For this dish, it is important to choose the right meat, because in fact we will cook classic roast beef. Goes for roast beef beef edge.

Thick beef edge is fine-fibered, soft meat with 4 or 5 ribs. The bones in this case are usually cut out, and the meat is rolled up.

Thin beef edge is a tender meat containing 2 or 3 ribs, and it is usually baked along with the bones. This is how steaks and grilled meats are prepared.

Our option is the first, because we will cook roast beef.

Ingredients

Beef edge thick, 1½ kg of pulp

Vegetable oil, 50 ml

1 bulb

1 celery stalk

1 carrot

Ground black pepper

Herbs - bouquet garni

A bouquet of garni is a set of French herbs: 1 sprig of thyme, 3 sprigs of parsley, bay leaf, garlic, sage, leek and other herbs may be present. This is called a bouquet, because the herbs are tied into a bunch, which is put in the oven or in the pan as a whole, after cooking it is completely removed.

1. We carefully clean the meat from films, veins and fat, roll it up and tie it with a strong kitchen thread. This is a traditional technique for cooking roast beef so that the juice and firmness of the meat is not lost during cooking.

Sprinkle the folded piece of meat with salt and pepper on all sides, and also fry on all sides. A brown crust should form completely on it.

Remove the meatball from the pan and wrap tightly in foil. We leave the meat alone for 10-15 minutes - so it rests and prepares for further processing.

If you do not report salt or pepper, then the taste of meat will be fresh, but this is determined purely individually. Some even cook meat without salt and say that it is sweeter for this.

2. While the meat is waiting quietly, cut the celery stalk, onion and carrot into slices, fry in oil. If it is desirable to highlight the aroma of beef in the finished dish, add a piece of beef fat to the pan.

3. Unfold the meat, transfer it to a baking sheet. Lay vegetables on top of the meat and around it, put a bouquet of garni on top, and in this form we push the baking sheet into the oven, heated to 200 ° C. There the meat should be 60-70 minutes.

4. Having taken out the meat, we see that the bouquet of the garni was charred, and the vegetables turned black. We leave them, and again tightly wrap the meat in foil for 10-15 minutes. During this time, the meat will regain its tender structure, which it acquired in the oven, and recover from the temperature shock.

Now you can unfold the foil, remove the threads and cut the roast beef. By the way, roast beef It doesn't have to be eaten hot, it's amazingly good cold.

cut into roast beef slices as thin as possible, 3-5 cm thick. It is good to serve it with a thick meat sauce. Here is an example of such a sauce:

Mix beef broth with an equal amount of port;

Cook with a bouquet of garni up to half the volume (rosemary and thyme must be present);

Filter, boil with cream;

Add just a few drops of truffle oil;

Boil until thickened.

How to choose a piece of beef that is suitable for a particular recipe? This question has two aspects. The first concerns lovers of exclusive products: beef varieties. The second aspect is important for any culinary specialist: this is the cutting of beef carcass and the correct use of its specific pieces.

Marinades for beef

The science of marinades is not as complicated as it seems. Moreover, being carried away by the preparation of "bouquets" and how they are fancifully reflected in the taste of the finished meat, you begin to get real pleasure. The marinade must certainly contain an acidic component, which will start the fermentation process and help make the meat softer in a few hours. In our kitchens, there is always a lot of sour - obvious and non-obvious. it citrus fruits (lemon, lime, orange) and simply sour fruits (kiwi, pineapple, plum) and berries (gooseberries, currants, sea buckthorn), ginger, mustard, pomegranate narsharab. It is good to grate the onion for the marinade - it is the juice that is important from it. It’s just that vinegar is advised to be avoided - it “knocks out” the meat spirit from the meat.

Pickled meat and in the Indian manner - in kefir or yogurt, in a ratio of 1: 1 with mineral water with gas. This base makes it soft and retains juiciness. For the same purpose, olive oil is added to the wine marinade. There are unexpected ingredients: dark beer (especially in combination with mustard), soy sauce and even vodka. But the most creative marinade has recently been made from Vietnamese fish sauce nam pla and blue cheese- pasta from them has a magical effect: it softens the meat and gives it a special flavor.

