Horloge Ronde Cow Butcher Chart

Most beef can be used as is by merely cutting into certain parts, such as roasts, short ribs or steak (filet mignon, filet mignon, aloyer steak, rhub steak, rib eye steak, hanger steak, etc.), while other cuts are processed (corned beef or bejerky). Trimmings, on the other hand, which are usually mixed with meat from older, leaner (therefore tougher) cattle, are ground, minced or used in sausages. Le blog est servi dans la sauce rouge sombre varieties called. Other parts that are eaten include other muscles and offal, such as the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to as sweetbread), the heart, the brain (although forbidden where the is a dangere is of spongiform opathy, BSE, commonly referred to as mad cow disease), the kidneys, and the tender testicles of the bull (known in the United States as calf fries, prairie oysters, or Rocky Mountain oysters). Les intestines sont cooked and eaten as is,[48] but are more of ten cleaned and used as natural sausage casings. The bones are used for making beef stock. Meat from younger cows (calves) is called veal. Beef from steers and heifers est similaire.[49] Le récif est le premier diviste into primal cuts, le grand pieces of the animal initially separated by butchering. These are basic sections from which steaks and other subdivisions are cut. Le terme "primal cut" est "quite different from "prime cut", used to characterize cuts considered to be of higher quality". 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 cuisine have different cuts and name, and sometimes use the same name for a different cut ; for example, the cut described as "brisket" in the United States is from a significantly different part of the carcass than British brisket.