The Whole Cow

The Bible tells us God owns the cows on a thousand hills. (Psalm 50:10) That’s a poetic way to say He owns ALL of them. He has given these animals to people for many uses: for milk, farm work, and—of course—food! How many cow parts have you eaten? Give yourself a point for each you’ve tried

Click the parts of the cow to learn more. Tally your score. Click here to see scoring guidelines.

X

Round. These leg muscles seldom turn out tender. But they make excellent deli roast beef.

Neck.  This tough cut of meat cooks slow. If you have the patience, you can cook it down, shred it, and turn it into tacos.

Chuck. Ever had pot roast or stew? It probably came from this part of the cow.

Brisket.  Cooks use this expensive cut for slow-cooking barbecue and corned beef.

Shank.  This tough leg meat needs to cook long before turning into tender Osso Bucco or Hungarian stew. Foodies also spread the shank bone marrow on toast.

Rib. The yummiest part of the cow? Some would say so. This portion includes short ribs, back-ribs, rib eye steak, and prime rib.

Plate. This part of the cow holds lots of delicious fat. Ever had a hamburger? It came from here.

Short loin.  This part of the cow contains about 11 to 14 steaks, including porterhouse, T-bone, and strip steaks.

Ox tail. Yep . . . it’s cow tail. It contains a lot of bone and cartilage and just a little meat. Chefs cook it slow in soup.

Rump.  This steak comes from the cow’s backside, part of the animal that works hard. It’s not as tender as a sirloin, but it has a deep, savory flavor and costs half as much.

Flank. Flank steak comes from the cow’s lower chest. This cut is about a foot long. It doesn’t cost much, but it tastes great.

Sirloin, top sirloin, bottom sirloin.  Not all sirloin is loved equally. Top sirloin is the most prized. Bottom sirloin is larger and tougher.

Tenderloin.  This long, lean muscle is the tenderest beef cut. You may have eaten it as filet mignon.

0-5: Beef Newbie. There’s so much left to try! 6-12: Beef Connoisseur. You’re well on your way to beef expertise.  13+: Food Critic. Your cow part knowledge is unBEEFlievable! Is your mom or dad a farmer, or maybe a professional chef?  **Extra points if you’ve tried cow tongue!