In this article by Bon Appétit, a comprehensive guide on how to butcher an entire cow is provided. The aim is to explain every cut of meat, offering readers a thorough understanding of the process.

The article begins by emphasizing the importance of acquiring the necessary tools for butchering, such as a sharp boning knife, a hacksaw, and a meat cleaver. It is recommended to work with a professional butcher if one is not experienced in this technique.

The first step in butchering a cow is to divide it into four main primal cuts: the chuck, rib, loin, and round. The chuck is located in the shoulder area, the rib is behind the chuck, the loin is located along the back, and the round is the hindquarters.

Each of these primal cuts is then further broken down into smaller cuts of meat.

Starting with the chuck, the meat is separated into the shoulder clod, the chuck eye, and the chuck roast. The shoulder clod is a tough cut of meat, often used for pot roasts, stews, or ground beef. The chuck eye is a more tender and flavorful cut, similar to a ribeye steak. The chuck roast is a versatile option suitable for slow-cooking or barbecuing.

Moving on to the rib, it is divided into ribeye steaks, back ribs, and rib roasts. Ribeye steaks are well-marbled and tender, while back ribs can be grilled, smoked, or barbecued.

Rib roasts, often referred to as prime rib, are a centerpiece for special occasions.

The loin section offers a variety of popular cuts, including T-bone steak, porterhouse steak, New York strip, tenderloin, and sirloin. T-bone and porterhouse steaks consist of a T-shaped bone with meat on either side, offering both a strip steak and a tenderloin. New York strip is a flavorful and versatile option, while tenderloin is the most tender cut, often used for filet mignon. The sirloin is a leaner and less tender option, suitable for grilling or roasting.

Lastly, the round primal cut includes cuts such as top round, bottom round, eye of round, and London broil.

These cuts are typically leaner and less tender, making them ideal for slow-cooking, braising, or roasting.

The article also touches on offal, the organs and entrails of the cow, which can be prepared and enjoyed if desired.

In summary, this guide provides readers with a detailed explanation of butchering an entire cow. By understanding the different cuts of meat and their characteristics, individuals can make informed choices when it comes to preparing and cooking beef.