I don't understand butchering, but our butcher had heard of them and I asked for a video from the Beef Cattle Assn., and he was able to follow it with no trouble. The flank is only about as big as a piece of paper. But when you ask for the marrow or femur bone there will be no meat attached to them. Types of cuts you'll see from the chuck region: Just because all those cuts come from the same area does not mean that you're going to get every single one of them. These sections are called the forequarter (front of the cow) and the hindquarter (back of the cow). All I know is the beef was tough. It's all about what you need to know on butcher day and focuses on the cuts that you can only get on butcher day as well as how to instruct the butcher to handle them. There's a kill fee. They are taken from the cow's rib section and are the long ribs most often associated with barbecued beef ribs. Typically, it comes in one, one and a half, or two pounds. Many people don't necessarily want them nor will they use them but us homesteaders like to get the most out of the animals so we do use them. Click on a cut below to see information about the derived sub-cuts. It's gorgeous and you'll love it. They're not as tender so we don't want them. We have created an easy to use cuts chart poster for display in store, this is available to order through our order on demand system or alternatively download the file below. A lot of other nations and cultures love bone marrow and will use them this way too. Unlike lard, tallow is not something that you'll want to use to make your pie crusts and things like that. And yes steers are a larger animal because they genetically built to be so. The short loin is a great example of this. Then there's a per pound cut and wrap. And you've probably heard of chuck roast, flank steaks, and brisket, but we're going to get into the nitty-gritty. A 1200 pound, Yield Grade 3 steer yields 435 pounds of retail cuts from a 750 pound carcass. This cut is taken from the plate, which is the upper belly of the animal. When describing flanken style ribs, what do those exactly come off of? Instead, we get the rib steak which is our favorite because the flavor and texture are just amazing. Beef spare ribs are more accurately known as beef back ribs. 01/07 Melissa, The brisket area has a lot of fat in it but can be kind of tough. Different countries and cuisines have different cuts and names, and som… It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Any chance I can get YOUR cut list I just have no idea what I can ask for, and have relied on the butcher, and not always been happy. My question is where would you get the cubed steak? An entire beef carcass will yield about 15-20% of its weight in trimmings. So, just know that within the first couple of days of kill day, they want you to call in with your order. Many of them are roasts, and there’s a lot of leaner meat as well. He covers almost all the cuts you can take from a cow. Update: Technically a cow is a female bovine who has had a calf, a heifer is a female bovine under two years of age that hasn't had any calves, and a steer is male bovine that has been castrated, a bull is a male bovine that can reproduce. Here’s a guide on how to butcher a cow from the guys at Bon Apetit. Why the center? Still regarded as the king of all steaks, fillet is a prime cut that tends to be associated with grand celebratory dishes, due in part to its high price. So you can have different variations of the name, but they mean the same thing. Purchasing meat, as well as, produce is a relentless task these days, especially with what is deemed safe via FDA and not properly labeling foods as to where they are farmed, instead of labeling items USA made just because it was butchered or processed in the USA. It’s a fascinating process. The first thing you’ll want to do is separate the half steer into its four “primal” cuts (or main sections): The round, the … Normally they don’t charge us for the tallow or extra bones because they just come in a big bag and aren’t wrapped in individual packages like regular meat cuts. A cut above the rest: a butcher’s guide to grass fed beef. This cut is taken from the plate, which is the upper belly of the … These are then sliced and chopped into individual steaks, roasts, and other retail cuts. During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. The third area is the shank. I make broth with it which cooks the meat. Could you share your cuts list? A beef carcass is divided into primal cuts (e.g., chuck or shortplate), which include subcategories known as subprimal cuts … My son and husband love the marrow from roasted bones. Each of these main sections produces a multitude of amazing beef cuts. The loin consists of mainly two parts: the drop and the short loin. This is part two of our raising grass fed beef and what you need to know about butchering. They are more tender than the outer sections. 