Jason Yang, butcher at Fleishers Craft Butchery, breaks down half a cow into all of the cuts you’d see at your native butcher store. There are 4 sections Yang strikes by means of:
1. ROUND: backside spherical roast beef, eye spherical 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
three. RIB: skirt steak, ribeye steak
four. CHUCK: brisket, ranch steak, denver steak, chuck steak or roast, flat iron steak
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How To Butcher An Whole Cow: Each Minimize Of Meat Defined | Bon Appetit
Particular due to Fleishers Craft Butchery.