Cow Meat Chart, Anatomy & Diagram of Cow Parts
Image of dairy cow anatomy and beef parts for learning how to cut and carve cow meat.
- Used for choice roasts, the porterhouse and sirloin steaks.
- Rump, used for steaks, stews and corned beef.
- Aitch bone, used for boiling-pieces, stews and pot roasts.
- Buttock or round, used for steaks, pot roasts, beef á la mode;
also a prime boiling piece.
- Mouse-round, used for boiling and stewing.
- Shin or leg, used for soups, hashes, etc.
- Thick flank, cut with under fat, is a prime boiling piece, good
for stews and corned beef, pressed beef.
- Veiny piece, used for corned beef, dried beef.
- Thin flank, used for corned beef and boiling-pieces.
- 10. Five ribs called the fore rib. This is considered the primest
piece for roasting; also makes the finest steaks.
- 11. Four ribs, called the middle ribs, used for roasting.
- 12. Chuck ribs, used for second quality of roasts and steaks.
- 13. Brisket, used for corned beef, stews, soups and spiced beef.
- 14. Shoulder piece, used for stews, soups, pot-roasts, mince
meat and hashes.
- Nos. 15, 16. Neck, clod or sticking-piece used for stocks, gravies,
soups, mince pie meat, hashes, bologna sausages, etc.
- 17. Shin or shank, used mostly for soups and stewing.
- 18. Cheek.
The following is a classification of the qualities of meat, according
to the several joints of beef, when cut up.
- Includes the sirloin with the kidney suet (1),
the rump steak piece (2), the fore rib (11).
- The buttock or round (4), the thick flank (7),
the middle ribs (11).
- The aitch-bone (3), the mouse round (5), the thin
flank (8, 9), the chuck (12), the shoulder piece (14), the brisket
- The clod, neck and sticking piece (15, 16).
- Shin or shank (17).
Now see instructions for
cutting up beef