The scheme of cutting beef carcasses. Beef cutting patterns

Beef carcasses are divided into cuts of three grades.

• The first grade includes cuts: hip, lumbar, dorsal, scapular, shoulder, chest.
• To the second - cervical and flank;
• By the third - cut and shins (front and back).

For clear broths and most soups, it is best to use the back of the thigh with the bone, which is called the "sugar", the front of this cut with the bone, the shoulder and shoulder cut (). For cabbage soup and borsch, fatty meat is required (the front part of the breast cut, the so-called brisket). From the shank, the soup is cooked longer and often acquires a specific smell and stickiness, characteristic of jellies. Soups are also prepared from the rib section of the shoulder cut and flank. Fried meat dishes (azu, entrecote, beef steak, langet, rump steak, roast beef) are best prepared from beef tenderloin, sirloin, the inside of the hip cut. A stew can be made from the outside of the middle portion of the thigh cut. Beef Stroganoff - from the inside of the middle section and the upper part of the front section of the hip cut. For chopped products - cutlets, cue balls, zrazy, meatballs, rolls, as well as minced meat and fillings, you can use the lower part of the front section and the back of the hip cut, shoulder cut, flank, flesh from the shank and cut. Jellies are usually made from drumsticks.

Veal

Veal carcasses are divided into cuts of three grades. The first grade includes the hip, lumbar, dorsal, scapular cuts, shoulder edge, posterior, lumbosacral parts.
To the second - a neck and chest cut with a flank. To the third - forearm, lower leg.
The veal broth is a little rich. Veal is usually fried in the oven, and cooked over low heat, lowering the meat into boiling water. The forearm and lower leg are used to make jellies.

Cutting beef into cuts:

(1) gouge;
(2) neck and shoulder cut - consists of the neck, shoulder edge and shoulder blade;
(3) dorsal cut;
(4) loin;
(5) sirloins;
leg cut - consists of (6) rump and (7) rump;
(8) shoulder cut - consists of the shoulder part and part of the forearm;
(9) breast cut;
(10) flank;
(11) foreshank;
(12) hindshank.

Pork

Pork carcasses are divided into cuts of two varieties.

• The first grade includes the scapular, dorsal, lumbar parts, brisket, ham;
• To the second - a knuckle, a shank, tanks with a neck notch.

Pork can be fried, boiled, stewed and baked. Borscht, cabbage soup, pickles, meatballs, stews, schnitzels, escalopes, some National dishes and jellies; it is used (in half with beef) for cooking. At home, from, you can cook boiled pork. Pork is widely used for industrial production different meat products: bacon, boiled pork, ham, brisket, brawn, carbonade, sausages, loin, ham, meat rolls, sausages and sausages.

Grade 1: (1) shoulder part;
(2) dorsal part (loin);
(5) brisket;
(3) lumbar with flank;
(4) ham;
Grade 2: (7) forearm (knuckle);
(8) shank;
(6) tanks with a neck notch.

Mutton.

Lamb and goat carcasses are divided into cuts of two varieties:

• The first is the hip, lumbar, scapular-dorsal cut;
• The second is a notch, forearm, back shank.

The meat of old animals is tough and has a specific smell, which is almost not felt in young lamb. Moderate use of spices and spices in the preparation of lamb soups (soup with noodles, cabbage soup, kharcho, etc.), and for roast lamb such, for example, fragrant sauce, like onion, almost completely destroys the smell. Lamb is cooked in fried and stews, appetizers, minced meats and dressing soups.
All kinds of lamb dishes are characteristic feature Caucasian and Central Asian national cuisine. Clear lamb broths are rarely prepared; for dressing soups (for example, cabbage soup), it is best to use the shoulder-back part. The hip and upper part of the lumbar cut are recommended to be fried in a large piece. Shish kebab is prepared from the scapular-dorsal and hip cuts, as well as from the upper part of the lumbar cut; pilaf - from soft brisket, the upper part of the dorsal and hip cuts. Chopped products - cutlets, schnitzels - can be prepared from the meat of the front part of the scapular-dorsal cut, neck and other parts of the lamb carcass. For chops, the meat is cut from the back of the shoulder-back cut.