Ingredients

• 250 g of onions;
• 2 cloves of garlic;
• 1 green pepper;
• a little olive oil;
• 500 g beef shank;
• 1 tablespoon of paprika;
• 1 ½ l beef broth;
• 2 tomatoes;
• ½ tablespoon of cumin seeds;
• a little red wine vinegar;
• a few sprigs of fresh marjoram;
• sea ​​salt - to taste;
• 200 g potatoes.

Cooking

Cut the onion into half rings, chop the garlic, remove the seeds from the pepper and cut it into cubes. Pour the olive oil into a saucepan and cook the vegetables over medium heat until softened.

Good beef should be red or light red in color and without dried edges.

Cut the beef into small cubes and cook along with the vegetables until the meat is browned. Add paprika, stir and cook for 2 more minutes. Then pour in 200 ml of broth, bring to a boil and cook until the volume of liquid is halved.

Add finely chopped tomatoes, cumin seeds, vinegar, tomato paste and chopped marjoram. If you can't find fresh herbs, replace them with a tablespoon of dried marjoram. Season with salt and pepper.

Pour in half of the remaining broth and cook over low heat for 1.5-2 hours. After that, put the diced potatoes in a saucepan, add the broth and cook until tender. If the soup seems thick to you, add a little hot water during cooking.

Ingredients

• 450 g spaghetti;
• 2 eggs;
• 50 g of grated parmesan;
• 1 onion;
• 3 cloves of garlic;
• 450 g ground beef;
• 800 g of pureed tomatoes;
• salt - to taste;
• ground black pepper - to taste;
• 250 g ricotta;
• 350 g grated mozzarella;
• a few sprigs of parsley.

Cooking

Boil in salted water until al dente according to package instructions. Drain the water, add 1 egg and parmesan to the spaghetti and mix thoroughly.

Heat olive oil over medium heat. Put the chopped onion into the oil and cook for about 5 minutes until it softens. Add finely chopped garlic and stir in vegetables. Put the minced meat and fry it for about 6 minutes.

Then add tomato paste to the filling, mix, and after a minute add the pureed tomatoes, oregano, salt and pepper. Cook over low heat for another 10 minutes. In a separate bowl, mix the ricotta and the remaining egg.

Place some meat filling in the bottom of a baking dish. Top with half the spaghetti, half the filling, half the ricotta and half the mozzarella. Repeat the layers one more time and put the lasagna in the oven preheated to 180 ° C for 25 minutes. Sprinkle with chopped parsley before serving.

Ingredients

• 1 ¹⁄₂ kg beef;
• 2 medium onions;
• 2 carrots;
• 2 celery stalks;
• 1 head of garlic;
• 1 bunch of herbs, such as a mixture of thyme, rosemary, bay leaf and sage;
• sea ​​salt - to taste;

Cooking

Remove the beef from the refrigerator half an hour before cooking to bring the meat closer to room temperature.

If the meat is old and tough, coat it with mustard, leave for an hour and rinse before cooking.

Wash the onions, carrots and celery well and chop them coarsely. Divide the garlic into cloves. It is not necessary to peel vegetables. Place the vegetables and herbs on the bottom of a baking sheet and drizzle with olive oil.

Tie the meat with a rope, brush with olive oil and season with salt and pepper. Place the beef on top of the vegetables and place the baking sheet in a preheated oven at 240°C. Then immediately reduce the temperature to 200°C. Roast the beef for an hour or a little longer depending on your preference.

If the vegetables start to burn, add some hot water to the pan. And to make the meat juicier, pour it with fat from the bottom of the pan.

Ingredients

• 800 g beef fillet;
• 2 tablespoons of flour;
• a little olive oil;
• 2 cloves of garlic;
• 5 small onions;
• 2 celery stalks;
• 4 carrots;
• ½ bunch thyme;
• 4 small ripe tomatoes;
• 150 ml of red wine;
• 500 ml beef broth;
• a little Worcestershire sauce;
• 2 fresh bay leaves;
• sea ​​salt - to taste;
• ground black pepper - to taste.

Cooking

Cut the fillet into small cubes and completely roll in flour.

