you can see that the carcass can be sectioned off into eight parts. These eight parts of a cow form theprimal cuts, from which all the individual pieces of meat are butchered into subprimal cuts. The primal cuts have no connection to prime beef, which relates to the ...
The muscle above the hipbone is the Rump, at the back end of the cow. These muscles get a lot of work, so the meat is extremely full of flavour and has a rich texture. The meat is also extremely versatile and cuts from this area can be used as both roast and steak options. Rump...
"Steak" is a catchall word that describes a cut of meat. Though some animals have different cuts based on their anatomy, beef is a good place to start with as found is just about every butcher counter, and has some complex muscle areas where meat is harvested from not found in other a...
On a busy street in the Kowloon district of Hong Kong, a butcher at work cutting meat 4K Meat in a street market, close up view, walk around, unsanitary conditions, butcher`s shop 3840x2160 4k 4K Butcher shows to a client some pieces of meat 4K Butcher fresh meat m...
The cow has 13 rib bones牛有13根肋骨。 Ribs are a tender and flavorful cut of meat and tend to be the expensive cuts - such as ribeye steak, and prime rib. 排骨嫩而美味,是昂贵的部位,如肋排和上等肋排。 Ribe...
Location:Short sections of rib with attached meat, cut from the front half of the cow, just below the loin. Alternatives:Braising strips (boneless short ribs). Fat Content:Very high. Flavor:Extremely rich and nutty, with no grassiness or sourness at all. This cut is all umami, and is ...
I have long loved a cowboy cut ribeye and a long smoked brisket, but living in Seattle, it was more challenging to find amazing purveyers of beef. I have had the good fortune now to travel the world and experience the many ways that cattle are raised, processed, and prepared, and I...
Learn about the regions of the cow and how a butcher cuts steaks you see behind the meat counter. There are three categories of beef cuts.
It's best tochoose a cut closer to one and a halfinches for the grll for a perfectlycooked steak.T-bone(T骨牛排):T-bonesteaks are cut from the short loin(前腰肉) of a cow. These cuts areusually tender. They contain twodifferenttypes of meat: a tenderloinon one side and a strip ...
As the name implies, the rib primal cut refers to meat cut from the cow’s ribs and backbone. Of the 13 pairs of ribs on a cow, only the last six are classified in this section – the rest are grouped with chuck and short plate! Rib cuts are notable for their fatty marbling, tend...