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Lower Leg of Beef Meat Is Called What

Written By Friday, May 27, 2022 Add Comment Edit

During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are bones sections from which steaks and other subdivisions are cut. The term "primal cut" is quite different from "prime cut", used to characterize cuts considered to exist of higher quality. Since the animal's legs and cervix muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases. Different countries and cuisines take dissimilar cuts and names, and sometimes employ the same name for a different cut; e.g., the cutting described every bit "brisket" in the U.s.a. is from a significantly different role of the carcass than British "brisket". "Cut" often refers narrowly to skeletal musculus (sometimes attached to bones), merely tin too include other edible mankind, such equally offal (organ meat) or bones without significant muscles attached.

American cuts [edit]

Flank steak Shank Rib Plate Brisket Shank Chuck Round Sirloin Top sirloin Tenderloin Short loin

The post-obit is a list of the American primal cuts, and cuts derived from them. Beefiness carcasses are separate along the centrality of symmetry into "halves", then across into front and dorsum "quarters" (forequarters and hindquarters). Canada uses identical cutting names (and numbering) as the U.S, with the exception of the "round" which is called the "hip".[1]

Forequarter cuts [edit]

  • The chuck is the source of os-in chuck steaks and roasts (arm or blade), and boneless clod steaks and roasts, most commonly. The trimmings and some whole boneless chucks are ground for ground beefiness.
  • The rib contains part of the short ribs, the prime number rib and rib eye steaks[2].
  • Brisket, primarily used for barbecue, corned beef or pastrami.
  • The foreshank or shank is used primarily for stews and soups; information technology is not ordinarily served any other fashion considering information technology is the toughest of the cuts.
  • The plate is the other source of short ribs, used for pot roasting, and the outside skirt steak, which is used for fajitas. The omphalos is the ventral part of the plate, and is commonly used to brand pastrami. The remainder is usually ground, as information technology is typically a tough and fatty meat.

Hindquarter cuts [edit]

  • The loin has two subprimals
    • the short loin, from which the T-os and porterhouse steaks are cut if bone-in, or strip steak.
    • the sirloin, which is less tender than curt loin, but more flavorful, can exist further divided into top sirloin and bottom sirloin (including tri-tip), and
    • the tenderloin, which is the most tender, tin can be removed every bit a dissever subprimal, and cut into filet mignons, tournedos or tenderloin steaks, and roasts (such as for beefiness Wellington). They tin can also be cut bone-in to brand parts of the T-bone and porterhouse loin steaks.
  • The round contains lean, moderately tough, lower fatty (less marbling) cuts, which require moist or rare cooking. Some representative cuts are round steak, eye of round, height circular, and lesser round steaks and roasts.
  • The flank is used mostly for grinding, except for the long and apartment flank steak, best known for utilise in London bake, and the inside skirt steak, besides used for fajitas. Flank steaks were once one of the most affordable steaks, considering they are substantially tougher than the more desirable loin and rib steaks. Many modern recipes for flank steak use marinades or moist cooking methods, such as braising, to improve the tenderness and flavor. This, combined with a new involvement in these cuts' natural leanness, has increased the toll of the flank steak.[ commendation needed ]

Argentine cuts [edit]

The most of import cuts of beef in the Argentine cuisine are:[3]

Asado
the large department of the rib cage including brusk ribs and spare ribs
Asado de tira
often translated as short ribs, simply also sold every bit long, sparse strips of ribs. Chuck ribs, flanken style (cross-cut).
Bife de costilla
T-bone or porterhouse steaks
Bife de chorizo
strip steak, called NY strip in United states of america
Ojo de bife
ribeye steak
Bola de lomo
eye of the round
Chinchulín
upper portion of minor intestines
Colita de cuadril
tri-tip, or the tail of the rump roast
Cuadril
rump
Entraña
skirt steak
Falda
umbilicus
Lomo
tenderloin
Matambre
a long sparse cutting that lies simply under the pare and runs from the lower part of the ribs to belly–or flank area
Mollejas
sweetbreads (thymus gland)
Pecho
brisket
Riñones
kidneys
Tapa de asado
rib cap
Tapa de nalga
meridian of circular roast
Vacío
flank, though it may contain the muscles of other virtually cuts

