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List of cattle breeds. Over 1000 breeds of cattle are recognized worldwide, some of which adapted to the local climate, others which were bred by humans for specialized uses. [1] Cattle breeds fall into two main types, which are regarded as either two closely related species, or two subspecies of one species. Bos indicus (or Bos taurus indicus ...
Description. A thick slice of beef tenderloin. A section of braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until lightly browned, about 3 to 4 minutes each. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys.
Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large front cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. [1] While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific front cut of the tenderloin ...
Udder of a cow. An udder is an organ formed of two or four mammary glands on the females of dairy animals and ruminants such as cattle, goats, and sheep. [1] An udder is equivalent to the breast in primates and elephantine pachyderms. The udder is a single mass hanging beneath the animal, consisting of pairs of mammary glands with protruding ...
Pastrami (Romanian: pastramÄ) is a type of cured meat originating from Romania usually made from beef brisket. Later recipes use lamb, pork, chicken or turkey. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. Like corned beef, pastrami was originally created as a way to preserve meat before the ...
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of ...
Beef is classified according to different parts of the cow, specifically "chest lao" (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and diaolong (a long piece of meat on the back of the beef back), "neck ren" (a small piece of meat protruding from the shoulder blade of a beef) and so on.
Beef plate (also known as the short plate) is a forequarter cut from the abdomen of the cow, just below the rib cut. It is typically a cheap, tough, and fatty meat. In U.K. butchery, this cut is considered part of the brisket. [1][2][3] It is used for short ribs and two kinds of steak: skirt and hanger. It may also be cured, smoked, and thinly ...