In this article by Bon Appétit, a comprehensive guide on how to butcher an entire cow is provided. The aim is to explain every cut of meat, offering readers a thorough understanding of the process.
The article begins by emphasizing the importance of acquiring the necessary tools for butchering, such as a sharp boning knife, a hacksaw, and a meat cleaver.
The first step in butchering a cow is to divide it into four main primal cuts: the chuck, rib, loin, and round. The chuck is located in the shoulder area, the rib is behind the chuck, the loin is located along the back, and the round is the hindquarters.
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