Brazilian cuts [edit]

The most of import cuts of beefiness in the Brazilian cuisine are:[iv]

Acém
cervix (ii)
Alcatra
top/lesser sirloin (9)
Contrafilé
tenderloin (7)
Coxão duro
round (upper)
Coxão mole
round (lower)
Filé Mignon
part of the tenderloin (half-dozen)
Lagarto
round (outer) (x)
Maminha
bottom sirloin/flank (15)
Patinho
confluence of flank, lesser sirloin and rear shank (16)
Picanha
rump cover or rump cap
Cupim
hump (zebu cattle only)
Fraldinha
confluence of short loin, flank and lesser sirloin
Paleta
chuck/brisket (3)

British cuts (also used in New Zealand) [edit]

Flank steak Sirloin Thin rib Fore rib Leg Thick flank Rump Brisket Shin Neck & Clod Blade steak Chuck steak Thick rib Silverside Topside Rump

  • Tongue
  • Necks and clod
  • Chuck steak & blades
  • Sirloin
  • Rump
  • Silverside
  • Topside
  • Acme rump
  • Fore rib
  • Rib eye steak
  • T-bone steak
  • Thick rib
  • Thin rib
  • Brisket (Skirt steak)
  • Shin and leg
  • Flank
  • Thick flank
  • Feather blade
  • Fillet
  • Oxtail

Colombian cuts [edit]

  • Posta (meridian circular)
  • Muchacho (heel)
  • Huevo de Aldana (bottom circular)
  • Entretabla
  • Tabla (bottom round)
  • Solomo or lomo
  • Solomito extranjero
  • Solomito Redondo (sirloin)
  • Solomito Largo (tri-tip)
  • Punta de Anca (sirloin tip center)

Dutch cuts [edit]

Tongue Neck Brisket Brisket Chuck Shankle Rib Flank Sirloin Tenderloin Top sirloin Round Shankle

  • Cervix
  • Rib steak
  • Sirloin
  • Tenderloin – Considered to exist the premium cut, highly prized. It is called 'ossenhaas' in Dutch. It tends to be cut slightly smaller than its American counterpart.
  • Height sirloin
  • Circular – Mainly used for kogelbiefstuk ('hip articulation steak') considered to be the bones form of steak in Dutch and Belgian cuisine.
  • Flank
  • Chuck – All-time cuts are used for stoofvlees, lesser $.25 are used in hachee.
  • Brisket
  • Shankle
  • Beef tongue is considered the cheapest piece of beef; it is used in certain styles of sausages such every bit the frikandel, though not equally the chief ingredient.
  • Oxtail, though non on the epitome shown, is used extensively in stews.

French cuts [edit]

Brighter colors show more expensive cuts

$$$ indicates more than expensive cuts; $ indicates less expensive cuts; $$ indicates in between.

  1. Basses côtes $$$
  2. Côtes, entrecôtes $$$
  3. Faux-filet $$$
  4. Filet $$$
  5. Rumsteck $$$
  6. Rond de gîte $$$
  7. Tende de tranche; poire, merlan $$$
  8. Gîte à la noix $$$
  9. Araignée $$$
  10. Plat de tranche, rond de tranche, mouvant $$$
  11. Bavette d'aloyau $$$
  12. Hampe $$$
  13. Onglet $$$
  14. Aiguillette baronne $$$
  15. Bavette de flanchet $$
  16. Plat de côtes $$
  17. Macreuse à bifteck $$
  18. Paleron $$
  19. Jumeau à bifteck $$
  20. Jumeau à pot-au-feu $$
  21. Macreuse à pot-au-feu $$
  22. Queue $
  23. Gîte $
  24. Flanchet $
  25. Tendron, milieu de poitrine $
  26. Gros bout de poitrine $
  27. Collier $
  28. Joue $
  29. Langue $

German cuts [edit]

