Beef tenderloin. What is this rump, part of the carcass, photo, diagram, where is it located?

Publication in the group: Meat and offal dishes

Each country has special rules for cutting beef carcasses. They also exist in Russia. The carcass of a cow is usually divided into 12 main parts. Among them there is also tenderloin - one of the most popular options among buyers. What this part is and where it is located is described later in the article.

Introduction

Due to its high protein and vitamin content, high-quality beef is a valuable product.
But it still needs some time to become soft and delicate. Smoker grill KG-43 Magdeburg
If you do not overuse beef and use quality meat, you have nothing to worry about. Beef contains many important components for our body, primarily high-quality protein, valuable vitamins, minerals and trace elements. Criticisms that meat contains too much fat and salt apply primarily to finished products and sausages. For meat itself, the situation is different: lean beef contains on average only 4% fat, but 20% protein.

A little fat won't hurt

However, from a culinary point of view, preference should be given to meat with thin streaks of fat rather than completely lean meat. Fat provides flavor, so marbled beef is tastier, more tender and juicier. In addition, fat contains a large amount of unsaturated fatty acids, which the body must obtain from food. Of course, high-quality, tender and juicy meat from animals raised in accordance with the specifics of their species has its price, but it can become a source of corresponding gastronomic pleasure.

This is what beef should be like: a cut of entrecote with good marbling. The thick layer of fat on top preserves the meat's value when cooked, but can be removed before serving if desired.

Vitamins and minerals

In addition to its high protein content (by comparison, poultry has an average protein content of about 8%), beef has something else to offer. It supplies the human body with important vitamins, especially B vitamins (B1, B2, B6, B12 and niacin), with a special role played by vitamin B12, necessary for the formation of red blood cells, which is found almost exclusively in animal products. Beef also contains fat-soluble vitamins A, O and E; liver is a special supplier of vitamin A. Beef also contains a number of important minerals and trace elements that support metabolism, such as magnesium, potassium, calcium and phosphorus, as well as iron, selenium, manganese, zinc, copper and iodine.

Only aged meat is tender

The quality of meat, and especially beef, is greatly influenced by the biochemical processes that occur after the slaughter of the animal. Immediately after the death of the animal, the muscles are initially soft and relaxed. But after some time - it varies depending on the type of animal - the muscles harden, and rigor mortis sets in. In this state, the meat is unsuitable for cooking. The pH level drops significantly, muscle contraction occurs, the meat becomes tougher and binds water poorly. If you fry it in this state, it will turn out dry, like straw.

After the onset of rigor mortis, the processes of enzymatic changes in muscle tissue continue - in this regard, they talk about aging meat. Now the pH level and, accordingly, the ability to bind water gradually increases again. The meat becomes more and more loose and tender. Subsequent cooking will result in truly tender roasts and steaks only if the meat has been aged for 4-5 weeks in suitable sanitary conditions.

Aging or "hanging" of carcass parts today is typically done in vacuum packaging to protect the meat from unwanted exposure to bacteria. In this process of post-mortem glycolysis (enzymatic changes in meat), temperature conditions are also important: if beef sides are cooled too quickly after slaughter at a pH level below 6.0, muscle contraction known as the “cold contraction effect” can occur. This will cause the meat to remain tough.

After purchasing, properly aged good meat can be stored at home for another 3-4 days in the refrigerator, for which it is best to place it in vegetable oil or in a marinade with spices. Vacuum-packed meat can therefore be stored longer if the packaging is not damaged.

On the day of cooking, you should open the package at least an hour in advance so that the meat, under the influence of oxygen, regains its appetizing red color. Frozen meat, depending on its fat content, can be stored for 8-10 months.

The benefits and harms of flank

What is it - beef flank - benefit or harm? It is believed that it contains both beneficial and harmful substances. The useful ones include the following:

• fats;
• proteins;
• collagen;
• calcium;
• sodium;
• potassium;
• magnesium;
• zinc;
• sodium;
• phosphorus;
• small amount of fiber;
• vitamins: A, B1, B3, B6, B9 (large quantities), B12, C, PP.

It is necessary to eat meat if you have iron deficiency anemia.

Harmful substances include cholesterol and large amounts of purine. They make it difficult for the pancreas to function. Due to the cholesterol content of flank meat, consumption of meat in large quantities is not recommended for children and the elderly. This can cause disruption of capillary circulation and also lead to gout.

Beef carcass cutting diagram

1 – head, 2 – neck part; 3 – thick edge; 4 – entrecote part, entrecote roast beef on the rib bone; 5 – sirloin (tenderloin); 6 – steak part of the upper part of the hip cut; 7 – outer and inner parts of the hip cut; 8 – sirloin; 9 – hem, flank; 10 – thin edge; 11 – brisket, front part of the brisket, middle part of the brisket; 12 – scapulohumeral part; 13 – forearm and lower leg; 14 – tail

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Beef carcass cutting

This is the simplest carcass cutting scheme

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

The entrecote and sirloin parts taken from here, including sirloin and thick edge, are excellent for preparing many dishes, including steaks. In the forearm, thigh, chest and rib cuts, the connective tissue, on the contrary, is highly developed. The average development of connective tissue is in the dorsal and scapulocervical cuts. The meat from the back of the carcass is more tender and is well suited for frying and grilling, while the meat from the front has a strong flavor, is tougher and requires slow cooking with the addition of liquid.

There are different ways to cut beef: American, British, Dutch, Italian, German, Danish, Australian and South American.

