Tenderloin beef carcass scheme. Commodity dictionary

The quality of meat obtained from different parts mascara, not the same. Cuts vary nutritional value, culinary merits and purpose, the ratio of muscles, fat and bones. In this regard, the carcasses are cut into separate varietal cuts.
In our country, a unified scheme for cutting carcasses for retail sale has been adopted:

1) Neck; 2) brisket; 3) brisket; 4) thick edge; 5) thin edge; 6) sirloins; 7) tenderloin;

8) peritoneum; 9) peritoneum; 10) shoulder blade; 11) thigh; 12) flank; 13) rump; 14) shank.

neck meat contains a large percentage of connective tissue and therefore, to acquire the required softness, it needs a long heat treatment in a humid environment. The neck has good taste and is inexpensive. Neck meat is usually sold diced or minced.

shoulder blade

The shoulder bone contained in the primal cut is removed by the butcher, and the meat is cut into portions for making steaks or for stewing. The palatability of the meat is high, the fat content is relatively low. Some pieces have thick veins of connective tissue, with which the muscles are attached to the scapula. This connective tissue is left on the meat, as when cooked in damp heat, it softens, releasing sticky substances into the broth. The shoulder blade contains many layers of fat, so it remains juicy even after prolonged heat treatment. Can be made from spatula meatloaf, cook minced meat.

Brisket has a layered structure of muscle tissue with fatty layers. It is cooked in a humid environment - added to soup, stewed or boiled, used for salting. The best part the brisket is located exactly in the middle of the cut, with cartilage and fat.

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 off from it and sold. The layered structure of the muscle tissues of the brisket is emphasized by fatty layers, taste qualities good ones. Brisket must be cooked in a humid environment.

Back leg carcass- the shank is well suited for the preparation of jelly or jelly.
The legs of the animal have very developed muscles, so they should be subjected to prolonged heat treatment at a low temperature and in a humid environment in order to soften the connective tissue and prevent the meat from drying out to soften the fibers.

Pashin

Excellent meat for cooking, because it has good taste, and the layers of fat present in it help to retain moisture. The meat can also be stewed with or without bones, cut into slices or cubes. Good for boiling and also for stewing. Can be used for making rolls or stuffing.

thick edge located along the ridge, from the neck, contains 4-5 ribs. It is used for stewing, baking, suitable for soups, meatballs, roast beef, minced meat.

(from English Roast beef - literally " roast beef") - dish English cuisine, which is a large piece baked in the oven beef meat weighing 1.5-2kg. Sometimes roast beef is grilled or stewed.

To make excellent roast beef, the ribs are usually cut short and the meat tied; the bones can be removed completely, in which case the meat is rolled up before tying. The meat can also be used for stewing or roasting in large pieces.

Traditionally, beef meat is chosen for roast beef. You can choose from various parts carcass: thick edge (first 4-5 ribs), thin (next 4-5 ribs), sirloin, and tenderloin. However, it should be remembered that all parts differ in meat structure, fat content and taste.

Thin edge can be distinguished from the thick one; at the thick edge, an anterior shoulder blade cut off from it is noticeable. Contains 4-5 ribs. The meat is tender. To preserve juiciness and flavor, a thin edge is baked at a high temperature along with the bones, after sawing through the upper parts of the dorsal vertebrae. Suitable for cooking steaks and roast beef. Excellent taste and steaks from a thin edge, and meat on the ribs, cooked on the grill.

tenderloin- a valuable part of the carcass, this is the outer part of the back of the animal, the fibers are loose and tender. Goes to cooking, steaks, roast beef, roast.

Minced neck meat

A straight cut with a long humerus that is removed at deboning and sold along with other marrow bones. Excess fat is usually trimmed from the cut by the butcher. The meat of the neck part of the carcass is close in quality to the meat of the neck (1) and is usually sold diced or chopped.

Spinal edge of the neck

A large and relatively lean cut of high quality stew meat, consisting of bundles of muscle fibers of the shoulder muscle. After removing the bones, the cut is cut into portions for the preparation of steaks. The meat of the spinal edge of the neck can also be diced for stewing. It needs prolonged heat treatment in a humid environment to soften the connective tissue.

