Hello - hope you don't mind my dropping by. (was surfing friends of friends pages...)

I thought you might be interested to know that when I was in culinary school, the meatcutting instructor always selected a "volunteer" from the class to demonstrate which parts of the cow produced given cuts of meat. Hilarious and instructive, to this day it is how I remember which parts come from where.

...it's also a great teaching tool. You'd be amazed how many people don't know the difference between a round and a loin. Show 'em by poking 'em, though, and they'll remember for life.

(comparative vertebrate anatomy is cool)