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";s:4:"text";s:13425:"The beef shank is the leg of the animal's thigh. Before slow cooking, I highly recommend browning the beef in a pan on the stove top as it really help develop the flavor. Although it's not obvious in a two-dimensional diagram, the back end of the tenderloin, called the butt tender, is also situated within the sirloin, and it's either removed altogether when fabricating a whole tenderloin, or the back end is sold as a roast. 1. This means that braised rump roast isn't as succulent as braised chuck roast. Желудок с кишками, требуха, требушина. Different Types of Beef Cuts You can enjoy beef roasts, steaks, and ground beef but you will get the real taste only when you cook the right part the right way. Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters). Just don't overcook it. The bottom round is where we get rump roast and eye of round. Brisket is frequently used for making pot roast, and it's the traditional choice for corned beef. Slicing thinly and against the grain is crucial. In this case, the beef rib primal is situated directly above the beef plate. Top sirloin is generally fabricated into steaks that are good for grilling. From beef brisket to pork loin roast, there’s a variety of pork and beef roasts to throw in the oven. The primal cuts of the beef carcass are the basic cuts separated from the carcass during butchering. Some representative cuts are round steak, eye of round, top round, and bottom round steaks and roasts. Beef sirloin is another large section of the carcass that runs from the 13th rib all the way back to the hip bone and from the backbone clear down to the flank (or belly). The beef plate is also fairly fatty, so it can be used in making ground beef. This depends on which part of the globe you are situated in. There's a good reason for this. In other countries, there may be as many as 20 primal cuts. At some point, anyone who cooks beef is curious about where the major cuts come from on the cow. Since it has tough muscle fibers, it can get even tougher if it's overcooked, so be careful. This list wouldn’t be complete without the obvious winner, the tenderloin steak. Голяшки и морда, студень. This process of cooking with moist heat at a low temperature will dissolve cartilage and turn it into gelatin. It is also where the skirt steak is located, which is used in carne asada. церк. The toughest areas of the animal are the shoulder and leg muscles because they are worked the most. Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters). A rib roast is cut from the rib section between the shoulder and the short loin (behind the ribs). The beef round primal cut basically consists of the back leg of the steer. This handy guide will show you the location of major beef cuts, like chuck, rib, loin, and brisket. Beef plate contains a lot of cartilage, especially around the ribs, which is why beef short ribs are ideal for braising. It's a cut above USDA Prime, Choice and Select. Roasts are best braised or cooked low and slow in either a slow cooker or in the oven. The sirloin is one of the most famous cuts of beef, but it's actually generally divided up into three smaller cuts: the top sirloin, the bottom sirloin, and the rear part of the tenderloin. The right cut of steak can make or break your barbecue. Beef flank can be cooked on the grill. ГОВЯДО ср. For vacuum-packed meat, follow the use-by date on the packaging. As with the 7 most tender, you can find these intermediately tender beef muscles in various Sub-Primal or portion cuts, sometimes selling at a discount because the rest of the shopping public has not "boned-up" on their beef cuts. 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