CUTTING BEEF CARCASES

Cutting carcasses of beef. Beef is produced in the form of longitudinal half-carcasses, which are divided into quarters between the 11th and 12th thoracic vertebrae and ribs. The forequarter is divided into 7, and the back quarter into 4 parts. Thus, a half carcass has 11 cuts. Beef is divided into 3 grades: 1st grade - these are the best parts of the carcass - hip, lumbar, dorsal, scapular (shoulder blade and shoulder edge), shoulder ( shoulder part and part of the forearm) and chest. The total yield of cuts of the 1st grade is 88% of the weight of the half carcass; 2nd grade - neck and flank. The output of cuts is 7% of the weight of the half carcass; 3rd grade - these are the least valuable parts - the cut, the front and back shanks, which is 5% of the weight of the half carcass. These cuts contain a lot of bones, connective tissue, but little muscle.

The anatomical boundaries of cuts of the 3rd grade are as follows: cut - between the 2nd and 3rd cervical vertebrae; front shank - along a transverse line passing through the middle of the radius and ulna; hind shank - along the transverse line at the level of the lower third of the tibia. For the 2nd grade: cervical cut - at the place of separation of the cut, the rear border between the 5th and 6th cervical vertebrae. Flank - along the line running from the knee joint to the articulation of the true and false parts of the 13th rib and further along the costal arch to the chest brush of the cuts. The cutting boundaries are shown in Figure 21.

For trade and culinary cutting some parts of the cuts have their own names. So, the fleshy part, located along the vertebrae, is called an entrecote, the front dorsal part is a thick edge, the back is a thin edge, the rib is a hem, the lumbar is a loin (the best cut), the femur is a rump, etc.

Cutting carcasses of pork. Pork is produced in the form of longitudinal half-carcasses, each of which is divided into 7 cuts. Cuts are divided into two grades. The 1st grade includes ham, brisket, lumbar (with flank), dorsal and shoulder parts. The total yield of cuts is 95% of the weight of the half carcass. The 2nd grade includes the forearm (knuckle) and shank, which is 5% of the weight of the half carcass. The border of cuts of the 2nd grade passes: forearm (knuckle) - along the line through the shoulder joint; shank - along the line through the upper third of the tibia. The boundaries of the cut of the 1st grade are shown in Figure 22.

In the trading network, varietal cuts of carcasses of all types of animals are cut into more small pieces(0.5-1.5 kg) with the expectation that the tissues included in them (especially bones, and lard in pigs) are distributed evenly, without crushing the bones. When cutting, the loss of meat in the form of crumbs is avoided, the fleshy part is cut, and the bones are cut across.

Cutting carcasses of lamb and goat meat. Lamb and goat meat are produced in the form of whole carcasses. Each carcass is divided into two transverse halves - front and back along the line passing behind the last rib. Both halves are divided into 6 cuts, which are divided into two grades: grade 1 - hip and lumbar (including the flank), as well as the back and shoulder cut (including the brisket and neck). The output of cuts of the 1st grade is 93% of the mass of the carcass.

The border of cuts of the 1st grade is shown in fig. 23. The 2nd grade includes a cut, forearm and shank. The total yield of cuts of the 2nd grade is 7% of the carcass weight. The anatomical boundaries of cuts of the 2nd grade are: cut - along the line through the middle of the 2nd cervical vertebra; forearm - along the line through the shoulder joint; hind shank - along the transverse line through the tibia, 1-2 cm above the Achilles tendon.

Cutting beef carcasses and features of cut pieces

Cutting a beef carcass

This is the most simple circuit butchering carcasses

Even inexperienced amateur cooks are well aware that one of the criteria responsible for the softness of various cuts of beef is the ability to choose right piece from a cut carcass. Pieces of meat from the middle part of the back (there are muscles that only support the body and are not involved in movement) have a more delicate structure.

The entrecote and sirloin parts taken from here, including, among other things, the sirloin tenderloin and a thick edge, are great for cooking many dishes, including steaks.
In the forearm, thigh, chest and rib cuts, on the contrary, the connective tissue is highly developed.
The average development of connective tissue is in the dorsal and scapular-cervical cuts.
The meat of the back of the carcass is more tender, well suited for frying and grilling, while the meat of the front has strong smell, more rigid and requires slow cooking with added liquid.

Exist various ways cuts of beef: American, British, Dutch, Italian, German, Danish, Australian and South American.