Heat olive oil in a deep saucepan over medium heat. Fry the beef for 5 minutes, turning the pieces occasionally, until browned. Then remove the meat from the saucepan.

Chop the garlic, cut the onion in half and coarsely chop the celery. Peel the carrots and cut them into thick slices.

Pour a little more oil into the saucepan and put the vegetables there. Add thyme leaves to them and cook for 10-15 minutes until the vegetables soften.

Add beef, mashed tomatoes and red wine to vegetables and mix. Once the liquid has evaporated, pour in the broth, Worcestershire sauce and lay out the bay leaves. Season with salt and pepper and place the stew in a preheated oven at 160°C for 3-4 hours. Ready meat should be soft.

Ingredients

• 2 tablespoons of olive oil;
• 1 onion;
• 2 cloves of garlic;
• 1 teaspoon ground chili;
• 1 teaspoon of cumin;
• 450 g ground beef;
• 3 tomatoes;
• 2 tablespoons of tomato paste;
• salt - to taste;
• ground black pepper - to taste;
• 6 tortillas;
• 250 g grated hard cheese;
• a few tablespoons of sour cream;
• 1 avocado;
• a few sprigs of parsley.

Cooking

Heat a tablespoon of olive oil over medium heat. Fry finely chopped onion on it, then add minced garlic, chili and cumin. Mix well and put the mince into the pan.

After the minced meat is fried, add 2 finely chopped tomatoes and tomato paste. Season with salt and pepper. Cook for 1-2 more minutes, stirring occasionally, and remove from heat.

Grease a baking dish with oil and place one tortilla on the bottom. Put a fifth of the vegetable filling and a little grated on it. Repeat layers and top last tortilla with cheese.

Bake in preheated oven at 200°C for 20 minutes until cheese is melted. Sprinkle the slightly cooled quesadilla with slices of the remaining tomato, brush with sour cream, put avocado slices on it and garnish with parsley leaves.

Ingredients for four burgers

• 1 teaspoon ground chili;
• ½ red onion;
• 1 sprig of fresh tarragon;
• 1 large egg;
• a handful of breadcrumbs;
• a few teaspoons of Dijon mustard;
• 2 tablespoons of grated Parmesan;
• a pinch of ground nutmeg;
• 400 g ground beef;
• salt - to taste;
• ground black pepper - to taste;
• a little vegetable oil;
• a few lettuce leaves;
• 4 pickles.

Cooking

Combine ground chili, chopped onion, finely chopped tarragon leaves, egg, breadcrumbs, 1 teaspoon mustard, parmesan, nutmeg and minced meat. Add salt and pepper and mix thoroughly. Blind four cutlets from minced meat and put in the refrigerator for half an hour.

Grease the pan with vegetable oil and fry each cutlet for 10 minutes, turning occasionally. If you want them to cook harder, just increase the cooking time to your liking.

Cut the burger buns in half and toast them lightly on the inside on the grill or in a skillet. Lubricate the four halves of the buns with mustard, put lettuce leaves on them, ready-made cutlets smeared with mustard, two slices of pickles and cover with other buns.

Ingredients

For tomato paste:

• a few tablespoons of olive oil;
• ½ onion;
• 1 clove of garlic;
• salt - to taste;
• ¼ teaspoon dried oregano;
• 2 tablespoons of tomato paste;
• 300 g mashed tomatoes.

For meatballs:

• 900 g ground beef;
• 2 teaspoons of salt;
• ¼ teaspoon ground chili;
• 50 g breadcrumbs;
• ½ bunch of parsley;
• 1 teaspoon dried oregano;
• 240 g ricotta;
• 2 eggs;
• some vegetable oil.

Cooking

Chop the onion and garlic and fry in olive oil, season with salt and oregano. Add tomato paste and cook 5 minutes. Then put the pureed tomatoes and bring to a boil, stirring occasionally. Lower the heat and cook the sauce for an hour, stirring every 5 minutes to prevent it from burning.

In the meantime, mix all the ingredients for, except for the oil. Shape the mixture into small balls and place them on a greased baking dish. Put in an oven preheated to 230 ° C for 20 minutes. Drizzle the meatballs with the tomato sauce and bake for another 15 minutes.

