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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.
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.
Meat cuts as depicted in Cassell's dictionary of cookery (1892) A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering. Examples of primals include the round, loin, rib, and chuck for beef or the ham, loin, Boston butt, and picnic for pork.
A butcher is a person who may slaughter animals, dress their flesh, sell their meat, or participate within any combination of these three tasks. [1] They may prepare standard cuts of meat and poultry for sale in retail or wholesale food establishments.
A fictitious etymology explains the name as being derived from an occasion when a king of England knighted the loin of beef as "Sir loin". In fact, though the pun is reported as early as 1630, and the notion of a king knighting it dates to 1655, the name predates any of the kings who are mentioned. [ 5 ]
2. Shake Shack. For a spot that started out as a dodgy hot dog cart in the early 2000s in New York City, Shake Shack has pretty top-notch standards for its beef two decades and 400 locations later ...
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.
Beef cattle are cattle raised for meat production (as distinguished from dairy cattle, used for milk production). The meat of mature or almost mature cattle is mostly known as beef. In beef production there are three main stages: cow-calf operations, backgrounding, and feedlot operations. The production cycle of the animals starts at cow-calf ...