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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]
Another cut of beef from the top of the cow is the short loin, which is one of the most tender, well-marbled, and expensive cuts of meat. It's part of the back of the animal (or the hindquarter ...
The need arose for a common grading scale when member states of the EEC began operating in the common beef market in 1968 (EEC) No. 805/68 and price reporting to the EC became mandatory. In the UK, the Meat and Livestock Commission (MLC Services Ltd) is responsible for the classification of over 80% of the cattle slaughtered in Britain. The ...
Template:Cuts of beef 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 ...
It is then deboned and cut by a butcher or packing house, with the finished carcass resulting in approximately 430 lb (200 kg) of beef. [18] Depending on what cuts of meat are desired, there is a scale of marbled meat used to determine the quality. Marbling is the fat that is within the muscle, not around it.
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 butchers would often keep it for themselves rather than offer it for sale. This is because the general populace believed this to be a crude cut of meat, although it is actually one ...
Silverside is a cut of beef from the hindquarter of cattle, just above the leg cut. [1] [2] Called "silverside" in the UK, Ireland, South Africa, Australia and New Zealand, it gets the name because of the "silverwall" on the side of the cut, a long fibrous "skin" of connective tissue which has to be removed as it is too tough to eat.
Creating traditional tacos and other Mexican-style meat dishes often calls for a visit to a Mexican carnicería (butcher shop) or the meat counter of a Mexican grocery. Not only do they sell one ...
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