American way of cutting a carcass

British way of cutting a carcass

The Dutch way of cutting a carcass

The South American scheme is also common, in which the entire 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 shoulder) No. 6 - false fillet (Blade) No. 7,8 - shank (Shank) No. 9 - thin edge (Thin ribs) No. 10 - neck (Neck) Rear cut:

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

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

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

Russia has adopted its own scheme for cutting beef carcasses (by the way, not much different from those given above) and its own terminology, which will be useful for all avid meat eaters to know: 1-2. Neck (upper and lower parts) - this meat is classified as second grade, it is better to buy it in the form of minced meat. The lower part of the neck used to be called the hryvnia, and the upper part was called the zarez. 3. Shoulder - this meat is classified as the first grade, it is quite suitable for stewing (goulash, stew) and frying, but requires a long preparation. 4-5. The rib portion (thick edge) is first-class meat, in its entirety it 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 as bone-in meat, but the bones can be cut off and cooked into a roll; the next 3 ribs contain more meat; the remaining 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 there is a tenderloin (sirloin). 7. Rump is a premium lean meat for frying and grilling. 8. Ham (rump, thigh) - first-class meat, a lean cut, which is well suited for stewing in a pot and for rare steak; This part of the carcass can be salted, stewed or fried. The part closest to the tail is called the “pink” and is used for roasting. 9. Shank - lean beef of the third grade, intended for stewing (the name refers only to the hind leg) or for cooking broth. 10-11. Barrel (flank) is a fairly cheap second-class meat, used for stews or stewing. 12. Upper rib part (edge) - lean meat; it is freed from bones, rolled into a roll and used, for example, for stewing in a pot. 13. Brisket - first-class meat; It is sold boneless in the form of a roll and is suitable for boiling, stewing, soups (for example, for pickle), in stews and pilaf. 14. Knuckle is a third-grade meat that requires long cooking (the name refers only to the front leg).

A few words about the juiciness of beef - probably some former meat-eaters have switched to the enemy camp of vegetarians, having dislocated their jaws in an attempt to chew a sole-shaped entrecote or broken a tooth on a granite steak... Supporters of low-fat diets will have to come to terms with the fact that the juiciness of beef (alas!) directly depends on its fat content. In one of the best varieties of American beef, called “marble beef,” lean flesh alternates with the finest fatty streaks—they make the taste of the meat so juicy and tender.

The method of frying is of great importance for the juiciness of meat. The more moisture the meat loses in the pan, the drier and tougher it becomes. Therefore, you should not cook 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 pound beef on a board moistened with cold water, since dry wood absorbs meat juice.

For preparing meat dishes, it is best to consume meat from young animals. It is easy to distinguish by color. The meat of animals under six weeks of age is light pink to light red in color and has dense white internal fat. Young meat (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, and red in color. Old animals (over five years old) have dark red meat and yellow pork fat. Beef obtained from animals under five years of age has the best nutritional properties, pork - from animals 7-10 months of age, and lamb - from animals 1-2 years old.

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 cuts. When you feel its surface, your hand remains dry, and the pits caused by finger pressure 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 will acquire an unpleasant odor.

Figure - Scheme of cutting beef carcass (high-quality cuts)

Table - Description of beef carcass cutting parts

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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 beef maturation after slaughter is approximately 2 weeks at a temperature of 1-2 degrees Celsius. As the storage temperature increases, the ripening time also increases. Without the use of a refrigerator, the meat will ripen within a few days, but in this case the shelf life will be sharply reduced.

This cutting scheme is also common on the Internet.

1. Sirloin. 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 its exceptional tenderness and fine-fiber structure, especially the internal lumbar muscles (tenderloin), located from the 1st lumbar vertebra to the ilium. As a rule, at meat processing plants, the tenderloin is separated and sold as a semi-finished product at a price higher than first-grade meat. Rump steaks, kebabs, roast pieces, and boiled meat are prepared from the muscle tissue of the sirloin.

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

3. Rump. A varietal cut containing the lower vertebrae of the spine and the pelvic bone. All bones are usually removed and the meat is cut across the grain into portions to create tender steaks with excellent flavor. Rump steaks can be fried over an open fire or in a frying pan. Cuts weighing more than 1.5 kg make excellent roast beef, which is usually cooked over high heat.

4. Edge. Thick edge. A cut containing 4 or 5 ribs with relatively soft and fine-fiber meat. To prepare excellent roast beef, the ribs are usually cut short and the meat is tied; the bones can be removed completely; in this case, the meat is rolled into a roll before tying. The meat can also be used for stewing or baking in large pieces. Thin edge. A cut with 4 or 5 ribs that is typically used to produce roast beef that is two or three ribs thick. The thin-edged meat is very tender and ideal for roast beef. To preserve the aroma and juiciness, the thin edge should be baked in the oven along with the bones at high temperature, having first sawed through the upper parts of the dorsal vertebrae. Both thin-cut steaks and rib meat cooked on the grill are excellent in taste.

5. Little man-falcon. The front thickened part of the brisket (at the level of five ribs), called the chelishko-sokolok, is the most valuable in nutritional terms, used for preparing fatty and aromatic cabbage soup, borscht and broths.

6. Rump. Rump is a cut of meat between the sacrum and the pelvic bone that has excellent qualities. Most often, this meat is used to prepare high-quality rotsbeef by slow roasting.

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 from it and sold. The layered structure of the muscle tissue of the brisket is emphasized by layers of fat, and the taste is good. Brisket needs to be cooked in a moist environment. Sometimes it is stewed, but more often it is boiled - either fresh or salted (brisket is traditionally used for pickling).

