Which part of the beef is the tastiest. Cutting beef carcasses
Buying meat is the most significant part of any family's food budget (except for a vegetarian one). Someone prefers pork, someone poultry, but beef is considered the most useful and nutritious. This meat is not the cheapest, so you need to be able to choose it correctly.
The main parts of the beef carcass when cutting
However, just knowing how to use certain parts of the beef carcass is not enough on the farm. It is equally important to be able to choose the right meat so as not to be deceived.
Experienced people advise buying meat not in stores, but in the market, where it is cheaper and mostly of better quality.
In addition, on the market you can bargain on the price or get the goods "with a trip". The most favorable option is to acquire "your own" butcher over time, whose quality you can be sure of, as well as the fact that it will not weigh a regular customer.
An important indicator of quality is the color of the product; the beef should be red and firm. Slime or stains of unknown origin should alert you. The smell should be subtle and fresh. An unpleasant odor indicates that the product is most likely stale or improperly stored. Beef tallow is white and crumbly, no rancid flavor.
To prepare a wide variety of meals for the whole family, it is best to have several types of beef in your home. The purchase of cow carcasses or half carcasses for several families is becoming more and more popular. After that, the butcher for, at the request of buyers, for each family will cut each type of meat equally. This method is suitable for people who have the ability to store large enough consignments of products in frozen form (spacious refrigerator or freezer).
Therefore, if a person is wondering which part of the beef is profitable to buy, the savings are to have chunks from different parts of the carcass and use them correctly with maximum efficiency.
Beef carcass cutting scheme:
1 - shoulder blade: a - shoulder part, b - shoulder part; 2 - neck; 3 - thick edge (back); 4 - edging; 5 - brisket; 6 - clipping; 7 - hind leg: a - inner part, b - lateral part, c - outer part, d - upper part; 8 - thin edge (lumbar part), 9 - flap.
The beef carcass is divided into the following parts: tenderloin, thick edge (back), thin edge (lumbar), hind leg (inside, side, outside, upper part), shoulder blade (shoulder and shoulder), brisket, neck, trim, flank. To isolate these parts, the carcass is first cut into separate large parts (cuts), which are then rolled and cleaned.
Deboning consists in separating the pulp from the bones. This operation is performed very carefully, that is, so that there is no pulp left on the bones and the pieces of meat do not have unnecessary deep cuts.
Stripping consists in removing coarse tendons and films from meat. In addition, when stripping, excess fat is cut off, as well as thin rims from large pieces of meat to give them a more regular shape. They also clean out small pieces of meat (trimmings) resulting from the boning of carcass parts.
Cut the carcass into pieces, roll and clean these parts as follows.
A whole carcass or a longitudinal half-carcass must first be cut into front and back parts along a line running along the last rib and between the 13th and 14th vertebrae. To do this, cut the flank of the carcass or the longitudinal side of the carcass against the 13th (last) rib, then along the back line of this rib, cut the pulp to the spine, which is then cut at the articulation of the 13th and 14th vertebrae. In this case, the ribs should remain at the front.
When cutting the front part of the carcass, the shoulder blade, neck, thick edge, edge, brisket are isolated.
Scapula separated along its contour. To do this, the muscles connecting the scapula with the thoracic part of the body are cut, the muscles located along the line running from the ulnar tubercle to the upper corner of the posterior edge of the scapula, and the muscles lying along the upper and anterior edges of the scapula are incised. Then the scapula is pulled away from the body and the muscles under the humerus and scapula are cut.
For deboning, the scapula is placed on the table with the outside side down and the meat and tendons from the radius and ulna are cut off. After that, the articulation of these bones with the humerus is cut and the bones are separated, the meat is cut from the edges of the humerus, its articulation with the scapula is cut and broken.
To separate the scapula, the left hand rests against the humerus, and the right hand tears the scapula from the meat, then the humerus is cut out. From the resulting pulp, cut off the sinewy part (shank), removed from the radius and ulna. The rest of the meat is cut into two large pieces: the humerus removed from the humerus and the posterior edge of the scapula, and the shoulder removed directly from the shoulder bone.