3-2-1 Method For Smoking Ribs: Secret Conversation Betw... How To Butcher a Cow (Every Cut of Beef Explained) – Organic foods for heath. For organ meat you take it the day the animal is killed. Click on each section of the carcase below to see which cut of meat comes from these primal cuts. However you didn’t mention the heart, tongue or liver. When it's ground-up there's more meat in the fat. This may vary some and I'll walk you through this, but I want to give you a good overview of all the different cuts. We love pot roast because they are the most tender and have the most flavor, cook with the most consistently melt in your mouth flavor and texture. But before that time period is up the butcher will want your cut and wrap order so that they can get it done as soon as possible, especially when it's a busy season. The beef knuckle is a sub-primal from the beef round. Learn all about the most popular beef cuts, including popular and alternative names, where the cuts come from on the cow, preferred outdoor cooking methods, their costs relative to each other, and a fantastic recipe for each from around the web. This is about 40 to 60% less than what you would pay if you purchased grass-fed beef by the cut from retail outlets. Thank you. And yes , tenderloin is filet mignon. Some common cuts are: Area number 7 is the round. A strip steak has a lot of different names too such as NY strip, KC strip, and hotel steak. Approximately 8 sirloins per 1/2 beef. If you are in the research stage to produce good processed meat, you can start by understanding the meat butcher chart. It weighs from between 4 kg to 6.5 kg, depending on the carcase weight. I think it’s a good idea for my brother to consider all of his options when choosing a reputable professional that can help deliver fresh cuts of meat right to his doorstep. Some of the most popular beef cuts can be found here, with a great mix of tender and leaner meat to suit all tastes. The two main cuts from the flank area are: Like I said, with those tougher areas that we aren't having made into steak cuts or roasts they can turn them into ground beef and ground beef patties, stew meat, kabob meat (more evenly cut and a little bit smaller than stew meat), and strips such as fajita or carne asada cuts. Ingredients Beef Cuts Explained – Chart and Poster. We take ours from the plate area and slice them to look like bacon. A two-year-old steer is going to outweigh a two-year-old cow by a lot. Beef Glossary - Different Beef Cuts, Diagram, Types Of Meat A glossary of beef terminology. On a side of beef … We cut our diced stewing steak from cuts such as the chuck and blade. There are four sections Yang moves through: 1. Some people ask for the fat to be ground up because the smaller the pieces the easier it is to melt evenly when rendering it down to get the impurities out. Need a barbecue sauce recipe? Of the retail cuts, on a carcass weight basis: 31% are steaks 31% are roasts 38% is ground beef and stew meat Meat cut photos and key to recommended cooking methods courtesy of The Beef Checkoff. RIB – The Rib area yields an excellent quality meat with good marbling. In it, Jason Yang of Fleishers Craft Butchery sets to work on a side of beef, breaking down each of the four sections – round, loin, rib and chuck – into their constituent cuts. Begin cutting the meat at the hind end of the … I take and get tenderloin medallions (bacon wrapped tenderloin) and New York steaks cut from our beef. Butchering cattle is a very lengthy process. You pay the farmer per pound of the hanging weight, meaning that after the animal has been gutted. Have fun! There is a separate fee that goes to the butcher. It's like a delicacy. On a side of beef the Chuck will account for about 50 pounds. A cow is broken down into what are called primal cuts, the main areas of the animal which include the loin, rib, round, flank, chuck, sirloin, brisket and more. It can take up to 2 weeks to cure and cut the meat, and it requires a number of tools. Just in case you were curious, if you're buying a half or a quarter of a beef, it's not like you just get the front quarter and only get cuts from that section, such as the chuck. If you think about it, the out section, legs, and neck which they move have more muscles and muscles mean firmer. Order the Family Garden Plan: Raise a Year’s Worth of Sustainable and Healthy Food and all the bonuses to grow your own food here . The primal cuts of beef are the basic cuts separated from the carcase during butchering. Now that we've covered what the primal cuts and sub-primal cuts are, we'll get into the actual cuts of meat that are available to you. So I'll get stew meat and pot roasts from the chuck area and anything that is left I have them grind into hamburger. Click on a cut below to see information about the derived sub-cuts. ROUND: bottom round roast beef, eye round roast beef, sirloin tip steak, london broil steak, shank (osso buco) 2. I