What cuts of meat do you get from half a cow?

1. Brisket: This cut comes from the breast of the cow and is known for its rich flavor and marbling. It is often used for making corned beef or smoked brisket.

2. Chuck roast: The chuck roast is cut from the shoulder of the cow and is known for its tenderness and flavor. It is often used for making pot roasts, stews, and braised dishes.

3. Ribeye steak: The ribeye steak is cut from the rib section of the cow and is known for its tenderness, marbling, and rich flavor. It is often grilled or roasted.

4. Strip steak: The strip steak is cut from the short loin of the cow and is known for its tenderness and leanness. It is often grilled or roasted.

5. Tenderloin: The tenderloin is the most tender cut of meat on the cow and comes from the loin. It is often grilled, roasted, or sautéed.

6. T-bone steak: The T-bone steak is a combination of the strip steak and the tenderloin, separated by a T-shaped bone. It offers a combination of flavors and textures.

7. Porterhouse steak: Similar to the T-bone steak, the porterhouse steak is cut from the short loin but has a larger tenderloin section. It is known for its size and impressive presentation.

8. Ground beef: Ground beef is made from trimmings from various cuts of the cow and is versatile for making burgers, meatballs, meatloaf, and more.

9. Short ribs: Short ribs are cut from the rib section of the cow and are known for their rich flavor and meatiness. They are often braised or grilled.

10. Flank steak: The flank steak comes from the abdomen of the cow and is known for its leanness and intense flavor. It is often grilled or marinated and cooked quickly.

11. Skirt steak: Similar to flank steak, the skirt steak comes from the diaphragm and is known for its strong beefy flavor. It is often grilled or marinated and cooked quickly.

12. Brisket: The brisket comes from the breast of the cow and is a large, flat cut of meat. It is often smoked or braised to make classic dishes like pulled beef or beef brisket.

In addition to these cuts, there are also various offal meats, such as the liver, kidneys, tongue, and heart, that can be obtained from half a cow. These cuts may have specific culinary uses and preferences.

Please note that the availability and specific names of cuts may vary based on regional differences and butchery practices. It is always a good idea to consult with your local butcher or meat purveyor for the exact cuts and terminology they use.