Meat cut from the back of a beef carcass. Butcher tips

Beef carcasses are divided into three grades of cuts.

• The first grade includes cuts: hip, lumbar, back, shoulder, shoulder, chest.
• To the second - neck and flank;
• To the third - the cut and shanks (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 "sugar", the front of this cut with the bone, the shoulder and shoulder cuts (). For cabbage soup and borscht, fatty meat is required (the front part of the breast cut, the so-called chel). From shanks, the soup takes longer to cook and often acquires specific smell and stickiness characteristic of jellies. Soups are also prepared from the rib section of the shoulder and flank cuts. Fried meat dishes(azu, entrecote, beefsteak, languette, rump steak, roast beef) are best prepared from beef tenderloin, sirloin, and the inside of the hip cut. The stew can be made from the outer middle section of the thigh cut. Beef Stroganoff - from the inner part of the middle section and the upper part of the front section of the hip cut. For minced products - cutlets, cutlets, zraz, meatballs, rolls, as well as minced meat and fillings, you can use the lower part of the front section and the back part of the hip cut, shoulder cut, flank, flesh from the shank and cut. Jellies are usually made from shanks.

Veal

Veal carcasses are divided into three grades of cuts. The first grade includes the hip, lumbar, back, shoulder, shoulder, back, and lumbosacral parts.
For the second - neck and breast cuts with flank. To the third - forearm, lower leg.
Veal broth is not rich enough. Veal is usually fried in the oven and cooked over low heat, dipping the meat into boiling water. The forearm and shin are used to prepare jellies.

Cutting beef into cuts:

(1) cut;
(2) neck-scapula cut - consists of the neck, shoulder edge and shoulder blade;
(3) back cut;
(4) sirloin;
(5) sirloin;
hip 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) hind shank.

Pork

Pork carcasses are divided into two grades of cuts.

• The first grade includes shoulder, back, lumbar, brisket, ham;
• For the second - knuckle, shank, tanks with a neck cut.

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

1st grade: (1) blade part;
(2) back part (loin);
(5) brisket;
(3) lumbar part with flank;
(4) ham;
2nd grade: (7) forearm (knuckle);
(8) shank;
(6) neck tanks.

Mutton.

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

• The first is the hip, lumbar, scapular-dorsal cut;
• The second is a cut, forearm, hind 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 herbs when preparing lamb soups (noodle soup, cabbage soup, kharcho, etc.), and for roast lamb such, for example, aromatic sauce, like onion, almost completely destroys the smell. Lamb is prepared fried and stews, appetizers, minced meats and seasoning 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 scapular-dorsal part. It is recommended to fry the hip cut and the upper part of the lumbar cut in a large piece. Shish kebab is prepared from the shoulder-back and hip cuts, as well as from the upper part of the lumbar cut; pilaf - from soft brisket, the upper part of the dorsal-scapular and hip cuts. Chopped products - cutlets, schnitzels - can be prepared from the meat of the front part of the scapula-dorsal cut, neck and other parts lamb carcass. For chops, the meat is cut from the back of the shoulder-back cut.

The beef carcass is divided into the following parts: tenderloin, thick edge (dorsal part), thin edge (lumbar part), hind leg (inner, side, outer, upper parts), shoulder blade (shoulder and shoulder parts), brisket, neck, edge, flank To isolate these parts, the carcass is first cut into separate large parts (cuts), which are then deboned and trimmed.

Boning consists of separating the pulp from the bones. This operation is performed very carefully, that is, so that there is no pulp left on the bones and the pieces of meat do not have unnecessary deep cuts.

Stripping involves removing coarse tendons and films from the meat. In addition, when trimming, excess fat is cut off, as well as thin edges of large pieces of meat to give them more correct form. Small pieces of meat (trimmings) resulting from deboning parts of the carcass are also trimmed.

Cutting scheme beef carcass

1 - shoulder blade: a - shoulder part, b - shoulder part; 2 - neck; 3 - thick edge (dorsal part); 4 - edge; 5 - brisket; 6 - tenderloin; 7 - hind leg: a - inner part, b-lateral part, c - outer part, d - upper part; 8 - thin edge (lumbar part), 9 - flank.