The pulp is cleaned by cutting off coarse tendons and films from its surface. In addition, for large pieces, thin rims of meat and excess fat are cut off.
As a result of deboning and stripping of the scapula, the following is obtained: the shoulder part is a wedge-shaped muscle, the shoulder part is two elongated muscles connected to each other.
Neck it is separated, cutting through the pulp to the spine along the line from the spinous process of the 1st dorsal vertebra to the protrusion of the sternum, then the spine is cut at the junction of the last cervical vertebra with the 1st dorsal vertebra. The neck is rolled, cutting off the meat in a whole layer, trying to separate it clean from the vertebrae. Stripping the pulp consists of removing the coarse tendons.
The dorsal-thoracic part remaining after the separation of the scapula and neck includes a thick edge, an edging, a brisket. When dividing a whole carcass, the dorsal-thoracic part (box) is sawn or cut along, exactly in the middle of the vertebrae, into two parts. The thick edge is separated from the dorsal-thoracic part after it has been rolled. To do this, cut the pulp along the spine along the spinous processes to the base of the ribs. Then the flesh is gradually cut from the ribs and sternum in a whole layer.
The removed layer of pulp is cut parallel to the spine into three pieces: thick edge, brisket, edge. The thick edge is cut from the spine at a distance of 1/3 the length of the ribs; brisket - along a line running from the end of the first rib to the end of the last. The backing is the middle part of the layer, which remains after the separation of the thick edge and brisket.
The thick edge is the muscle layer that covers the processes and bodies of the dorsal vertebrae and the upper third of the ribs. When stripping the thick edge (dorsal part), the coarse tendon is removed, located along the length of the piece between the muscles that adjoin directly to the spine. A part of the tendons is also cut from the outer surface of the thick edge. Tendons covered with a layer of fat are not cut. The part of the thick edge located on the first three ribs is cut off because it is muscle that easily separates (flakes) from each other, as a result of which it cannot be used for slicing portions. In meat of higher fatness, the part of the thick edge located on the first three ribs is not cut off, since the muscles connected by the fat layer do not delaminate.
When stripped, the thick edge is a rectangular layer of meat.
Brisket is the muscle layer that covers the underside of the rib bones and cartilage. When stripping the brisket, cut off the sinewy part - the flank and cut off the edges (rims).
Cover - the muscle layer lying on the surface of the middle part of the ribs. When separating the edging from the carcasses of above-average fatness, it is trimmed, cutting off the edges.
The trim removed from the carcass of other fatties is not stripped and used in the same way as the trim.
When cutting the back of the carcass, the tenderloin, hind leg, thin edge, edging, flank are distinguished.
Tenderloin is the muscles located along the lumbar vertebrae (on the inside). To separate the tenderloin, it is trimmed along the entire length of the spine. The thick end of the tenderloin (head) is cut from the ilium and muscles of the hind leg. Then, pulling the tenderloin by the head, separate it from the spine.
The tenderloin is cleaned, separating the thin layer of flesh, consisting of muscles, adjacent to it along the entire length, and the tendons and films are cut off. When stripped, the tenderloin is a muscle covered with a thin layer of films.
The hind leg is separated as follows: the flank and other adjacent muscles are cut along the contour of the leg in the direction of the ilium to the spine, then the articulation of the last lumbar vertebra with the 1st sacral vertebra is cut. When cutting a whole carcass, the hind legs, after separating the lumbar part from them, are sawn or cut along the sacral vertebrae.
The hind leg is rolled in the following way: meat and tendons are cut from the tibia, starting from the outer end, the joints of this bone with the femur are cut, and the tibia is separated, cutting off the meat and tendons from it. Then the ilium is separated, cutting its articulation with the femur, and the meat is cut from the bone. Next, the meat is cut along the thigh bone and the muscle located on the back of the bone is separated by a layer - the inner part of the leg. After that, the femur is excised. The remaining pulp is then cut in layers into three parts: side, outside and top.
