This comes from the meat that is on the back and connected to the ribs.
a strilploin comes off the backstrap while the ribeye is more centered on the cow. peesonally I perfer ribeyes
Loin
You get two ribeye rolls from each animal. It depends on the size and breed of cattle but usually each ribeye (cuberoll) is between 2 - 4 kg. From each you can cut 10 or more steaks depending on weight and thickness.
Pot roast is typically obtained from the shoulder area of the cow. Other tough cuts such as chuck steak and boneless chuck roast also come from this area.
Ground chuck comes from the neck and shoulder area of the cow. It is known for having lots of fat, but even more flavor.
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a strilploin comes off the backstrap while the ribeye is more centered on the cow. peesonally I perfer ribeyes
No part. Chickens come from chickens, not cows.
Loin
The head
Angus beef does not come from any part of any cow, but comes from a BREED of cattle (or cows) called Angus.
http://ask.metafilter.com/27259/How-much-meat-is-there-on-a-cow
The part of the cow that fajita meat comes from is the plate. Traditionally, fajita meat is made from skirt steaks which is made from the plate of the cow.
The upper part of the cow.
They come from where you might think, the head of the cow on either side, attached to the cheekbones.
The hind quarter, in front of the round.
You get two ribeye rolls from each animal. It depends on the size and breed of cattle but usually each ribeye (cuberoll) is between 2 - 4 kg. From each you can cut 10 or more steaks depending on weight and thickness.