  1. Rinderhals, Kamm or Nacken (Chuck steak)
  2. Querrippe (Short ribs)
  3. Rinderbrust (Brisket)
  4. Hochrippe or Fehlrippe (Standing rib roast)
  5. Vorderrippe or hohes Roastbeef
  6. Rostbraten or flaches Roastbeef
    5. & 6. together are the Roastbeef or Zwischenrippenstück
  7. Filet (Fillet)
  8. Spannrippe or Knochendünnung
  9. Dünnung or Bauchlappen (flank steak)
  10. Falsches Filet, Schulter, Bug or Schaufel (shoulder)
  11. Oberschale, Unterschale and Nuss
  12. Flanke, Schliem or Rindfleisch
  13. Hüfte mit Hüftsteak and Schwanzstück or Tafelspitz (Top sirloin))
  14. Hesse or Wade (Beef shank)
  15. Fricandeau
  16. Schwanz or Ochsenschwanz (Oxtail)

Croatian cuts [edit]

  1. Vratina
  2. Hrskavi zapećak
  3. Rebra
  4. Pržolica (ramstek)
  5. Hrbat (rozbif)
  6. Hrbat (rozbif)
  7. Pisana pečenka (biftek)
  8. Rebra, mekana (srednja) rebra, potrbušina
  9. Masna potrbušina, slabina
  10. Rame (ribica), plećka (lopatica)
  11. Simply
  12. Vrh kuka
  13. Zdjelica
  14. Stražnja goljenica

Italian cuts [edit]

Leg subcuts[5]
Codone
Scanello, noce or fesa (bottom sirloin or thick flank)
Sottofesa or fetta di mezzo or codino or controfesa or contronoce
Fianchetto (flank)
Rosa, fesa interna, punta d'anca (eye of the silverside)
Magatello or girello
Spinacino or tasca
Sirloin (lombata) subcuts[five]
Filetto (beef tenderloin)
Controfiletto or roast beef (sirloin)
Veal Carré (spare ribs)
Costolette
Nodini
Loin (schiena)[5]
Costata (T-bone steak)
Coste della croce (brusque ribs)
Neck[5]
Collo (Chuck steak)
Reale or tenerone
Head subcuts[5]
Lingua (Beef tongue)
Testina (flesh from the head of a dogie)
Shoulder subcuts[five]
Fesone di spalla
Fusello or girello di spalla
Brione
Cappello del prete or spalla
Hocks subcuts[five]
inductive and posterior Ossibuchi
Pesce, piccione, campanello, muscolo, gamba
Petto (chest) subcuts[5]
Punta di petto (Brisket)
Pancia di vitello, pancetta or fianchetto
Lower ribs subcuts[5]
Biancostato di reale or spuntatura
Taglio reale, polpa reale (Pony vi Ribs, Square Cut, Chuck, Middle Rib, Steak Meat)
Pancia (belly) subcuts[v]
Biancostato di pancia
Fiocco
Scalfo (armhole)

Polish cuts [edit]

  1. karkówka
  2. szponder
  3. mostek
  4. rozbratel
  5. antrykot
  6. rostbef
  7. polędwica
  8. szponder i mostek
  9. łata
  10. łopatka
  11. udziec (zrazowa górna i zrazowa dolna)
  12. skrzydło
  13. krzyżowa
  14. pręga
  15. ligawa
  16. ogon

Portuguese cuts [edit]

  1. Cachaço
  2. Coberta exercise acém, acém comprido
  3. Pá, peito alto
  4. Maçã practice peito
  5. Peito
  6. Chambão
  7. Mão
  8. Lombo
  9. Rosbife, acém redondo, vazia, entrecôte
  10. Prego do peito
  11. Aba grossa
  12. Alcatra
  13. Chã de fora
  14. Rabadilha
  15. Pojadouro

Russian cuts [edit]

