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In case you didn't know, beef is a staple in the Drummond household. Whether it's chuck roast, brisket, or flank steak, Ree Drummond has been known to cook with all different cuts of beef.But ...
American cuts of beef (clickable) British cuts of beef (clickable) Dutch cuts of beef (clickable) Brazilian cuts of beef (clickable) This template generates a linked image map diagram illustrating the location of various cuts of beef. Each regions of the diagram is linked to the corresponding article which describes the cut.
The following is a list of the American primal cuts, and cuts derived from them. Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters). Canada uses identical cut names (and numbering) as the US, with the exception of the "round" which is called the "hip". [1]
Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat.
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Here are three cuts of beef that work best: Chuck Roast. Chuck roast is a cut of meat that comes from the shoulder of the cow, just above the front legs. While it's known for being a tougher piece ...
Cleaner version (parts cuts, enabling highlighting) 09:19, 29 May 2010: 591 × 373 (64 KB) Pethrus {{Information |Description={{en|Common cuts of beef in France. Brighter colors show higher valued parts}}{{fr|Morceaux de bœuf selon la découpe traditionnelle en France. Les couleurs représentent les "catégories de valeur", la plus claire ...
Print/export Download as PDF; ... Cuts of beef (47 P) Cuts of camel (1 P) ... Pages in category "Cuts of meat" The following 13 pages are in this category, out of 13 ...