can buy at the store. Although the skeletal and muscular frame of pork are nearly identical to beef and veal, there are less cuts to draw from because individual muscles are generally not separated. Finally, depending on slaughterhouse techniques, the pig may or may not have the skin intact or offer the head as an available option. If you are curious as to why, I can explain in greater detail while discussing your cut sheet.
Beef Hindquarter/L'Arriere de Boeuf
The hindquarter of beef contains most of the steaks and roasts that everyone loves. While the forequarter is arguably more flavorful because the muscles work harder, the hindquarter undoubtedly yields more tender cuts across the board. Although staple cuts such as tenderloin, Ribeye, and strips are enjoyable to eat, there are so many other cuts to discover—and once attuned to them, a knowledgeable carnivore will assuredly begin to search for these alternatives in place of the old mainstays. And save tons of money by doing it!