The carcass is cut into pieces, boned and these parts are cleaned as follows.

A whole carcass or a longitudinal half-carcass must first be cut into front and back parts along a line passing along the last rib and between the 13th and 14th vertebrae. To do this, the flank of a carcass or a longitudinal half-carcass is cut against the 13th (last) rib, then the flesh is cut along the back line of this rib to the spine, which is then cut at the junction of the 13th and 14th vertebrae. In this case, the ribs should remain at the front.

When cutting the front part of the carcass, the shoulder, neck, thick edge, trim, and brisket are separated.

The shoulder blade is separated along its contour. To do this, cut the muscles connecting the scapula with the thoracic part of the body, cut the muscles located along the line running from the ulnar tubercle to the upper corner of the posterior edge of the scapula, and the muscles lying along the upper and anterior edges of the scapula. The scapula is then pulled away from the body and the muscles underlying the humerus and scapula are cut.

For boning, the shoulder blade is placed on the table with the outer side down and the meat and tendons are cut off from the radius and ulna bones. After this, the articulation of these bones with the humerus is cut and the bones are separated, the meat is cut off from the edges of the humerus, its articulation with the scapula is cut and broken.

To separate the scapula bone, they rest their left hand on the humerus, and with their right hand they tear the scapula bone from the meat, then cut out the humerus. From the resulting pulp, cut off the sinewy part (shank), removed from the radius and ulna bones. The rest of the meat is cut into two large pieces: the shoulder part, separated from the humerus and the back edge of the shoulder blade, and the shoulder part, removed directly from the shoulder blade.

The pulp is cleaned by cutting off coarse tendons and films from its surface. In large pieces, in addition, thin edges of meat and excess fat are cut off.

As a result of boning and stripping the shoulder blade, the following are obtained: the shoulder part is a wedge-shaped muscle, the shoulder part is two oblong-shaped muscles connected to each other.

The neck is separated by cutting through the flesh to the spine along the line from the spinous process of the 1st dorsal vertebra to the protrusion of the sternum, then the spine is cut at the junction of the last cervical vertebra with the 1st dorsal vertebra. The neck is deboned, cutting off the meat in a whole layer, trying to separate it completely from the vertebrae. Stripping the pulp consists of removing coarse tendons.

The dorso-thoracic part remaining after the separation of the shoulder blade and neck includes the thick edge, hem, and brisket. When dividing a whole carcass, the dorsal-thoracic part (box) is sawed or cut lengthwise, exactly in the middle of the vertebrae, into two parts. The thick edge is separated from the dorso-thoracic part after it has been deboned. To do this, cut the flesh along the spine along the spinous processes to the base of the ribs. Then the flesh is gradually cut off from the ribs and breastbone in a whole layer.

The removed layer of pulp is cut parallel to the spine into three pieces: thick edge, brisket, trim. The thick edge is cut from the spine at a distance of 1/3 of the length of the ribs; brisket - along a line running from the end of the first rib to the end of the last. The edge is the middle part of the layer remaining after separating the thick edge and the brisket.

The thick margin is a muscular layer covering the processes and bodies of the dorsal vertebrae and the upper third of the ribs. When stripping the thick edge (dorsal part), the rough tendon is separated, located along the length of the piece between the muscles that are adjacent directly to the spine. Part of the tendons is also cut off from the outer surface of the thick edge. Tendons covered with a layer of fat are not cut. Part of the thick edge located on the first three ribs is cut off because it is muscle that easily separates (flakes) from each other, as a result of which it cannot be used for slicing portioned pieces. In meat of above-average fatness, part of the thick edge located on the first three ribs is not cut off, since the muscles connected by the fat layer do not separate.

When trimmed, the thick edge is a rectangular layer of meat.

Brisket is a layer of muscle that covers the lower part of the rib bones and cartilage. When stripping the brisket, cut off the sinewy part - the flank - and cut off the edges (flanges).

The rib is a muscular layer lying on the surface of the middle part of the ribs. When separating the trim from carcasses of above-average fatness, it is trimmed by cutting off the edges.

