Jason Yang, butcher at Fleishers Craft Butchery, breaks down 50 percent a cow into all the cuts you would see at your regional butcher store. There are four sections Yang moves by:
1. Round: bottom spherical roast beef, eye round roast beef, sirloin idea 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 Whole Cow: Every Cut Of Meat Explained | Bon Appetit
Specific many thanks to Fleishers Craft Butchery.