Cocina-meat-chart-res

A detailed monochromatic vintage-style engraving of a cow presented from a side profile perspective. The image features clean cross-hatched shading typical of traditional technical drawings used in butchers' charts or agricultural encyclopedias. The body of the animal is divided into several distinct anatomical zones demarcated by fine lines, with each section clearly labeled in Spanish indicating various cuts of beef: 'cabeza' (head), 'pescuezo' (neck), 'aguja' (chuck), 'lomo' (loin), 'costilla' (ribs), 'falda' (flank), 'pierna' (leg), and 'chambarete' (shank/shin). The composition is centered on a white background, highlighting the structural anatomy of the animal through artistic line work. The overall aesthetic is educational and classic, reminiscent of 19th-century scientific illustrations, emphasizing clarity through text and spatial separation of meat regions.