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. 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

 

 

NewLine Project offers technological design for any level of productivity and automation of meat processing.
Our projects include all stages from slaughter to the finished product and packaging (including cattle, sheep, pigs).