KnowraCarcass of BeefLinked fromLinked fromThe 5 pages that link to Carcass of Beef, each with the reason it gives.All 5Broader topic 1Related 1Narrower topic 3Cut of beefNarrower topic: Butchers divide the carcass into the regions from which named cuts come.Chaïm SoutineBroader topic: The series turns a still-life subject into one of Soutine’s most visceral images.Chuck steakNarrower topic: Its regional cutting scheme places chuck steak in the forequarter.Ribeye steakRelated: Its rib section supplies the muscles used for ribeye steaks.Sirloin steakNarrower topic: The sirloin steak's location is defined by how butchers divide this carcass.