Beef Cut Diagram: Understanding Primary Cuts of the Cow #3076863 (License: Personal Use)

This diagram divides a cow into five major primal cuts: 0 (chuck), 2 (rib), 3 (loin), and 4 (sirloin/round), using color coding and numbering for clarity. Each section corresponds to standard butchery terminology used in meat processing and culinary education. The stylized design emphasizes accessibility over anatomical precision, making it ideal for instructional use.

Used on culinary blogs, butcher shop websites, cooking tutorials, and food science resources to help users identify and select cuts of beef; matches intent for learning meat anatomy or choosing cuts for recipes.