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

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

Special thanks to Fleishers Craft Butchery.
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A salumeria is store that specializes in selling cured meats, but not everyone is going to the lengths that founder and head butcher John Ratliff is to create great salumi. That’s because Ratliff’s salumeria – Ends Meat – focuses on using every part of the animal in order to make bites like chorizo, ‘nduja, and coppa. Zagat editor Billy Lyons visited this unique business to find out more about what life is like running a modern day salumeria – and why breaking down a whole hog is worth the hassle.

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