This cut contains a large number of tender meat on the last three ribs. The butt can be fried whole with or without the bones, and can be cut into portions for frying steaks on open fire or in a frying pan. The fillet steak is prepared without bones; to prepare a steak with a bone, the meat is cut off from the front part of the butt along with the rib: the steak from the posterior part of the butt contains a piece of tender tenderloin that lies under the spine. If the tenderloin is cooked separately, it can be fried whole, but it is most often cut into pieces across the grain to make steaks.

Rump

A primal cut containing O lower vertebrae of the spine and pelvic bone. All bones are usually removed and the meat is cut across the grain in portions to produce tender, delicious steaks. Rump steaks can be fried both on an open fire and in a pan. Pieces weighing more than 1.5 kg make an excellent roast beef, which is usually cooked over high heat.

Probe, sec, rump, thigh

These four cuts together make up the top of the hind leg. Probe - a cut of lean, thin-fiber meat from the inside of the thigh - good for slow frying and stewing. The cut meat is slightly rougher, but also has a good taste and is usually used for slow frying or stewing, as well as for pickling and simmering. The rump is an excellent cut of meat between the sacrum and the pelvic bone. Most often, this meat is used to prepare high-quality roast beef by slow frying. The thigh is good for slow frying and stewing. large piece, however, quite often it is cut into portions, which are stewed or fried in a pan.

Shank

The fleshy part of the hind leg is rich in tendons: like the shank, it contains the brain bone and a large percentage of connective tissue. Usually the bone is removed and the meat is cut into thick slices or cubes. Delicate aroma and high content of gelatin give this meat excellent taste in stew.

Diaphragm

Consists of a variety of relatively small internal muscles, the best culinary qualities, among them are the muscles of the inside of the flank, the muscles adjacent to the inside of the rump.

Although diaphragm steaks are coarse-grained when cut, they are very low in fat and taste great when cooked over an open fire or in a pan without browning. In order for the meat to cook completely, it must be stewed for a long time. The third type of steak from the meaty part of the diaphragm is sometimes called "butcher's steak".

Buying such meat is a rarity, as it is cut from the central internal muscle, the only one in the whole carcass. Try every chance you get. buy it, because thanks to its delicate taste and wonderful aroma, it is the best suited for grilling.

Pokromka

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 present in it help to retain moisture. Meat can also be stewed with or without bones, sliced ​​or without, sliced ​​or diced or diced. Quite often, pokromka is used to prepare minced meat.

The muscular front leg (knuckle) contains a marrow and several narrow, pronounced muscles with a thick layer of connective tissue and tendons. After removing the bone, the meat is usually cut into circles across the fibers or into cubes for stewing. When cooked in a humid environment, the gelatin of the connective tissues turns into a decoction, forming a very tasty and nutritious gravy. The knuckle is especially suitable for cooking stewed beef French.

Shoulder blade

This cut includes part of the largest muscles of the shoulder; the ribs and adjacent muscles are located closer to the back of the carcass. The cutting of the shoulder part of the shoulder blade depends on local traditions, but most often large pieces of excellent-tasting flesh are simply cut from it for subsequent slow frying. The meat can also be cut into portions for stewing.

The taste of the finished dish depends on the quality of the meat used in cooking. So, for example, having received in a restaurant juicy steak, at home, using the same recipe, it can come out completely dry, not fatty dish. The reason lies in what category the beef belongs to, what grade it is, and what part of the carcass is used.

Thus, it is customary to divide beef not only into varieties, but also into categories.

Beef varieties

In trade, it is customary to distinguish three varieties of beef:

• Top grade- rump, rump, sirloin and breast part, rump and dorsal part;
• 2nd grade- neck, flank, shoulder and shoulder part;
• 3rd grade- notch, front and back shank.

Categories of beef

In addition to the type of meat, it is customary to distinguish product categories. The category is affected by the age of the animal, the fat content of the product and the age of the livestock.