American carcass cut

British way of butchering

Dutch way of carcass cutting

The South American scheme is also common, in which the whole carcass is divided into 19 numbers, let's look at this scheme in more detail

Front cut:

No. 1 - entrecote on the bone (Cube Roll)
No. 2 - thick edge (Ribs)
No. 3 - brisket (Brisket)
No. 4 - shoulder blade (Shoulder)
No. 5 - shoulder-shoulder part (roast from the shoulder blade)
No. 6 - false fillet (Blade)
No. 7.8 - shank (Shank)
No. 9 - thin edge (Thin ribs)
No. 10 - neck (Neck)

Rear cut:

№11 - thick fillet (flat roast beef) (sirloin)
№12 - fillet (tenderlion)
No. 13 - butt, rump (rump)
No. 14 - the top of the rump (Top rump, Nuss - German)
No. 15 - the pulp of the thigh (Silver side)
No. 16 - the inner part of the hip cut (Top side)
No. 17 - flank (flank)
No. 18 - back ankle (shank)
No. 19 - white meat for roasts (Weiß Braten)

If you buy, for example, dry-frozen meat in a supermarket, it always has a number on it, and you know exactly which part you are buying.
But alas, even here, there are differences in the number distribution system.

And when buying on the market, it is still desirable to know why you need a piece of meat, what part of the carcass it is from and what this part is called.

Russia has adopted its own cutting scheme beef carcass (by the way, not much different from those above) and its own terminology, which will be useful for all avid meat-eaters to know:
1-2.Neck(upper and lower part) - this meat belongs to the second grade, it is better to buy it in the form of minced meat. The lower part of the neck used to be called a hryvnia, and the upper part was called a cut.
3. shoulder blade- this meat belongs to the first grade, it is quite suitable for stewing (goulash, stew) and frying, but it requires a long time to cook.
4-5. Rib part (thick edge)- premium meat whole consists of 13 ribs: the first 3 are attached to the lower part of the shoulder blade, they are removed; the next 4 ribs are usually sold as a whole piece, which is cooked like bone-in meat, but the bones can be cut off and the meat can be cooked in the form of a roll; on the next 3 edges contains more meat; the rest of the ribs are a rather expensive cut of tender meat.
6. loin(thin edge, roast beef)- a first-class cut of tender meat that can be fried and grilled; in the middle of this part is a tenderloin (fillet).
7. Rump- First-class lean meat for frying and grilling.
8. Ham (rump, thigh)- first-class meat, lean cut, which is well suited for stewing in a pot, and for a steak with blood; this part of the carcass can be salted, stewed or fried. The part closest to the tail is called the “hump” and goes to the roast.
9. Shank — lean beef the third grade, intended for stewing (the name refers only to the back leg) or for boiling broth.
10-11. Barrel (flank)- rather cheap meat of the second grade, used for stews or stews.
12. Upper rib (hem)- lean meat; it is freed from bones, rolled up and used, for example, for stewing in a pot.
13. Brisket- first-class meat; it is sold without bones in the form of a roll and is suitable for boiling, stewing, soups (for example, for pickle), in stews and pilaf.
14. knuckle- meat of the third grade, requires long cooking(the name refers only to the front leg).

A few words about the juiciness of beef - probably part former meat-eaters moved to the enemy camp of vegetarians, dislocating her jaw in an attempt to chew a sole-shaped entrecote or breaking a tooth on a granite steak ... Supporters of low-fat diets will have to accept - the juiciness of beef (alas!) directly depends on its fat content. In one of the best varieties American beef, called "marble" (marble beef) lean flesh alternates with the thinnest fatty streaks - they make the taste of meat so juicy and tender.

Of great importance for the juiciness of meat is the method of frying. The more moisture the meat loses in the pan, the drier and tougher it becomes. Therefore, you should not cook an excellent tenderloin in fat or oil - fresh juicy meat is best fried in a dry hot frying pan for several minutes on both sides, and salt each side only after browning. By the way, it is best to beat beef on a board dipped in cold water, as a dry tree absorbs meat juice.

For cooking meat dishes it is best to eat the meat of young animals. It is easy to distinguish by color. The meat of animals under the age of six weeks has a color from light pink to light red and dense white internal fat. The meat of young animals (up to two years old) is light red in color with almost white fat. The meat of adult animals (two to five years old) is juicy, tender, red. In older animals (over five years old), the meat is dark red, the fat is yellow pork. the best nutritional properties possesses beef obtained from animals under the age of five years, pork - from animals 7-10 months of age and lamb - from 1-2-year-old animals.

Benign meat is covered with a thin crust of pale pink or pale red color and does not stick to the fingers in the places of incisions. When feeling its surface, the hand remains dry, the pits from the pressure of the fingers quickly disappear. To determine the freshness of meat, you can pierce it with a heated knife or fork. If it is of poor quality, the knife or fork acquires an unpleasant odor.