Ingredients

• 450 g beef fillet;
• 3 tablespoons of soy sauce;
• 2 tablespoons of apple cider vinegar;
• 3 cloves of garlic;
• 1 tablespoon grated fresh ginger;
• 1 teaspoon ground cumin;
• 350 g frozen french fries;
• 3 tablespoons of vegetable oil;
• 1 large yellow pepper;
• 1 small red onion;
• 2 tomatoes;
• a few sprigs of parsley.

Cooking

Cut the meat into small flat rectangles.

Do not cut the meat too thin, otherwise it will be dry.

Put the beef in a plastic bag, add soy sauce, vinegar, minced garlic, ginger and cumin. Tie the bag tightly, shake and leave for 20 minutes. While meat marinates, cook according to package directions.

Heat vegetable oil in a frying pan and put the marinated beef there. Cook for 3 minutes, turning meat occasionally, until browned. Put the beef on a plate.

In the same pan, fry the thinly sliced ​​peppers and onion half rings for 5 minutes, stirring occasionally. Vegetables should be almost completely softened.

Add thinly sliced ​​tomatoes and beef to them. Cook for 2 more minutes. Then remove from heat, mix with french fries and sprinkle with chopped parsley.

Ingredients

• 250 g beef fillet;
• 1 small jalapeno;
• a little olive oil;
• 2-3 cloves of garlic;
• ½ teaspoon ground ginger;
• 1 large red bell pepper;
• 1 small cucumber;
• 6 cups torn lettuce leaves;
• ½ lime;
• 1 tablespoon brown sugar;
• 1 tablespoon soy sauce;
• 1 teaspoon dried basil;
• a few sprigs of mint.

Cooking

Cut the beef and jalapeno into small strips. Heat the olive oil in a frying pan and lightly fry the peppers, minced garlic and ginger for 30 seconds. Then add the meat and cook until the desired doneness of the beef.

Bulgarian pepper and cucumber cut into thin strips. Add the fried ingredients to the vegetables. Arrange the salad on a serving platter and top with the vegetables and beef.

In a separate bowl, combine lime juice, sugar, soy sauce, basil and mint. Pour this mixture into the pan, bring to a boil and season with it.

Ingredients

• 1 tablespoon of olive oil;
• 1 onion;
• 2 carrots;
• 1 celery stalk;
• salt - to taste;
• ground black pepper - to taste;
• 1 clove of garlic;
• 1 tablespoon of tomato paste;
• 2 tablespoons Worcestershire sauce (can be substituted with soy sauce)
• 900 g ground beef;
• 50 g breadcrumbs;
• 2 eggs;
• 6 thin slices of bacon;
• 80 g of ketchup;
• 2 teaspoons brown sugar;
• 1 tablespoon apple cider vinegar.

Cooking

Finely chop the onion, carrot and celery. Heat the olive oil, put the vegetables in the pan and cook until they soften. Season with salt and pepper. Add minced garlic, tomato paste and Worcestershire sauce and saute for a few more minutes. Cool and put in a separate bowl.

Add the minced meat, breadcrumbs, eggs, salt and pepper to the vegetables and mix thoroughly. Shape this mixture into 6 pieces, place them on a greased baking sheet and wrap with bacon slices. Top with a mixture of ketchup, sugar and vinegar. Bake in a preheated oven at 190°C for 35 minutes.

Cutting a beef carcass

This is the simplest carcass cutting scheme.

Even inexperienced amateur chefs are well aware that one of the criteria responsible for the softness of various cuts of beef is the ability to choose the right piece from the cut of the carcass. Pieces of meat from the middle part of the back (there are muscles that only support the body and are not involved in movement) have a more delicate structure.

The entrecote and sirloin parts taken from here, including, among other things, the sirloin tenderloin and a thick edge, are great for cooking many dishes, including steaks.
In the forearm, thigh, chest and rib cuts, on the contrary, the connective tissue is highly developed.
The average development of connective tissue is in the dorsal and scapular-cervical cuts.
The meat on the back of the carcass is more tender, well suited for frying and grilling, while the meat on the front is strong-smelling, tougher and requires slow cooking with the addition of liquid.