Side part located on the front side of the femur, the outer part is located on the outside of the same bone, and the upper part is on top, on the ilium of the pelvis.
After separation of bones, parts of meat are cleaned from films, coarse tendons, rims and excess fat.
From the outer part, a layer of sinewy meat is cut off from the lower end of the tibia (thigh and shank).
The thin edge is separated from the remainder of the hind leg (sirloin), which also includes the edge and flank. The thin edge is separated from the edge and flank along a line passing at a distance of 2 cm from the lateral spinous processes of the lumbar vertebrae.
When the thin edge is rolled, the meat of the spine is cut along the upper spinous processes along the dorsal part, after which it is cut off from the bones in a layer. In this form, the thin edge is the muscle layer that covers the processes and bodies of the lumbar vertebrae.
A thin edge is cleaned by cutting off rough tendons from its outer surface. Thin tendons covered with a layer of subcutaneous fat are not cut. For very fatty meat, the fat is cut off, leaving it on the meat no more than 1 cm thick. The thin edges of the meat are cut off.
The stripped thin edge is a rectangular layer of meat.
Strap and flank cleaned from rough tendons and films.
These pieces of meat from carcasses of average and lower-average body condition are used in the same way as meat trimmings. The trim of the carcasses of above average fatness is separated and used for cooking. For this, the part remaining after the separation of the thin edge is divided approximately in half. The flank is the muscle layer of the lower peritoneal portion of the carcass.
Trimming, remaining after stripping all parts, are also stripped of rough tendons, films and excess fat is separated. The presence of fat in the total mass of scraps should not exceed 15%.
Bones, cleared of meat, are crushed so that during heat treatment food substances are better digested from them. Tubular bones are not crushed, the thickened part is sawed off, and the "tarsus" (tube) is left intact, since fat is well digested with such cutting.
The culinary use of beef carcasses is determined by their nutritional value and culinary properties, which depend on the amount and type of connective tissue contained.
The tenderloin, thin and thick edges have a small percentage of connective tissue, so they quickly soften when fried.
The shoulder blade, lateral and outer parts of the hind leg contain a significant amount of connective tissue and soften with prolonged boiling when stewing.
Neck, flank, trim from low-fat carcasses have up to 80% connective tissue. Therefore, these parts of the carcass are chopped in a meat grinder or cooked whole before heat treatment. The sting is sometimes boiled with bones and used in soups.
Semi-finished products in large pieces can be used without any additional processing, for cooking and stewing, and some of them for frying.
Beef - meat of cattle. It is one of the main types of meat. It is used as table meat, as well as for industrial processing into sausages, smoked meats, canned food, etc.
Beef carcass cutting diagram for retail
1 - dorsal part; 2 - back part; 3 - chest part; 4 - blade part; 5 - shoulder part; 6 - flank; 7 - cut; 8 - front shank; 9 - back shank
In the USSR, the following breeds of cattle were most widespread: meat direction - Astrakhan, Kazakh white-headed, gray Ukrainian; dairy direction - Kholmogory, Yaroslavl, Tagil, red steppe, brown Latvian, Istoben, red Estonian, red Lithuanian, black and motley Estonian, black and motley Lithuanian; combined (dairy-meat and meat-dairy) direction - Kostroma, Simmental, Shvitskaya, Bestuzhevskaya, Alatau, Sychevskaya, Red Gorbatovskaya, Red Tambovskaya, Lebedinskaya.
There are now two main breeds of livestock in Russia - beef and buyers. The first - no one really knows what it is, but they usually call it "beef", and the second - they habitually eat whatever they get. There are no guarantees of purchasing a quality product.
Classification
Beef varied according to gender, age, heat condition and commercial grade.
By the sex of the animal, beef is distinguished: from non-castrated bulls (bulls), from castrated bulls (oxen), from cows.