Choose desired part beef carcass

Figure - Beef carcass cutting scheme (varietal cuts)

Table - Description of the parts of cutting beef carcass

№	Name of the part of carcass cutting (cuts)	Variety	Characteristics, features of the carcass part	The purpose of the part of the carcass
1	Neck, cut	3	Contains a considerable amount of tendons, but has good taste qualities.	Cooking (including long-term), stewing. Dishes: dressing soups and broths, minced meat, meatballs, goulash, cholent, aspic (jelly).
2	Dorsal part (thin edge, thick edge, entrecote)	1,2	May be sold with bones. Thick edge - soft, fine-fibered meat, contains 4.5 ribs. The thin edge has excellent palatability, contains 4.5 ribs. Entrecote is a selected soft intercostal part of the meat, located along the vertebrae.	Roasting, baking (including large pieces), quenching. Dishes: soups (rib part), chopped cutlets, goulash, roast, beefsteak (from a thin edge), roast beef (thin, thick edge), meat on ribs, entrecote.
3	Thick loin, sirloin		Tender meat, thin layers of fat.	Frying (including fast), stewing. Dishes: cutlets, cue balls, meatballs, beef steak, beef stroganoff (upper part of the butt), zrazy, rolls, various minced meats and fillings.
4	Tenderloin, fillet		The most valuable and tender part of the meat, lean, without streaks	Frying, baking a piece. Good for grilling. Dishes: roast beef, steak, chops, barbecue, azu.
5	Rump		Distinguished by its softness. Good taste qualities. The inside is the most valuable.	Stewing, boiling, frying, minced meat, baking. Dishes: cutlets, meatballs, beef stroganoff (inner part), soup, broth.
6	Rump (mid-thigh), probe (inner thigh), butt (lower thigh)		Low-fat fine-fiber meat, good taste.	Stewing, boiling, baking. Dishes: cutlets, roast beef, soups, broths.
7	Peritoneum, flank (curl)		The texture of the meat is rough, but the taste is not bad. May contain fat, bone, cartilage and film.	Minced meat, boiled. Dishes: meatballs, meatballs, rolls, soups, zrazy, borscht, broth.
8	edge trim		The meat contains layers of fat. It has excellent taste qualities.	Boiling, stewing, minced meat. Dishes: goulash, azu, meatballs, dressing soups.
9	shoulder blade		Slightly coarse fibers. Shoulder - lean meat, may have thick streaks.	Cooking, stewing, minced meat. Dishes: steak, goulash, azu, chopped cutlets, roll.
10	Brisket		The meat has a layered structure, contains fatty layers. Good taste qualities.	Boil, stew, bake, chop (stuff). Dishes: roasts, soups, borscht.
11	thigh		Not the best in consistency, but has a good taste and aroma (thanks to gelatin).	Slow frying and stewing in large chunks. Dishes: goulash, azu, soups.
12	Shank		A lot of tendons, connective tissues. Contains marrow and gelatin. Good taste qualities. Stickiness after cooking.	Slow cooking. Dishes: broths, jellies (jelly). From the pulp it is possible: cue balls, meatballs, meatballs, rolls, etc.
13	knuckle		Same as the shank.	Like a shank.

Like any meat, beef is best stored in the refrigerator.

The shelf life of frozen beef is slightly longer than that of pork and lamb - about 10 months. Veal - 8 months.

The duration of maturation of beef after slaughter is approximately 2 weeks at a temperature of 1-2 degrees Celsius. As the storage temperature increases, so does the maturation time. Without the use of a refrigerator, the meat will ripen within a few days, but in this case, the shelf life will decrease dramatically.

This cutting scheme is also common on the network.

1. Filey. This cut includes the last two dorsal vertebrae with their corresponding ribs, without the lower third, and the first five lumbar vertebrae. The muscle tissue of the fillet is distinguished by exceptional tenderness and a fine-fibred structure, especially the internal lumbar muscles (tenderloin), located from the 1st lumbar vertebra to the ilium. As a rule, at meat processing plants, tenderloin is separated and sold as a semi-finished product at a price higher than meat of the 1st grade. Rump steaks, kebabs, roast pieces, boiled meat are prepared from the muscle tissue of the fillet.

2.Butt. This cut contains a large number of tender meat on the last three ribs. The butt can be fried whole with or without the bones, and can be cut into portions for frying steaks on open fire or in a frying pan. The fillet steak is prepared without bones; to prepare a steak with a bone, the meat is cut off from the front part of the butt along with the rib: the steak from the back of the lumbar part of the butt contains a piece tender tenderloin lying under the spine. If the tenderloin is cooked separately, it can be fried whole, but it is most often cut into pieces across the grain to make steaks.

3.Rump. A primal cut containing O lower vertebrae of the spine and pelvic bone. All bones are usually removed and the meat is cut across the grain. portioned pieces for cooking tender steaks with excellent taste. Rump steaks can be fried both on an open fire and in a pan. Pieces weighing more than 1.5 kg make an excellent roast beef, which is usually cooked over high heat.

