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

This stylized illustration divides a cow into five primary meat sections: 0 (head/neck), 2 (chuck), 3 (rib), and 4 (loin), with the hindquarter implied. Each section is color-coded (red, beige, orange) and labeled for clarity, supporting butcher training or cooking instruction. The simplified anatomy emphasizes functional cuts rather than anatomical precision.

Used on culinary education sites, butcher shop resources, or cooking blogs to help users identify and select cuts of beef; matches search intent for “beef cut chart,” “cow diagram for butchery,” or “primal cuts explained.”