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Template documentation. cuts of beef. cuts of beef. Dutch cuts of beef. Brazilian cuts of beef. 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.
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]
British cuts of beef, showing the various cuts of short ribs. Short ribs, by definition, are not the entire length of rib. When the rib bone is cut into a 3-to-6-inch (7.6 to 15.2 cm) length, [9] [8] left as a section of meat (a "plate") containing three or four ribs [10] or cut into individual ribs with meat attached, the short rib is known as an "English cut".
Brisket is a cut of meat from the breast or lower chest of beef or veal. 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 ...
File:British Beef Cuts.svg. Size of this PNG preview of this SVG file: 511 × 301 pixels. Other resolutions: 320 × 188 pixels | 640 × 377 pixels | 1,024 × 603 pixels | 1,280 × 754 pixels | 2,560 × 1,508 pixels. Original file (SVG file, nominally 511 × 301 pixels, file size: 38 KB) Commons is a freely licensed media file repository. .
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Print/export Download as PDF; ... Cuts of beef (46 P) Cuts of camel ... Cuts of pork (1 C, 19 P) O. Offal (1 C, 108 P) Pages in category "Cuts of meat"
Type. Plate cut of beef. 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. In the past it was among several cuts of beef sometimes known as "butcher's steak", because ...
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