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Beef is basically divided into front and back parts, but the most important division is according to the quality and tenderness of the meat.

Here you can distinguish between the “active” parts of the animal body, such as the biceps, shoulder and neck, and the soft “stationary” parts such as shitelle, sirloin and of course the abortion.

Meat # 1 – Entrecote rib – for steaks and roast beef. **
Meat # 2 – Ribs – Refresh – For roast, stew, slow cooking and grinding. **
Meat # 3 – Breast – Breast – For roast and steak roast, stew, soup and pickled meat. ***
Meat number. 4 – Central Shoulder – Shoulder – For casserole, stew and grinding. ***
Meat # 5 – Shoulder Roast – Roast – For roasting and cooking in sauce
Meat # 6 – Simulated fillet – False – for casserole and cooked in gravy. **
Meat # 8 – Arm Muscle – Pollen – Stew, Soup, Cheese and Osobuku. *
Meat # 9 – iris – spoon – slow cooking, stew, soup and asado * **
Meat # 10 – neck – for stew, soup and grinding. **
Meat # 11 – sirloin – waist – for roast beef and steaks. * ***
Meat # 12 – fillet – for steaks and roast beef. ***
Meat # 13 – Sheetle – Sting Wing – Lascallops, Steaks, Skewers, and Roast Beef.
Meat # 14 – Geese – Kacha – for stew, roast and grinding. **
Meat # 15 – Chuck – Thigh – For Casserole. **
Meat # 16 – Spoon – for steaks, scallops and roasts. * **
Meat # 17 – Steel – Mercury – For stew, grinding and rolled. **
Meat # 18 – Back Muscle – Poly – For stew, soup and slow cooking. *
Meat # 19 – Wiesbraten – Thigh Head – For Cauldron Roast. * **

Note: Meat number. 7 The “rib cover” does not appear in the chart for technical reasons, as it is under the “rib of the rose” meat number 1. The rib cover is particularly suitable for grinding.

legend:

* Oven
* Cauldron
* Frying
* BBQ
* Tehina
* Removing all visible fat contains up to 5% fat

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