Bugai meat should only be used for industrial processing. By the age of animals, beef is distinguished: from suckers aged up to 6 weeks - veal; from adult animals aged 1 year and older - beef. According to the fatness of animals, beef is divided into categories - I and II, and according to the thermal state - into cooled, chilled and frozen. Depending on the location of the part (cut) in the carcass, beef was subdivided into commercial varieties - 1st, 2nd and 3rd. The ratio of tissues in beef carcass depends on the breed, age, sex and body condition of the animals. The ratio of fabrics is not the same in different parts of the carcass.
The ratio of tissues (in%) in beef carcass of different categories of fatness
Chemical composition and nutritional value of beef pulp (in%) in beef carcass of different fatness categories
(on average per carcass according to the Tables of the chemical composition and nutritional value of food products, Medgiz, 1954)
Distinguishing features of the gender distinction of beef
External signs of differences in beef depending on the sex and age of the animal are the color and consistency of muscle tissue, the development of subcutaneous fat and its color, the smell of meat. Bugai meat dark red with a bluish tinge, dense and rough, with a specific odor; there is almost no fat in the subcutaneous layer, internal fat is white. Ox meat red, dense, with a slightly aromatic odor; the subcutaneous fat layer is well developed, the fat is yellowish, dense. Cow meat bright red, dense; subcutaneous fat is developed (in older cows it is often absent), internal fat is yellowish or yellow in color. Young meat light red, delicate; subcutaneous fat is very poorly developed or absent, internal fat is dense and white.
Body condition indicators of beef carcasses determined by the degree of muscle development, the protrusion of the bones of the skeleton and the deposition of subcutaneous fat.
Category I beef (lower limits) - muscles are developed satisfactorily; the spinous processes of the vertebrae, ischial tubercles and maclaki do not protrude sharply; subcutaneous fat covers the carcass from the 8th rib to the ischial tuberosities; significant gaps are allowed; the neck, shoulder blades, front ribs, thighs, pelvic cavity and groin area have deposits of fat in the form of small areas; on carcasses of young animals - deposits of subcutaneous fat at the base of the tail and on the upper part of the inner thighs.
Category II beef (lower limits) - muscles are less developed, the thighs have depressions; the spinous processes of the vertebrae, the ischial tubercles and maclaki are distinctly prominent; subcutaneous fat covers small areas of the carcass in the area of \u200b\u200bthe ischial tuberosities, lower back and last ribs; on the carcasses of young animals, deposits of subcutaneous fat may be absent.
Meat that does not meet the requirements of the II category of fatness is considered lean.
Thermal classification
Chilled meat- subjected to cooling in natural conditions or in cooling chambers after cutting the carcasses for at least 6 hours and covered with a drying crust from the surface; elastic muscles. Chilled meat - after cutting the carcasses, subjected to cooling to a temperature in the thickness of the muscles near the bones from 0 to 4 °; the surface of the meat is not moist; elastic muscles. Ice cream meat - subjected to freezing to a temperature not higher than -6 ° in the thickness of the muscles near the bones. Frozen meat after thawing to a temperature in the thickness of the muscles of about 0 °, is called defrosted, or defrosted, and according to its performance should correspond to chilled meat.
Beef carcass cutting and meat sorting... Beef carcasses, half carcasses and quarters in retail trade were divided into parts (cuts). Each half carcass was cut in nine parts, which, depending on the morphological and chemical composition, nutritional value and culinary purpose, are divided into three commercial varieties: 1st, 2nd and 3rd.
Culinary purpose of carcass parts
Dorsal (in the vertebral part) is used for frying in large pieces: the pulp in the vertebrae - for entrecote and frying in thin pieces; the rib part is like soup meat.
Rear part: a) sirloin - for frying in thin pieces; back muscle - for ramsteak, roast beef, beef stroganoff; tenderloin - for steak, azu, langet, barbecue; the bottom of the fillet is for goulash and soup; b) sirloin (in the upper part) - for frying in large pieces; the pulp of the upper part - for frying in thin pieces; sirloin with bone - for making soup, cabbage soup, borscht; tenderloin head - for steak; the pulp of the lower part of the butt - for stewing with a piece and minced meat; c) rump - for cooking roast pieces, stews, stews, goulash, soup; rump pulp - for beef stroganoff, ramsteak, zraz; d) rump - for cooking stew, minced meat, soup; the tibia of the rump is for cooking transparent soups and broths, and the boiled pulp is for fillings.