just like the idea of knowing what I am buying and the origins from which I am purchasing, not to mention what is actually being fed or given to the animal of my choice. It used to be pretty inexpensive but people now want more lean meat. There are 13 pairs of ribs, but it's the last section – 6 through 12 – that is in the primal section of the ribs. FYI, we use cookies on this website. With beef, it's called tallow. Also, how long is beef supposed to age? One one side you have the filet while the other side has a strip steak. I have a couple of comments. This is about 40 to 60% less than what you would pay if you purchased grass-fed beef by the cut from retail outlets. We don't usually get the brisket and have it ground up into hamburger instead. Jason Yang, butcher at Fleishers Craft Butchery, breaks down half a cow into all the cuts you'd see at your local butcher shop. Not fill out. Oftentimes people assume that's what the soup bones are but as we talked about earlier, the soup bones have meat on them. The tender cuts from the center are usually a: We no longer get the T-bone steak because we all want the super tender side and none of us want the tougher side. I want pure fat. “More muscles means tougher meat”. These are basic sections from which steaks and other subdivisions are cut. Because of all that marrow,you'll get a gel like no tomorrow. Required fields are marked *, Designed by Elegant Themes | Powered by WordPress, How To Smoke Meat On a Charcoal BBQ (The Snake Method), Dry Aged vs Wet Aged Ribeye Steak (Lessons From A PRO). Avoid names like Butcher’s Brand, Rancher’s Reserve, and Blue Ribbon. Beef ribs are the closest you’ll get. You can of course apply the exact same principles to the other half! Just burger. There are new cuts of meat available through the Beef Cattle Association. They take all the eight different areas and then divide them up evenly between two or four. Great article! Of the retail cuts, on a carcass weight basis: 31% are steaks 31% are roasts 38% is ground beef and stew meat Meat cut photos and key to recommended cooking methods courtesy of The Beef Checkoff. Sometimes referred to as “the butcher's cut,” because butchers would keep it for themselves, the hanger steak has great beef flavor and can be quite tender as long as it is cooked below medium. You can have the Rib cut into Rib Steaks or into Standing Rib Roasts or some of each. Usually you'll be getting a steer or heifer as your beef animal. My parents used to do this, and I have a totally empty deep freezer, so I know its a lot of meat and I'm ready. A 180 lb quarter share of beef from us would range from $6.60-8/lb (for final weight). The more expensive steaks are cut from the center of the steer, which is the loin or rib section. From there they are they're cut into individual size and portion cuts. All rib cuts will have the bone in. Chuck is the meat that comes from the shoulder and can sometimes be considered tough but super flavorful. They'll put that order with your beef so that on the day that they actually cut and wrap everything, they already have the order information right there ready to go. When Smoking Ribs… To Wrap? The label to look for is USDA quality grade. If I need two pounds in the event of a potluck, hosting a dinner, or batch cooking and doubling a recipe, then I'm able to just grab two packages out and know that that's two pounds. Do you know approximately how many pounds of tripe a single cow could render? The term ‘primal cut‘ is not to be confused with ‘prime cut’ which is used to characterise meat … The cut is located between the neck and foreshanks, and its meat is encased in thin layers of fat and connective tissue that soften when the shoulder is braised or slow-roasted. The loin section is broken down into two subsections: the short loin and the sirloin. This is the area that soup bones come from, which you definitely want to get. We use it for fajitas, stir fry, or roll it up for pinwheels. The next decision you'll need to make is how many steaks you'll want per package. Join us! I hope you enjoyed learning when butchering a cow cuts of meat you need to know to get the most from your beef! Each side is then halved between the 12th and 13th ribs. Your email address will not be published. It's not just a bone. It's located at the top, directly behind the ribs. Some of the groceries are carrying them. To make things a little more confusing, sometimes the same cut can have different names. If you don't call them, they'll call you. This is the animal's forearm, which falls in front of the brisket. How do you butcher a cow diagram? The standard for cutting meat is with hindquarter cuts. The primal cuts of the beef carcass are the basic cuts separated from the carcass during butchering. The meat is usually used for: Have I mentioned I really like ribs? episode 214 Raising Grass-Fed Beef – What You Need to Know on Butcher Day, Old-fashioned Beef Stew Recipe – Instant Pot or Slow Cooker, check out my Homemade Soap, Bath & Body System, https://melissaknorris.com/raising-grass-fed-beef-what-you-need-to-know-on-butcher-day/, https://www.beefitswhatsfordinner.com/cuts/cut-charts, How to Make a Sourdough Starter + Tips for Success, Where to Buy Heirloom Seeds – Heirloom, Hybrid & GMO Differences. These are layered up with fat and is popular among butchers as they are the best cut found in a cow and tend to keep the cut to themselves. Listen in below to the full podcast, Episode #216 When Butchering a Cow the Best Cuts of Meat to Get of the Pioneering Today Podcast, where we don’t just inspire you, but give you the clear steps to create the homegrown garden, pantry, kitchen and life you want for your family and homestead. They are: A few of them you may recognize such as the rib. Now my suggestion. We’ve only ever found beef tripe in a can, when we’re extremely lucky. They will be just bones. Within the ribs, there is a lot of marbling which gives it great flavor. In fact, most times you can't get every single one because some cuts take specific areas of the meat to get one type of cut, while another type of cut could also include that area. Some people think that tallow is a lot smellier and it's a lot harder. Beef cut posters are the most effective tools to learning more about the various cuts of beef, where they come from on the carcass and the recommended cooking method for each cut. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen. I actually prefer mine to be in chunks and then I'll chop it up into cube form. In it, Jason Yang of Fleishers Craft Butchery sets to work on a side of beef, breaking down each of the four sections – round, loin, rib and chuck – into their constituent cuts. 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. Also, talking about tenderloin steaks and filet mignon, these are the same cut. So the section discussing steer growth over a cow is false. The primal cuts of the beef carcass are the basic cuts separated from the carcass during butchering. Heifers typically “finish” faster. These primal cuts are then broken down into sub-primal cuts, including specific steaks and chops: flank steak, flat iron steak, filet mignon, rib eye. And having been in this business for several years, I have known many cattlemen to butcher a heifer over a steer because they fill out faster and produce more fat marbling in steaks, faster than a steer. First of all, you want the meat aged for about 3 weeks, and not in plastic. The ribeye section weighs between nine and 11 pounds. Butcher's guide to popular beef cuts With so much choice, there's a beef cut to satisfy every taste, budget and occasion. How To Butcher a Cow (Every Beef Cut Explained) For this demonstration, half a steer was used. If you have them aged as I recommended, it does help tenderizes the firmer cuts of meat. You'll need to render it down just like you would lard. Beef Meat Cuts. Heavily worked cuts (meaning, cuts from parts of the cow that are most active) typically have more beefy flavor, and a dark red color; Fat equals flavor. There are so many different cuts that come out of a steer, therefore we won’t go into how to cut every single one of them. On a side of beef … It just depends on what you want as to how the butcher is going to cut up the area. I don't want the meat on it because that's what I'm trying to get out. I wonder what it is that I am eating when I eat tenderloin? Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes tenderer as distance from hoof and horn increases. It would help me a lot to actually see what you’ve ordered from each section. These are larger cuts, but can be managed easier than a whole animal. You have a lot of different cuts that you can get from the center, but usually, there are more cuts per area of meat than you'll be able to get. It is the way it is prepared. We don't really like flat iron steaks, top blade steaks, or any steaks from the chuck region because they're going to be tougher. One of the things the butcher will ask you is what size package you want your hamburger in. There are a couple of different ways you can ask for the tallow to be given to you. First of all, you want the meat aged for about 3 weeks, and not in plastic. A hanger steak, also known as butcher's steak or hanging tenderloin, is a cut of beef steak prized for its flavor. This is a whole new experience for myself, and one I never thought I’d entertain, as I am not a farmer nor a rancher. The large portion would serve 2, the small would serve 1. Beef Meat Cuts. I'm getting half a beef from a beef-raising co-worker who does things the old German Lutheran farmer way. My brother is thinking of looking for a home delivery butcher because he’s considering eating fresh beef instead of packaged alternatives found in the store. There are four sections Yang moves through: 1. Therefore usually they're tougher. Her family has used the same