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there are more than 20, incredibly.
no thought has gone into this thread
had one last night, actually.
5 chicken thighs, 3 burgers and 5 german suasages between 3. good ratio, yeah?
let me know AS I JUST CAN'T FUNCTION
Not a good thigh or sausage ratio.
bit of a worry.
that skillzys holding in reserve.
please factor this in
size - medium tub
with all the other bits
reading these 'name increasingly useless things off the top of your head' threads.
Cut of beefFrom Wikipedia, the free encyclopedia
Jump to: navigation, search Cuts of beef are first divided into primal cuts, pieces of meat initially separated from the carcass during butchering. These are basic sections from which steaks and other subdivisions are cut. The term "primal cut" is quite different from "prime cut", used to characterise 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 cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as "brisket" in the US is from a significantly different part of the carcass than British brisket.
The American cultural anthropologist Margaret Mead wrote in the American Anthropological Journal of the American Anthropological Association, "cultures that divide and cut beef specifically to consume are the Koreans and the Bodi tribe in East Africa. The French and English make 35 differentiations to the beef cuts, 51 cuts for the Bodi tribe, while the Koreans differentiate beef cuts into a staggering 120 different parts."
1 American cuts
1.1 Forequarter cuts
1.2 Hindquarter cuts
2 Argentine cuts
3 Brazilian cuts
4 Turkish cuts
5 UK cuts
6 Dutch cuts
7 UNECE standard - Bovine meat carcases and cuts
American cuts[edit source | editbeta]
American cuts of beefThe following is a list of the American primal cuts (in boldface), and cuts derived from them. Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters). Canada uses identical cut names (and numbering) as the U.S.
Forequarter cuts[edit source | editbeta]The chuck is the source of bone-in chuck steaks and roasts (arm or blade), and boneless clod steaks and roasts, most commonly. The trimmings and some whole boneless chucks are ground for hamburgers.
The rib contains part of the short ribs, the prime rib and rib eye steaks.
Brisket, primarily used for barbecue, corned beef or pastrami.
The foreshank or shank is used primarily for stews and soups; it is not usually served any other way because it is the toughest of the cuts.
The plate is the other source of short ribs, used for pot roasting, and the outside skirt steak, which is used for fajitas. The remainder is usually ground, as it is typically a cheap, tough, and fatty meat.
Hindquarter cuts[edit source | editbeta]The loin has two subprimals, or three if boneless:
the short loin, from which the T-bone and Porterhouse steaks are cut if bone-in, or strip steak (New York Strip if served without the bone, and Kansas City strip if bone in).
the sirloin, which is less tender than short loin, but more flavorful, can be further divided into top sirloin and bottom sirloin (including tri-tip), and
the tenderloin, which is the most tender, can be removed as a separate subprimal, and cut into filet mignons, tournedos or tenderloin steaks, and roasts (such as for beef Wellington). They can also be cut bone-in to make parts of the T-bone and Porterhouse loin steaks.
The round contains lean, moderately tough, lower fat (less marbling) cuts, which require moist or rare cooking. Some representative cuts are round steak, eye of round, top round, and bottom round steaks and roasts.
The flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas. Flank steaks were once one of the most affordable steaks, because they are substantially tougher than the more desirable loin and rib steaks. Many modern recipes for flank steak use marinades or moist cooking methods, such as braising, to improve the tenderness and flavor. This, combined with a new interest in these cuts' natural leanness, has increased the price of the flank steak.
Argentine cuts[edit source | editbeta]The most important cuts of beef in the Argentine cuisine are:
Asado: the large section of the rib cage including short ribs and spare ribs
Asado de tira: often translated as short ribs, but also sold as long, thin strips of ribs. Chuck ribs, flanken style (cross-cut).
Bife de costilla: T-bone or porterhouse steaks
Bife de chorizo: strip steak, called NY strip in US
Bife de ojo: ribeye steak
Bola de lomo: tenderloin
Chinchulin: upper portion of small intestines
Colita de cuadril: tri-tip, or the tail of the rump roast
Entraña: skirt steak
Matambre: a long thin cut that lies just under the skin and runs from the lower part of the ribs to belly–or flank area
Mollejas: sweetbreads (thymus gland)
Riñones – kidneys
Tapa de asado – rib cap
Tapa de nalga – top of round roast
Vacío – flank, though it may contain the muscles of other near cuts
Brazilian cuts[edit source | editbeta]
Brazilian beef cutsThe most important cuts of beef in the Brazilian cuisine are:
Alcatra: top/bottom sirloin
Coxão duro: round (upper)
Coxão mole: round (lower)
Filé mignon: part of the tenderloin
Lagarto: round (outer)
Maminha: botton sirloin/flank
Patinho: confluence of flank, botton sirloin and rear shank
Picanha: rump cover or rump cap
Cupim: hump (zebu cattle only)
Fraldinha: confluence of short loin, flank and botton sirloin
Turkish cuts[edit source | editbeta]Gerdan: neck
Antrikot: rib steak
Bonfile: fillet Steak
Nuar: round of beef
Kontrnuar: the lower left side of nuar
Tranç: the upper left side of nuar
Kol, incik: mutton leg
Yumurta: the section between kontrnuar and pençata
UK cuts[edit source | editbeta]
British cuts of beefTongue
Necks & clod
Chuck & blades
Shin and leg
Dutch cuts[edit source | editbeta]
Dutch cuts of beefNeck
Tenderloin – Considered to be the premium cut, highly prized. It is called 'ossenhaas' in Dutch. It tends to be cut slightly smaller than its American counterpart.
Round – Mainly used for kogelbiefstuk ('hip joint steak') considered to be the basic form of steak in Dutch and Belgian cuisine.
Chuck – Best cuts are used for stoofvlees, lesser bits are used in hachee.
Tongue is considered the cheapest piece of beef; it is used in certain styles of sausages such as the frikandel, though not as the main ingredient.
Tail, though not on the image shown, is used extensively in stews.
UNECE standard - Bovine meat carcases and cuts[edit source | editbeta]The UNECE standard offer for the first time internationally agreed specifications written in a consistent, detailed and accurate manner using anatomical names to identify cutting lines
References[edit source | editbeta]1.^ "Beef Cuts by Chart". Clovegarden.com. Retrieved 18 December 2011.
2.^ http://www.ipcva.com.ar/files/Cortes%20Blanco.jpg Main argentinian cuts
5.^ UNECE STANDARD - Bovine meat carcases and cuts
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