THRIVING after the FALL

The Library · Document 47 · FEASTING · Animals

Bovine Manual Butchery Dissection Guide

Its printed title: Anatomical Dissection and Fabrication of the Bovine Carcass: A Comprehensive Biomechanical, Histological, and Operative Analysis

Breaking a beef carcass by hand with cleaver, bow saw, hook and knife, primal by primal. It names the bones that mark each cut and the muscles inside them, from the chuck and the rib, which it sets between ribs 6 and 12, to the brisket, and shows how to lift the blade bone or prepare a standing rib roast. The anatomy is thorough. Its opening restates the slaughter material of docs 45 and 46, and its cut specifications follow the North American IMPS codes, in inches.

Open the PDF 17 pages · 369 KB

Number
47
Book
FEASTING after the FALL
Shelf
Animals
File
47 Bovine Manual Butchery Dissection Guide.pdf
Pages
17
Works cited
71

Used in

In the Workshop

The German cuts

The rows that check it

  • 2 confirmed
  • 0 marked for safety
  • B35 confirmed Split with cleaver or 4-TPI bow saw from the tail down; head burned with the cord once tongue and cheeks are out
  • B36 confirmed Quartering between 12th and 13th rib, fore ~52 % / hind ~48 %; chuck 26–28 %, round 22 %; hindquarter holds the rare cuts, forequarter the collagen cuts; collagen tough below ~70 …

In the Index

The cow Slaughter and butchery

Its works cited 71

As the document lists them, unchecked. Sorted here by their addresses only, which says where a claim comes from, not whether it holds.

