Beef Cut Diagram: Guide to Primary Cuts of the Cow #1979615 (License: Personal Use)

This educational illustration divides a cow into five major primal cuts: 0 (head/neck/chuck), 2 (rib), 3 (loin), and 4 (sirloin/round), using color-coding and numeric labels for clarity. The stylized design emphasizes anatomical regions relevant to butchery and culinary use, making it accessible for learners and professionals alike.

Used on butcher shop websites, culinary school resources, cooking blogs, or meat education pages to help users identify and understand where common cuts originate on the animal; matches intent for learning, purchasing guidance, or recipe prep.