4. Edge. Thick edge. A primal cut containing 4 or 5 ribs with relatively soft and fine-fibred meat. To make excellent roast beef, the ribs are usually cut short and the meat tied; the bones can be removed completely, in which case the meat is rolled up before tying. The meat can also be used for stewing or roasting in large pieces.
Thin edge. A primal cut containing 4 or 5 ribs, from which roast beef is usually made two or three ribs thick. The meat of the thin edge is very tender and is ideal for making roast beef. To preserve flavor and juiciness, the thin edge should be baked in the oven along with the bones at high temperature sawing through the upper parts of the dorsal vertebrae. Excellent taste and steaks from a thin edge, and meat on the ribs, cooked on the grill.

5. Little falcon. The front thickened part of the brisket (at the level of five ribs), called the falcon, is the most valuable in terms of nutrition, is used for cooking fatty and fragrant cabbage soup, borscht and broths.

6. Rump. The rump is an excellent cut of meat between the sacrum and the pelvic bone. Most often, this meat is used to prepare high-quality roast beef by slow frying.

7. Brisket. After removing the breast bone and ribs, a long, flat piece of meat is left, which is usually rolled up and tied. Pieces of the required length are usually cut off from it and sold. The layered structure of the muscle tissues of the brisket is emphasized by fatty layers, the taste is good. Brisket must be cooked in a humid environment. Sometimes it is stewed, but more often it is boiled - either fresh or salted (the brisket is traditionally used for pickling).

8.Pobederok and probe, rump, sec. These four cuts together make up the top of the hind leg. probe- a cut of lean, thin-fibered meat from the inside of the thigh - good for slow frying and stewing. Meat sex a little rougher but still good tasting and is usually used for slow roasting or stewing, as well as for salting and simmering. Most often this meat is used to make quality roast beef by slow roasting. The thigh is good for slow frying and stewing in a large piece, but quite often it is cut into portions, which are stewed or fried in a pan.

9. Flank. This cut consists of muscle tissue covering the ribs with layers of fat. Excellent meat for cooking. because it has good taste, and the layers of fat in it help retain moisture. The meat can also be stewed with or without bones, cut into slices or cubes. Quite often, pokromka is used to prepare minced meat.

10.Shoulder blade. The shoulder bone contained in the primal cut is removed by the butcher, and the meat is cut into portions for making steaks or for stewing. The palatability of the meat is high, the fat content is relatively low. Some cuts have thick streaks of connective tissue, with which the muscles attach to the scapular bone. This connective tissue is left on the meat, as it softens when cooked in damp heat, releasing sticky substances into the broth.

11. Neck. The meat of the neck contains a large percentage of connective tissue, and therefore, in order to acquire the required softness, it needs long-term heat treatment in a humid environment. However, it has good taste and is inexpensive. Neck meat is usually sold diced or minced.

12. Rulka. The muscular front leg (knuckle) contains a marrow and several narrow, pronounced muscles with a thick layer of connective tissue and tendons. After removing the bone, the meat is usually cut into circles across the fibers or into cubes for stewing. When cooked in a humid environment, the gelatin of the connective tissues turns into a decoction, forming a very tasty and nutritious gravy. The knuckle is especially suitable for cooking stewed beef French.

13. Zarez. The muscle tissue of the notch is dark red, coarse-fibred, with big amount connective tissue. Use it for preparation of broths, jellies, forcemeat.

14.15.Shank. The fleshy part of the hind leg is rich in tendons: like the shank, it contains the brain bone and a large percentage of connective tissue. Usually the bone is removed and the meat is cut into thick slices or cubes. Subtle flavor and high content of gelatin give this meat excellent taste in stew.

Let's summarize our knowledge:

BEEF FOR COOKING:

• broth - bones;
• broth and boiled meat- rump, butt, brisket, brisket, knuckle, flank;
• meatballs - meat of the III grade.

  BEEF FOR FRYING:

• entrecote - thick and thin edge;
• brizola - tenderloin;
• steak - tenderloin, thick and thin edge;
• langeta - tenderloin;
• rump steak - tenderloin, rump, rump;
• spreader - thick and thin edge;
• beef stroganoff - tenderloin, butt, rump;
• chopped cutlets - shoulder blade, thigh.

  BEEF FOR BAKED DISHES:

• baked meat - rump or rump:
• roast beef in English - butts;
• clippings in English - clipping;
• roll - shoulder blade, thigh.

