The video helps eliminate confusion by teaching principles of beef cut identification from general to specific. A live steer, a skeleton and a carcass side are utilized to show the wholesale cuts and major bones. Fifty-eight boneless and bone-in retail cuts are identified and shown from all angles, with accompanying tips relating to location, major muscles and bones, shape, exposed faces and size. A supplement is included. Collaborators: G.W. Davis, Ph.D.; Jim E. Lillie, Texas State Technical Institute.