There are various ways to cut beef: American, British, Dutch, Italian, German, Danish, Australian and South American.

American carcass cut

British way of butchering

Dutch way of carcass cutting

The South American scheme is also common, in which the whole carcass is divided into 19 numbers, let's look at this scheme in more detail

Front cut:

No. 1 - entrecote on the bone (Cube Roll)
No. 2 - thick edge (Ribs)
No. 3 - brisket (Brisket)
No. 4 - shoulder blade (Shoulder)
No. 5 - shoulder-shoulder part (roast from the shoulder blade)
No. 6 - false fillet (Blade)
No. 7.8 - shank (Shank)
No. 9 - thin edge (Thin ribs)
No. 10 - neck (Neck)

Rear cut:

№11 - thick fillet (flat roast beef) (sirloin)
№12 - fillet (tenderlion)
No. 13 - butt, rump (rump)
No. 14 - the top of the rump (Top rump, Nuss - German)
No. 15 - the pulp of the thigh (Silver side)
No. 16 - the inner part of the hip cut (Top side)
No. 17 - flank (flank)
No. 18 - back ankle (shank)
No. 19 - white meat for roasts (Weiß Braten)

If you buy, for example, dry-frozen meat in a supermarket, it always has a number on it, and you know exactly which part you are buying.
But alas, even here, there are differences in the number distribution system.

And when buying on the market, it is still desirable to know why you need a piece of meat, what part of the carcass it is from and what this part is called.

Russia has adopted its own beef cutting plan(by the way, not much different from those above) and its own terminology, which will be useful for all avid meat-eaters to know:
1-2.Neck(upper and lower part) - this meat belongs to the second grade, it is better to buy it in the form of minced meat. The lower part of the neck used to be called a hryvnia, and the upper part was called a cut.
3. shoulder blade- this meat belongs to the first grade, it is quite suitable for stewing (goulash, stew) and frying, but it requires a long time to cook.
4-5. Rib part (thick edge)- first-class meat, in its entirety consists of 13 ribs: the first 3 are attached to the lower part of the shoulder blade, they are removed; the next 4 ribs are usually sold as a whole piece, which is cooked like bone-in meat, but the bones can be cut off and the meat can be cooked in the form of a roll; the next 3 ribs contain more meat; the rest of the ribs are a rather expensive cut of tender meat.
6. Loin (thin edge, roast beef)- a first-class cut of tender meat that can be fried and grilled; in the middle of this part is a tenderloin (fillet).
7. Rump- First-class lean meat for frying and grilling.
8. Ham (rump, thigh)- first-class meat, lean cut, which is well suited for stewing in a pot, and for a steak with blood; this part of the carcass can be salted, stewed or fried. The part closest to the tail is called the “hump” and goes to the roast.
9. Shank- lean beef of the third grade, intended for stewing (the name refers only to the back leg) or for boiling broth.
10-11. Barrel (flank)- rather cheap meat of the second grade, used for stews or stews.
12. Upper rib (hem)- lean meat; it is freed from bones, rolled up and used, for example, for stewing in a pot.
13. Brisket- first-class meat; it is sold without bones in the form of a roll and is suitable for boiling, stewing, soups (for example, for pickle), in stews and pilaf.
14. knuckle- meat of the third grade, requires long cooking (the name refers only to the front leg).

A few words about the juiciness of beef - for sure, some of the former meat-eaters moved to the enemy camp of vegetarians, dislocating their jaw in an attempt to chew a sole-shaped entrecote or breaking a tooth on a granite steak ... Supporters of low-fat diets will have to accept - the juiciness of beef (alas!) directly depends on its fat content. In one of the best varieties of American beef, called "marble" (marble beef), lean flesh alternates with the thinnest fatty streaks - they make the taste of meat so juicy and tender.

Of great importance for the juiciness of meat is the method of frying. The more moisture the meat loses in the pan, the drier and tougher it becomes. Therefore, you should not cook an excellent tenderloin in fat or oil - fresh juicy meat is best fried in a dry hot frying pan for several minutes on both sides, and salt each side only after browning. By the way, it is best to beat beef on a board moistened with cold water, as a dry tree absorbs meat juice.

