Beef Cut Chart: Primal Cuts, Weights & Yields Explained #26216 (License: Personal Use)

This historical line drawing depicts a full beef carcass segmented into nine major primal cuts-neck, chuck, prime rib, porterhouse, sirloin, rump, round, flank & suet, brisket, shin, and plate-with precise weight (in lbs) and yield (in cuts) annotations. The illustration reflects early 20th-century butchery standards and serves as an educational reference for understanding beef anatomy and portioning. Fine linework and clear labeling make it both functional and visually instructive.

Used on culinary education sites, butcher shop resources, food history pages, or meat-processing guides; targets users seeking to understand beef anatomy, portion planning, or traditional butchery practices.