https://extension.psu.edu/understanding-beef-carcass-yields-and-losses-during-processing
1 Weights are approximate and are only meant to explain the sources of variation in carcass types and meat processing methods. Actual weights may vary. Figure 1 below depicts the location of the four primary cuts (chuck, rib, loin, and round) on the beef carcass, as well as, the remaining sub-primal cuts (shank, brisket, plate, and flank).

https://chefd.com/cuts-of-beef/
4. Round. The beef round is a group of muscles from the hindquarters of the cow. It consists of five cuts: the top round, the bottom round, the eye of round, the heel of round, and the knuckle. These are some of the toughest cuts you'll find on a cow since they come from an area with lots of movement.

https://www.beefcentral.com/wp-content/uploads/2015/07/Beef-Cuts-Guide.compressed.pdf
The center spread in this booklet includes an illustration of the beef carcass divided into its primal cuts, as well as a weight breakdown of the subprimals derived from each primal. The tables identify the primal and subprimal source of all beef cuts in this booklet and the average weights of subprimal cuts. IMPS/NAMP Numbering System

https://livestock.extension.wisc.edu/articles/how-much-meat-should-a-beef-animal-yield/
Carcass cutting yield is variable and depends on the carcass's fat thickness (leaner carcasses have a more desirable and higher carcass cutting yield), muscling (the greater the muscling the higher the yield), and the amount of bone-in versus boneless retail cuts. Deboned, or boneless, retail cuts will lower the carcass cutting yield (Table 2).

https://ahdb.org.uk/beef-yield-guide
Our Beef Yield brochure is your handy guide to processing a beef carcase right from the beginning. It covers every cut, by-product, and classification. This highly visual and informative manual takes you through everything from anatomy to terminology. AHDB's yield brochures are for anyone in the meat trade, or retail, to use as a reference

https://opentextbc.ca/meatcutting/chapter/primal-sub-primal-and-secondary-cuts/
Figure 17. Beef carcass showing primal, sub-primal, and retail cuts. Beef Front Quarter: The beef front quarter contains four primal cuts, the brisket, foreshank, rib, and chuck (square chuck). The chuck is separated by first cutting across the carcass between the 5th and 6th ribs, which separates the chuck, brisket, and shank from the rib and

https://www.clovermeadowsbeef.com/cuts-of-beef/
Learn basic beef cuts; The cuts of beef that come with buying a quarter, half cow; Learn where beef cuts come from and how to cook each cut. ... Technically, a side of beef is literally one side of the beef carcass that is split through the backbone. Each side is then halved between the 12th and 13th ribs. These sections are called the

https://www.thespruceeats.com/cuts-of-beef-chuck-loin-rib-brisket-and-more-995304
The beef short loin is only about 16 to 18 inches long. It will yield anywhere from 11 to 14 steaks, depending on thickness. The steaks from the short loin are cut starting at the rib end and working toward the rear. The first-cut steaks are club steaks or bone-in strip steaks.

https://www.beefitswhatsfordinner.com/cuts/cut-charts
cut finder for foodservice. Use this at-a-glance guide to help identify the best beef cuts to use for the most common foodservice applications. View and Download >. Beef cut posters are the most effective tools to learning more about beef cuts and the recommended cooking methods. Check out our cut charts.

https://discover.grasslandbeef.com/blog/primal-cuts-of-beef/
Portion cuts from the rib primal are just the flank steak and any ground beef the butcher collects. Best cooking methods for flank. This cut requires a bit of love and attention, but it can be worth it. It's wonderful baked, and make sure you give it a good marinade to tenderize the meat. 6. Plate. Portion of the cattle carcass: <2%

https://beef.unl.edu/beefwatch/2020/how-many-pounds-meat-can-we-expect-beef-animal
For an 880 - pound carcass, the round would be approximately 194 pounds. About 20 percent of that weight is made up of fat and bone. This leaves approximately 155 pounds of meat, including steaks, roasts, and ground product, that will be packaged for consumption. Factors that affect yield of retail cuts include:

https://www.beefresearch.org/Media/BeefResearch/Docs/beefbreakdown_10-21-2020-33.pdf
After the carcass is properly aged, it is ready to be broken down into retail cuts. On average, 21 percent of each carcass is inedible bone, fat and connective tissue. Once the carcass is fabricated and inedible objects are removed, a whole carcass will yield about 639 pounds of edible beef product. Each beef carcass contains more than 200 muscles.