8. Winner and probe, rump, cut. These four cuts together make up the upper part of the hind leg. Shchup - a cut of lean, fine-fiber meat from the inside of the thigh - is good for slow frying and stewing. The meat of the cut is a little rougher, but also has good taste and is usually used for slow frying or stewing, as well as for pickling and boiling over low heat. Most often, this meat is used to prepare high-quality rotsbeef by slow roasting. Podbederok is good for slow frying and stewing in a large piece, but quite often it is cut into portions that are stewed or fried in a frying 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. Meat can also be stewed with or without bones, cut into slices or cubes. Quite often, the edge is used to prepare minced meat.

10. Shoulder blade. The shoulder bone contained in the cut is removed by the butcher, and the meat is cut into portions for preparing steaks or for stewing. The taste of the meat is high, the fat content is relatively low. Some cuts have thick veins of connective tissue that attach the muscles to the shoulder blade bone. This connective tissue is left on the meat because it softens when cooked in moist heat, releasing sticky substances into the broth.

11. Neck. Neck meat contains a large percentage of connective tissue and therefore, to acquire the required softness, it requires 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. Knuckle. The muscular foreleg (knuckle) contains the medulla and several narrow, distinct muscles with a thick layer of connective tissue and tendons. After removing the bone, the meat is usually cut into slices across the grain or into cubes for stewing. When cooked in a moist environment, the gelatin of the connective tissues decocts, forming a very tasty and nutritious gravy. The shank is especially suitable for preparing French beef stew.

13. Cut. The muscle tissue of the butt is dark red, coarsely fibrous, with a large amount of connective tissue. It is used to prepare broths, jellies, and minced meat.

14.15. Shank. The tendon-rich, fleshy part of the hind leg: similar to the knuckle, it contains marrow bone and a large percentage of connective tissue. Typically the bone is removed and the meat is cut into thick slices or cubes. The delicate aroma and high gelatin content give this meat excellent taste when stewed.

Let's summarize our knowledge:

BEEF FOR COOKING:

• broth - bones;
• broth and boiled meat - rump, sirloin, brisket, shank, shank, flank;
• meatballs - grade III meat. BEEF FOR ROASTING:
• entrecote - thick and thin edge;
• brizolya - tenderloin;
• beefsteak - tenderloin, thick and thin edge;
• splint - tenderloin;
• rump steak - tenderloin, sirloin, rump;
• rozbratela - thick and thin edge;
• beef stroganoff - tenderloin, sirloin, rump;
• chopped cutlets - shoulder blade, thigh. BEEF FOR BAKED DISHES:
• baked meat - rump or rump:
• roast beef in English - sirloin;
• tenderloins in English - tenderloin;
• roll - shoulder blade, thigh. BEEF FOR STEW:
• goulash - shoulder, shank, shank, neck, rump, thigh, rump;
• roast - rump or rump, shoulder blade;
• stufata - rump or rump, shoulder blade;
• roll - rump or rump, shoulder blade;
• for the chops - rump or rump, thigh, thick and thin edge;
• immediately chopped - a spatula. BY-PRODUCTS:
• boiled - tripe, tongue, salted tongue, heart;
• fried - brains, liver;
• stewed - kidneys, heart goulash.

Another source and another diagram:

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

Beef is divided into 3 grades. The highest grade includes: – back, – breast, – sirloin, – sirloin, – rump and rump; To the first - the scapular and shoulder parts, as well as the flank; To the second - the cut, the front and back shank.

Sources:

https://ru.wikipedia.org/wiki/%D0%93%D0%BE%D0%B2%D1%8F%D0%B4%D0%B8%D0%BD%D0%B0

https://toprarog.livejournal.com/44316.html

https://www.rezepty-mira.ru/argentinskaya-kuxnya/123-kak-vybirat-govyadinu

https://produkt-pitaniya.ru/myaso-govyadina

https://idilbay.ru/1gov.php

https://www.myaso-portal.ru/analitika/govyadina-govyadine-rozn/

Series of messages “CULINARY EDUCATION AND DICTIONARY”:
Part 1 - Cutting a beef carcass and the characteristics of the cut pieces Part 2 - Cutting a pork carcass and Description of the parts of cutting a pork carcass Part 3 - Parts of a lamb carcass and their culinary use ... Part 11 - Cheesecake and its secrets ( FLAWLESS CHEESE CAKE) and The Secret of the “Seal” or Estella’s Rules (from lara) Part 12 - COLD PRESSED OLIVE OIL (OLIO EXTRAVERGINE DI OLIVA) Part 13 - Beautiful and tasty. Tasty and beautiful! — Smoothie

Thin edge (shoulder without bone)

Various parts of beef brisket are suitable primarily for boiling.

Ideal for boiling are most cuts from the front quarter of beef, which are cheaper than rump but still have an intense flavor, such as brisket.

In the case of beef, when cooking, it is more important than ever to know the characteristics of individual pieces of carcass, their consistency, structure and their properties. The following pages describe which cuts of beef are good for a quick stir fry, which should be slow simmered, which are good for roasting, and which are good for poaching or poaching.

If in Austria boiled meat has been a delicacy for a long time - just remember the culture of preparing boiled meat in Viennese cuisine - then in Germany boiled meat is half-forgotten. This may be because these high connective tissue cuts take a long time to cook.

Instead, demand for quick-fry meats is constantly growing (fast-cooking steaks are experiencing a surge in demand) and fillets are at the top of the list of consumer priorities. This is unfair because, compared to fillets or short-fiber cuts from the rump, parts from the front quarter of the carcass have a distinct aroma and, when properly prepared, a unique taste.

(1) A thin edge is cut from the chest of the carcass.

(2) Thin edge without bones. It is heavily penetrated with fatty streaks; It takes a long time to cook the whole thing.

(3) The “ladder” is part of the thin edge. It contains ribs arranged at regular intervals.