  BEEF FOR STEWING:

• goulash - shoulder blade, brisket, knuckle, neck, rump, thigh, rump;
• roast - rump or rump, shoulder blade;
• shtufata - rump or rump, shoulder blade;
• roll - rump or rump, shoulder blade;
• zraz chops - rump or rump, thigh, thick and thin edge;
• zraz chopped - spatula.

  BY-PRODUCTS:

• boiled - tripe, tongue, salted tongue, heart;
• fried - brains, liver;
• stewed - kidneys, goulash from the heart.

Another source and another diagram:

1 - head,
2 - neck, cut,
3 - sirloin,
4 - bang,
5 - thick edge,
6 - middle of the shoulder blade,
7 - thin shoulder blade, knuckle,
8 - thin edge,
9 - from the edge of the edge,
10 - sternum,
11 - thin fillet,
12 - arable,
13 - curl, arable land,
14 - thick loin,
15 - barrel,
16 - English fillet,
17 - rump,
18 - middle of the thigh,
19 - rump (not included in the picture, inner thigh),
20 - sec, thigh; ossicle, part of the section, with the acetabular bone,
21 - shank.

Beef is divided into 3 varieties.
TO top class applies to:
- back,
- chest parts
- filet,
- shanks,
- rump and rump;

To the first- shoulder and shoulder parts, as well as flank;

To the second- notch, front and back shank. http://idilbay.ru/1gov.php

Beef is appreciated both among gourmets and among just food lovers. It is a tasty, high-calorie meat that is great for preparing main dishes, and for mixing with other ingredients when creating dishes with complex recipes.

Retail beef

Before going on sale, beef meat goes through several stages of preparation. Pre-sale procedures include directly cutting, deboning and stripping.

cutting

1. Half of the carcass is cut into two parts - front and back. Or, if the carcass was whole, into four parts. The place of the cut runs approximately in the center - between the thirteenth and fourteenth vertebrae, this line will go along the last rib. Start cutting from the bottom, from the flank. First, an incision is made at the level of the thirteenth rib, then it is passed through the soft tissues that frame the rib from the back to the spine. The articulation of these vertebrae is cut.
2. Further, the cutting of the beef carcass continues in parts. The front half of the side carcass is divided into five cuts.
3. The neck is cut along the line that runs between the beginning of the sternum and the last cervical vertebra. Moreover, the incision should pass between the last cervical and first dorsal vertebrae.
4. To cut off the shoulder blade, a quarter of the carcass is placed with the inside down and the shoulder blade is pulled up by the leg. The first incision is made along the contour that the muscles form, the second incision runs along the line from the elbow to the upper edge of the scapula, and the third is made on the scapula extended from the body - the muscles connecting the bones of the shoulder and the scapula itself are cut.
5. The remaining part of the front quarter of the carcass is called dorsal-thoracic, it is divided into a thick edge, subscapular part, brisket and hem, which is cut off after deboning the dorsal-thoracic part of the carcass.
6. We pass to the back half of the half-carcass. Cutting a beef carcass for trade involves the selection of the following parts: tenderloin, rump, flank, thigh, or rump, shank. The cut is separated first. This is the best and most expensive part of the carcass. The notch is cut along the entire length of the lumbar spine, starting from the thick edge - the head. After isolating the fillet and shank (upper leg) rear end divided into lumbar and posterior pelvis. The rest of the cuts stand out during deboning.

deboning

Deboning is done after the cutting of the beef carcass is completed. This process involves removing the meat from the bones. During this, it is important that no meat remains on the bones, and there are no large and deep cuts on the pieces of meat. The maximum admissible depth - 10 mm. The size of the pieces is determined by the one who cuts, but do not forget that small pieces will go for trimming, and they are much less valuable.

The order of deboning also determines the scheme for cutting the carcass of beef.

Neck deboning

They try to remove the meat from the neck in a whole layer, carefully separating it from each vertebra.

Blade deboning

The boning spatula is placed with the inner side up. First, the radius and humerus are cut and separated. The next after cutting the fastening tendons, the scapular bone is separated. Veins are cut off from the piece of meat formed in the rest. The rest is divided into two parts - shoulder and shoulder.

Boning of the dorsal part

The first meat is cut from the sternum, capturing what is attached to the costal cartilage. Next, the meat is removed from the ribs in a whole layer. Then this pulp is divided into a thick edge, a hem and a subscapular part.

Boning of the hip part

The pelvic bone is cut out first. Then an incision is made along the femur, and it is isolated. The inner part is cut off - the flank, then the outer - the rump. Cuts into pieces are made according to the films and after the removal of sinewy meat.

