Techniques » Breaking Down Beef Into Cuts

Breaking Down Beef Into Cuts <p><a href="http://www.northeastfamilyfarms.com/">Northeast Family Farms</a> and <a href="/videos/profiles/about-john-stowell">John Stowell</a> (with Ryan Larocque on chainsaw), bring you an informative and concise education about beef. Learn the anatomy of a cow, the cuts of meat, and their best uses. You'll know what to look for the next time you go shopping and you'll be able to talk-the-talk with the butcher.</p>

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beef, beef cuts, breaking down beef into cuts
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John Stowell

John Stowell has been Director of Fresh Meats and Sustainable Programs at Dole & Bailey, Inc., a food service distributor, in Woburn, MA, for a decade. John grew up on a ranch and farm in Colorado and his first job was as a cattle buyer for a meat packing plant. It would seem his career path was determined from then on. He has worked for the Certified Angus Beef Program as Director of Supply Development and for Safeway stores as Director of Fresh Meat Procurement. John's knowledge of the business is phenomenal and he has a deep and profound enjoyment and appreciation of the industry.

Dry Aged vs. Wet Aged
Loin & Sirloin
Ribs & Chuck
Round Cuts

Comments (3)

  • Posted Friday, April 22, 2011, at 2:43 am by danny hernandez:
    interesting
  • Posted Monday, March 28, 2011, at 2:26 pm by Rick:
    Excellent video. Nice to see where the cuts come from. I assume the porterhouse steak is made with the tenderloin left intact?
  • Posted Wednesday, March 3, 2010, at 12:59 am by Bea Viera:
    What a fascinating video. Great explanation of various cuts of meat.

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