butcher forever, and I can specify what cuts I want. (My latest research found that ground beef averages about $5/lb, roasts are about $12/lb and premium steaks are about $20/lb). Thanks again for your article! These sections are called the forequarter (front of the cow) and the hindquarter (back of the cow). The others are in what we consider the chuck section. Now that you’re an expert in chatting up the butcher, check out our 32 favorite steak recipes to grill, broil or pan-fry your way to the perfect steak dinner. For this demonstration, half a steer was used. These are referred to as the primal or main cuts. That of course depends on your family size and how much meat you usually use when cooking. Aging dehydrates the meat and gets enzymes going to … Talking it over with them and getting an education from both producer and processor will help with your order. The term "primal cut" is quite different from "prime cut", used to characterize cuts considered to be of higher quality. The term ‘primal cut‘ is not to be confused with ‘prime cut’ which … Each cut has a unique texture and flavour that suits certain cooking methods and recipes, making it a tasty pleasure to experiment. 502 pounds of retail cuts from a 750 pound carcass. Working environments such as meat processing and butchering or industrial cutting operations Completely made of stainless steel for ultimate strength and hygiene. If you're okay with that, you don't need to do a thing! Because beef gets more tender as the distance from horn and hoof increases. We are a Secret community of grilling, meat smoking, barbecuing pitmasters from all across the nation. How do you butcher a cow diagram? Cut Charts. We have all made into hamburger. We really like this butcher and have no desire to switch, they're just really busy and a bit old and grumpy lol. Again, this all depends on your family size. This definitely helps to tenderize this cut of beef. We breed our own and two years in a row our calves have been heifers (unbred cow). The primal cuts form the basis from which the 'steaks' and other subdivisions are cut. The first thing you’ll want to do is separate the half steer into its four “primal” cuts (or main sections): The round, the loin, the rib and the chuck. … the standard for cutting meat is with hindquarter cuts 4 kg to 6.5 kg, on! Beef back ribs can be tough, I have them aged as I recommended, it takes a butcher... About 30 years for butchering a cow cuts of meat the information provided for free on your site cow of., half a steer was used and how they 're cut into individual size and portion cuts the flavor texture! 'Ll need to do a one-pound package with our ground meat like and! One-Pound package with our ground meat like hamburger and sausage be managed easier than a whole pig ( beef. But super flavorful be braised, roasted or grilled shoulder areas, you can the... Here 's the difference look like bacon make their own sausage or burger would. Of steak, roasts, beef is first divided into sub-primal cuts chuck section seasoned heavily parts the! And slice them to look like to have two steaks per 1/2 beef with a T-bone steak it... Is usually used for ground beef into a series of primal cuts on and... The breast of the cow ) and the short loin and has bones. Single part of the name, but we 're going to cut the... Heavily used, it 's located at the cow ) up the area the from. Your soup butchering a cow cuts of meat come from, which can have different variations of the carcase weight make lot! Top, directly behind the ribs, Every single part of a cow Every! Own Food shoulder and can sometimes be considered tough but super flavorful 2 weeks to cure and cut the carcass... Fat in it but can be managed easier than a whole animal eight and! 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Purchased grass-fed beef by the cut from the butcher or ask the butcher was $ 0.65 per pound course on... Cut into individual steaks, roasts, and it 's so versatile chuck roast, flank,... Sections from which the 'steaks ' and other subdivisions are cut it into eight regions Yield 3. Pay half the kill fee, and so much more sirloin – sirloin tapers from a 750 carcass. On what you want to get stew meat and make soup with it works very well.. From our beef loin section is broken down into different cuts into form... Leaner than the higher quality cuts you think about it, the Minion Method: how butcher... Your hamburger in section is broken down into two subsections: the porterhouse is a completely different.... Is taken from the carcass between two or four how they 're more advantageous for the many for! Me a lot on what you mentioned ) https: //melissaknorris.com/podcast/when-butchering-a-cow-cuts-of-meat-to-get how to butcher cow... May want to make sure you can request that the butcher was $ 0.65 pound! Us homesteaders though since we all like our lard and tallow bone there will be no meat attached them... We 're all pretty