Beef of the first category should have the following indicators: well-developed muscle tissue, a fat layer, at least, should cover the carcass up to 8 ribs from the tail, a large amount of subcutaneous fat. As for young cattle, the absence of body fat is quite acceptable.

Beef of the second category - small deposits of fat on the lower back, ischial tuberosity and the last ribs, a distinct ischial tuberosity, the muscles are slightly developed.

Besides meat I and II categories, isolated lean beef. However, meat from this category is used exclusively for industrial processing.

It is possible to determine whether beef belongs to one category or another with the help of a brand that is placed on all meat intended for sale. So, a round purple spot indicates that the product has a sufficient amount of fat. But the square mark indicates that the cattle was less well-fed. Among other things, on the head of a young animal, a mark is placed in the form of the letter M.

Useful properties of beef

Beef liver contains vitamin A (8.2 mg%), E (1 mg%), C (33 mg%), B6 ​​(0.7 mg%), B12 (60 mg%), PP (9 mg%), B2 ( 2.19 mg%), B1 (0.3 mg%), etc. Beef meat is also a supplier of mineral salts (sodium, potassium, magnesium, phosphorus, iron, copper, zinc, cobalt, etc.). Most content iron found in beef liver is 8.4 mg%.

Beef is one of the main suppliers of complete proteins in human nutrition. During cooking, beef loses up to 40% water, 2% protein and 1% fat. In practice, proteins in the diet are completely used. For the most valuable protein nutrition, it is best to use the tenderloin - the softest part of the carcass.

Vitamin B12 (formed due to the fact that the cow chews the cud - green grass), is involved in the process of absorption of iron in our body. Beef helps to successfully cope with fatigue, is useful for iron deficiency anemia, and British doctors advise men who have high levels of bad cholesterol to eat up to 200 grams. a day of lean beef. They found that with such a diet, cholesterol is reduced by almost 20%.

Old beef is more difficult to digest, it is not recommended for children and the elderly to eat it - it is better to replace it with veal.

Cutting a beef carcass

This is the simplest carcass cutting scheme.

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

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

Exist various ways cuts of beef: American, British, Dutch, Italian, German, Danish, Australian and South American.

American carcass cut

British way of butchering

Dutch way of carcass cutting

The South American scheme is also common, in which the whole 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 from the shoulder blade)
No. 6 - false fillet (Blade)
No. 7.8 - shank (Shank)
No. 9 - thin edge (Thin ribs)
No. 10 - neck (Neck)

Rear cut:

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

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

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

Russia has adopted its own cutting scheme beef carcass (by the way, not much different from those above) and its own terminology, which will be useful for all avid meat-eaters to know:
1-2.Neck(upper and lower part) - this meat belongs to the second grade, it is better to buy it in the form of minced meat. The lower part of the neck used to be called a hryvnia, and the upper part was called a cut.
3. shoulder blade- this meat belongs to the first grade, it is quite suitable for stewing (goulash, stew) and frying, but it requires a long time to cook.
4-5. Rib part (thick edge)- premium meat whole 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 like bone-in meat, but the bones can be cut off and the meat can be cooked in the form of a roll; on the next 3 edges contains more meat; the rest of the 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 is a tenderloin (fillet).
7. Rump- First-class lean meat for frying and grilling.
8. Ham (rump, thigh)- first-class meat, lean cut, which is well suited for stewing in a pot, and for a steak with blood; this part of the carcass can be salted, stewed or fried. The part closest to the tail is called the “hump” and goes to the roast.
9. Shank — lean beef the third grade, intended for stewing (the name refers only to the back leg) or for boiling broth.
10-11. Barrel (flank)- rather cheap meat of the second grade, used for stews or stews.
12. Upper rib (hem)- lean meat; it is freed from bones, rolled up and used, for example, for stewing in a pot.
13. Brisket- first-class meat; it is sold without bones in the form of a roll and is suitable for boiling, stewing, soups (for example, for pickle), in stews and pilaf.
14. knuckle- meat of the third grade, requires long cooking (the name refers only to the front leg).

