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Cuts Of Beef
During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. 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 and cuisines have varying definitions for cuts of meat and their names, and sometimes the same name is used for different cuts. For instance, the cut described as "brisket" in the United States comes from a different part of the carcass than the "brisket" referred to in the United Kingdom. Cuts typically refer narrowly to skeletal muscle (sometimes attached to bone), but they can also include other edible parts such as offal (organ meats) or bones that are not attached to significant muscle. American and Canadian The following is a list of the American primal cuts, and cuts derived from them. Beef carcasses are split along ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Short Loin
Short loin is the American name for a cut of beef that comes from the back of the Cattle#Terminology, cattle. It contains part of the spine and includes the top loin and the Beef tenderloin, tenderloin. This cut yields types of steak including T-bone steak, porterhouse, strip steak (Kansas City Strip, New York Strip), and T-bone (a cut also containing partial meat from the tenderloin). The T-bone is a cut that contains less of the tenderloin than does the porterhouse. Webster's Dictionary defines it as "a portion of the hindquarter of beef immediately behind the ribs that is usually cut into steaks." The short loin is considered a tender beef. In Australian, United Kingdom, British and South African butchery, this cut is referred to as the sirloin (sometimes as the ''striploin'' in South Africa). See also * References Cuts of beef {{Meat-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Round Steak
A round steak is a beef steak from the "round", the rear end of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle ( sirloin tip), depending on how the round is separated from the loin. This is a lean cut and it is moderately tough. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Round steak is commonly marinated when grilled, and prepared with slow moist-heat methods indoors such as braising, to tenderize the meat and maintain moisture. The cut is typically sliced thin for serving, and is popular as jerky. The rump cover or picanha, with its thick layer of accompanying fat, is highly esteemed in many South American countries, particularly Brazil and Argentina, but is rarely found elsewhere. Topside and silverside British cuts topside and silverside together are roughly equivalent to the Am ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marbled Meat
Marbled meat is meat that contains various amounts of intramuscular fat, giving it an appearance similar to marble. The term is principally applied to red meat. Key terms ''Beef quality grades'' - are based on a composite evaluation of the degrees of (1) marbling and (2) maturity. These designations reflect carcass firmness, texture, and color of lean, and the amount and distribution of marbling within the lean. High grades represent high projected levels of tenderness, juiciness, and flavor. ''Marbling'' - is the intermingling or dispersion of intramuscular fat within the lean. Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. Degree of marbling is the primary determination of quality grade. ''Maturity'' - refers to the physiological age of the animal rather than the chronological age. Because the chronological age is virtually never known, physiological maturity ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef Wellington
Beef Wellington is a baked steak dish of English origin, made out of fillet steak and duxelles wrapped in shortcrust pastry. Some recipes include wrapping the contents in prosciutto, or dry-cured ham, which helps retain moisture while preventing the pastry from becoming soggy; use of puff pastry; and/or coating the beef in mustard. Classical recipes may include pâté. A whole tenderloin may be wrapped and baked, and then sliced for serving, or the tenderloin may be sliced into individual portions before wrapping and baking. Naming While historians generally believe that the dish is named after Arthur Wellesley, 1st Duke of Wellington, the precise origin of the name is unclear and no definite connection between the dish and the duke has been found. Leah Hyslop, writing in ''The Daily Telegraph'', observed that by the time Wellington became famous, meat baked in pastry was a well-established part of English cuisine, and that the dish's similarity to the French ''filet de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tournedos (meat Cut)
A beef tenderloin (US English), known as an eye fillet in Australasia, nautalund in Iceland, filetto in Italy, oxfilé in Sweden, filet in France, filet mignon in Brazil, and fillet in the United Kingdom and South Africa, is cut from the loin of beef. Description As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys. The tenderloin is an oblong shape spanning two primal cuts: the short loin (called the sirloin in Commonwealth countries) and the sirloin (called the rump in Commonwealth countries). The tenderloin sits beneath the ribs, next to the backbone. It has two ends: the butt and the "tail". The smaller, pointed end—the "tail"—starts a little past the ribs, growing in thickness until it ends in the "sirloin" primal cut, which is closer to the butt of the cow. This muscle does very little work, so it is the tenderest part of the beef. Processing and preparation Whole tender ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Filet Mignon
