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

Still haven’t subscribed to Bon Appetit on YouTube? ►► bit.ly/1TLeyPn

CONNECT WITH BON APPETIT
Web: www.bonappetit.com
Twitter: twitter.com/bonappetit
Facebook: www.facebook.com/bonappetitmag
Google+: plus.google.com/+bonappetit
Instagram: instagram.com/bonappetitmag
Pinterest: www.pinterest.com/bonappetitmag
Tumblr: bonappetit.tumblr.com
The Scene: thescene.com/bonappetit

Want even more? Subscribe to The Scene: bit.ly/subthescene

ABOUT BON APPÉTIT
Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.

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

Special thanks to Fleishers Craft Butchery.