Jason Yang, butcher at Fleishers Craft Butchery, breaks down half a cow into all the cuts you would see at your local butcher shop. There are four sections Yang moves through:1. ROUND: bottom round roast beef, eye round roast beef, sirloin tip steak, london broil steak, shank (osso buco)2. LOIN: sirloin steak, tenderloin steak, flank steak, filet mignon, New York strip steak3. RIB: skirt steak, ribeye steak4. CHUCK: brisket, ranch steak, denver steak, chuck steak or roast, flat iron steakStill haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPnABOUT BON APPÉTITCook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. How To Butcher An Entire Cow: Every Cut Of Meat Explained | Bon AppetitSpecial thanks to Fleishers Craft Butchery.