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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.
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.
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.
One of the largest sections from the back of the cow is the beef round, which is known for being a budget-friendly cut! Since the back legs of the cow get a lot of exercise, the round cut is ...
Add a one-line explanation of what this file represents. ... Primal cut; Ranch steak; Rib eye steak; ... Cuts of beef diagram; Category:Cuts of beef;
A standing rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the primal cuts of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs. It is most often roasted "standing" on the rib bones so that the meat does not touch the pan.
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 standing or moving cattle.
Own work based on: Beef cuts.png and Beef cuts.png on Wikipedia. Original image public domain. Made 11:50, 14 June 2006 (UTC) in Inkscape. Author: Ysangkok: Other versions: BeefCutSirloin.svg: sirloin (other sections also exist)