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Type. Plate cut of beef. A hanger steak (US), also known as butcher's steak, hanging tenderloin, skirt (UK), or onglet, is a cut of beef steak prized for its flavor and tenderness. This cut is taken from the plate, which is the upper belly of the animal. In the past it was among several cuts of beef sometimes known as "butcher's steak", because ...
black or red. Horn status. polled. Cattle. Bos primigenius. The Aberdeen Angus, sometimes simply Angus, is a Scottish breed of small beef cattle. It derives from cattle native to the counties of Aberdeen, Banff, Kincardine and Angus in north-eastern Scotland. [4]: 96 In 2018 the breed accounted for over 17% of the beef production in the United ...
Argentine cuisine. Asado in preparation. Beef is a key component of traditional Argentine cuisine. In 2019, Argentina was the 4th largest producer of beef, with a production of 3 million tons (only behind the USA, Brazil and China).
v. t. e. During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases.
Top sirloin steak, topped with an onion ring. Top sirloin is a cut of beef from the primal loin or subprimal sirloin. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; the remaining major muscles are the gluteus medius and biceps femoris (top sirloin cap steak).
The USDA grading system uses eight different grades to represent various levels of marbling in beef: Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner. The grades are based on two main criteria: the degree of marbling (intramuscular fat) in the beef, and the maturity (estimated age of the animal at slaughter).
The Limousin, French: Limousine, is a French breed of beef cattle from the Limousin and Marche regions of France. It was formerly used mainly as a draught animal, but in modern times is reared for beef. A herd-book was established in France in 1886. With the mechanisation of agriculture in the twentieth century, numbers declined.
v. t. e. The strip steak (sirloin steak in Britain, South Africa, and Australasia, also porterhouse steak in Australasia) is a cut of beef steaks from the short loin of a steer. It consists of a muscle that does little work, the longissimus, making the meat particularly tender, [1] although not as tender as the nearby psoas major or tenderloin.