A few words about the juiciness of beef - for sure, some of the former meat-eaters moved to the enemy camp of vegetarians, dislocating their jaw in an attempt to chew a sole-shaped entrecote or breaking a tooth on a granite steak ... Supporters of low-fat diets will have to accept - the juiciness of beef (alas!) directly depends on its fat content. One of the best varieties american beef, called "marble" (marble beef) lean pulp alternates with the thinnest fatty streaks - it is they who make the taste of meat so juicy and tender.

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

For the preparation of meat dishes, it is best to use the meat of young animals. It is easy to distinguish by color. The meat of animals under the age of six weeks has a color from light pink to light red and dense white internal fat. The meat of young animals (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, red. In older animals (over five years old), the meat is dark red, the fat is yellow pork. the best nutritional properties possesses beef obtained from animals under the age of five years, pork - from animals 7-10 months of age and lamb - from 1-2-year-old animals.

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 incisions. When feeling its surface, the hand remains dry, the pits from the pressure of the fingers 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 acquires an unpleasant odor.

Choose the desired part of the beef carcass

Figure - Beef carcass cutting scheme (varietal cuts)

Table - Description of the parts of cutting beef carcass

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 maturation of beef after slaughter is approximately 2 weeks at a temperature of 1-2 degrees Celsius. As the storage temperature increases, so does the maturation time. Without use refrigerator compartment the meat will ripen within a few days, but in this case, the shelf life will decrease dramatically.

This cutting scheme is also common on the network.

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

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

3.Rump. A primal cut containing O lower vertebrae of the spine and pelvic bone. All bones are usually removed and the meat is cut across the grain in portions to produce tender, delicious steaks. Rump steaks can be fried both on an open fire and in a pan. Pieces weighing more than 1.5 kg make an excellent roast beef, which is usually cooked over high heat.

4. Edge. Thick edge. A primal cut containing 4 or 5 ribs with relatively soft and fine-fibred meat. To make excellent roast beef, the ribs are usually cut short and the meat tied; the bones can be removed completely, in which case the meat is rolled up before tying. The meat can also be used for stewing or roasting in large pieces.
Thin edge. A primal cut containing 4 or 5 ribs, from which roast beef is usually made two or three ribs thick. The meat of the thin edge is very tender and is ideal for making roast beef. To preserve the aroma and juiciness, the thin edge should be baked in the oven along with the bones at a high temperature, after sawing through the upper parts of the dorsal vertebrae. Excellent taste and steaks from a thin edge, and meat on the ribs, cooked on the grill.

5. Little falcon. The front thickened part of the brisket (at the level of five ribs), called the brisket, is the most valuable in terms of nutrition, is used for making fatty and fragrant cabbage soup, borscht and broths.

6. Rump. The rump is an excellent cut of meat between the sacrum and the pelvic bone. Most often, this meat is used to prepare high-quality roast beef by slow frying.

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

8.Pobederok and probe, rump, sec. These four cuts together make up the top of the hind leg. probe- a cut of lean, thin-fibered meat from the inside of the thigh - good for slow frying and stewing. Meat sex a little rougher but still good tasting and is usually used for slow roasting or stewing, as well as for salting and simmering. Most often this meat is used to make quality roast beef by slow roasting. The thigh is good for slow frying and stewing in a large piece, but quite often it is cut into portions, which are stewed or fried in a 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. The meat can also be stewed with or without bones, cut into slices or cubes. Quite often, pokromka is used to prepare minced meat.

10.Shoulder blade. The shoulder bone contained in the primal cut is removed by the butcher, and the meat is cut into portions for making steaks or for stewing. The palatability of the meat is high, the fat content is relatively low. Some cuts have thick streaks of connective tissue, with which the muscles attach to the scapular bone. This connective tissue is left on the meat, as it softens when cooked in damp heat, releasing sticky substances into the broth.