The trim isolated from carcasses of other fatnesses is not trimmed and is used in the same way as trimmings.

When cutting the back of the carcass, the tenderloin, hind leg, thin edge, hem, and flank are distinguished.

The tenderloin is the muscles located along the lumbar vertebrae (on the inside). To separate the tenderloin, it is trimmed at the spine along its entire length. The thick end of the tenderloin (the head) is cut from the ilium and muscles of the hind leg. Then, pulling the cutting by the head, it is separated from the spine.

Clean the tenderloin, separating the thin layer of pulp adjacent to it along the entire length, consisting of muscles, and cut off the tendons and films. When cleaned, the tenderloin is a muscle covered with a thin layer of films.

The hind leg is separated as follows: the flank and other adjacent muscles are cut along the contour of the leg in the direction of the ilium to the spine, then the articulation of the last lumbar vertebra with the 1st sacral vertebra is cut. When cutting a whole carcass, the hind legs, after separating the lumbar part from them, are sawed or cut along the sacral vertebrae.

The hind leg is deboned as follows: from the tibia, starting from the outer end, the meat and tendons are trimmed, the joints of this bone with the femur are cut, and the tibia is separated, cutting off the meat and tendons from it. Then the ilium is separated, cutting its articulation with the femur, and the meat is cut off from the bone. Next, cut the meat along the thigh bone and separate the muscle located on the back side of the bone, the inner part of the leg, layer by layer. After this, the femur is cut out. The remaining pulp is then cut into layers into three parts: side, outer and top.

The lateral part is located on the front side of the femur, the outer part is located on the outside of the same bone, and the upper part is on top, on the ilium of the pelvis.

After separating the bones, parts of the meat are cleaned of films, coarse tendons, edges and excess fat.

From the outer part, stringy meat is cut off layer by layer, cut from the lower end of the tibia (thigh and shank).

The thin edge is separated from the remaining part of the hind leg (sirloin), which also includes the hem and flank. The thin edge is separated from the hem and flank along a line passing at a distance of 2 cm from the lateral spinous processes of the lumbar vertebrae.

When deboning a thin edge, the meat of the spine is cut along the dorsal part along the upper spinous processes, after which it is cut off from the bones in a layer. In this form, the thin edge represents a muscular layer covering the processes and bodies of the lumbar vertebrae.

Clean the thin edge by cutting off the rough tendons from its outer surface. Thin tendons, covered with a layer of subcutaneous fat, are not cut. Very fatty meat cut off the fat, leaving it on the meat no more than 1 cm thick. The thin edges of the meat are cut off.

The trimmed thin edge is a layer of meat that has a rectangular shape.

The hem and flank are cleaned of coarse tendons and films.

These parts of meat from carcasses of medium and below-average fatness are used in the same way as meat trimmings. The trim of carcasses of above-average fatness is separated and used for cooking. To do this, the part remaining after separating the thin edge is divided approximately in half. The flank is the muscular layer of the lower peritoneal part of the carcass.

The trimmings remaining after stripping all parts are also removed from coarse tendons, films and excess fat is separated. The presence of fat in the total mass of trimmings should not exceed 15%.

Bones, cleaned of meat, are crushed so that they are better digested during heat treatment. nutrients. Tubular bones are not crushed, their thickened part is sawed off, and the “tarsus” (tube) is left whole, since with this cutting the fat is well digested.

The culinary use of beef carcass parts is determined by their nutritional value And culinary properties, which depend on the amount and type of connective tissue contained.

Tenderloin, thin and thick edges have a small percentage of connective tissue, so they quickly soften when fried.

The shoulder, side and outer parts of the hind leg contain a significant amount of connective tissue and soften during prolonged cooking during stewing.

The neck, flank, and trim of low fatness carcasses have up to 80% connective tissue. Therefore, before heat treatment, these parts of the carcass are ground in a meat grinder or boiled whole. Poromka is sometimes boiled with bones and used for soups.

Semi-finished products in large pieces can be used without any additional processing for cooking and stewing, and some of them for frying.

When used for others culinary products Semi-finished products are pre-prepared from them in the form of individual portions or smaller pieces.

