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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. Each regions of the diagram is linked to the corresponding article which describes the cut.
The steak is said to "hang" from the diaphragm of the heifer or steer. [2] The diaphragm is one muscle, commonly cut into two separate cuts of meat: the hanger steak, traditionally considered more flavorful, and the outer skirt steak, composed of tougher muscle from the dome of the diaphragm. The hanger is attached to the last rib and to the ...
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Flank steak is used in dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, broiled, or braised for increased tenderness. Grain (meat fibre) is noticeable in flank steaks, as it comes from a well-exercised part of the cow, and many chefs cut across the grain to make the ...
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.
Tri-tip dinner with gravy, served with brown butter, parsley potatoes. The tri-tip is a triangular cut of beef from the bottom sirloin subprimal cut, consisting of the tensor fasciae latae muscle.
Belgian Blue bull Cow with the scars from caesarean sections. The Belgian Blue (French: 'Blanc-Bleu Belge', Dutch: 'Belgisch Witblauw', both literally meaning "Belgian White-Blue") is a breed of beef cattle from Belgium. [2] It may also be known as the Race de la Moyenne et Haute Belgique, [4]: 95 or dikbil (literally "fat buttocks" in Dutch).
Sirloin steak A steak cut from the hip, near the cow's rear. Also tends to be less tough, resulting in a higher price. Outside skirt steak A steak made from the diaphragm. Very flavorful, but also rather tough. It is a part of the plate (situated at the cow's abdomen), the steak is long, thick and tender.