11. Neck. The meat of the neck contains a large percentage of connective tissue, and therefore, in order to acquire the required softness, it needs 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. Rulka. The muscular front leg (knuckle) contains a marrow and several narrow, pronounced muscles with a thick layer of connective tissue and tendons. After removing the bone, the meat is usually cut into circles across the fibers or into cubes for stewing. When cooked in a humid environment, the gelatin of the connective tissues turns into a decoction, forming a very tasty and nutritious gravy. The knuckle is especially suitable for French-style beef stew.

13. Zarez. The muscle tissue of the notch is dark red, coarse-fibrous, with a large amount of connective tissue. Use it for preparation of broths, jellies, forcemeat.

14.15.Shank. The fleshy part of the hind leg is rich in tendons: like the shank, it contains the brain bone and a large percentage of connective tissue. Usually the bone is removed and the meat is cut into thick slices or cubes. Delicate aroma and high content of gelatin give this meat excellent taste in stew.

Let's summarize our knowledge:

BEEF FOR COOKING:

• broth - bones;
• broth and boiled meat- rump, butt, brisket, brisket, knuckle, flank;
• meatballs - meat of the III grade.

  BEEF FOR FRYING:

• entrecote - thick and thin edge;
• brizola - tenderloin;
• steak - tenderloin, thick and thin edge;
• langeta - tenderloin;
• rump steak - tenderloin, rump, rump;
• spreader - thick and thin edge;
• beef stroganoff - tenderloin, butt, rump;
• chopped cutlets - shoulder blade, thigh.

  BEEF FOR BAKED DISHES:

• baked meat - rump or rump:
• roast beef in English - sirloin;
• clippings in English - clipping;
• roll - shoulder blade, thigh.

  BEEF FOR STEWING:

• goulash - shoulder blade, brisket, knuckle, neck, rump, thigh, rump;
• roast - rump or rump, shoulder blade;
• shtufata - rump or rump, shoulder blade;
• roll - rump or rump, shoulder blade;
• zraz chops - rump or rump, thigh, thick and thin edge;
• zraz chopped - spatula.

  BY-PRODUCTS:

• boiled - tripe, tongue, salted tongue, heart;
• fried - brains, liver;
• stewed - kidneys, goulash from the heart.

Another source and another diagram:

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

Beef is divided into 3 varieties.
Top grade includes:
- back,
- chest parts
- filet,
- shanks,
- rump and rump;

To the first- shoulder and shoulder parts, as well as flank;

To the second- notch, front and back shank. http://idilbay.ru/1gov.php

The cutting of half-carcasses of meat consists of successive operations: separation into cuts, deboning of cuts (separation of the pulp from the bones), trimming and stripping (removal of tendons, films, cartilage). The main purpose of cutting and deboning is to obtain parts of meat that are different in their culinary purpose.

The cutting of meat is carried out in a room with an air temperature not higher than 10 ° C, so that the meat does not heat up. If the company receives beef in half carcasses, then it is divided into fore and hind quarters. The dividing line runs along the last rib and between the 13th and 14th vertebrae, while the ribs remain in front. In the half carcass, the flank is cut against the 12th (last) rib, then the flesh is cut along the line of this rib to the spine and divided along the articulation of the 13th and 14th vertebrae (Fig. 8).

Fig 8. Beef carcass cutting scheme:

a - the name of the bones: 1 - scapula; 2 - humerus; 3 - ulna; 4 - radius; 5 - sternum; 6 - ilium; 7 - tubercle of the ilium (maklak); 8 - femur; 9 - knee cup; 10 - tibia; 11 - seven cervical vertebrae; 12 - thirteen dorsal vertebrae; 13 - ribs; 14 - six lumbar vertebrae; 15 - sacral vertebrae;

b - names of parts: I - shoulder blade (a - shoulder part; b - shoulder part); II - cervical part; III - dorsal part (thick edge); IV - hem; V - brisket; VI - tenderloin; VII - hip part (a - inner part, b - lateral part, c - outer part, d - upper part); VIII - lumbar part (thin edge); IX - flank; X - subscapular part.