Below is rational use in cooking parts of beef carcass.

But theoretical preparation is also important. You cannot become a doctor without reading textbooks, but only by being present at operations. Therefore, in order not to look at the process “like a ram at a new gate,” read this article.

When is the best time to slaughter pigs?

The best time For slaughter, the beginning of winter is considered. This is due to the following reasons.

• Better preservation of meat in the cold season. In the absence of large refrigerators, natural glaciers can be used.
• Saving feeding costs. In winter, pigs have little weight gain, and a lot of feed is consumed. Therefore, feeding them is not cost-effective.

Features of the face

Before slaughter, the animal must stop feeding. The minimum duration of a fast is 12 hours. During this period, the pig can only drink water.

The process of bleeding the carcass and the quality of the meat depend on the slaughter method. Two methods are practiced.

• The pig is tied with all its limbs, placed on its side, and its throat is cut.
• They pierce the heart.

Bleeding

In the first case, all the blood gradually flows out of the cut carotid artery. The blood doesn't clot. The meat is cleaner and of better quality.

In the second, not all the blood flows out. It remains in the chest. It is scooped out from there after opening the carcass. But it is still not possible to remove all the bloody clots.

In case of further use of blood, it is collected in sterile large containers. If not, then they dump it on the ground.

Cutting stages

When working with a slaughtered pig carcass, you must follow a certain sequence actions that can be called stages.

It is better to carry out all actions with the carcass when it is in a hanging position. Since it is easier to work with tense muscles and tissues. But, unfortunately, this is difficult to achieve. Most often it is laid on the ground, covered with straw, or placed on a table.

Before work, prepare the tool.

• Universal knife. The length of the blade must be at least 18 centimeters.
• An ax knife that can be used to cut bones.
• A hacksaw with fine teeth and a regular axe.
• Burner or blowtorch.

Burning bristles or skinning

To get rid of bristles, the skin of a slaughtered boar is singed. To do this, use a blowtorch or burner. Then the burnt layer is scraped off.

Usually after this they start cutting, but sometimes it is the boar skin that is needed. Then they act differently.

• An incision is made behind the ears, along the neck, along the chest and beyond. The genitals and anus are circled.
• They begin to remove the skin from the hind legs and further, turning it in the direction of the belly and shoulder blades.

The removed skin is rolled up with the bristles facing out. Give it time to cool down. In anticipation of further use, it is preserved by salting. The proportions are as follows: for one kilogram of the resulting skin, take 300 grams of salt. It has been salting for a week. After this it is stored in cool place.

General steps

• The carcass is cut or sawed in half along the spine.
• Before cutting half-carcasses into pieces, they must “rest” and cool down. This will take a couple of hours.

Cutting half carcasses into pieces

It is produced as follows:

• cut out the lard
• cut off the neck
• separate the legs - front and back,
• then the brisket
• then the loin.

Moreover, the front leg is cut into even smaller pieces.

Upper part- it is called the shoulder blade, the middle part is the knuckle and the leg remains. Do the same with the back leg.

Dividing the carcass into two half-carcasses is not necessary. You can dismember according to the English scheme. It consists in cutting the entire carcass into 4 pieces. And then smaller pieces are cut out of them. These cut pieces will be the same in both cases.

What is “meat yield”

They often say that the meat yield is such and such a percentage. These percentages indicate the amount of meat in the total weight of the slaughtered pig. Moreover, it is meat without bones, chaff, cartilage, veins and tendons. Freeing it from all of the above is called deboning and trimming, respectively.

Considering the total mass of a killed pig as 100%, an indicator is established as the meat yield in a given specific carcass as a percentage. To do this, you need to divide the weight of pure meat raw materials by the total weight and multiply by 100%.

Trade names of pork carcass parts and their applications

Different parts of the pork carcass have different taste qualities. The juiciest and most tender are those that do not take part in the movements of the animal. These are the muscles located along the spine. Including the neck. In a pig, it is inactive.

The names of the parts of the pork carcass are presented in this diagram.

How they are distributed by variety in the distribution network is shown in the following photo.

