Diagram of How to Butcher a Beef Cow

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So you want to know how to butcher a beef cow? Well, this diagram right here is extremely useful. If you look further down, there are even some relevant videos about the process, and some how-to guides on the entire process. Keep in mind that there are numerous ways to name each part of the cow, so I made sure to add a few different pictures so you get the full definition of what each piece of the butchered cow is.

Well, there seemed like a high need.  It seemed that there were few sites that really went into any detail or tried to thouroughly answer the question, so I thought I'd try my hand as I know a good deal about meat. I still think that the phrase "i want a diagram of how to butcher a beef cow" seems oddly placed as such a popular search term, but who am I to understand the internet. But then again, I guess it's needed information so here's my best attempt:

1,2 - Neck and Shoulder. This piece of the cow should not go alone. It is recommended that you put it into a soup or broth so that it is easier to swallow.

3 - Spinal area - This is what you should put in your barbeque!! It's decent meat

4. - Sirloin - Everyone knows that the sirloin is the best part of the meat. This should primarily be used for a simple steak dinner. It can be used in a soup, but other parts can just as easily be used, and they don't taste as well on their own.

5. - Rump - The rump can be roasted with the bone. If you do this,then put it into a soup for the best taste.

6. - Leg - Great to make cutlets with, or once again to go in soup. The leg is a nutritious part of the cow as it doesn't have extremely high amounts of fat on it.

7. - Aitchbone - Cut of beef from the upper part of the leg. There is some extremely rich fat along the aitchbone (also incorrectly called the edgebone) that is extremely tasty, so make sure to get it in whatever you do with the Aitchbone.

8, 9 - Humeral and Breast - These are two more pieces that are fantastic in soups or bullion. This can provide quite a bit of nutrition when cooked properly.

10. - Groin - Yea, the groin! Believe it or not this can be made into something edible and relatively tasty when made into cutlets or soup. Nevertheless, some people toss it out instead because of where it's from.  In my opinion that's simply a total waste of meat.

11,12 - Front and rear shank - After marinating, cook the meat at 325 degrees, until it begins to bubble. Following this, simmer for 1 hour. Add vegetables. Cover and simmer for 1 1/4 hours. This will make some fantatsic beef shank.

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