Forequarter cut. When cutting the forequarter, you get: shoulder blade, neck and dorsal ribs. To separate the shoulder blade, the quarter is placed on the table with the inner side down, the shoulder blade is lifted with the left hand, the muscles connecting it with the chest part are cut along the defined contour, and cut off. After that, the neck is separated along the last cervical vertebra. The dorsal-costal part remains, consisting of a thick edge, subscapular part, hem and brisket.

deboning is the separation of the pulp from the bones. This operation is carried out very carefully so that no meat remains on the bones, and the resulting pieces do not have deep cuts (no more than 10 mm).

At trimming parts of meat remove tendons, coarse, superficial films, cartilage and excess fat. In addition, thin rims are cut off from the edges of pieces of meat. Intermuscular connective tissues and thin surface films are left. Clean the meat so that it does not deform. It is more convenient to cut portioned semi-finished products from stripped meat.

For boning shoulder blade put on the table with the outer side down, cut off the meat and tendons from the radius and ulna. Then the articulation of these bones with the humerus is cut and the radius and ulna are separated. The meat is cut from the humerus, the tendons connecting the humerus to the scapula are cut, and the scapula is separated. After that, the humerus is cut out. The shank is separated from the resulting pulp, and the rest of the meat is divided into two parts: shoulder and shoulder. At neck cut off the pulp with a whole layer, trying to completely separate it from the vertebrae.

At dorsal costal part separate the brisket along a line running from the end of the first rib to the end of the last. The thick edge and subscapular part are cut together. To do this, make an incision in the pulp along the line connecting the thick edge with the hem, starting from the last rib, then cut the flesh at 1/3 of the ribs at a right angle, after which the pulp is cut longitudinally to the first rib and cut off the thick edge along with the subscapular part, the resulting pulp divided into a thick edge and the subscapular part, then trimmed, cut off the rims. Pokromku cut off from the costal bones, clean and trim the edges.

As a result of culinary cutting and deboning of the forequarter, the following are obtained: the neck part, the shoulder and shoulder parts of the shoulder blade, the thick edge, the subscapular part, the hem, the brisket, as well as the bones: cervical, vertebral, costal, scapular, humeral, ulnar and radial.

Hindquarter cut. If the beef was delivered to the enterprise with a tenderloin, then first of all, the tenderloin is separated so as not to cut it during further processing. After that, the quarter is divided into lumbar and hip parts.

At lumbar cut the pulp along the dorsal vertebrae and cut it off in a whole layer. The resulting pulp is divided into a thin edge, hem and flank.

When deboning hip parts cut out the ilium (pelvic), the meat is cut along the femur and cut along the separating layer of the inside of the hind leg. After that, the shank is cut out and the remaining pulp is cut along the films into the upper, side and outer parts. Pieces of pulp, after separation from the bones, are cleaned from tendons, excess fat, and the rims are cut off.

As a result of culinary cutting and deboning of the hindquarter, the following are obtained: tenderloin, thin edge, hem, flank, inner, upper, lateral and outer parts of the hind leg, as well as bones: lumbar and sacral vertebrae, pelvic, femoral and tibia. Losses during meat processing are 26.5% for category I beef, and 29.5% for category II.

Sorting and culinary use of meat parts. Cleaned meat is sorted according to culinary use. The quality of meat is affected by the amount of connective tissue and its stability during heat treatment. Parts of meat containing little connective tissue are used for frying, and if there is a lot of it, then the meat is used for boiling and stewing.

tenderloin- the most tender part of the meat, used for frying in large pieces, natural portions and small pieces.

Thick and thin edges- for frying large pieces, portioned natural, breaded and small pieces.

Inner and upper parts- for stewing large and portioned pieces, for frying breaded and small pieces.

Outer and side parts- for cooking, stewing in large, portioned and small pieces.

Shoulder blade, subscapular part, brisket, hem(meat category I) - for cooking and stewing in small pieces.

Neck, flank, hem(meat category II) - for the preparation of chopped products, as they contain up to 80% of connective tissue.

Beef is perhaps the most popular meat in the world. Beef contains proteins, vitamins A, C, B, including thiamine, riboflavin, folic and pantothenic acids, vitamins E and PP, trace elements - calcium, magnesium, phosphorus, potassium, iron. Veal can form the basis of a complete diet.