The pieces cut from the rib cage are called thin edge or flat rib (1) . Sometimes it is also called a “ladder” (3) .

Signs : the thin edge contains a moderate amount of fatty streaks and can be horizontally divided into different layers - a lean top, a middle part with a strongly marbled texture on the ribs and a middle piece. Raw, that is, with ribs, thin edge refers to cheap cuts of beef carcass.

Uses: The thin edge makes an excellent base for a rich broth. It is used with or without bones. After boiling, the rib bones are easily removed from the meat. In the boneless version, the thin edge (2) can be boiled and simmered. This piece can be cut into cubes and stewed in dishes like eintopf. And if you cut the middle marbled layer of this piece very thinly, you will get small slices of meat for quick frying, similar to Japanese cuisine.

Culinary purposes of different pieces

Different heat treatment methods are suitable for different parts of the carcass:

• If you plan to fry beef, then you should pay attention to the tenderloin or trim. But the latter is more difficult to find on sale. The thick and thin edges are no less suitable for frying.

• In general, any part of the animal carcass can be selected for roasting. This method involves not only using an oven, but also, for example, a multicooker. You can even bake treats in the microwave, if it has a suitable mode for this.
• When choosing meat for baking, you just need to pay attention that it has at least minimal layers of fat. Otherwise, the treat may end up being a bit dry. If there is a sufficient amount of fat on the pieces, then during the cooking process it will slowly melt evenly. Fat saturates nearby muscle tissue. It is distributed throughout the piece and allows the beef to be evenly saturated with moisture. The result is a very juicy treat. We must remember that a large piece of fat, for example, on one side, will not save the situation. The meat will still most likely turn out a little dry. The fat must be distributed throughout the entire piece.
• Any meat can be made soft if it is exposed to low temperatures for a long time. You can even stew beef for 2.5 or 3 hours. The process will take a lot of time, but the budget cut of meat will be delicious to cook.
• Marbled meat is a universal option for different methods of heat treatment. A high-quality steak can be fried, baked, or stewed. The result will be especially tasty if this version of meat is pre-marinated.

The detailed description from the article above tells where the beef tenderloin and other parts of the carcass are located. Understanding the quality of meat, you will be able to prepare the perfect treat according to any recipe - juicy, soft, tender.

Brisket parts

(4) Beef brisket, uncooked after cutting into large pieces. The chest bone and the beginning of the ribs are visible.

(5) Whole beef brisket: front is in the background, middle is in the middle, and rear is in the foreground.

(6) The front part of the brisket is the meatiest part. Due to the fatty streaks, its dense meat retains its juiciness.

(7) The back of the brisket is the flat, wider part of the brisket. It is often served as boiled meat with horseradish.”

Beef brisket can be purchased from your butcher in its raw, natural form (4) with the brisket or boneless (5) . Basically, brisket is offered in three cuts: front brisket, middle brisket, and back brisket, with these three cuts varying slightly in quality.

Features : The front of the brisket (6) is the meatiest cut of the brisket and contains the least amount of bone. It produces elastic, well-veined meat, covered with a layer of fat on top. The middle part of the brisket contains the breast bone and is further covered and riddled with fat. The back (7) - the so-called flat part of the brisket - contains fewer bones and is generally leaner. All these pieces are inexpensive.

Uses : The meaty front end of the brisket is very good for poaching because it retains its juiciness when cooked. The front part of the brisket, cut into large cubes, can be used for hearty dishes like eintopf. The middle section can be used to make a flavorful meat stock, while the flat back section is especially popular when cooked. Poached, it is often found on menus under the name “boiled ox brisket”; in Austria it is sometimes listed as “boiled meat with horseradish”. A flat piece of beef brisket, boned and rolled, can also be stewed.

Scapula on bone

Boiling, stewing or frying?

Each piece of the front quarter requires an individual approach.
But first of all, one thing is important - good quality! Meat is obtained from the shoulder blade and front legs for boiling, poaching, stewing and frying.

(1) The fibers of the shoulder blade are softer than those of other parts of the shoulder blade. Therefore, it is very good for frying and stewing, as well as for goulash and dishes made from strips of meat.

(2) Shoulder blade flesh with rop6yimcoy. The fat layer and connective tissue covering it are clearly visible.

(3) The hump of the scapula is covered with connective tissue and is located on top of the middle part of the scapula.

(4) The middle scapula (or middle part of the scapula) is riddled with a thick vein.

(5) Shoulder fillet, or “false fillet,” has delicate fibers and is riddled with veins.

(6) Lean parts from the shoulder blade, peeled and cut into cubes, are ideal for goulash.

(7) Boiling portioned chunks of forearm (front shank) meat produces a rich broth.

The shoulder blade makes up the majority of the front quarter and is offered in various pieces (1-7).

Features : All shoulder pieces are relatively lean, but due to their high connective tissue content they are tougher than rump pieces. The reason is the higher “working” load on the muscles of the anterior part.

Use : shoulder parts can be stewed, fried or boiled; They are not suitable for quick frying, since the veins and connective tissue do not become softer. Shoulder pulp (1,2) is tasty in the form of roast marinated meat, goulash or in strip-fried meat dishes; You can also cut small rolls. The top of the shoulder blade (3) is suitable for seaming, as is the middle part of the shoulder blade (4) . Shoulder fillet, or false fillet (5), is so named because of its resemblance to the real fillet; it can be roasted whole and can also be used for marinated roasts or for tartare. Portioned meat from the forearm (front shank) with the marrow bone makes an excellent broth.

