Just this last Monday my chef and some of our friends brought a cow into the restaurant, already aged and quartered, to try our hand at butchering. Needless to say we didn't have any of the proper equipment and we quite literally butchered it. This was a 700 lb steer, free range, grass fed, and raised for its genetic line not it's meat. It took us 7 hours to butcher this thing. I should point out that this meat is intended for personal consumption and not use in the restaurant. All we had to go by was some simple little charts of primals and subprimals but really no idea how to go about things. We got all the good pieces like the tenderloin, striploin, prime rib, brisket sirloin and some roasts, but where we got really lost was in the hip and the chuck. Really didn't know what was going on in there and mostly just separated muscle groups then ground them. Does anyone have any online resources or some good books I can get at? We are doing this again in a few weeks and I would like to be a little better prepared.