librarian
Well-known member
https://books.google.com/books?id=sPwlQK1VUs0C&dq=Beef%20cow%20deep%20flank&pg=PA2#v=onepage&q=Beef%20cow%20deep%20flank&f=false
Here are some nice illustrations if you are putting together information to educate the consumer.
And the explanation from the book:
"PARTS OF THE BEEF CARCASS
The names of the wholesale cuts of the beef carcass correspond quite closely to those on the live animal, the only difference being that the wholesale carcass contains fewer parts. The head is eliminated in the dressed carcass. The neck, shoulder vein, and shoulders back to the crops constitute the chuck. The front leg from the knee up constitutes the fore shank, commonly called shank, and the brisket and chest back toward the middle of the body embrace the plate. The rib is the region of the back above the plate and extends from the shoulder back to and including the last rib. The loin extends from the ribs back to and including the hips. The flank on the carcass corresponds very closely to the flank on the live animal. It is that portion below the loin and extending from the plate backward. The round contains the greater part of the animal back of the hip. In the carcass cut, it contains parts 1, 2, and 3, sometimes called hind shank, round, and rump, collectively known as the round. The term "shank" usually refers to the fore shank of the front leg only (fig. 4)."
Here are some nice illustrations if you are putting together information to educate the consumer.
And the explanation from the book:
"PARTS OF THE BEEF CARCASS
The names of the wholesale cuts of the beef carcass correspond quite closely to those on the live animal, the only difference being that the wholesale carcass contains fewer parts. The head is eliminated in the dressed carcass. The neck, shoulder vein, and shoulders back to the crops constitute the chuck. The front leg from the knee up constitutes the fore shank, commonly called shank, and the brisket and chest back toward the middle of the body embrace the plate. The rib is the region of the back above the plate and extends from the shoulder back to and including the last rib. The loin extends from the ribs back to and including the hips. The flank on the carcass corresponds very closely to the flank on the live animal. It is that portion below the loin and extending from the plate backward. The round contains the greater part of the animal back of the hip. In the carcass cut, it contains parts 1, 2, and 3, sometimes called hind shank, round, and rump, collectively known as the round. The term "shank" usually refers to the fore shank of the front leg only (fig. 4)."
