Figure 3 - Retail meats cuts derived from wholesale cuts of a cull cow carcass.

Cuts from the rib, short loin and sirloin are marketed to restaurants. Marbling is desired. Restaurants may marinate some cuts or prepare in thin slices for stir fries. The higher quality, well marbled tenderloin and rib muscles may be aged for sale as grilling steaks.

Corn beef is a further processed product from brisket cuts

Hip cuts are marketed to purveyors for further processing for products such as deli roast beef, pastrami, smoked eye of round, beef jerky, ready to serve dinners with beef, canned beef stews.

Cull Cow Body and Carcass Composition