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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.
Silverside is a cut of beef from the hindquarter of cattle, just above the leg cut. [1][2] Called "silverside" in the UK, Ireland, South Africa, Australia and New Zealand, it gets the name because of the "silverwall" on the side of the cut, a long fibrous "skin" of connective tissue (epimysium) which has to be removed as it is too tough to eat.
Template:Cuts of beef This page was last edited on 24 September 2023, at 00:13 (UTC). Text is available under the Creative Commons Attribution-ShareAlike License 4.0 ...
Template documentation. cuts of beef. cuts of beef. Dutch cuts of beef. Brazilian cuts of beef. 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.
British cuts of beef, showing the various cuts of short ribs. Short ribs, by definition, are not the entire length of rib. When the rib bone is cut into a 3-to-6-inch (7.6 to 15.2 cm) length, [9] [8] left as a section of meat (a "plate") containing three or four ribs [10] or cut into individual ribs with meat attached, the short rib is known as an "English cut".
File:US Beef cuts.svg. Size of this PNG preview of this SVG file: 521 × 311 pixels. Other resolutions: 320 × 191 pixels | 640 × 382 pixels | 1,024 × 611 pixels | 1,280 × 764 pixels | 2,560 × 1,528 pixels. This is a file from the Wikimedia Commons. Information from its description page there is shown below.