The meat located in its upper part is one of the best pieces carcasses. Almost all known meat dishes can be prepared from it: chops, boiled pork and more.

The lower part is used for jellied meat.

Consists of three parts.

• Neck part. This is very soft, juicy, tender, but fatty meat. Anything can be made from it. deli meat.
• Clean shoulder meat. It's tougher. Suitable for sausages, ham, baking, frying.
• Meat on the shoulder blade. Very tough meat. Suitable for smoking and frying.

It is called the shank, located on the back and front legs. This is very dense and tough meat. Used for cooking jellied meat or smoking. Sometimes the bone is removed from the shank, and the remaining meat is used to make very tasty rolls.

Carbonade - located in the dorso-lumbar region of the carcass. It is supported inside by a tenderloin.

The tenderloin itself is very juicy meat. It makes excellent chops and escalopes.

When preparing a dish from carbonate, it can first be thermally treated in a double boiler and then baked. It is good smoked and dried.

Belly cut

It consists of the following pieces.

• The brisket is the thick part of the peritoneum. It is located closer to the lower back. Lots of fat. It is smoked and fried.
• Flank - thin peritoneum, extends to the hind legs. It can be fried and made into rolls.
• The underbelly is the lower part of the peritoneum. A thin layer of lard with meat streaks. Suitable for frying.

This piece is the lower back. It is not fatty, so it is usually baked and can be used for barbecues.

Head

It is used for cooking jellied meat.

• Pork tongues - go for cooking gourmet dish “jellied tongue”.
• Ears are boiled, coated with mustard, breaded and grilled.
• Cheeks - suitable for cooking broths, and they can also be baked.

Of course, one article cannot fully describe all the nuances of working with pork carcass. But for a beginner who wants to form a general understanding of this process, it will be useful.

When preparing dishes, we often face the question of which part of beef can be used to prepare which dish. How is beef meat classified? And for convenience, we propose to analyze into what parts the beef carcass is divided. For wholesale and small wholesale buyers of meat and fish, we recommend using the services of the Maksuma company. The best beef tenderloin wholesale.

So, meat classification.

Beef meat is divided into 3 grades.

These are the highest, first and second grade.

The highest grade includes:

Dorsal part
Divided into:
- Thick edge - for cooking chops, cutlets or baking big pieces
- Loin on the rib - can be baked in pieces, for chops
— Entrecotes — entrecotes and minced meat
— Ribs — for broths and roasts

Sirloin (lumbar part, thin edge)
This is the most valuable part of the carcass. The meat is tender and lean.

Divided into:
— Thin edge — medallions, chops, cutlets, rolls
— Tenderloin — beeftex, roast beef, azu, goulash, rolls
- Sirloin on the bone - chops
- Boneless sirloin - chops, rolls, etc.

Thoracic part
The breast part is layers of meat on the bone mixed with fat and films. The front of the brisket contains the breastbone (sternum) and ribs, and the back contains the cartilaginous ends of the ribs.

Divided into:
— Brisket on the bone — suitable for stewing, broths
— Boneless brisket — goulash, rolls

Rump
Divided into:
The cut is the outer part of the mid-thigh. Suitable for baking and stewing
The thick edge of the flank is tender meat. Suitable for escalopes.
The shank is tender meat from the inner thigh with fine fibers. Suitable for escalopes.

Kostrets
Located in the upper part of the thigh. Used for frying in large pieces and stewing. For making cutlets.

Ovalok
Sirloin (thick fillet) - located in the pelvic part of the carcass. The meat is loose in texture with thin layers of fat. Suitable for quick frying.

The first grade includes:

Shoulder part
Suitable for clear broths and seasoning soups. You can cook cutlets and roasts

Blade part
Meat from the shoulder part has varying degrees of hardness. Suitable for cooking chopped cutlets, goulash and soups

Pashina

Is a shell abdominal cavity. Consists of a thin layer of muscle tissue and one third of bone and cartilage. Suitable for boiling and stewing

Neck (back of the head)
Has layers of fat and tendons. Suitable for preparing a large number of dishes (minced meat, goulash, roast, marinating).