The meat of non-castrated males (over 24 months old), young non-castrated males (less than 24 months old), castrated bulls and heifers, heifers (heifers), adult cows, young animals (6-12 months) are supplied for sale various types in the form of carcasses, boneless meat, in processed form.
The highest quality of beef and veal is achieved through fattening bulls and heifers on pastures, livestock care and careful processing with natural maturation of meat.
Beef is grain-fed (grain is the main component of the diet), grass-fed (the only component of the diet) and mixed (forage is the main component of the diet with some addition of grain).
According to the method of slaughter, it is divided into traditional, halal and kosher.

On the diagram: 1. Fillet; 2. Neck; 3. Thick edge; 4. Thin edge; 5. Butt; 6. Rump, thigh; 7. Peritoneum; 8. Flank; 9. Dressing; 10. Brisket; 11. Flank; 12. Thigh; 13. Shank; 14. Head. (proportions are not met)

Cleaned from films, tendons and excess fat, the meat is sorted depending on the culinary use. Do not forget that the quality of meat is affected by the amount of connective tissue, its stability during subsequent heat treatment. Cuts containing little connective tissue are used for frying, the rest are used for boiling and stewing.

Rational use of beef and veal

The following table shows an example cooking pieces of chopped beef and veal (option on English language), recipes that you will find on the site "Vkusnye zametki":

Preparation of semi-finished products from beef

For cutting semi-finished products, we use meat stripped of tendons and fat.
tenderloin divided into three parts: thick head, middle part and thin. A corresponding semi-finished product is cut from each part of the cut (1).
Steak cut at a right angle from the wide part of the tenderloin up to 3 cm thick, lightly beat off.
Fillet cut at a right angle from the middle part of the tenderloin up to 5 cm thick, the fillet is not beaten off, tied with kitchen thread to give a round shape during heat treatment.
Langet cut at an angle of 45 ° from the thin part of the tenderloin up to 1.5 cm thick, lightly beat off.
Entrecote cut from thick (3) and thin (4) edges up to 2 cm thick; we beat off the pieces, we clean them from tendons and films. The entrecote is given an oval-oblong shape.
Zrazy chops cut from the side and outer hip (6) parts up to 1.5 cm thick, beat off, putting the filling in the middle, fold into sausages, tie with a thread, twine or fasten with a wooden skewer.
Beef cut from the lateral and outer hip (6) parts up to 2 cm thick; we beat off the pieces, we clean them from the films.
Rump steak cut from the thick (3) and thin (4) edges, the upper and inner piece of the hip (6) part up to 2 cm thick, beat off, breaded.
Roast beef we cook from a stripped tenderloin (1), thick (3) and thin (4) edges weighing about 1-2 kg.
beef stroganoff we cut from the thick (3) and thin (4) edges, the inner and upper hip (6) parts, trimmings of the tenderloin into sticks 3-4 cm long, up to 1.5 cm thick.
Azu cut from the side and outer pieces of the hip (6) part, the shoulder blades are twice as thick as beef stroganoff.
Roast cut from the thick (3) and thin (4) edges and the hip (6) part into sticks up to 2 cm thick.
Shashlik cut from tenderloin (1) into cubes up to 40g.
Goulash cut from the scapular, subscapular parts, hem (9), brisket (10) into cubes weighing up to 30 g.
cutlets we form from minced meat with the help of a hand and a knife of an ovoid-flattened shape.
Schnitzels from minced meat we form an oval shape, up to 1.5 cm thick.
cue balls from minced meat we form with a hand and a knife a flattened-round shape, up to 2 cm thick.
Zrazy from minced meat - in the form of cutlets with all kinds of fillings.
Rolls meat stuffed with vegetables and eggs.