For the preparation of meat dishes, it is best to use the meat of young animals. It is easy to distinguish by color. The meat of animals under the age of six weeks has a color from light pink to light red and dense white internal fat. The meat of young animals (up to two years old) is light red in color with almost white fat. The meat of adult animals (two to five years old) is juicy, tender, red. In older animals (over five years old), the meat is dark red, the fat is yellow pork. The best nutritional properties have beef obtained from animals under the age of five years, pork - from animals 7-10 months of age and lamb - from 1-2-year-old animals.

Benign meat is covered with a thin crust of pale pink or pale red color and does not stick to the fingers in the places of incisions. When feeling its surface, the hand remains dry, the pits from the pressure of the fingers quickly disappear. To determine the freshness of meat, you can pierce it with a heated knife or fork. If it is of poor quality, the knife or fork acquires an unpleasant odor.

Choose the desired part of the beef carcass

Figure - Beef carcass cutting scheme (varietal cuts)

Table - Description of the parts of cutting beef carcass

Like any meat, beef is best stored in the refrigerator.

The shelf life of frozen beef is slightly longer than that of pork and lamb - about 10 months. Veal - 8 months.

The duration of maturation of beef after slaughter is approximately 2 weeks at a temperature of 1-2 degrees Celsius. As the storage temperature increases, so does the maturation time. Without the use of a refrigerator, the meat will ripen within a few days, but in this case, the shelf life will decrease dramatically.

This cutting scheme is also common on the network.

1. Filey. This cut includes the last two dorsal vertebrae with their corresponding ribs, without the lower third, and the first five lumbar vertebrae. The muscle tissue of the fillet is distinguished by exceptional tenderness and a fine-fibred structure, especially the internal lumbar muscles (tenderloin), located from the 1st lumbar vertebra to the ilium. As a rule, at meat processing plants, tenderloin is separated and sold as a semi-finished product at a price higher than meat of the 1st grade. Rump steaks, kebabs, roast pieces, boiled meat are prepared from the muscle tissue of the fillet.

2.Butt. This cut contains a large amount of tender meat on the last three ribs. The sirloin can be fried whole with or without the bones, and can be cut into portions for frying steaks on an open fire or in a pan. The fillet steak is prepared without bones; to prepare a steak with a bone, the meat is cut off from the front part of the butt along with the rib: the steak from the back of the lumbar part of the butt contains a piece of tender tenderloin that lies under the spine. If the tenderloin is cooked separately, it can be fried whole, but it is most often cut into pieces across the grain to make steaks.

3.Rump. A primal cut containing O lower vertebrae of the spine and pelvic bone. All bones are usually removed and the meat is cut across the grain in portions to produce tender, delicious steaks. Rump steaks can be fried both on an open fire and in a pan. Pieces weighing more than 1.5 kg make an excellent roast beef, which is usually cooked over high heat.

4. Edge. Thick edge. A primal cut containing 4 or 5 ribs with relatively soft and fine-fibred meat. To make excellent roast beef, the ribs are usually cut short and the meat tied; the bones can be removed completely, in which case the meat is rolled up before tying. The meat can also be used for stewing or roasting in large pieces.
Thin edge. A primal cut containing 4 or 5 ribs, from which roast beef is usually made two or three ribs thick. The meat of the thin edge is very tender and is ideal for making roast beef. To preserve the aroma and juiciness, the thin edge should be baked in the oven along with the bones at a high temperature, after sawing through the upper parts of the dorsal vertebrae. Excellent taste and steaks from a thin edge, and meat on the ribs, cooked on the grill.

5. Little falcon. The front thickened part of the brisket (at the level of five ribs), called the brisket, is the most valuable in terms of nutrition, is used for making fatty and fragrant cabbage soup, borscht and broths.

6. Rump. The rump is an excellent cut of meat between the sacrum and the pelvic bone. Most often, this meat is used to prepare high-quality roast beef by slow frying.

