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 steak 3. RIB: skirt steak, ribeye steak 4. CHUCK: brisket, ranch steak, denver steak, chuck steak or roast, flat iron steakWant Bon Apptit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still havent subscribed to Bon Apptit on YouTube? http://bit.ly/1TLeyPn Want more Bon Apptit in your life? Subscribe to the magazine! http://bit.ly/2n0gbmu ABOUT BON APPTIT Bon Apptit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home. How To Butcher An Entire Cow: Every Cut Of Meat Explained | Bon AppetitSpecial thanks to Fleishers Craft Butchery.