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Docking is the intentional removal of part of an animal's tail or, sometimes, ears. The term cropping is more commonly used in reference to the cropping of ears, while docking more commonly—but not exclusively—refers to the tail; the term tailing is used, also. The term has its origins in the living flesh of the tail, commonly known as the ...
List of cattle breeds. Over 1000 breeds of cattle are recognized worldwide, some of which adapted to the local climate, others which were bred by humans for specialized uses. [1] Cattle breeds fall into two main types, which are regarded as either two closely related species, or two subspecies of one species. Bos indicus (or Bos taurus indicus ...
Cattle. Bos (primigenius) taurus. The Sussex is a British breed of red beef cattle from the Weald of Sussex, Surrey and Kent, in south-eastern England. Its traditional use as a draught ox on the Weald continued into the twentieth century. From the late nineteenth century it began to be selectively bred for beef production.
Charolais. The Charolais (French: [ʃaʁɔlɛ]) or Charolaise ([ʃaʁɔlɛz]) is a French breed of taurine beef cattle. It originates in, and is named for, the Charolais area surrounding Charolles, [4] in the Saône-et-Loire department, in the Bourgogne-Franche-Comté region of eastern France. Charolais are raised for meat; they may be crossed ...
Limousin. The Limousin, French: Limousine, is a French breed of beef cattle from the Limousin and Marche regions of France. It was formerly used mainly as a draught animal, but in modern times is reared for beef. A herd-book was established in France in 1886. With the mechanisation of agriculture in the twentieth century, numbers declined.
Filet mignon (pork) cooking in a pan. In France, the term filet mignon refers to pork. The cut of beef referred to as filet mignon in the United States has various names across the rest of Europe; e.g., filet de bœuf in French and filet pur in Belgium, fillet steak in the UK, Filetsteak in German, solomillo in Spanish (filet in Catalan), lombo in Portuguese, filee steik in Estonian, and ...
v. t. e. During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases.
Rump (animal) The rump or croup, in the external morphology of an animal, is the portion of the posterior dorsum – that is, posterior to the loins and anterior to the tail. Anatomically, the rump corresponds to the sacrum. The tailhead or dock is the beginning of the tail, where the tail joins the rump. It is known also as the base or root of ...
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