7. Brisket. After removing the breast bone and ribs, a long, flat piece of meat is left, which is usually rolled up and tied. Pieces of the required length are usually cut off from it and sold. The layered structure of the muscle tissues of the brisket is emphasized by fatty layers, the taste is good. Brisket must be cooked in a humid environment. Sometimes it is stewed, but more often it is boiled - either fresh or salted (the brisket is traditionally used for pickling).

8.Pobederok and probe, rump, sec. These four cuts together make up the top of the hind leg. probe- a cut of lean, thin-fibered meat from the inside of the thigh - good for slow frying and stewing. Meat sex a little rougher but still good tasting and is usually used for slow roasting or stewing, as well as for salting and simmering. Most often this meat is used to make quality roast beef by slow roasting. The thigh is good for slow frying and stewing in a large piece, but quite often it is cut into portions, which are stewed or fried in a pan.

9. Flank. This cut consists of muscle tissue covering the ribs with layers of fat. Excellent meat for cooking. because it has good taste, and the layers of fat in it help retain moisture. The meat can also be stewed with or without bones, cut into slices or cubes. Quite often, pokromka is used to prepare minced meat.

10.Shoulder blade. The shoulder bone contained in the primal cut is removed by the butcher, and the meat is cut into portions for making steaks or for stewing. The palatability of the meat is high, the fat content is relatively low. Some cuts have thick streaks of connective tissue, with which the muscles attach to the scapular bone. This connective tissue is left on the meat, as it softens when cooked in damp heat, releasing sticky substances into the broth.

11. Neck. The meat of the neck contains a large percentage of connective tissue, and therefore, in order to acquire the required softness, it needs long-term heat treatment in a humid environment. However, it has good taste and is inexpensive. Neck meat is usually sold diced or minced.

12. Rulka. The muscular front leg (knuckle) contains a marrow and several narrow, pronounced muscles with a thick layer of connective tissue and tendons. After removing the bone, the meat is usually cut into circles across the fibers or into cubes for stewing. When cooked in a humid environment, the gelatin of the connective tissues turns into a decoction, forming a very tasty and nutritious gravy. The knuckle is especially suitable for French-style beef stew.

13. Zarez. The muscle tissue of the notch is dark red, coarse-fibrous, with a large amount of connective tissue. Use it for preparation of broths, jellies, forcemeat.

14.15.Shank. The fleshy part of the hind leg is rich in tendons: like the shank, it contains the brain bone and a large percentage of connective tissue. Usually the bone is removed and the meat is cut into thick slices or cubes. Delicate aroma and high content of gelatin give this meat excellent taste in stew.

Let's summarize our knowledge:

BEEF FOR COOKING:

• broth - bones;
• broth and boiled meat - rump, butt, brisket, brisket, knuckle, flank;
• meatballs - meat of the III grade.

  BEEF FOR FRYING:

• entrecote - thick and thin edge;
• brizola - tenderloin;
• steak - tenderloin, thick and thin edge;
• langeta - tenderloin;
• rump steak - tenderloin, rump, rump;
• spreader - thick and thin edge;
• beef stroganoff - tenderloin, butt, rump;
• chopped cutlets - shoulder blade, thigh.

  BEEF FOR BAKED DISHES:

• baked meat - rump or rump:
• roast beef in English - sirloin;
• clippings in English - clipping;
• roll - shoulder blade, thigh.

  BEEF FOR STEWING:

• goulash - shoulder blade, brisket, knuckle, neck, rump, thigh, rump;
• roast - rump or rump, shoulder blade;
• shtufata - rump or rump, shoulder blade;
• roll - rump or rump, shoulder blade;
• zraz chops - rump or rump, thigh, thick and thin edge;
• zraz chopped - spatula.

  BY-PRODUCTS:

• boiled - tripe, tongue, salted tongue, heart;
• fried - brains, liver;
• stewed - kidneys, goulash from the heart.

Another source and another diagram:

1 - head,
2 - neck, cut,
3 - sirloin,
4 - bang,
5 - thick edge,
6 - middle of the shoulder blade,
7 - thin shoulder blade, knuckle,
8 - thin edge,
9 - from the edge of the edge,
10 - sternum,
11 - thin fillet,
12 - arable,
13 - curl, arable land,
14 - thick loin,
15 - barrel,
16 - English fillet,
17 - rump,
18 - middle of the thigh,
19 - rump (not included in the picture, inner thigh),
20 - sec, thigh; ossicle, part of the section, with the acetabular bone,
21 - shank.

