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The three main "cuts" of the tenderloin are the butt, the center cut, and the tail. [5] The butt end is usually suitable for carpaccio, as the eye can be quite large; cutting a whole tenderloin into steaks of equal weight will yield proportionally very thin steaks from the butt end.
The following is a list of the American primal cuts, and cuts derived from them. Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters). Canada uses identical cut names (and numbering) as the US, with the exception of the "round" which is called the "hip". [1]
T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. The smaller portion of a T-bone, when sold alone, is known as a filet mignon (called fillet steak in Commonwealth countries and Ireland ), especially if cut from the small forward end of the tenderloin.
In case you didn't know, beef is a staple in the Drummond household. Whether it's chuck roast, brisket, or flank steak, Ree Drummond has been known to cook with all different cuts of beef.But ...
Adjusted position and size of "tenderloin" and "top sirloin" labels. --~~~~ 13:55, 14 June 2006 ... Template:Cuts of beef diagram; Category:Cuts of beef; Global file ...
Rub outside of meat with cut garlic; season with salt and pepper. Heat oil in heavy ovenproof skillet on medium-high heat. Add meat; cook 10 min. or until browned on all sides, turning frequently.
This cut is taken from the plate, which is the upper belly of the animal. In the past it was among several cuts of beef sometimes known as "butcher's steak", because butchers would often keep it for themselves rather than offer it for sale. This is because the general populace believed this to be a crude cut of meat, although it is actually one ...
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.