The Anatomy of a Cow Explained

Cow anatomy

South African men have a strong desire to find the perfect piece of meat to prepare for a meal. Whether it’s on the braai, in the oven, or on a grill or frying pan. We want flavour and chunkiness in our meat and we like to show off our braai skills to the ladies. So where exactly do these chunks of meat come from on the cow? We’ll explore each section of the cows anatomy and take a look at the best thing to do with that fresh piece of fillet, or those mouth watering short ribs.

There’s nothing like a lump of Rump

A good piece of properly cooked Rump steak is the perfect meat accompaniment to any dish, whether you braai it or chop it up and put it into a stew. The Rump Steak comes from the top back corner of the cow (basically) and is one of the tastiest pieces of meat you can get. This piece of meat is a little tougher than the other popular choices, as it comes from the part of the cow that does quite a lot of physical work. 

Stick a Fillet on the skillet

The Fillet has always been known as the crème-de-la-crème of steak cuts despite being extremely tender having a little less flavour than other cuts. Saying this though, there is nothing better than having a nice fat chunk of fillet, sizzling away on the braai! This delectable piece of steak comes from near the centre of the top half of the cow, but roughly situated in between the Sirloin and the  Rump. 

You won’t hear a moan when you serve a T-Bone

The T-Bone is a favourite amongst us SA braiing men. Maybe you’ve seen those massive spicy T-bones at Pick n’ Pay that could feed a campsite for a week? The