Stewed flank meat with vegetables

A very tasty dish can be prepared from beef flank in the oven. To prepare, take the meat (washed and peeled) and cut it into pieces. Add pepper, salt, and herbs to your taste, you can add a little soy sauce. Leave the meat with spices for one hour. Cut onions and carrots into large slices. Place all the ingredients in a cauldron (you can take a casserole dish) and add hot water in such an amount that the food is completely covered.

The flank meat is stewed in the oven for about 6 hours at a temperature of 110 degrees. The meat according to this recipe turns out very tender and tasty. Potatoes are the best side dish for this dish.

Cervical (occipital) part

Neck and back meat is ideal for frying (including grilling), as well as for stewing and poaching.

Thick edge or entrecote part?

Aren't they the same thing? Not exactly: one part is a continuation of the other, but both are cut from the front part of the back. Anatomically, the thick edge is located between the thick edge and the entrecote part.

(8) Boneless beef neck (neck) contains many veins and fatty streaks.

The meaty neck part (8) is processed by the butcher into regular or sausage mince. In its boneless version, this inexpensive cut is used in preparing various dishes.

Signs : Beef neck consists of massive muscle pulp, penetrated by numerous veins and fat streaks. Because of its structure, it always takes a long time and moist heat to cook.

Use : Beef neck cut into cubes makes a good goulash. Can also be used in one piece for boiling or poaching.

Thick edge

(9) Beef neck and thick edge. On the left is the neck part, on the right is the thick edge.

(10) Thick edge. The content of connective tissue is higher than the entrecote part, the meat is juicy.

The parts of the dorsal muscles adjacent to the cervical part are called the thick edge (9,10).

Features : This cut is similar in appearance and texture to the entrecote cut, but is less fatty. Since the boundaries are unclear, depending on the cut line when cutting the carcass, the thick edge may turn out to be longer or shorter.

Use : The thick edge is suitable for poaching, stewing or frying. You can use it to cook marinated meat roasts and goulash.

Premium grade beef and its varieties

The most sought after (and, of course, the most expensive) remains the unforgettable cut, as in the pork carcass. However, no less high-quality parts are sirloin, brisket, back and rump of beef. Not even all residents of rural areas know what it is, so city dwellers are unlikely to have even heard such a word. Naturally, we do not take into account cattle breeders among the inhabitants of villages, and slaughterhouse workers among city residents: both of them are certainly familiar with this term. For the information of people who are far from cutting carcasses, but want to know what they are buying: the butt is the part of the former cow, located near the pelvis, closer to the front. And this is definitely the dorsal section of the carcass.

Entrecote part (top rib)

(11) The boneless entrecote part with a layer of fat adjacent to it is good for stewing, frying and poaching.

(12) Entrecote cut on the bone

Some call the entrecote part the “top rib” or “top back”. This rather valuable piece of the dorsal part is located between the shoulder blade and the rump and, depending on the cut line, when cutting the carcass, it can remain on the front or back quarter.

Signs : entrecote meat ( 11,12 ) has delicate fibers, is well marbled and therefore very juicy. A ribeye steak is cut from the best, middle part.

Usage : entrecote meat can be poached, fried whole or in the form of chops, quickly fried or grilled.

How to cook “Beef trim”

Rinse and dry the meat. Carefully cut with a knife and beat with a hammer until you obtain a layer 2-3 cm thick.

Wash the bell pepper, cut into small cubes and fry in a frying pan until golden brown. Spread the pepper evenly over the entire surface of the meat.

Wash and dry the spinach and place on top of the peppers.

Season with salt and pepper, add an even layer of feta cheese and roll the meat into a roll.

Tie the roll with culinary thread and brush with vegetable oil on all sides.

Place the meat on the grill and sear until golden brown on each side, about 3-5 minutes. If you like it toasty, keep it longer, but don’t overcook it.

Roast beef - fillet

The best cuts of beef are cut from the back: roast beef and fillet. Their short-fiber, tender meat makes them great for roasting.

For quick searing and roasting, cuts from the less “working” back section are best: roast beef and fillet have an excellent short-fiber structure, they are tender and juicy.

Roast beef

Roast beef ( 3-5 ), or entrecote (lumbar) part, is cut from the hind quarter. It consists of two parts: a front round roast beef and a back flat roast beef ( 4 ), with the regional name "loin (lumbar) part".
Signs : Roast beef meat is tender, well marbled. At the same time, the fat content of round roast beef (16%) is significantly higher than that of flat roast beef (10%).

Uses : Roast beef is good for roasting whole or for quick roasting in slices.

(
1) Sirloin is the most expensive cut of beef. Since these muscles are subject to minimal stress, the fillet fibers are especially fine, and the meat is tender and lean.

Fillet

Under the roast beef, on the other side of the bone, there is a fillet ( 1-3 ).
Signs : fillet is the internal vertebral muscle, separated from the lumbar vertebrae and pelvic bones and freed from fatty tissue. Very lean meat with a fat content of 3-4.5%.

Use : Cut across the grain into steaks (2) or medallions, the fillets are great for quick stir-frying, but can also be roasted whole or quickly poached.

(
2) Various steaks and tournedos (fried fillets) are cut from the middle part of the fillet.

( 4 ) Boneless roast beef.
In the foreground is a round roast beef, in the background is a flat roast beef. ( 3 ) Roast beef with bones and fillet. In the foreground we can clearly distinguish the transition to the entrecote part. ( 5 ) Flat roasts have lower fat content than round roasts.

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Anuga is the world's largest and most important trade fair. The main motto of the exhibition is “Quality and safety of products”, which corresponds to the motto.

Due to its enormous scale and breadth of industries, Anuga is rightfully considered the world's leading food event.

