Which statement is true regarding primal cuts?

A primal cut is indeed a larger section of a carcass, and this segment plays a critical role in meat processing. Primal cuts are the primary building blocks from which various retail cuts are derived. For example, when butchers process a beef carcass, they initially separate the carcass into these larger sections—such as the chuck, rib, loin, and round.

From these primal cuts, smaller, more specific retail cuts are then fashioned for consumer sale, such as steaks or roasts. This hierarchical approach to meat processing helps streamline the supply chain from farm to retail, allowing for efficient categorization and pricing of different meat products.

The other statements don't accurately describe primal cuts. Smaller sections refer to retail cuts, not primal. The final processed product concept pertains more to closely trimmed and packaged items, which are not primal cuts. Additionally, primal cuts do not exclusively refer to fatty sections, as they encompass various muscle groups and may include both lean and fat portions.