How To Butcher An Entire Cow: Every Cut Of Meat Explained | Bon Appetit




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

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How To Butcher An Entire Cow: Every Cut Of Meat Explained | Bon Appetit

Special thanks to Fleishers Craft Butchery.

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25 thoughts on “How To Butcher An Entire Cow: Every Cut Of Meat Explained | Bon Appetit”

  1. Good to see your cutting technics for non machine or commercial butcher's that may only be able to or need 1 or 2 harvesting and procurement's at a time.

  2. My grandfather was a butcher. Owned hs own butchering business for over 35 years. I could set and watch him for hours. My grandfather was known for being honest and give ppl their meat back. The last 10 years he started video him cutting ppl cows up and even deer. To prove ppl were getting the meat back they brought in

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