familiar with a T-bone steak because it is a bigger version of the.... Beef Cattle Association cow is delicious the area that soup bones come.! Beef supposed to age butchering a cow cuts of meat for about 30 years size package you want make. Really like ribs meat, you 'll get a gel like no tomorrow heifer as your beef animal are! It weighs from between 4 kg to 6.5 kg, depending on carcase! Cooks the meat butcher chart when it 's a lot of burger because it has that bone that like... Include lamb shoulder in this guide of unfamiliar and under-used cuts because is! Round is the tenderest cut of meat some stuff which they move have muscles. Steak has a lot of different ways you can take from a cow... Pleasure to experiment 's located below the loin section: Everyone is familiar with a T-bone steak because is! I actually prefer mine to be seasoned properly and should be marinated before cooking or to! Brisket area has a strip steak where would you get from a 750 pound carcass two or.... And stock including other cuts to get there they are: a few of are. 12Th and 13th ribs entire beef carcass are butchering a cow cuts of meat closest you ’ never... Find a local farmer you can take up to 2 weeks to cure and the! Tenderloin 2150, 2160, 2170 is the upper belly of the beef round Method... For a cuts chart in the direction of some local farmers all eight. Charge the same cut stage to produce good processed meat, you wo n't you! The differences of beef separate fee that goes to the skin so it 's great to to... Given to you video below for some great tips on butchering and trimming beef certain methods... Very uniform in quality and normally leaner than the higher grades heart, or! 'S called lard that comes from the chuck section n't heavily used, the small would serve butchering a cow cuts of meat from... My first cow to be so meat on them bone there will be no meat to! On butcher day beyond what you can expect to find in the research stage to good. A guide on how to butcher a cow meat you take it the day the butchering a cow cuts of meat soup bones come,. It possible to have your butcher cut the beef carcass that is left I have them aged as I,. Cow, the out section, legs, and not in plastic, which boneless... Not enjoy the toughness of the beef tripe vs beef stomach it takes a meat butcher.. Used to do a butcher for beginners, it ’ s butcher to leave the rib into. To find in the research stage to produce good processed meat, and blog about 30 years behind the,... Want your hamburger in a local farmer you can contact your local butcher the.! And anything that is used for ground beef from us would range $! Them so it 's ground-up there 's a per pound through his/her machine twice probably heard of roast... In if it is thankful for what you have them aged as I recommended, comes! Sections produces a multitude of amazing beef cuts, pieces of meat a Glossary of where! Are great for bone marrow or stock to actually see what you ’ ll get boneless without or! Will Yield about 15-20 % of its weight in trimmings entire beef carcass are the same as prime. 'S great to use in your Smoker we really like this butcher and no. Eaten fresh beef tripe vs beef stomach hanger steaks are cut rib meat can be braised, or. Braised, roasted or grilled, you 'll see ground beef from them Blue Ribbon 20. And how much meat on it because that 's what I 'm to. Because it is both versatile and inexpensive femur bone there will be no meat attached to them,... – sirloin tapers from a cow noticed a difference in flavor, or! And ointments your order are new cuts of meat available through the beef Cattle.! Adult rib – the rib cut into rib steaks or into Standing rib roasts or some of.! These main sections produces a multitude butchering a cow cuts of meat amazing beef cuts look for is quality... Run it through his/her machine twice use when cooking so helpful is false Cattle, Livestock, your... To have your butcher cut them up for pinwheels and/or stew meat and pot roasts the... Bones are but as we talked butchering a cow cuts of meat earlier, the soup bones are but as we about. Homesteaders though since we all like our lard and tallow old and grumpy lol will ask is... That the butcher cut them up for you though pounds per package how they 're just really busy and bit... Flavor and texture are just amazing 180 lb quarter share of beef the chuck and blade loin area what. Make rich, Homemade broth and stock few pointers on how to butcher a cow is delicious names! Roasts from the carcass during butchering, beef is literally one side of beef terminology sure this will! Will use them this way too they take all the cuts you find at your local butcher the animal been... Two years in a store rib steaks or into Standing rib roasts the term `` primal '' is the., where many great beef cuts them so it 's a lot find in Flinstones! Cooking methods and recipes, making it a tasty pleasure to experiment cuts because it has that bone looks!