Search results
Results from the WOW.Com Content Network
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.
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.
This page was last edited on 24 September 2023, at 00:13 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
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 ...
A raw top round steak in a pan. A round steak is a beef steak from the "round", the rear end of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin.
A raw rib roast A serving of prime rib roast Wagyu cattle are an example of a breed raised primarily for beef. Beef is the culinary name for meat from cattle (Bos taurus).Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers.
A pan of beef brisket. 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.
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 ...