Cleanup

When the cutting of the beef carcass and its deboning is over, the stripping begins. The essence of stripping is to clean the meat from hard tendons and films, as well as to give the pieces of meat a more even shape and presentation.

To do this, thin margins are calved from large pieces, excess fat is separated from all the pulp.

The appearance of the pieces

After deboning and stripping, the pieces of beef should look like this:

• the shoulder part of the scapula is wedge-shaped;
• the shoulder part of the scapula - two oblong muscles interconnected;
• thick edge - piece rectangular shape;
• thin edge (lumbar part) - also rectangular in shape, but, accordingly, thinner;
• neck - square or rectangle;
• hem - a rectangular piece;
• brisket - part in the form of an inflated sail;
• tenderloin - soft part round oblong shape;
• rump - round or square shape;
• flank - a thin rectangular layer;
• shank - either chopped oval pieces with a bone, or a rectangular piece with a thinning of one edge.

Beef meat taken from different parts of the carcass has different taste properties, endowed with its own set of useful substances, each place requires a certain treatment and is suitable for different dishes. Therefore, this type of meat is usually divided into three varieties:

• the first, which includes the rump, fillet, which is also called the tenderloin, the chest and back parts completely;
• the second class includes thigh or rump, shoulder part, shoulder blade and flank;
• the third grade is leftovers, that is, notch and shanks (front and back).

There is no doubt that the cost for pieces of meat of the same weight different varieties will be specifically different. Therefore, it is important for the buyer to know which beef is suitable for which dishes, so that by buying a piece expensive meat, do not lower it to dishes that cannot hit the gourmet's receptors.

It is worth noting that cutting a beef carcass for sale leaves approximately 7% third grade meat, 88% second grade and only 5% first grade beef. This is what determines the market value of the meat itself and dishes from it.

But the taste of meat depends not only on its variety. The determining factors are also physical exercise that cattle experienced throughout their lives (the greater the load, the stiffer and denser the muscles), the type of nutrition, the method of slaughter and, of course, the age at which the animal was slaughtered, after which the beef carcass was cut. According to the first criterion, it is believed that the meat becomes more tender in the direction from head to tail and from bottom to top. Young veal, of course, will be different from "adult" meat, it will be brighter in color and more loose and tender in texture.

Culinary purpose of different cuts

Pieces with a lot of connective tissue will be tougher and take a lot of time to process. Such pieces are usually not fried, but boiled or twisted into minced meat. This is the flank, neck and hem.

The rump and shoulder blade also have a considerable amount of connective tissue, they are also better to stew or use for soup. For these purposes, as well as for grinding into minced meat, you can use any pieces of the second grade, which are determined by the cutting of the beef carcass.

For steaks, tenderloin is ideal, which can be safely fried in portions or small pieces.

For different types soups are better different pieces. For example, for borsch - fatter, and for weak clear broth- lean piece.

Processing conditions

The entire procedure for processing beef must necessarily take place in a cool room. The temperature should not exceed 10 degrees.

The diagram on the right shows primal cuts of a beef carcass. Each of them is indicated by a number, and the corresponding illustration with a caption to it suggests ways to cut it. Cut names and cuts may vary, but the information on this page is the best for each cut.

• Neck or incision

The meat of the neck contains a large percentage of connective tissue, and therefore, in order to acquire the required softness, it needs long-term heat treatment in a humid environment. However, it has good taste and is inexpensive. Neck meat is usually sold diced or minced.

• Minced neck meat

A straight cut with a long humerus that is removed at deboning and sold along with other marrow bones. excess fat usually cut from a cut by a butcher. The meat of the neck part of the carcass is close in quality to the meat of the neck (1) and is usually sold diced or chopped.

• Spinal edge of the neck

A large and relatively lean cut of high quality stew meat, consisting of bundles of muscle fibers of the shoulder muscle. After removing the bones, the cut is cut into portions for the preparation of steaks. The meat of the spinal edge of the neck can also be diced for stewing. It needs a long heat treatment in a humid environment to soften the connective tissue.

• shoulder blade

The shoulder bone contained in the primal cut is removed by the butcher, and the meat is cut into portions for making steaks or for stewing. The palatability of the meat is high, the fat content is relatively low. Some cuts have thick streaks of connective tissue, with which the muscles attach to the scapular bone. This connective tissue is left on the meat, as it softens when cooked in damp heat, releasing sticky substances into the broth.

• thick edge

A primal cut containing 4 or 5 ribs with relatively soft and fine-fibred meat. To make excellent roast beef, the ribs are usually cut short and the meat tied; the bones can be removed completely, in which case the meat is rolled up before tying. The meat can also be used for stewing or roasting in large pieces.

