Before you choose and begin cooking roast beef, it helps to understand the different beef cuts and which part of the animal it came from. The cow is divided into eight primal cuts (see illustration ). The tenderness or toughness of beef really depends on how much the animal has had to u...
Remember, use theroast cook timesin this chart as a guide only. The oven temperatures and roast cook times listed here are accurate enough to provide you with good results; however, it is important to keep in mind that a number of variables can make a difference when using these guidelines...
Use this handy chart to visualize where you can find all the best cuts of beef ribs. The percentage represents how much of the steer is used for each cut.For all their growing popularity, considerable confusion surrounds what beef ribs are. And aren’t. Even butchers squirm when pressed ...
The size of a primal cut (initially separated from the carcass of an animal during butchering) depends mostly on the size of an animal. All possible beef cuts are defined and described in the Institutional Meat Purchase Specifications and Handbook of Australian Meat 7th Edition [15,38]. Althou...
Dry-aging is the process of hanging beef carcasses, sub-primals, or unpackaged primal cuts in a refrigerated room or fridge and left to age for several weeks or even months at controlled temperature, relative humidity, and air flow with spontaneous microbiological occurrence [6,7]. The ...