Diagram of How to Butcher a Beef Cow

I am never going to butcher a cow, but its good to know information :)

How random... but interesting all the same!!

I would HOPE that only butchers would be doing this, and I'd HOPE they'd get training :P

Beef, its what's for dinner!

Nice Hub Dude

nice hub makes me hungry everytime :) , good work

If I ever need to pull a survivor man and there happens to be a cow around - i think i will do alright. excellent write up! does this work for other animals I may encounter if lost in the woods (bears, deer, etc.) Just Kidding.

You really did an awesome write up and have excellent use of imagery!

This is a very interesting Hub! Thanks for the information.

These are the American cuts for beef, the British and French way of butchering a cow is completely different, but very interesting all the same.

We raise beef cattle on our small farm, but butchering is such a process I am more than happy to pay someone else to do it. The meat needs aged, you need a clean facility, and so many tools are needed. It is just easier to leave this to the experts.

Thanks for the info. Now I actually know how to cook each part.

Funny, I was just talking about butchering a cow the other day for fun. Great article!!

I may not be butchering any time soon, but I always wanted the parts of the meat explained to me, thanks!

Im butcher thank's for this site i learn more

you should probably go back and study the parts that you have labeled as spinal (which is ribeye) and sirloin(which is shortloin) rump (which is sirloin) Another words its labeled wrong but very good effort! I liked the setup for the diagram and the realistic look of the beef. please correct so that this info doesnt mislead people. Thanks

Same techniques I use for moose caribou and sheep

I just want to point out that you need to correct everything after area four. Area four is the short loin, which you missed. So everything after that is not right.

This works really well for caribou - up in the Canadian high arctic...thanks for the useful info!

THANK YOU VERY MUCH WE ARE USING THIS TODAY TO BUTHER OUR STEER BUBBA.

Julie is correct. I was trying to teach my g/f something and after I got to number 4 I was like... This is all off by one. You messed me up.

hw informative is this

hw informative is this

I'm afraid he is right on target. Good job.

im good one at this jop i kill cow and cuting at 2 hours

Yea I agree with some folks about the wrong cut of beef names but you still did a good explaining. We cut up a beef, several deer, an elk and two lambs each year as well as butchering 40 chickens, grind hamburger, make sausage, and jerky. It's nice to know what you eat...

So soup for tea then.

very explainitive thank you very much

u all suck

i im a new butcher here in Qatar,i want to learn more how to cut the beef!!!

Wow! I've just been inspired to go kill a cow!

hmmmmmmmmmmmmm pinag araln nmin yan nakaka antuk but so many lesson u can learn hahaha

here is an interesting and educational game

What parts of the cow are the most tender, and where does hanger steak come from?

kahapos mag ihaw baka

tenderloin is the most tender part of cow

great article...actually kiling a cow in a few weeks.

geting an expert to come over for the first time just to show us what to do but this article gave me a bit more info on what needs to be done for next year

Please tell us how to kill a human next time.

I have been doing butchering in a small abattoir, but this article is useful add-on tips to me. thanks for the author.

I found this to be very informative! People that raise cattle know they are going to lose some due to various reasons so cut it up and be done with it. No reason to waste good meat.

any chance of getting the video back this is just what I've been looking for

The "Description of various pieces" here sucks. There is almost no reference to the common names of the various cuts, e.g. prime rib, tenderloin, round, chuck, flank, brisket, etc. You'll get better info under "beef" in wikipedia.

Elsie is getting nervious. I wonder why

Hi, is there any truth in the following comment "if the carcass gets wet (by rain) while it is being slaughtered, the meat will be tough?

Thanks, Debbie

I HAVE A MMOSE TO GET FOR THE WINTER AND WAS WONDERING HOW TO BUTCHER IT MYSELF.I JUST FOUND ALL MY QUESTIONS ANSWERED.THANKS FOR THE INFORMATION.I NOW KNOW WHICH CUTS ARE BETTER FOR VARIOUS RECIPES I HAVE.

THANKS FOR A JOB WELL DONE.

I have just purchased a half a cow for the second time and I had the butcher make the cuts too small (like 1 inch steaks). This is perfect so that I can tell them how to cut better.

seven days without meat, makes one week!

In looking forward to becoming totally self-sufficient and living off the land, this site was extremely helpful. I would like more info on feeding for milk cattle too....

I like beef

Beef is cool and stuff

Just a note on the diagram of cuts - Clod and Brisket are the wrong way around. There was an old diagram that had this error (titled something like "how to roast a beast") and the error has been replicated many times. Great page - Cheers, K

Cud you guys just stop killing the innocent animals please....

Very informative article.

I'm just a guy from OK and haven't ever butchered my own cow. But I had a cow that broke a leg and couldn't get up. So now I'm learning how to butcher my own beef. I've learned a lot, thanks for the information.

i am am a butcher and have been since 1979, im fed up with people who dont understand where there meat comes from and the work involed in prep , sick of being called a murderer,i am a skilled person with a skill that is dying out, it saddens me,in now looking to leave trade and work as undertaker

I am about to buy a cow and slaughter it, well I am taking it somewhere to do that for me. But when I tell them what cuts I want, Can I just get the whole "backstrap"? That's what I call it. Instead of getting the sirloin, Rib, Rump, Chuck and neck.

Its really gerat to learn, coz in future i would like to open a buchery shop.than u

Surely there's more to the magnificent beef cow's legacy than soup! It seems that (according to this site, at least) all cuts of beef are best served in soups. Are they serious?

oooooooooooh?interested picture i like it.makes me hungry

We are getting ready to have a cow butchered soon. This is a great way to get a visual to decide how to get it processed. Steak, roasts, stew meat, ground beef ect..... Thank you so much. This was very helpful.

good info it was help for my project

Now i know how to slaughter a cow cow surgery its called

intresting

These cuts are numbered wrong. He doesn't show where the porter house, N.Y. strip, t-bone & many other fine cuts of meat are at, nice attempt....

Whoever has wrote this article , will be cursed and will die in a very cruel way, his/her family member will never be happy they will always fight with each other and will die in cruelsome manner..remember whoever eat beef is writing his/her own destiny of bad world ..

Where is the prime rib roast? How long do you lat a carcas age befor cutting it up?

I am brazilian and i want to know where is locate the pice of the cow is PATINHO, in your butcher cow.

Thanks for help

Do more research and go to SCHOOL for cutting up a cow before you post this type of article. You made your self look stupid, and a few others along the way.

Any idiot can make a blog, any idiot can copy and paste. Eduacte yourself before you try to educate others.

Fail.

HI

you've taken a bit of a battering here, but at least you got lots of visits even if a lot of the comments are rude, bad mannered and typical 'know it all' comments all hiding behind their email addresses.

Just shows, make sure that you know your facts before writing here.

tryagain.

regards

Tony

I've been a Butcher for over 30 years, Nice art work but there are a lot of incorrect primal cuts, but for the most part I can tell you put a lot of work into this, good job. I would like it if you could add info on handling and storing meat most people don't know what they are doing. you have a lot of visits to your blog maybe you can spread the word.