The Miratorg company will present its achievements in the meat industry, product quality and its capabilities in the export market, so we will be very glad to see you at the Anuga exhibition from October 7 to 11, stand No. A-049, hall 09.1

We thank you for your cooperation and invite you to visit. Meet us and get acquainted with the products at PRODEXPO 2018

From February 5 to 9, we will present new products, talk about products and opportunities for expanding collaboration.

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Steak

Roast beef steaks from entrecote to thigh are ideal for quick searing. If well marbled and not cut too thin, they are also great for grilling.

From the entire roast beef, from the entrecote part to the thigh, you can cut magnificent tender and juicy steaks. The changes in the shape of the pieces, fat layer and texture are shown below. The top row shows 4 steaks cut from boneless roast beef and sirloin ( 1-4 ). It is clearly visible how, starting from the entrecote part and ending with the flat roast beef, the shape changes from rounded-convex to increasingly flatter and the marbling decreases. The lower one shows the American cut of steaks with the bone, in which the fillet is not removed first, but remains on the lumbar vertebra ( 5-8 ).

Features : Roast beef makes ideal meat for steaks with good marbling. Entrecote is cut from the middle part of the roast beef and weighs about 200 g, double entrecote weighs about 400 g and is twice as thick. For rump steak or sirloin roast, use a 1cm thick slice of meat from a medium or flat roast.

Uses : All roast beef steaks are great for quick searing. They turn out especially aromatic and juicy if cooked on the bone. Popular cuts for grilling are T-bone steak and porterhouse steak, which are 3-4cm thick and weigh 700-1100g.

(1) Steak from the round part of the roast beef, from the side bordering the entrecote part.

(5) Entrecote steak, chop cutlet. Boneless, served like a rib-eye steak.

(2) Entrecote, a steak cut from the middle of a roast beef, has a slightly rounded shape and is riddled with streaks of fat.

(6) Club steak, cut from the transition point from entrecote to roast beef.

( 3 ) Rump steak, a steak cut from the middle of the roast near the thigh, contains slightly less fat. ( 7 ) In T-bone steak, the fillet remains on the bone (right).

(4) Steak cut from the flat part of the roast contains less fat.

(8) Porterhouse steak. It has a larger share of fillet and less flat roast beef.

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It is no secret that in order to prepare a high-quality, tasty meat dish, you should choose the right piece of meat, namely, take it from a certain part of the carcass. For example, to prepare entrecote, take a piece of meat cut between the ribs and the backbone. To prepare beef stroganoff, tenderloin is used. Sirloin is best suited for escalopes. Many consumers are interested in: beef flank – what is it? What part of the animal is it cut from, and what dishes can be prepared from it?

Kostrets

(9) The whole rump makes up the largest portion of the hind quarter of a beef carcass. Approximately 50% of the entire meat portion of beef comes from it. Rump is generally divided into inside hip, outside hip and sirloin.

For stewing and frying in pieces, cubes for stews or slices for rolls, use pieces of rump and steak from the upper part of the hip cut.

The parts of the rump produce very high-quality meat, suitable for quick frying or stewing.

Some of the most tender cuts of beef come from the rump ( 9 ). This is a meat with soft fibers and low connective tissue content. It is very popular and therefore more expensive than meat from the front quarter. The rump is divided into the inner part of the hip cut, the outer part of the hip cut and the sirloin.

(10) The inner part of the hip cut with the hump. Very lean and short-fiber meat on the inside.

(11) The hump of the inner part of the hip cut. Connective tissue is attached to the inside of the hip cut.

(12) The inner part of the hip cut without the top is one of the most tender pieces of rump, for rolls.

(13) The outside of the hip cut is slightly tougher and has coarser fibers than the inside of the hip cut.

Rump (inner part)

The inner thigh cut ( 10,12 ), also called the lower thigh bone and its associated soft tissue, is obtained from the inside of the rump of a beef carcass. There is a hump on it ( 11 ), which is attached to it by connective tissue.
Features : Lean, tender meat with short fibers and thin streaks of fat.

Use : the inner part with a hump is good for roasting and stewing in pieces. Without the top, it is a classic piece for rolls, but is also used for thigh steaks, meat fondue or tartare. The separated top is often used for goulash or meat dishes cut into strips.

Rump (outer part)

The outer part of the hip cut ( 13 ) - fricando - is cut from the outside of the rump.
Signs : The outer part of the hip cut has coarser fibers and is leaner than the inner one.

Usage : In most cases, the outer part of the thigh cut is cooked whole or - cut into cubes - stewed in the form of a stew. However, this part of the rump is also suitable for poaching, preparing rolls and roasts. For frying, the meat should be stuffed with strips of bacon so that it does not turn out too dry.

Beef flank roll with tomatoes and cheese

For the roll, it is better to take the meat of a young animal. It should be washed and be sure to remove the tendons. To prepare the roll we will use the following components:

• beef trim – 800-900 g;
• dried tomatoes - ¼ cup, can be sun-dried;
• mozzarella – ¼ cup;
• garlic - a tablespoon;
• basil – 6 leaves;
• chopped spinach – 2 handfuls.

Beat the flank and rub with a mixture of salt and pepper and chopped garlic. Place a layer of tomatoes on top. Cut the cheese into thin slices. Blanch the spinach in water for a couple of minutes. Place mozzarella and spinach on the tomatoes, roll up and tie with thick thread or twine. The oven is heated to a temperature of 200-220 degrees, the finished roll is placed in a baking dish and placed in the oven for 40-60 minutes.

Remove the baked roll, place it on a plate and cover with foil for 7 minutes. Serve the finished dish hot or cold. For the filling you can use any products at your discretion. This roll is also good because it can be prepared for future use, wrapped in foil and stored in the freezer.

Ovalok

(1) Rump (ball, nut) with a crust is a compact piece of rump. The meat is tender, with fine fibers and is often cut into separate parts, and sometimes used whole.