The second class includes:

Front shank (knuckle)
The meat is lean and aromatic. Contains gelatin, therefore suitable for jellied meats, broths and thick soups
Knuckle or shank meat can be stewed or boiled with or without bones. Also suitable for jellied meat.

Hind shank
The same as the front shank, only from the back leg. Boneless meat suitable for stewing

Neck (cut)
A significant portion of the tendon has been cut. This is inexpensive meat good taste. Suitable for stewing and preparing broths. Neck meat can be sold minced.

Beef carcass parts differ in their nutritional properties, the ratio of bones, tissues, muscles and fat - your choice will directly depend on this.

So, here is a diagram for cutting beef carcass:

1. TONGUE AND NECK

Beef brisket is enough hard meat, and to soften it in our country it is customary to stew or boil it. In other countries, for example in America, brisket is baked for a long time at low temperature.

4. THICK EDGE (RIB BEYE)

It is located along the ridge and has 4-5 ribs. The front shoulder blade has been cut off.

The name Ribeye comes from the English rib (rib) and eye (eye), since this part is taken from the ribs and has the shape of an eye in cross section. This cut has pronounced marbling, which serves as a standard for assigning a certain quality standard to all meat.

You can use this edge for stewing or baking; it is suitable for various soups, as well as minced meat, meatballs or . However, the most common dish made from this cut is .

5. THIN EDGE

The meat in this place is very tender, it must be baked with the bone to preserve the flavor and juiciness. Ideal for steaks and...

The most famous classic American steak, " New York steak”, is prepared from this part. It is called "steak for professionals." The dish must be ordered rare, otherwise, at a higher degree of frying, it will be dry. For cooking, only meat from grain-fed bulls is used. a large number marble inclusions. If you're in the US, order this steak.

6. ROUND (ENTRECOTE)

The most valuable part of a beef carcass is classified as first grade beef. It contains large number the most tender meat on the last three ribs. It will make a wonderful broth or .

The classic dish from this part is called - . It appeared in France, formed from the words entre - between and côte - rib.

7. Tenderloin

It is obtained from the butt, and is the most tender and delicious meat, because the muscle tissue of this part receives almost no physical activity. Tenderloins make the best best steaks, roast, , , as well as such famous dishes, How " Chateaubriand steak” and “ Filet Mignon .” The British prepare roast beef from the tenderloin, the Italians do it, and in America they do not separate the meat from the bone - they cut it entirely into steaks.

8, 9. FLANK, PERITONEUM

This part of the carcass consists of one third of bones and cartilage. It makes good broth.

10. SPATULA

The meat here is not fatty, it is used for all kinds of soups, you can also cook steak from it. The shoulder part has very tender meat, which, due to the central vein, is considered the most beautiful steak. For example, "Top Blade steak" is reminiscent of open book or butterfly wings.

11. RUM, THIGH

The back of the carcass is ideal for cooking clean and strong broths.

12. FLANK

Second grade meat contains many connective tissue layers, which makes the flesh tough. It retains moisture well, so it is suitable for minced meat. In France, when cutting, the flank is separated from the brisket and the film is removed from the inside.

13. RAMP

Lean part of the rear cut, suitable for and. It has a long-fiber structure with a small amount of connective tissue. Dishes from rump turn out juicy, moderately tender, and are easy to cut even in finished form. It contains daily norm iron, zinc, a number of amino acids, and also a large amount of natural animal protein, which is the basis for the development of new cells. It is recommended for use by people with skin diseases, nail and hair problems.

Rump is the basis of such English national dish like roast beef.

14. SHUNK

The hind leg of the carcass contains marrow bone and a large amount of connective tissue. Because Since this part has developed muscles, it must be simmered for a long time over low heat. The shank is ideal for cooking. By the way, it is prepared not only in Russia, but also in other countries of the former USSR, for example, in Georgia. National varieties of jellied meat can be found in Germany, Poland, Latvia and Romania.

Jellied meat is very good for health, because it contains a significant amount of collagen protein - it slows down the aging process and renews cells. It is also a good preventative against joint diseases, and due to its retinol content, jellied meat helps strengthen the immune system.