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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.
{{Cuts of beef}}. This template's initial visibility currently defaults to autocollapse, meaning that if there is another collapsible item on the page (a navbox, sidebar, or table with the collapsible attribute), it is hidden apart from its title bar; if not, it is fully visible.
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]
How to identify the grain of a steak. The best way to identify the direction of the grain on a steak is to look at it raw. Depending on the cut, the parallel lines will be quite obvious or ...
ahirao_photo/Getty Images. This large cut of beef actually contains two types of steak in one: lean tenderloin and marbled strip steak. It’s also always sold on the bone.
Here are the best ways to prepare, cook, and serve different steak cuts. Alissa Fitzgerald. February 3, 2025 at 12:14 PM. ... With the combination of the full, meaty flavor of the strip and the ...
1.25 Argentine pesos from producers per killed animal; 0.55 Argentine pesos from packers per packed animal; This adds up to 1.80 Argentine pesos per slaughtered animal. At a killing rate of 13 million animals per year, it totals 23,400,000 Argentine pesos. This is a budget of around €6,325,000 per year (March 28, 2006).
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