Cow (Bovine) Anatomy

Cows (known as cattle, or bovines), have served humans for over 10,000 years, playing a vital role in agriculture for meat, dairy, and materials. These quadrupedal, hoofed mammals (ungulates) have highly adapted anatomical structures that support their size, digestion of fibrous plant material, and function as domesticated livestock.

Understanding bovine anatomy is essential for students, veterinarians, farmers, and anyone involved in animal husbandry. From the skeletal system to cow muscle groups and the specialised digestive tract, this guide provides a clear breakdown of a cow's anatomy - paired with recommendations on learning tools to aid your study.

To gain a deeper understanding of bovine and farm animal anatomy, our collection of anatomical charts and posters provides detailed, clearly labelled visuals ideal for revision and education. Whether you're a student in veterinary medicine or a lecturer teaching animal physiology, these tools help simplify complex anatomical concepts.

The cow’s skeletal system can be divided into three sections: axial, appendicular, and splanchnic skeletons.

This includes the skull, vertebral column, and ribs. While similar in shape to a dog’s skull, the cow’s skull is more elongated. The vertebral column is composed of:

• 7 cervical vertebrae
• 13 thoracic vertebrae
• 6 lumbar vertebrae
• 5 fused sacral vertebrae
• 18–20 coccygeal (tail) vertebrae
  
  

Cows also have 13 pairs of ribs which attach to the spinal column and the sternum, forming the ribcage and protecting internal organs.

This includes the forelimbs and hindlimbs.

• Forelimbs: scapula, humerus, radius, ulna, carpus (wrist bones), metacarpals, and phalanges (toe bones).
• Hindlimbs: pelvis (ilium, ischium, pubis), femur, tibia, fibula, and tarsus (ankle bones). The patella (kneecap) lies over the stifle joint (knee).
  
  

The tuber coxae (point of the hip) is a noticeable anatomical landmark on either side of the pelvis and influences femur alignment.

Unique to bovines is the presence of ossa cordis - small bones located in the heart. These are not connected to any other bones and help reinforce soft tissue structures within the heart.

Our detailed cow anatomy models provide a hands-on way to study bovine skeletal, muscular, and digestive systems. Designed for clarity and accuracy, these physical models are ideal for veterinary training, farm management education, and hands-on demonstrations in the classroom or clinic.

Thanks to selective breeding, cows have developed muscular systems optimised for meat production. Their muscle structure is functionally similar to horses but generally more robust.

These connect the limbs to the trunk and include: Trapezius, brachiocephalic, omotransversarius, latissimus dorsi, pectorals, and rhomboids.  These also help support body weight and enable movement.

The shoulder muscles - such as the deltoids, teres major/minor, supraspinatus, infraspinatus, and subscapularis - provide joint stability and limb flexion.

The elbow extensors include the triceps brachii and tensor fasciae antebrachii, while flexion is provided by the biceps brachii and brachialis. The carpal and digital joints feature multiple flexor and extensor muscles, essential for limb mobility.

The biceps femoris allows the hindlimb to extend and abduct. The semimembranosus and semitendinosus also extend the hip and stifle. The quadriceps femoris group- vastus lateralis, vastus medialis, vastus intermedius and rectus femoris - are key to stifle extension and hip flexion.

The popliteal muscle helps flex the stifle and rotate the lower leg. Medial thigh muscles assist with adduction and fine motor control of the hindlimb.

Cows are ruminant animals, meaning they are equipped with a four-compartment stomach designed to digest fibrous plant material efficiently. This system allows for fermentation, regurgitation, and nutrient absorption in a cycle far more complex than in monogastric animals like humans or dogs.

1. Rumen: The largest chamber where fermentation begins. Here, microbes break down plant matter and produce cud for regurgitation.
2. Reticulum: Traps dense materials and assists in regurgitating indigestible items (like stones or metal).
3. Omasum: Absorbs water and nutrients through its many folds.
4. Abomasum: The “true” stomach, similar to a human stomach, uses acids and enzymes to continue digestion.
   
   

After the abomasum, food passes into the small intestine (duodenum, jejunum, ileum) where nutrient absorption occurs. The caecum and large intestine follow, absorbing water and expelling waste.

Chewing the cud is vital for effective digestion. When cows regurgitate partially digested food, they re-chew it to break it down further and mix it with saliva, improving microbial access and enzymatic breakdown once re-swallowed.

Understanding veterinary anatomy can be far more effective with high-quality visual tools. Our range of anatomical models, posters, and digital downloads allow students and professionals to deepen their understanding through both visual and tactile learning.

Whether you're preparing for exams, teaching a class, or working in a clinical setting, our veterinary resources provide a practical and engaging way to study animal anatomy.