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  2. Template:Cuts of beef diagram - Wikipedia

    en.wikipedia.org/wiki/Template:Cuts_of_beef_diagram

    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.

  3. Cut of beef - Wikipedia

    en.wikipedia.org/wiki/Cut_of_beef

    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.

  4. File:US Beef cuts.svg - Wikipedia

    en.wikipedia.org/wiki/File:US_Beef_cuts.svg

    Date/Time Thumbnail Dimensions User Comment; current: 14:20, 6 July 2012: 521 × 311 (29 KB): Lsloan: Adjusted position and size of "tenderloin" and "top sirloin" labels.

  5. File:British Beef Cuts.svg - Wikipedia

    en.wikipedia.org/wiki/File:British_Beef_Cuts.svg

    Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Donate; Help; Learn to edit; Community portal; Recent changes; Upload file

  6. Category:Cuts of beef - Wikipedia

    en.wikipedia.org/wiki/Category: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; additional terms may apply.

  7. Hanger steak - Wikipedia

    en.wikipedia.org/wiki/Hanger_steak

    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 front of several of the lumbar vertebrae.

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  9. Primal cut - Wikipedia

    en.wikipedia.org/wiki/Primal_cut

    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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