Diagram of How to Butcher a Beef Cow
86If you're interested in legitimately making money online, check out my Making Money blog.
Diagram of How to Butcher a Beef Cow
So you want to know how to butcher a beef cow? Well, this diagram right here is extremely useful. If you look further down, there are even some relevant videos about the process, and some how-to guides on the entire process. Keep in mind that there are numerous ways to name each part of the cow, so I made sure to add a few different pictures so you get the full definition of what each piece of the butchered cow is.
Why Write a Blog on This?
Well, there seemed like a high need. It seemed that there were few sites that really went into any detail or tried to thouroughly answer the question, so I thought I'd try my hand as I know a good deal about meat. I still think that the phrase "i want a diagram of how to butcher a beef cow" seems oddly placed as such a popular search term, but who am I to understand the internet. But then again, I guess it's needed information so here's my best attempt:
Description of the Various Pieces
1,2 - Neck and Shoulder. This piece of the cow should not go alone. It is recommended that you put it into a soup or broth so that it is easier to swallow.
3 - Spinal area - This is what you should put in your barbeque!! It's decent meat
4. - Sirloin - Everyone knows that the sirloin is the best part of the meat. This should primarily be used for a simple steak dinner. It can be used in a soup, but other parts can just as easily be used, and they don't taste as well on their own.
5. - Rump - The rump can be roasted with the bone. If you do this,then put it into a soup for the best taste.
6. - Leg - Great to make cutlets with, or once again to go in soup. The leg is a nutritious part of the cow as it doesn't have extremely high amounts of fat on it.
7. - Aitchbone - Cut of beef from the upper part of the leg. There is some extremely rich fat along the aitchbone (also incorrectly called the edgebone) that is extremely tasty, so make sure to get it in whatever you do with the Aitchbone.
8, 9 - Humeral and Breast - These are two more pieces that are fantastic in soups or bullion. This can provide quite a bit of nutrition when cooked properly.
10. - Groin - Yea, the groin! Believe it or not this can be made into something edible and relatively tasty when made into cutlets or soup. Nevertheless, some people toss it out instead because of where it's from. In my opinion that's simply a total waste of meat.
11,12 - Front and rear shank - After marinating, cook the meat at 325 degrees, until it begins to bubble. Following this, simmer for 1 hour. Add vegetables. Cover and simmer for 1 1/4 hours. This will make some fantatsic beef shank.
Cutting the Rump out and Cooking it
Was This Website Useful?
See results without votingWant more diagrams of other things? Visit Total Diagrams!!
How to Butcher a Beef Cow - Useful Links from Around the Internet
- Cooks.com - Recipe - Beef Shanks
A great cooking site with LOADS of free recipes, ready for you to download and print out at your request. - A report from my butchering class « Green as a Thistle
A blog from someone's butchering class, this information is quite informative on the subject. - Cool Topics: I want a diagram of how to butcher a beef cow
A fantastic step-by-step guide with everything you need to know about butchering a cow. - How to Butcher a Cow | eHow.com
How to Butcher a Cow. Raising and butchering your own cows is one way to be self-sufficient. It is also a way to gain some control over the production of the meat you will eat, as you control what the cow eats and how the ... - mary eats » Breaking Down A Cow
A few students decided to butcher a cow, and this is the results they got from it. A useful a resource for information. - http://www.theeveninginn.com/recipearticledisplay.aspx?article=39&name=Buying+and+Cooking+Beef
Irrespective of what Jacques Chirac says, beef is one of our most delicious and traditional dishes and it is making quite a comeback to the British dining table! Here’s a little information about beef that we hope you find useful. - Beef Glossary - Different Beef Cuts, Diagram, Types Of Meat
A glossary of beef terminology. THE NIBBLE, Great Food Finds, is an online gourmet food magazine with 1000+ product reviews including gourmet and organic beef, beef terms and definitions and informative articles. Sign up for the Top Pick Of The Week - Recipe How to Cook Roast Beef
Special Recipe: How to cook roast beef. Exclusive From Russia - Cook Roast Beef with Us! - Diagram of How to Butcher Beef Cow
Want a Diagram of How to Butcher a Beef Cow? This is for you!! The butcher's guide on how to cut, prepare and cook beef. Do it in proper way - iPhone App Reviews
Your #1 Source For All Things iPhone - Android App Review Source
Your #1 source for the latest and greatest Android mobile phone App reviews. - BlackBerry App Reviews
Your #1 source for news and reviews on Blackberry apps.
CommentsLoading...
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!
Well it is a bit random, but I enjoy writing hubs about all sorts of topics :)
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.
nnain 3 years ago
I am never going to butcher a cow, but its good to know information :)