Supermarket Registered Dietitian Toolkit
Helping registered dietitians provide customers and entire communities invaluable information about beef.
Freezer Meal Beef Recipes:
How to Butcher an Entire Cow
Jason Yang, butcher at Fleishers Craft Butchery, breaks down half a cow into all the cuts you would see at your local butcher shop. There are four sections Yang moves through:
1. Round: bottom round roast beef, eye round roast beef, sirloin tip steak, london broil steak, shank (osso buco)
2. Loin: sirloin steak, tenderloin steak, flank steak, filet mignon, New York strip steak
3. Rib: skirt steak, ribeye steak
4. Chuck: brisket, ranch steak, denver steak, chuck steak or roast, flat iron steak
Online, printable, and printed resources helpful for registered dietitians and retailers. Contact the SDBIC office at 605-224-4722 for further information.