This article corresponds with article number 2 and discusses when the cow is taken to the meat locker. When you go to the meat locker you will need to choose what cuts of meat you would like. The cow body is broken down into percent in sections which is what the meat comes from. Here is a list of the sections of the cows in the percentage of meat per sections. The rump section of the cow takes up takes up 4%. The next section is the round section; it takes up 20% and is found on the bottom of the butt towards the rear legs. Next is the hind shank consisting 2% in its elbow joints. The next section is the loin section in the back of the cow’s stomach romp and round section it takes up 19% of the cow. Above this is the Flank section which takes up 5% of the cow. The next section is the rib section it takes 9% of the cow and is closer to the head, found in front of the point section it, is above the plate section which is 7%. The chuck section is the biggest section on the cow. It is up above the front legs, half the neck, and most of the front. It makes up 25% of the cow. The shank section is 3% of the cow, it’s on the front legs and the hip bone. The brisket section is below the neck of the cow and makes up 4%.
Here is a list of all the cuts of meat i am going to list them flank, stew meat, round, rump roast, sirloin, porterhouse, T-bone, club steak, rib steak, standing rib roast, chuck roast, roast, brisket, ground beef, short ribs, ribs, plate. Here is a picture of all the cuts of meat and where they came from.
Here is a list of all the cuts of meat i am going to list them flank, stew meat, round, rump roast, sirloin, porterhouse, T-bone, club steak, rib steak, standing rib roast, chuck roast, roast, brisket, ground beef, short ribs, ribs, plate. Here is a picture of all the cuts of meat and where they came from.
After you have told the butcher what cuts of meat and how much you want. He will tell you when you can pick it up. The butcher will hang the meat up in the air and let it sit like that for about three weeks. This ages the meat which makes it taste better because the enzymes in the meat are breaking down . The butcher then wraps the meat in wax paper because if you wrap it in plastic it will freeze to the meat which will make it taste bad. (Kasper)