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How To Butcher An Entire Cow: Every Cut Of Meat Explained | Bon Appetit | JabarPos Media

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How To Butcher An Entire Cow: Every Cut Of Meat Explained | Bon Appetit | JabarPos Media



Jason Yang, butcher at Fleishers Craft Butchery, breaks down half a cow into all the cuts you would see at your local butcher shop. There are four sections Yang moves through:

1. ROUND: bottom round roast beef, eye round roast beef, sirloin tip steak, london broil steak, shank (osso buco)
2. LOIN: sirloin steak, tenderloin steak, flank steak, filet mignon, New York strip steak
3. RIB: skirt steak, ribeye steak
4. CHUCK: brisket, ranch steak, denver steak, chuck steak or roast, flat iron steak

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How To Butcher An Entire Cow: Every Cut Of Meat Explained | Bon Appetit

Special thanks to Fleishers Craft Butchery.

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