  • 13 journals, universities and public bodies
  • 9 document-sharing sites
  • 2 encyclopaedias
  • 2 forums, video and social sites
  • 11 blogs
  • 3 shops and makers
  • 30 other web pages
  • 1 without an address
Show all 71
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  3. Band Saw vs. Hand Saw: Which Butchering Tool is Right for You? chefstop.ca/blogs/guides/band-saw-vs-hand-saw-…
  4. The Best Hand-Sawed Equipment for Butchers in Dublin Road kentmaster.ie/the-best-hand-sawed-equipment-fo…
  5. Butcher's Cleaver Guide: Uses, Types & Techniques butchershandbook.com/guides/butchers-cleaver-g…
  6. Butchering - pdfcoffee.com pdfcoffee.com/butchering-pdf-free.html
  7. Meat Hygiene and Safety Practices | PDF | Cooking - Scribd scribd.com/document/809242515/Meat-Hygiene
  8. Butchering Terms: The Complete Glossary butchershandbook.com/guides/butchering-terms-g…
  9. Practical cookery : NVQs and apprenticeships. Level 2 [13 dokumen.pub/practical-cookery-nvqs-and-apprent…
  10. Beef Cuts Diagram | Primal Cuts of Beef - Christensen Ranch christensenranch.com/cuts-of-beef/
  11. IMPS Overview - Meat Track meattrack.com/imps/
  12. Institutional Meat Purchase Specifications ams.usda.gov/grades-standards/imps
  13. Anatomy: Production Animal - Faculty of Veterinary Medicine (UCVM) vet.ucalgary.ca/summercamps/anatomy/thursday/p…
  14. Bovine Musculoskeletal Anatomy: Axial Skeleton and Joints zubairkhalid.com/knowledge/veterinary-medicine…
  15. Cow skeleton - Veterinary Anatomy Guide veterinaryanatomyguide.com/cow-skeleton/
  16. Vertebrae, Ribs and Sternum | Veterian Key veteriankey.com/vertebrae-ribs-and-sternum/
  17. Neck and Thorax – CVM Large Animal Anatomy open.lib.umn.edu/largeanimalanatomy/chapter/th…
  18. Cow Meat Diagram: Understanding Primal and Subprimal Cuts redefinemeat.com/blogs/cow-meat-diagram-explai…
  19. Butcher's Cleaver Guide: Bone Chopper Truths (Australia) xinzuo.com.au/blogs/news/butchers-cleaver-bone…
  20. Knife Edge Types Explained: V-Edge, Convex, Chisel, Serrated thekitchenprofessor.com/blog/a-guide-to-knife-…
  21. Knife Sharpening Angle Guide: Chart by Knife Type | Noblie nobliecustomknives.com/knife-sharpening-angle-…
  22. Glossary - Florentine Kitchen Knives florentinekitchenknives.com/blogs/glossary
  23. The Best Angle to Sharpen German Knives-Wüsthof, Zwilling longzon.com/blogs/how-to/best-angle-to-sharpen…
  24. Steel recommendation for meat cleaver - I Forge Iron iforgeiron.com/topic/41382-steel-recommendatio…
  25. Knife Types & Uses culinaryknifebible.com/types
  26. Hand-Forged Meat & Bone Cleaver Knife | Heavy Duty nusantarablades.com/products/hand-forged-5160-…
  27. Handmade 5160 Carbon Steel Cleaver Knife with Textured Wood arhamcutlery.com/products/handmade-5160-carbon…
  28. GOOD PRACTICES FOR THE MEAT INDUSTRY - Carlos Dias Pereira diaspereira.weebly.com/uploads/5/6/3/9/5639534…
  29. Butcher Tools 101: The Essential Gear Every Meat Cutter Needs moundtool.com/articles/butcher-tools-101-the-e…
  30. Meat bandsaw - MESI - Saws & Blades mesisaws.com/en/meat-bandsaw/
  31. SimCut Butcher Band Saw Blades | 3 vs 4 TPI Guide simcut.com/2026/03/simcut-butcher-blades-heavy…
  32. Band saw blades | Koneteollisuus koneteollisuus.com/product/band-saw-blades/
  33. Feral Feast: How to Dress Wild Pig - American Outdoor Guide americanoutdoor.guide/survival-skills/survival…
  34. Deer remains in archaeology with special reference to the mandible summit.sfu.ca/_flysystem/fedora/sfu_migrate/40…
  35. Blogs - Heinsohn's Country Store texastastes.com/blogs.htm
  36. Home Production of Quality Meats and Sausages (PDFDrive) - Scribd scribd.com/document/534667870/Home-Production-…
  37. Modernizing India's Meat Industry | PDF | Collagen | Skeletal Muscle scribd.com/document/881763728/LPT-MEAT-SCIENCE…
  38. Report of the Committee on Mictobiological Examination of Foods ajph.aphapublications.org/doi/pdf/10.2105/AJPH…
  39. Ergonomics in butchery – how to reduce fatigue with the right tools butchersequipment.co.uk/blog/ergonomics-in-but…
  40. (PDF) Cutting moments and grip forces in meat cutting operations researchgate.net/publication/10644404_Cutting_…
  41. Beef Cuts Explained: Primals, Steaks, Roasts & Ground Beef | Friesla friesla.com/blog/beef-cuts-explained/
  42. Quality Impacts When Changing the Forequarter Break Point beefresearch.org/Media/BeefResearch/Docs/chang…
  43. Meat Cutting Techniques and Cuts | PDF | Vertebra | Vertebral Column scribd.com/document/29062100/Meat-Cuts-and-Gra…
  44. Cut of beef - Wikipedia en.wikipedia.org/wiki/Cut_of_beef
  45. British and European Beef Cuts | MeatGrader meatgrader.com/blog/british-and-european-beef-…
  46. 4.1: Primal and Subprimal Beef Cuts - Workforce LibreTexts workforce.libretexts.org/Bookshelves/Food_Prod…
  47. 8 Cuts of Beef Explained: A Guide to Meat & How to Cook It beststopinscott.com/a-guide-to-meat-the-8-cuts…
  48. Beef Primal Cuts: Complete Guide (2026) meatcutguide.com/guides/beef-primal-cuts/
  49. How to Break Down a Beef Rib Primal: Complete Butcher's Guide butchershandbook.com/guides/how-to-break-down-…
  50. Overview of Beef Cuts and Parts | PDF | Chuck Steak - Scribd scribd.com/document/241142433/BEEF-CUTS
  51. Beef – Meat cuts manual - inspection.canada.ca inspection.canada.ca/en/food-labels/labelling/…
  52. Christian Veterinary Mission - ECHOcommunity.org assets-global.echocommunity.org/publicationiss…
  53. MEAT BUYER'S GUIDE - US Foods usfoods.com/content/dam/usf/pdf/general/Meat-B…
  54. development technology of the goat meat production and processing researchgate.net/publication/369173048_DEVELOP…
  55. Institutional Meat Purchase Specs | PDF | Chuck Steak - Scribd scribd.com/document/99606163/IMPS-Beef-Guide
  56. User's Guide to USDA's Boxed Beef Cutouts ams.usda.gov/sites/default/files/media/LMRBoxe…
  57. Bovine_326Rev2E_2016.pdf - UNECE unece.org/sites/default/files/2024-03/Bovine_3…
  58. Cattle Vertebral Column Anatomy | PDF - Scribd scribd.com/document/467721402/vertebrae-docx
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  65. Pork Loin Chop Quality and Muscle Fiber Characteristics as Affected mdpi.com/2304-8158/10/1/43
  66. Primal & Subprimal Weights and Yields - Tavern On The Point tavernonthepoint.com/wp-content/uploads/2020/0…
  67. Institutional Meat Purchase Specifications - Chefs Resources chefs-resources.com/wp-content/uploads/IMPS_Ve…
  68. Beef Grades and Carcass Information thebeefsite.com/articles/1961/beef-grades-and-…
  69. Beef Carcass Grading and Evaluation | The Dairy Site thedairysite.com/articles/1081/beef-carcass-gr…
  70. Beef carcass classification - Wikipedia en.wikipedia.org/wiki/Beef_carcass_classificat…
  71. Using the EUROP grid in beef carcase classification - AHDB ahdb.org.uk/knowledge-library/using-the-europ-…