110,618
edits
Cuts of beef: Difference between revisions
no edit summary
No edit summary |
No edit summary |
||
| Line 3: | Line 3: | ||
[[Beef]] is first divided into primal cuts. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the [[meat]] becomes more tender as distance from hoof and horn increases. Different countries have different cuts and names. | [[Beef]] is first divided into primal cuts. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the [[meat]] becomes more tender as distance from hoof and horn increases. Different countries have different cuts and names. | ||
===British primal cuts=== | ===British primal cuts=== | ||
[[Image:British cuts of beef illustrated.jpg| | [[Image:British cuts of beef illustrated.jpg|300px|thumb|right|British cuts of beef]] | ||
'''British cuts of beef.''' | '''British cuts of beef.''' | ||
* Neck & clod | * Neck & clod | ||
| Line 20: | Line 20: | ||
* Leg | * Leg | ||
===American primal cuts=== | ===American primal cuts=== | ||
[[Image:American cuts of beef illustrated.jpg| | [[Image:American cuts of beef illustrated.jpg|300px|thumb|right|American cuts of beef]] | ||
'''American cuts of beef.''' | '''American cuts of beef.''' | ||