In order to properly prepare the beef dish that you have chosen, you need to know which part of the carcass meat you need. Since beef is different in its properties and taste, it is better to use in cooking exactly the meat that the recipe advises. Accordingly, before preparing the dish, you need to properly cut the beef.
Instructions
Step 1
The main parts of the beef carcass are: shoulder blade, neck, brisket, edge, thick edge (entrecote), thin edge (roast beef). In addition, there is also the flank, tenderloin (sirloin), the upper part of the hind leg (rump), the inside of the hind leg, the outside of the hind leg (thigh), the side of the hind leg (rump), and the nipple (shank).
Step 2
To get the most valuable part of the beef carcass - the tenderloin, the carcass is carefully cut between the 11th and 12th ribs into the front and back. After that, these parts are divided along the middle of the spine and sternum into quarters, washed with cold water and wiped off.
Step 3
The shoulder blade and neck are separated from the front quarter of the carcass, the pulp is cut from the bones in a continuous layer and divided into brisket, edging and thick edge. Along the protrusion of the pelvic bone, the quarter is divided into the lumbar part (thin edge with bone) and the leg. The resulting cuts are rolled, that is, the meat is separated from the bones. The pulp of the hind leg (without the shank) is cut into the upper, inner, side and outer parts. The pulp, which has been removed from the lumbar part, is cut into a thin edge and flank. Thus, the beef carcass is cut into 13 parts.
Step 4
The beef obtained from different parts of the carcass is divided into 3 types of meat. Grade I includes: tenderloin, thin and thick edges, inner and upper parts of the hind leg. These parts of beef are used to prepare portioned natural dishes in fried form. Grade II includes: parts of the hind leg, shoulder blade, edge and brisket. This meat can be used for cooking, boiled and stewed, for minced meat without bread. Grade III includes: neck, shanks, flank and trim. Tough and coarse meat of this category is used for the preparation of cutlet mass and broths.