Scapular part used for soup, cabbage soup; stew, goulash, cutlets are prepared from the scapula pulp; from the pulp of the neck - minced meat.
Brisket - for fatty soup, borscht, stew.
Pasha - for minced meat for cutlets and fillings, as well as for soup and borscht.
Shoulder - for making broth, and boiled pulp - for fillings.
Cut, front shank and back shank - for the preparation of broth and jelly.
Average beef yield by grade
Quality requirements
When entering commercial enterprises in the form of longitudinal half carcasses or quarters, beef had to be without internal lumbar muscles (tenderloin). With the permission of the USSR Ministry of Meat and Dairy Products Industry, it was allowed to leave the tenderloin in half carcasses and quarters. The half carcasses were to be divided into quarters between the 11th and 12th ribs. It was not allowed on the meat: the presence of remnants of internal organs, blood clots, fringes, pollution, on frozen meat, in addition, the presence of ice and snow, the area of \u200b\u200bcleaning up surface damage, bruises and bruises of more than 15% of the surface. It was not allowed to be released for sale, but was used for industrial processing for food purposes, lean meat, bogey meat, with stripping more than 15% of the surface of the half carcass and quarter, as well as with incorrect separation along the spine (leaving whole vertebrae).
Marking
Each half carcass and quarter had to have a stamp (stamp) with the designation of the name of the enterprise (meat processing plant or slaughterhouse) and the category of nutritional status, as well as a mark of veterinary control. On the half carcass, two stamps of the fatness category were put: one - in the middle of the thigh, the other - on the upper part of the scapula (at a distance of 3 cm from the upper edge of the scapula). When issued in quarters, the stamps of the fatness category are placed in the same places. The fatness categories were designated: I category - number I, II category - number II, lean - number III.
151328
12
The most important parts of beef carcass
1. Neck.
The neck (incision, back of the head) is relatively inexpensive because it is muscle tissue, a significant proportion of which is tendons. The neck is good for making goulash, but care should be taken to remove the tendons when preparing the meat. You can also make a good stew or strong soup stock from the neck pieces. This type of meat requires a long time of heat treatment at a high temperature and in the presence of liquid, so the main methods of cooking it are boiling and stewing.
2. The back of the head.
This part is known by various names (neck, roast meat). The nape meat has layers of fat and tendon, but with a sufficiently long cooking time, it can produce a juicy roast. The top of the neck is used to cook marinated meat, for roast or for minced meat.
3. Shoulder blade with shoulder edge.
This part of the back, bordering the lower back, is sometimes called the thick or table edge. It is sold with or without bones. The meat of the shoulder blade is fine-fibred with marble interlayers, which indicates a significant proportion of fat in it. A young animal's shoulder is suitable for roasts and grills. in addition, it is prized as a particularly tender boiled meat. To shorten the cooking time, the meat is cut into pieces the size of a chop.
4. The pulp of the shoulder blade.
This best part of the shoulder, also called the shoulder or shoulder, is comparable to parts such as the hip or rump. The meat has relatively delicate fibers and is mainly used for preparing dishes such as beef stroganoff, fried and stewed rolls.
5a. Scapula.
This portion of the shoulder is also called the upper arm. It has not as delicate fibers as the flesh of the shoulder blade. Often marketed as “front quarter roast”, it is more suitable, however, for stewing and cooking tender cooked meats.
5 B. The pointed part of the shoulder (shoulder blades).
This portion is also called "fake fillet" and is used to make stuffed stews, stews, soups and vegetable aimrops.
6.the front of the brisket (brisket-falcon).
This part has almost no bones, is rich in fat and is suitable for preparing aintropf and broth, and in all cases the fat should be removed
7. Brisket kernel. 
This part belongs to the valuable parts of beef carcass. It is sold either in kind with bones or without bones. in the form of rolls or pickles. The core of the brisket includes the brisket, has a layer of fat and is covered in fat. if a piece with bone is used, then the butcher should be warned and the bone should be sawed, not chopped, so that the fragments of bones do not fall into the broth. Juicy dense boiled meat is obtained from the kernel.
