Overview of Beef Cuts and Anatomy

Beef carcasses are divided into various primal cuts such as the shoulder, rib, loin, and hindquarter, each containing specific muscles, bones, and connective tissues. These cuts are identified by their location on the carcass and are separated along natural seams to preserve muscle integrity. Understanding the skeletal structure (like the scapula, humerus, femur, and ribs) and the muscles (such as the brisket, chuck, sirloin, and rump) is essential for accurate butchery. Proper knowledge of anatomy helps butchers efficiently break down carcasses into high-quality cuts suitable for retail, foodservice, or culinary preparation. Overview of Beef Breeds and Meat Quality.