Preparation of semi-finished products from veal

Escalopes cut from the kidney part of the loin (5) without bones at an angle of 45 ° up to 2 cm thick.
Natural cutlets on the bone we cut from the kidney part (5) of the boneless loin at an angle of 45 ° up to 2 cm thick up to the 6th rib.
Cutlets on the bone cut from the back of the loin (4) at an angle of 45 ° up to 2 cm thick, beat off. Cutlets optionally or in accordance with the recipe are breaded in breadcrumbs.
Schnitzel cut from the pulp of the hind leg (6) across the fibers up to 2 cm thick.

Tender and juicy, soft and low-fat dish- what every beginner and advanced cook aspires to. To prepare a masterpiece, you need to purchase a really high-quality product.
I hope that when you find yourself among the meat rows in the market or in the store tomorrow, you will not think long and easily choose the cut you need in accordance with the recommendations and given in the note.

To be cheerful, energetic and cheerful, cook and eat meat! (Material is being updated)

But theoretical background is also important. You can't 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 on a new gate”, read this article.

When is the best time to slaughter pigs?

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

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

Slaughter features

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

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

• The pig is tied up with all the limbs, laid 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 does not clot. Meat is cleaner and better quality.

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

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

Cutting stages

When working with the carcass of a slaughtered pig, you must follow 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 stretched muscles and tissues. But, unfortunately, this is difficult to implement. Most often, it is laid on the ground, spreading straw, or placed on a table.

Before work prepare the tool.

• Utility knife. The length of the blade must be at least 18 centimeters.
• An ax knife that can cut bones.
• A hacksaw with fine teeth and an ordinary axe.
• Burner or blowtorch.

Singeing bristles or skinning

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

Usually after that they start cutting, but sometimes it is the skin of a wild boar 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.
• The skin begins to be removed from the hind legs and further, turning it in the direction of the abdomen and shoulder blades.

The removed skin is folded with the bristles outward. Give her time to cool down. In anticipation of further use, it is preserved by salting. The proportions are as follows - 300 grams of salt is taken per kilogram of the resulting skin. She is salted for a week. Thereafter stored in cool place.

General steps

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

Cutting half-carcasses into pieces

It is produced as follows:

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

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

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

The division of the carcass into two half-carcasses is not necessary. You can make a dismemberment according to the English scheme. It consists in the fact that the entire carcass is cut into 4 pieces. And then they cut out smaller pieces. These cut pieces will be the same in both cases.

What is "meat yield"

It is often said that the yield of meat is so many percent. These percentages show the amount of meat in the total weight of the slaughtered pig. And it is meat without bones, chaff, cartilage, veins and tendons. Its release from all of the above is called deboning and trimming, respectively.

Considering the total mass of the slaughtered pig as 100%, they set such an indicator as the yield of meat in this particular carcass as a percentage. To do this, it is necessary to divide the weight of pure meat raw materials by the total mass and multiply by 100%.

Trade names of pork carcass parts and their applications

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

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

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

The meat located in its upper part is one of the best pieces ink. From it you can cook almost all known meat dishes: chops, boiled pork and more.

The lower part - goes to the jelly.

Consists of three parts.

• Neck part. It is very soft, juicy, tender, but fatty meat. It can be used to make any meat delicacy.
• Pure shoulder meat. It is more rigid. Suitable for sausages, ham, baking, frying.
• Meat on the shoulder bone. Very tough meat. Suitable for smoking and frying.

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

Carbonade - located in the dorsal-lumbar section of the carcass. It is supported inside by a notch.

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

When cooking a carbonate dish, it can first be thermally processed in a double boiler and then baked. It is good in smoked and dried form.

Abdominal cut

It consists of the following pieces.

• The brisket is the thickest part of the abdomen. It is located closer to the waist. Lots of fat. It is smoked and fried.
• The flank is a thin peritoneum that reaches the hind legs. It can be fried and cooked rolls.
• Undercut - the lower part of the peritoneum. A thin layer of fat with meat streaks. Good for frying.

This piece is the lower back. It does not differ in fat content, so it is usually baked, you can take it to barbecues.

Head

It is used for cooking jelly.

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

Of course, one article will not be able to fully describe all the nuances of working with pork carcass. But for a beginner who wants to form a general idea of ​​\u200b\u200bthis process, it will be useful.