8. The middle part of the brisket. 
This is one of the best parts of beef brisket. It contains few bones, it is the leanest, but quite nutritious part of the brisket. It is used to make soup or stir-fry.
9. Brisket. 
This is a piece from the front quarter of the carcass that forms the ribcage. Thanks to the favorable combination of meat, fat and bones, it is a good meat for soups, aintropfs, strong broths, which should be defatted after cooking.
10. Flap (curl).
This part makes a good broth. One third of this classic cooking meat is made up of bones and cartilage. After removing the bones and tendons, a fine fiber meat is obtained for cooking.
11a. Fillet.
This is the best and most expensive piece of beef carcass. It belongs to the back and is located under the ribs. This is meat for frying. The chateaubriand is cut from the middle, the tournedot from the thinnest part, and the filet mignon from the sharp end of the fillet.
11b. Tenderloin.
This most valuable part of the beef carcass is the outer part of the animal's back. The famous roast beef is cut from the tenderloin, the structure of its fibers is loose and tender. From the tenderloin, you can make a large piece of roast or roast beef, you can cut it into pieces and cook steaks and other dishes.
12a. Back flesh.
The meat is lean and at the same time drier and harder than the meat of the rump, so before frying it should be stuffed and overlaid with bacon. In addition, this type of meat can be used to prepare instant meals such as beef stroganoff.
12b. Partly sirloin, partly rump.
It has thin layers of fat and a loose fiber structure. From this part, you can cut pieces for quick frying, stewing and frying.
13a. Partly rump, partly sirloin.
Lean meats are exceptionally good for fondue and small rolls with gourmet toppings.
13b. "Meat for the burgomaster".
As the name implies, the meat for the burgomaster, also called the women's shoe, is of good quality. It is fragrant, juicy and allows you to cook exceptionally good stews, marinated meat roasts, and tender goulash.
14. Ox tail.
It is used to make a popular soup (ox tail soup) and an excellent stew. Before cooking, the tail is cut into pieces about 5 cm long.
This part is lean, somewhat coarse fiber and dry, despite the fact that it is covered with a thin layer of fat on the inside. Small rolls are prepared from its middle part, meat from the end part is stuffed and an excellent roast is obtained.
14a. Upper part of the thigh.
The German name "Tafelspitz" also means "the main meat dish of the table" and at the same time the national Austrian dish from the upper part of the thigh, which has a well-known high quality. It works best if the meat is not cooked, but stewed.
14b. Part of the thigh.
This lean meat with coarse fibers is suitable for frying, grilling or stewing. It can be cooked deliciously on skewers or a skewer.
15. Thigh (rump).
Lean thigh meat is traditionally used to make tender rolls. They are cut from the soft tissue adjacent to the lower part of the femur. From them you can make the best fondue and raw Tatar steak.
16a. Shanks.
The figure shows the back and front shanks. They are cut into pieces (on sale so-called "shank pieces"). Very young goby or calf shanks are suitable for roasting and grilling, but require a fairly long frying time.
166. Pieces of drumsticks.
Pieces of 4-5 cm thick are offered for sale. Together with the marrow and tendons, which solidify in jelly during cooking, they are suitable for making jellied meat, as well as for cooking soups and stews with various dressings. The drumstick meat is extremely tasty, lean and due to its delicate consistency, after removing the bones, it can be successfully used to prepare a tender stew.
that's relevant to me
Beef varieties
- Top grade
- First grade
- Second grade
What is marbled beef
The benefits of beef
Calorie content of beef
Sirloin
Back
Hip
Tenderloin
Sternum
Neck
Cut
Shank, shank
Flank or edge
Scapular part
- Top grade includes the following parts: sirloin, back, thigh, rump, sirloin and sternum.
- First grade : neck, shoulder blade, shoulders and flank.