  1. Шея/Sheya (cervix)
  2. Рёбра/rjobra (ribs)
  3. Челышко/Chelyshko, грудинка/grudinka (brisket)
  4. Толстый край/Tolstyy kray (thick edge), рибай/ribay (rib eye), корейка на кости/koreyka na kosti (loin on the bone)
  5. Тонкий край/Tonkiy kray (thin edge), короткое филе/korotkoye file (curt filet)
  6. Оковалок/Okovalok (sirloin)
  7. Вырезка/Vyrezka (tenderloin)
  8. Покромка/Pokromka (shortloin)
  9. Брюшина/Bryushina (peritoneum), фланк/flank
  10. Лопатка/Lopatka (shoulder)
  11. Oguzok (rump), bedro (hip)
  12. Пашина/Pashina (flank)
  13. Кострец/Kostrets (leg)
  14. Голяшка/Golyashka (shank)

Govyadina.jpg


ГОВЯДО ср. церк. крупная рогатая скотина, бык, вол или корова. Говяжий, от быка, говяда взятый, из мяса его приспетый. Говядина ж. говяжье мясо. Части говядины, у мясников, называются: one) голова, 2) шея, зарез, 3) оковалок, 4) челышко, 5) толстый край, 6) средина лопатки, 7) тонкая лопатка, рулька, 8) тонкий край, 9) от края покромка, 10) грудина, xi) тонкий филей, 12) подпашек, 13) завиток, 14) толстый филей, 15) бочок, sixteen) английский филей, 17) огузок, 18) средина бедра, 19) кострец, xx) ссек, подбедерок; окосток, часть ссека, с вертлюжной костью, 21) голяшка. Зачисток, от краев, от шеи, тонкие остатки, оборыши. Голяшки и морда, студень. Легкие, сердце и печень, гусак, ливер, осердье. Желудок с кишками, требуха, требушина. У мясников иностранных говядина делится иначе. Были бы быки, а говядина будет. По барыне говядина, по харчевне едок. Говядарь гуртовщик, прогонщик, нагульщик скота и скотопромышленик.

Turkish cuts [edit]

Gerdan
neck,chuck (ane)
Antrikot
rib steak, ribeye(2)
Kontrfile
Steak, striploin(3)
Sokum
rump (4)
Bonfile
fillet Steak,tenderloin(5)
Tranç
the upper left side of nuar, inside circular, pinnacle round(6)
Nuar
round of beef, eye of round (7)
Kontrnuar
the lower left side of nuar, flat, gooseneck(with eye of circular), (8)
incik
front end and rear leg (9, 14)
Yumurta
sirloin tip, the department between kontrnuar and pençata (x)
Pençata
flank (11)
Döş
brisket, plate, short ribs(12)
Kürek, kol
shoulder, shank (13)

UNECE standard for bovine meat carcasses and cuts [edit]

The UNECE standard formalizes internationally agreed upon specifications written in a consistent, detailed and accurate manner using anatomical names to identify cut lines.[6]

Meet too [edit]

  • List of steak dishes
  • Meat on the bone
  • Steak

References [edit]

  1. ^ "Beefiness Cuts past Chart". Clovegarden.com. Retrieved 18 December 2011.
  2. ^ "What's the Difference Between Beefiness Back Ribs and Short Ribs?". LIVESTRONG.COM . Retrieved 2022-05-25 .
  3. ^ Instituto de Promoción de la Carne Vacuna Argentina. "Principales Cortes Vacunos". Retrieved April 17, 2017.
  4. ^ "Cuts of Beef Served in Brazilian Steakhouses « « RodizioDirectory.Com RodizioDirectory.Com". Archived from the original on 2013-01-03. Retrieved 2013-05-08 .
  5. ^ a b c d e f m h i j Scheda sui tagli di carne bovina Archived 2011-04-23 at the Wayback Machine di Alimentipedia.it
  6. ^ Un. Economic Commission for Europe (2004). Bovine meat : carcases and cuts : UNECE standard (PDF). United Nations. Economic Commission for Europe. Working Party on Agronomical Quality Standards (Ed. 2004 ed.). New York: Un. ISBN92-one-116885-6. OCLC 56597200.

External links [edit]

  • Agence canadienne d'inspection des aliments - Boeuf - Manuel de coupes de viande
  • French-High german butcher glossary

griffinanyther.blogspot.com

Source: https://en.wikipedia.org/wiki/Cut_of_beef

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