Beef Cuts Chart: Guide to Primary & Secondary Cuts for Cooking & Butchery #2289417 (License: Personal Use)

This educational diagram illustrates the major beef primal cuts-including chuck, rib, short loin, sirloin, round, brisket, plate, flank, and shank-mapped onto a cow silhouette. Each section is color-coded and labeled to help chefs, butchers, and home cooks understand the origin and characteristics of different cuts. The chart serves as a foundational reference for selecting cuts based on tenderness, marbling, and ideal cooking methods.

Used on culinary education sites, butcher shop websites, recipe blogs, and food science resources to help users identify cuts for purchasing or cooking. Matches user intent for learning meat anatomy, selecting cuts for specific recipes (e.g., grilling vs. braising), or understanding labeling at markets.