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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.
The USDA grading system uses eight different grades to represent various levels of marbling in beef: Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner. The grades are based on two main criteria: the degree of marbling ( intramuscular fat ) in the beef, and the maturity (estimated age of the animal at slaughter ).
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.
With a fat cap and at least 5 inches of rib bone extending from the meat, the Tomahawk is actually a rib-eye or cote de boeuf. The extra 5 inches of bone can be cleaned of excess meat and then ...
A standing rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the primal cuts of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs. It is most often roasted "standing" on the rib bones so that the meat does not touch the pan.
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In Australia, the term prime lamb is often used to refer to lambs raised for meat. [6] Other languages, such as French , Spanish , and Italian , make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, lechazo in Spanish refers to meat from milk-fed (unweaned) lambs.
Tap the camera icon in the Pinterest app, snap a photo of something you dig -- say, your friend's cool mid-century dining table -- and it'll be smart enough to churn out a list of pins with ...