- Second grade : front and back shank and cut.
How to choose the optimal piece of beef so that the dish turns out to be no worse than a restaurant one? What makes a delicious, soft steak and kebab? And from what part of the carcass to prepare a rich broth? Today we will look at all these questions at gunpoint.
Beef varieties
Beef is divided into three grades: superior, first and second. The higher the grade of meat, the less veins it contains.
What is marbled beef
Marbled beef is considered the highest grade of meat. This is a real delicacy, which is distinguished by its bright color and the presence of fatty inclusions in the structure. Outwardly, the meat is similar to a marble stone. Dishes made from it are unusually juicy and tender.
The benefits of beef
Beef is a very healthy product. It is an excellent supplier of iron, minerals, proteins and amino acids. Also, beef meat contains potassium, sodium, magnesium, zinc, phosphorus, vitamins A, C, E, PP, B1, B2, B6, B12.
Beef liver has a high iron content, so it is recommended for people with low hemoglobin levels (with anemia).
Calorie content of beef
Depending on the cooking method, the calorie content of beef may vary. So, beef stew contains about 232 kcal per 100 grams. You can reduce calories by cooking in a multicooker or oven.
Baked beef contains 177 calories per 100 grams. At the same time, many useful properties are preserved. Roast beef has 384 kcal. It is contraindicated for obesity and digestive problems.
Beef broth contains only 4 calories per 100 grams. It contains no carbohydrates, but contains proteins (about 60%) and fats (about 45%). Beef broth helps with fatigue, exhaustion, anemia.
How to determine the freshness of beef
The overall appearance of any fresh piece of meat should be shiny and the edges of the cut should be slightly damp and not dry. Beef meat is juicy red and dark red. The fat is soft, creamy white.
The smell is not specific, fresh and pleasant. When you press on the meat with your finger, a small indentation is formed, which should quickly return to its previous shape if the meat is fresh.
What to cook from different parts of beef
Sirloin
The definition of sirloin is understood as a thin edge: tenderloin, boneless, boneless, loin. This part is non-greasy and very tender. It is excellent to cook roast beefs, steaks, medallions, azu, rolls and chops, goulash from it. And also excellent kebabs are obtained from this meat.
Back
This is a thick edge: loin on the rib, entrecotes, ribs. The back pulp is suitable for cutlets and chops. It is also good to bake it in a large piece. Ribs are great for making broths.
Hip
It is also called a rump, rump, small nut. This meat is low in fiber, juicy and tender. Suitable for roasts and rump steaks.
Tenderloin
The tenderloin is found in the back of the carcass (above the kidneys) and is considered very valuable. This meat is softer and more tender.It is prepared from a large cut (rump), carefully cut from the inside. This part usually costs more than the others. It can be baked, stewed or boiled, but small medallions are best made from it.
Sternum
In this part, the film and layers of fat are interspersed. The entire sternum can be removed from the bones and the meat can be used to make rolls. And you can cut into pieces for boiling and stewing. An excellent borscht is obtained from the sternum.
Neck
The neck is ideal for stewing, boiling and roasting. Due to the presence of fatty layers, the meat does not lose moisture and turns out to be tender and juicy. True, this part takes a little more time to cook. It is also good to use minced neck meat in combination with other meats.
Cut
This is the part of the neck that is closer to the head. It is suitable for broths and stewing.Shank, shank
Shank and shank meat can be boiled together (on the bone or without it). They make an excellent jellied meat.
Flank or edge
Flank is the pulp from the sternum, which contains a lot of fat and connective tissue layers. It is tougher than other parts of the beef.It is recommended to remove the film from it before cooking. It is good to cook first courses from the flank. It can also be used as a pie filling.
Scapular part
Beef shoulder is considered universal. This is meat with a small amount of fat. The scapula has little connective tissue and virtually no tendons.Suitable for chopped cutlets, soups and goulash. Can be served on the bones in a large piece baked in the oven. It also makes a juicy meatloaf. Spatula broths are light, transparent and rich in collagen, which has a positive effect on people's nails, hair and joints.
