1. Before a bovine is butchered, it must be slaughtered. Please see How to Slaughter Cattle for steps on how you can humanely and properly slaughte...

2. Start the butchering process. After the carcass has been hung for a few days to a few weeks, it is time to cut the carcass halves up into differ...

3. Quarter the carcass. Cut between the 12th and 13th rib, first slicing with a large pointed knife and then cutting the top from the bottom with a...

4. Attach a gambrel to the lower half or use chains to hang these quarters from a hook. Or, set both halves on a table at a comfortable level. Begi...

5. Cut off each leg with a meat saw. You will begin at the hip and move down to the tailbone. Cut across the top to create round steaks, or cut lar...

6. Remove the flank steaks from the side of the carcass. This is the muscle to the side of the belly portion. Trim away any large amounts of fat. S...

7. Remove the sirloin flat meat. Remove the fat with a sharp knife and cut into sirloin steaks of any size. You can also cut this flat meat into pi...

8. Cut away the meat beneath the backbone, otherwise known as tenderloin or fillet mignon. You can leave it intact or cut it into smaller steaks.

9. Choose whether you want to cut the meat from the ribs with a knife or use a meat saw to leave the bone in on your rib steaks. You can also choos...

10. Cut your steaks from the rear (just after the rump roast) forward. They are sirloin, porterhouse, T-bone and New York strip.