How To Butcher An Entire Cow: Every Cut Of Meat Explained | Bon Appetit - LEARN THIS SKILL

Bon Appétit - Youtube

🐺Learn this skill...All other animals are very similar...I chose the cow due to it's size and ease of viewing...The evil POS don't want us to eat beef as it contains tons of nutrition...It's easy to pitch in with a group of people to purchase a butchered cow and then later prepare and wrap the meat for later use...Make notes, picture or sketches for later review...The more you do this the easier it becomes...VERY IMPORTANT - Learn how to sharpen and keep an edge on your blade as it makes the whole process much easier...

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