• Thin edge

A primal cut containing 4 or 5 ribs, from which roast beef is usually made two or three ribs thick. The meat of the thin edge is very tender and is ideal for making roast beef. To preserve the aroma and juiciness, the thin edge should be baked in the oven along with the bones at a high temperature, after sawing through the upper parts of the dorsal vertebrae. Excellent taste and steaks from a thin edge, and meat on the ribs, cooked on the grill.

• Butt

Butt is integral part back of beef. This cut contains a large amount of tender meat on the last three ribs. The sirloin can be fried whole with or without the bones, and can be cut into portions for frying steaks on an open fire or in a pan. The fillet steak is prepared without bones; to prepare a steak with a bone, the meat is cut off from the front part of the butt along with the rib: the steak from the back of the lumbar part of the butt contains a piece of tender tenderloin that lies under the spine. If the tenderloin is cooked separately, it can be fried whole, but it is most often cut into pieces across the grain to make steaks.

• Rump

A primal cut containing O lower vertebrae of the spine and pelvic bone. All bones are usually removed and the meat is cut across the grain in portions to produce tender, delicious steaks. Rump steaks can be fried both on an open fire and in a pan. Pieces weighing more than 1.5 kg make an excellent roast beef, which is usually cooked over high heat.

• Probe, ssec, rump, winner

These four cuts together make up the top of the hind leg. Probe - a cut of lean, thin-fibered meat from the inside of the thigh - good for slow frying and stewing. The cut meat is slightly rougher, but also has a good taste and is usually used for slow frying or stewing, as well as for pickling and simmering. The rump is an excellent cut of meat between the sacrum and the pelvic bone. Most often, this meat is used to prepare high-quality roast beef by slow frying. The thigh is good for slow frying and stewing in a large piece, but quite often it is cut into portions, which are stewed or fried in a pan.

• Shank

The fleshy part of the hind leg is rich in tendons: like the shank, it contains the brain bone and a large percentage of connective tissue. Usually the bone is removed and the meat is cut into thick slices or cubes. Delicate aroma and high content of gelatin give this meat excellent taste in stew.

• Diaphragm

Consists of carved, relatively small-sized internal muscles, the best culinary qualities, among them are the muscles of the inside of the flank, the muscles adjacent to the inside of the rump. Despite the fact that the steaks from the meaty part of the diaphragm have a coarse-grained structure on the cut, they contain very little fat and have excellent taste when cooked on an open fire or in a pan without bringing them to a full browning. In order for the meat to cook completely, it must be stewed for a fairly long time. The third type of steak from the meaty part of the diaphragm is sometimes called the butcher's steak. Buying such meat is a rarity, since it is cut from the central internal muscle, the only one in the whole carcass. Try every chance you get. buy it, because due to its delicate taste and wonderful aroma it is the best suited for roasting on a sieve.

• Pashin

This cut consists of muscle tissue covering the ribs with layers of fat. Excellent meat for cooking. because it has good taste, and the layers of fat in it help retain moisture. The meat can also be stewed with or without bones, cut into slices or cubes. Quite often, pokromka is used to prepare minced meat.

• Pokromka

This cut consists of muscle tissue covering the ribs with layers of fat. Excellent meat for cooking because it has good palatability, and the layers of fat present in it help retain moisture. Meat can also be stewed with or without bones, sliced ​​or without, cut into slices or cubes or cubes. Quite often, pokromka is used to prepare minced meat.

After removing the breast bone and ribs, a long, flat piece of meat is left, which is usually rolled up and tied. Pieces of the required length are usually cut off from it and sold. The layered structure of the muscle tissues of the brisket is emphasized by fatty layers, the taste is good. Brisket must be cooked in a humid environment. Sometimes it is stewed, but more often it is boiled - either fresh or salted (the brisket is traditionally used for pickling).

The muscular front leg (knuckle) contains a marrow and several narrow, pronounced muscles with a thick layer of connective tissue and tendons. After removing the bone, the meat is usually cut into circles across the fibers or cubes - for stewing. When cooked in a humid environment, the gelatin of the connective tissues turns into a decoction, forming a very tasty and nutritious gravy. The knuckle is especially suitable for French-style beef stew.

This cut includes part of the largest muscles of the shoulder; the ribs and adjacent muscles are located closer to the back of the carcass. The cutting of the shoulder part of the shoulder blade depends on local traditions, but most often large pieces of excellent-tasting flesh are simply cut from it for subsequent slow frying. The meat can also be cut into portions for stewing.