Filet mignon (; ; ) in North America, especially the United States refers solely to a cut of meat taken from the smaller end of a beef tenderloin, or psoas major of a cow. In France, ''filet mignon'' usually refers to cuts of pork tenderloin or veal tenderloin. The tenderloin runs along both sides of the spine, and is usually butchered as two long snake-shaped cuts of meat. The tenderloin is sometimes sold whole. Filet mignon is usually presented as a round cut taken from the thinner end of a piece of tenderloin. It is often the most tender and lean cut. Filet mignon often has a milder flavour than other cuts of meat and as such is often garnished with a sauce or wrapped with bacon. Due to the small amount of filet mignon able to be butchered from each animal, it is generally considered one of the most expensive cuts of beef. Usage Europe In France, the term refers to pork. The cut of beef referred to as filet mignon in the United States has various names across the r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef Tenderloin
A beef tenderloin (US English), known as an eye fillet in Australasia, nautalund in Iceland, filetto in Italy, oxfilé in Sweden, filet in France, filet mignon in Brazil, and fillet in the United Kingdom and South Africa, is cut from the loin of beef. Description As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys. The tenderloin is an oblong shape spanning two primal cuts: the short loin (called the sirloin in Commonwealth countries) and the sirloin (called the rump in Commonwealth countries). The tenderloin sits beneath the ribs, next to the backbone. It has two ends: the butt and the "tail". The smaller, pointed end—the "tail"—starts a little past the ribs, growing in thickness until it ends in the "sirloin" primal cut, which is closer to the butt of the cow. This muscle does very little work, so it is the tenderest part of the beef. Processing and preparation Whole tende ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tri-tip
The tri-tip is a triangular cut of beef from the bottom sirloin subprimal cut, consisting of the tensor fasciae latae muscle. Untrimmed, the tri-tip weighs around 5 pounds. In the US, the tri-tip is taken from NAMP cut 185C. Etymology The term "tri-tip" is used across the US, but is especially popular in California. The precise origin of the name for this cut of beef is unclear, with several sources claiming original usage of the term. This cut of beef has been referred to by a variety of names including "Newport steak”, "Santa Maria steak” (from its use in Santa Maria-style barbecue), "triangle tip”, and "triangle steak”. United States The cut was known in the United States as early as 1915, called "the triangle part" of the loin butt. Rondo (Ron) Brough, a butcher for the US Army during World War II working in Southern California, claimed that he created the "triangle tip" cut as a way to gain an extra portion of meat for the troops by reorienting nearby cut ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bottom Sirloin
The bottom sirloin steak is a steak cut from the back of the animal below top sirloin and above the flank. This cut can also be referred to as sirloin butt and thick flank. The meat is further cut into three different portions called ball tip, tri-tip and flap steak for consumption. Ball tip cuts are used for common steaks in restaurants and are often advertised as sirloin. Tri-tip is found in roasts or used for barbecue since it is common for it to be cooked over long periods of time. Flap portions are found in hamburger meat or can be made into stews or even fajitas since it is too tough to be used in steaks. When compared to top sirloin, this meat is cheaper but often chewier than its counterpart. See also * Tri-tip * Cut of beef * List of steak dishes This is a list of steak dishes. Steak is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are usually grilled, pan-fried, or broiled, while fish s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Top Sirloin
Top sirloin is a cut of beef from the primal loin or subprimal sirloin. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; the remaining major muscles are the gluteus medius and biceps femoris (top sirloin cap steak). Description The USDA NAMP/IMPS codes related to this subprimal cut are 181A and 184. 181A is obtained from 181 after removing the bottom sirloin and the butt tender (the part of the tenderloin which is in the sirloin). 184 is obtained from 182 after removing the bottom sirloin. The food service cuts from 184 are 184A through 184F, its portion cut is 1184 and, the "subportion" cuts from 1184 are 1184A through 1184F. 181A is not further divided into food service cuts. In Australia, this cut is called D-rump in the ''Handbook of Australian Meat'' and assigned code 2100. Etymology The word comes from the Middle English ', which itself was derived from the Old French word ', meaning ''sur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sirloin
In American butchery, the sirloin steak (called the ''rump steak'' in British butchery) is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as "sirloin steak". The bottom sirloin, in turn, connects to the sirloin tip roast. In a common British, South African, and Australian butchery, the word ''sirloin'' refers to cuts of meat from the upper middle of the animal, similar to the American short loin, while the American ''sirloin'' is called the rump. Because of this difference in terminology, in these countries, the T-bone steak is regarded as a cut of the sirloin. Etymology The word ''sirloin'' derives from the Middle English ''surloine'', itself derived from t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