Beef is divided into 3 varieties.
Top grade includes:
- back,
- chest parts
- filet,
- shanks,
- rump and rump;

To the first- shoulder and shoulder parts, as well as flank;

To the second- notch, front and back shank. http://idilbay.ru/1gov.php

Beef steak on the bone

Beef steak cooking recipe.

Steak. How much pleasant in this word for our stomach. But it's just a piece of meat. True, not simple, but from certain elite varieties of meat, cooked taking into account some subtleties. A kind of "culinary comme il faut".
The most difficult thing in this simple matter is to choose meat. Beef, and only beef. Otherwise, it will no longer be a real steak. For a high-quality culinary masterpiece, it is better to use the meat of grain-fed gobies no older than two and a half years. Due to the fact that grain is included in the natural herbal food, thin fatty layers are formed in the meat, forming marbling. Marble meat is a very expensive product. It is brought to our country mainly from Australia and the USA. Steam meat for cooking steaks can not be used. After the slaughter of cattle, the meat of bulls must mature for at least 21 days.

Recipe for beef steak with photo

Depending on which part of the carcass the meat is cut from, there are different types of steaks. The main ones are steaks from a thick edge (ribeye), thin edge and tenderloin. The most marbled meat is from a thick edge. It is usually used to judge the marbling of the entire carcass. The most tender and expensive is tenderloin. The less the muscle is involved in the movement, the more tender the meat. Marbling of steaks also has a gradation: Prime, Choice and Select. Prime is the most beautiful and marbled meat, Choice is the most sought after. There are also many alternative steaks made from cheaper meats.
What are the main subtleties in cooking a steak? There are several basic rules, without which it will be impossible to get both taste and aesthetic pleasure in the end. Firstly, having removed the meat from the vacuum packaging, it must be wrapped in a waffle towel and allowed to “rest” in the refrigerator for at least 1 hour. Second, cut the steaks across the grain and at least one inch. After slicing, the meat should rest again for half an hour. Thirdly, you need to salt immediately before putting it in the pan. And lastly, after the meat has been brought to readiness in the oven, it again needs to rest for a few minutes before serving. Moisture should be distributed through the fibers.

The degree of doneness of the steak.

Depending on what level of roasting is required, the time for bringing the steak to readiness in the oven is also determined (unless, of course, cooking on the grill). It only takes a couple of minutes for BLUE RARE, because it is practically raw meat with a purely symbolic crust. For RARE a little more, but this is also an amateur. Half-raw meat is MEDIUM RARE, where there is still quite a lot of red juice. MEDIUM - medium rare, MEDIUM WELL - almost completely fried and, finally, WELL DONE - completely fried meat. The degree of readiness (roasting) of the steak is determined using a special thermometer.
The simple preparation and great pleasure derived from the consumption of steak make this dish very attractive, both in restaurants and at home. And it is impossible, sitting down at the table, not to exclaim: “Hurrah, Steak!”

Ingredients:

• beef - 750 grams;
• olive oil - 50 ml;
• rosemary - 2 small sprigs;
• garlic - 3 cloves;
• salt, red and black pepper to taste.

How to cook a steak:

Step 1

Put the meat one rib thick (~ 4 cm) in a deep bowl. Lightly drizzle with olive oil and season on all sides with salt and black pepper. Set aside for 5 minutes while the pan heats up.

Step 2

Add a little olive oil to a very hot frying pan and put the meat on it. Add crushed garlic and rosemary. Quickly fry the steak over high heat on all sides so that the meat is sealed on the outside and all the juice remains inside.

Step 3

After we have fried the meat, we transfer it to a baking dish, pour the remaining oil from the pan, sprinkle with red pepper flakes and send it to the oven preheated to 260 degrees.

Step 4

Bake the steak for 10 minutes. Then reduce the temperature to 150 degrees and bake for another 10-15 minutes until the desired degree of roasting.

Step 5

Then remove the form from the oven, cover it with foil and let the meat “rest” for 10 minutes.

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