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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.
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.
Whether it's chuck roast, brisket, or flank steak, Ree Drummond has been known to cook with all different cuts of beef. But despite living and working on a cattle ranch , Ree often shops for beef ...
Pages in category "Cuts of beef" ... Silverside (beef) Sirloin steak; Skirt steak; Spare ribs; Standing rib roast; Strip steak; T. T-bone steak; Beef tenderloin; Top ...
A cut from neck to the ribs, a cut of beef that is part of the sub primal cut. The typical chuck steak is a rectangular cut, about 1" thick and containing parts of the shoulder bones, and is often known as a "7-bone steak". Club steak A steak cut from the front part of the short loin, the part nearest the rib, just in front of the T-bone steak ...
Raw porterhouse steak showing the characteristic lumbar vertebrae, moderate marbling (adipose tissue within the spinal muscles) with the tenderloin (or filet) and larger strip steak portions. The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland).
Tender cuts like the filet mignon and the T-bone should be seasoned lightly, but the trip-tip and flank are better when marinated and grilled. I'm a professional chef. Here are the best ways to ...
Meat cuts as depicted in Cassell's dictionary of cookery (1892) A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering. Examples of primals include the round, loin, rib, and chuck for beef or the ham, loin, Boston butt, and picnic for pork.
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