(2) Three parts of the butt (ball) are divided along the connective tissue along the fibers.

A compact round (ball) or nut ( 1 ) is obtained from the front part of the rump.

Signs : meat is tender, has short fibers. All three pieces are separated from each other by connective tissue.

Uses : Small pieces of the butt or nut ( 2 ) are versatile - they can be fried, stewed, used to make roasts of marinated meat and - if the meat is well seasoned - even quickly fried. The whole piece can be cooked as a large roast.

Rump

(3) Rump. The meat is very lean and has coarse fibers.

The rump ( 3 ) is separated from the side from the outer part of the rump.

Signs : lean oval piece of rump with coarse fibers of uniform thickness.

Usage : rump can be stewed, and small rolls can also be cut from it.

Upper (steak) part of the hip cut

(4) The upper (steak) part of the hip cut with the top. Due to its loose structure, this part is one of the best pieces of rump.

(5) Corn of the upper (steak) part of the hip cut. This cut produces high-quality lean meat.

The top (steak) part of the hip cut ( 4 ) is part of the rump. The loin top ( 5 ) gets its name from its flat, tapering front that forms something of a hump.

Signs : the meat of the upper part of the hip cut is very tender, has a loose structure and is riddled with thin streaks of fat.

Use : the top part of the thigh cut is used for boiling, stewing and frying, suitable for thin meat strips. The top half of the thigh cut without the top ( 8 ) can be roasted and braised, used for rolls or for quick searing as a thigh steak.

Burgomaster piece

(6) Burgomaster piece. A juicy and very tender piece of rump.

This prized small, tender, triangular-shaped piece of beef is cut from the cavity between the top of the hip cut and the butt (ball). In former times, butchers usually reserved it for the burgomaster or parson, which is where it got its name.

Signs : Burgomaster piece ( 6 ) has delicate fibers, good marble veining, is tender and juicy.

Use : A single piece is used to make a roast. It is also stewed whole, and also cut into small rolls or cubes for stews. In addition, this tender piece can be used for meat fondue or, cut into thin slices, quickly fried.

Relativity of freshness

Ordinary consumers believe that an indicator of the greatest suitability and highest taste of any meat is its absolute freshness. Like they killed it in the morning and sold it at lunchtime. And this is absolutely not true! Especially when it comes to beef. In order for cow meat to become tasty after cooking, it must “hang” and “ripen” for two weeks after slaughter, but only under the right conditions, with adjusted humidity and temperature. A recently slaughtered animal will not give you the desired softness and juiciness in any part of the body. Beef sirloin will not escape this either. What, is this unusual meat that should stand out in some way? Not at all! If the carcass is not “ripe”, all its parts will be dry and tough.

Knuckle, lower half of drumstick and portioned shank

(7) Knuckle, thick knuckle. This piece, riddled with a lot of sinew, takes a long time to cook.

(8) The lower half of the shin, on the left from the front, on the right from the back shank, with a large number of veins.

(9) Portioned shank from the hind leg with the bone. It is larger than from the front leg.

Shank ( 7 ), lower half of the drumstick ( 8 ) and portioned shank on the bone ( 9 ) are meat from the front forearms and back shin.

Signs : the leg muscles are subject to severe stress, so in these pieces of tendons; Cooking them requires time and moist heat to swell the connective tissue.

Usage : diced shank is suitable for goulash and stew, the meat of the lower half is for boiling, poaching and stewing.

Pashina

(10) Flank. High fat and connective tissue content.

The flesh from the brisket is called flank or trim (10).

Signs : flank meat contains quite a lot of fat and connective tissue.

Uses : Flank is often used to make broths and also into sausages.

By-products

Boiled, fried or stewed innards are equally popular in both everyday and haute cuisine. Although dishes from the goiter gland, (thymus) calf, liver and kidneys are not to everyone’s taste.

The viscera ( 1.5-8.9.11 ) include those parts of the animal carcass that are located in the head, chest and abdominal cavities - these are the heart, liver, kidneys, spleen, stomach, lungs, brain and bone marrow. When working with them, as well as when processing the tongue, cheeks, face of the head or tail ( 12 ), it is important to know exactly the specifics of each piece.

Head parts

Due to “mad cow disease” (English B5E), brains ( 1 ) are no longer available for sale in most European countries. But the tongue, front part of the head and cheeks are still popular. Signs: the tongue ( 2 ) of young animals is tender and juicy. In the front part of the head ( 3 ) and cheeks, the content of connective tissue is very high. Usage: the tongue is usually boiled for 2-3 hours, dipped in cold water, the films are peeled off, and then processed according to the recipe. The cheeks and front of the head are often salted; Due to the high content of connective tissue, boiling them requires quite a long time. When boiled, they are used in soups; the cheeks can also be used to make meat products, jellied meat and pates.

Heart, liver and kidneys

The entrails contain a lot of protein, minerals and vitamins: for example, the iron content in the liver and kidneys is three times higher than in the muscle tissue of beef. At the same time, these organs of the excretory system have a higher content of heavy metals. In addition, all innards contain high amounts of cholesterol and purines, so they should not be consumed frequently. Also, due to the high water content and high pH level, the insides spoil quite quickly - use only fresh products. A change in color or an unpleasant odor are signs of a spoiled product.

Signs : heart muscle ( 5 ) has dense pulp with thin fibers. Beef liver ( 7 ) is denser, darker, and has a stronger odor than liver from other domestic animals. The buds ( 8 ) are dense and have a characteristic odor.

