Beef Cuts Chart: Guide to Cow Butchery Sections & Cooking Uses #272271 (License: Personal Use)

This diagram illustrates the seven major primal and subprimal beef cuts on a cow’s carcass, including chuck (1), rib (2), short loin (3), sirloin (4), round (5), brisket (6), and flank (7). Each section is color-coded and numbered to help chefs, butchers, and home cooks identify optimal cuts for grilling, roasting, braising, or stewing. The layout reflects standard USDA beef classification for retail and culinary education.

Used on butcher shop websites, culinary blogs, cooking tutorials, and food science resources to educate users about meat anatomy and selection; matches user intent for learning how to choose cuts based on preparation method or budget.