https://extension.psu.edu/beef-cutting-demonstrations
In this 5-part video series, Mr. Glenn Myers (Manager, Penn State Meat Laboratory) and Dr. Jonathan Campbell (Extension Meat Specialist) will instruct participants on beef carcass yield and quality, as well as all factors contributing to official USDA grades of beef. This series also includes breaking the beef carcass into the primary cuts of

https://www.youtube.com/watch?v=Xnkep6oZfTI
https://bit.ly/4055z2n Visit our DIY Section to get EVERYTHING you need to process your own meat at home!Scott hoists a Wagyu beef carcass and splits it from

https://www.youtube.com/watch?v=F-fWvTcph9U
#butcher #cutsofbeef #partsofcow #beefHow to Butcher/Process a Beef Carcass. Every step in processing a beef carcass at Marksbury Farm in Lancaster, KY. Ever

https://www.youtube.com/watch?v=wazg6u3ESco
https://beardedbutchers.comSeth Perkins is going to show you how to butcher beef the right way and describe all the cuts of beef. This is not a beef butcher

https://www.masterclass.com/articles/culinary-guide-to-all-cuts-of-beef-and-how-to-cook-each-cut-of-beef
How does a cow's carcass turn into plastic-wrapped supermarket steaks? The way we break down beef comes down to cultural preferences. On top of that, meat-cutting can vary further from butcher to butcher and day to day, since most cow parts can be fabricated (that means broken down, in butcher-speak) into several different cuts, with some cuts having multiple different names. Understanding

https://wholey.com/resources/meats/beef-cuts-guide/
Variety Beef Cuts: Beef Neck Bones. A cut of the cow carcass' neck bones with more bone than muscle but rich with marrow adds incredible flavor to stocks, broths, and chilies and is used in Black American Soul Food, Asian and worldwide recipes. Beef Kidney. A large kidney with several lobes with a strong tasting, iron-rich, occasionally bitter

https://en.wikipedia.org/wiki/Cut_of_beef
American and Canadian American cuts of beef (clickable) The following is a list of the American primal cuts, and cuts derived from them. Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters). Canada uses identical cut names (and numbering) as the US, with the exception of the "round" which is called the "hip".

https://extension.okstate.edu/fact-sheets/home-slaughtering-and-processing-of-beef.html
Remove the rib and plate from the chuck and brisket by cutting between the fifth and sixth rib. Cut perpendicular to the top line of the carcass. Separate the rib cut from the plate at a point 11/2 inches below the rib eye muscle on the end where the side was quartered, and cut parallel to the back.

https://www.foodfirefriends.com/beef-cuts/
Ingredients Beef Cuts Chart and Diagram, with Photos, Names, Recipes, and More. Learn all about the most popular beef cuts from our chart, diagram and write up, 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 cut of beef that we've taken from around the web.

https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0303946
The aims of this study were to predict carcass and meat traits, as well as the chemical composition of the 9th to 11th rib sections of beef cattle from portable NIR spectra. The 9th to 11th rib section was obtained from 60 Nellore bulls and cull cows. NIR spectra were acquired at: P1 -center of Longissimus muscle; and P2 -subcutaneous fat cap. The models accurately estimated (P ≥ 0.083

https://www.youtube.com/watch?v=_lWxXn0Buqo
Northeast Family Farms and John Stowell (with Ryan Larocque on chainsaw), bring you an informative and concise education about beef. Learn the anatomy of a c

https://hpj.com/2024/06/07/scientists-tackling-liver-abscesses-in-beef-on-dairy-cows/
One surprising finding was that E. coli was present in almost 100% of liver abscesses examined in a sample population, according to a recent study that was the first to look for E. coli. Kendall

https://www.canada.ca/en/agriculture-agri-food/news/2024/06/minister-macaulay-announces-support-to-advance-genetic-evaluation-of-canadian-cattle.html
Today, the Honourable Lawrence MacAulay, Minister of Agriculture and Agri-Food, announced up to $1,627,270 to the Canadian Angus Association (CAA), through the AgriScience Program - Projects Component, to help improve genetic evaluation tools for Canadian beef and dairy cattle. Genetic selection tools allow producers to increase their return

https://www.youtube.com/watch?v=WrOzwoMKzH4
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 Y