Use : Heart, liver and kidneys can be used unpickled. The heart is boiled, fried or grilled, sometimes it is additionally placed in a marinade before cooking. Liver and kidneys can be quickly fried, but should not be cooked too long or over high heat, otherwise they will turn out tough. Melted perirenal fat ( 10 ) makes a good fat for frying meat. Beef liver is also used to make liver dumplings, fillings and pies. To reduce the pungent odor of the liver and kidneys, place them in milk for several hours or overnight and store them in the coldest compartment of the refrigerator. Frozen hearts, livers and kidneys can be stored for 1 month, but the quality may deteriorate.

(1) Brains, once considered a light, low-calorie food, are no longer allowed.

(2) The tongue of young animals consists of tender muscle pulp with a rich aroma.

(3) The front part of a bull's head. Basically, this meat is salted in brine or used boiled in salads.

(4) The cheeks contain a large amount of veins and connective tissue and have a rich flavor.

(5) The heart of young animals consists of dense, fine-fibered muscle tissue with a rich flavor.

(6) The spleen with its soft tissue is mostly used for filling or pies.

(7) The liver is the largest organ in the animal's body. It is darker than other animals.

(8) Beef kidneys are riddled with deep grooves and divided into segments.

Features of cut pieces, appearance

Beef tenderloin is the most expensive part of the carcass. It is most often purchased by chefs for culinary experiments. This part is located between the thin edge and the edge, as well as between the rump and the ribs. It is not used as much as possible and is therefore soft.

The part under discussion has other features:

• the meat is deep red (may be darker or lighter);
• the tenderloin is usually large and heavy;
• the structure of the part of the carcass under discussion is loose, if you apply a little force, you will be able to pierce the meat;
• the tenderloin has clearly distinguishable fibers;
• on the thick side, a “head” is attached to a piece of meat (such a piece can be torn off even with your hands);
• obvious veins are visible between the part being torn off and the cutting;
• There is a small amount of fat on the other side of the piece, but it is all translucent and not too tough.

It is not necessary to remove the veins on the piece. This should be done only to ensure that the meat does not lose its shape later during heat treatment. There is practically no fat on the tenderloin, so it can not even be removed. The presence of such inclusions on a piece depends on many factors. For example, on the breed and method of feeding. Sometimes these are pieces completely without fat inclusions. But there are also marble ones - with a grid of them.

Shank is also sometimes called osobuko. Most often it is sold in its original form - cut crosswise. The shank may be larger or slightly smaller in diameter. There are many large veins in this part of the carcass. They penetrate the meat in different directions. There is always a large bone in the shank. The product is rich red in color. The fibers are noticeable, but not too much.

The thigh is an impressive piece with a minimum amount of veins and fat. It has a burgundy color. The veins are mainly located outside. Therefore, it is recommended to bake or stew meat after filling it with pieces of fat.

The shoulder is a dense piece with a minimal amount of fat. There may be a different number of people living in it. Marbled beef (when animals are raised in artificial conditions) has a minimum of them. Cows that graze freely have quite a lot (in this case the veins are obvious and dense). The shoulder blade is also characterized by an impressive vein in the middle. It runs exactly along the central part of the muscle and is a thick, snow-white line.

Rump is the tough part of a beef carcass. Such a cut is located in an area that moves minimally during life. Therefore, with proper preparation, the rump can even be used for frying. The thin edge of the carcass is also called striploin. It is considered one of the softest parts of the cow. The area is located closer to the back of the carcass. She continues the thick edge. This part is most often sold as a single cut.

But you can also find it in the store in the form of steaks. If you look at a whole piece of product from the side, it will be shaped like a human footprint. It will be narrower from below, and expanding from above. All available veins and fat are evenly distributed throughout the piece of meat. If the beef is not of very high quality, then the piece of fat will be large and distributed along the very edge (this cut resembles a pork loin).

High-quality meat has the finest greasy streaks of fat throughout the entire piece. The structure at the thin edge of the carcass is dense. The color of the meat varies from pink to burgundy. The beef tenderloin is right next to the thin edge. And a little closer to the head there is a thick edge. The latter has another name - “ribeye”. It has exactly the same characteristics as the thin edge. But at the same time, the fat one was valued much more by culinary specialists. This is because the part in question is shaped like an oval.

As a result, it will produce more beautiful, appetizing steaks. It is also believed that despite similar characteristics, the thick edge is significantly softer. The rump has a dense structure and a rich burgundy color. Most often, this part is a smooth, solid and beautiful piece. The part in question is characterized by a small amount of fat. There are also clearly visible veins throughout the cut. They have seals at the tips.

A small number of such seals can be seen on the edge of the cut already upon purchase. The rump is sold either as a whole piece or in parts. If it is solid, then it has an oval-oblong shape. The beef tenderloin is located right next to the rump. These carcass cuts intersect at the bottom.

Brisket is fatty meat that is located on tubular bones. Selected for broths, soups, stews. With the latter processing option, pieces of brisket will need to be cooked for a long time. The brisket has a definite “moon” shape. The piece has one part thinner, the second thick. It also contains large bones.

It is very easy to distinguish ribs from other cuts. They have a characteristic appearance. The piece has longitudinal bones and a lot of fat. Marbled beef ribs are best suited for culinary experiments. The result will be a juicier, tender treat. Grass-fed cows have significantly fewer small fatty inclusions in their meat. The neck most often has a rich color. This part of the meat carcass is characterized by large, prominent fibers.

They cling tightly to each other. This happens because there is a large amount of connective tissue between the fibers. If you touch a piece and press on it, your fingers will begin to fall inward between the muscles. The veins here are much softer than, for example, in shank. The piece in question also contains fat. Most often, neck pieces are sold on the bone. If you cut off only clean fillets, the sections will be small in size.