Scheme of cutting a beef carcass. Culinary cutting of beef: diagram with description

Beef has always been popular in markets and supermarkets due to its nutritional value and lower calorie content compared to other types of meat. It is chosen by both rampant meat-eaters and devotees dietary nutrition. And veal is suitable even for baby food. For beef and veal to truly be beneficial to our health, they must only be of good quality.

Definition of quality

When buying beef, first of all pay attention to the color: high-quality meat has a rich red color. As the animal ages, it darkens. Veal is much lighter and has a pinkish tint. The older the animal, the more clearly the yellowness of the fat is visible. Adults have a dark yellow tint to the fat. If the color of the beef seems too brownish, then the piece has probably been sitting on the counter. Also keep in mind another indicator of the age of the animal - the toughness of the meat.

General tips for determining the quality of meat of any kind, including beef, can be read

Cutting the carcass - selecting the desired part

Immediately before purchasing, the buyer must not only check the quality of the meat, but also select and identify the correct part beef carcass, its purpose. The figure and table below will help the buyer understand this.

Figure - Scheme of cutting beef carcass (high-quality cuts)

Table - Description of beef carcass cutting parts

Beef storage

Like any meat, beef is best stored in the refrigerator.

The shelf life of frozen beef is slightly longer than that of and - about 10 months. Veal - 8 months.

The duration of beef maturation after slaughter is approximately 2 weeks at a temperature of 1-2 degrees Celsius. As the storage temperature increases, the ripening time also increases. No use refrigeration chamber The meat will ripen within a few days, but in this case the shelf life will be sharply reduced.

The diagram on the right shows beef carcass cuts. Each of them is indicated by a number, and the corresponding illustration with a caption suggests methods for cutting it. Cut names and specific cuts may vary, but the information provided on this page is the best cut for a specific cut.

• Neck or cut

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

• Chopped neck meat

• Spinal edge of the neck

A large and relatively lean cut of high-quality stewing meat, consisting of bundles of muscle fibers from the brachialis muscle. After removing the bones, the cut is cut in portioned pieces for cooking steaks. The meat from the spine of the neck can also be cut into cubes for stewing. It needs a long time heat treatment in a humid environment to soften connective tissue.

• Spatula

The shoulder bone contained in the cut is removed by the butcher, and the meat is cut into portions for preparing steaks or for stewing. The taste of the meat is high, the fat content is relatively low. Some cuts have thick veins of connective tissue that attach the muscles to the shoulder blade bone. This connective tissue is left on the meat because it softens when cooked in moist heat, releasing sticky substances into the broth.

• Thick edge

A cut containing 4 or 5 ribs with relatively soft and fine-fiber meat. To prepare excellent roast beef, the ribs are usually cut short and the meat is tied; the bones can be removed completely; in this case, the meat is rolled into a roll before tying. The meat can also be used for stewing or baking in large pieces.

• Thin edge

A cut with 4 or 5 ribs that is typically made into a roast beef that is two or three ribs thick. The thin-edged meat is very tender and ideal for roast beef. To preserve aroma and juiciness, the thin edge should be baked in the oven along with the bones at high temperature, having previously sawed through the upper parts of the dorsal vertebrae. Both thin-cut steaks and rib meat cooked on the grill are excellent in taste.

• Ovalok

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

• Kostrets

A varietal cut containing the lower vertebrae of the spine and the pelvic bone. All bones are usually removed and the meat is cut across the grain into portions to create tender steaks with excellent flavor. Rump steaks can be fried over an open fire or in a frying pan. Cuts weighing more than 1.5 kg make excellent roast beef, which is usually cooked over high heat.

• Probe, cut, rump, winner

These four cuts together make up top part hind leg. Shchup - a cut of lean, fine-fiber meat from the inside of the thigh - is good for slow frying and stewing. The meat of the cut is a little rougher, but also has good taste and is usually used for slow frying or stewing, as well as for pickling and boiling over low heat. Rump is a cut of meat between the sacrum and the pelvic bone that has excellent qualities. Most often, this meat is used to prepare high-quality rotsbeef by slow roasting. Podbederok is good for slow frying and stewing in a large piece, but quite often it is cut into portions that are stewed or fried in a frying pan.

• shank

The tendon-rich, fleshy part of the hind leg: similar to the knuckle, it contains marrow bone and a large percentage of connective tissue. Typically the bone is removed and the meat is cut into thick slices or cubes. The delicate aroma and high gelatin content give this meat excellent taste when stewed.

• Diaphragm

Consists of carved, relatively small-sized internal muscles, the best culinary qualities, among them are the muscles of the inner part of the flank, the muscles adjacent to the inner part of the rump. Despite the fact that steaks from the meaty part of the diaphragm have a coarse-grained structure when cut, they contain very little fat and have excellent taste if they are cooked over an open fire or in a frying pan without being completely browned. In order for the meat to cook completely, it must be stewed for quite a long time. The third type of steak from the fleshy part of the diaphragm is sometimes called a butcher's steak. Buying such meat is very rare, since it is cut from the central internal muscle, the only one in the entire carcass. Try every chance you get. You can buy it because, thanks to its delicate taste and wonderful aroma, it is perfectly suited for frying on a sieve.

• Pashina

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. Meat can also be stewed with or without bones, cut into slices or cubes. Quite often, the edge is used to prepare minced meat.

• Edge

This cut consists of muscle tissue covering the ribs with layers of fat. It is an excellent meat for cooking because it has good flavor, and the layers of fat in it help retain moisture. Meat can also be stewed with or without bones, sliced ​​or boneless, sliced ​​or diced. Quite often, the edge is used to prepare minced meat.

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

The muscular foreleg (knuckle) contains the medulla and several narrow, distinct muscles with a thick layer of connective tissue and tendons. After removing the bone, the meat is usually cut into circles across the grain or into cubes for stewing. When cooked in a moist environment, the gelatin of the connective tissues decocts, forming a very tasty and nutritious gravy. The knuckle is especially suitable for cooking beef stew in French.

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

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, microelements - calcium, magnesium, phosphorus, potassium, iron. Veal can form the basis of a complete diet.

We sell meat from uncastrated males (over 24 months), young uncastrated males (less than 24 months), castrated bulls and heifers, heifers (heifers), adult cows, young animals (6-12 months) 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, caring for livestock and careful processing with natural maturation of meat.
Beef can be grain-fed (grain is the main component of the feed regime), grass-fed (the only component of the feed regime) and mixed fattening (forage is the main component of the feed regime 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. Edge; 10. Brisket; 11. Flank; 12. Hipster; 13. Shank; 14. Head. (Proportions not met)

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

Rational use of beef and veal

The table below shows an approximate cooking pieces of chopped beef and veal (option for English), recipes for dishes that you will find on the Tasty Notes website:

Preparation of semi-finished beef products

To cut semi-finished products, we use meat that has been stripped of tendons and fat.
Tenderloin is divided into three parts: a thick head, a middle part and a thin one. From each part of the tenderloin (1), the corresponding semi-finished product is cut.
Steak cut at right angles from the wide part of the tenderloin up to 3cm thick, lightly beat.
Fillet cut at right angles from the middle part of the tenderloin up to 5 cm thick, the fillet is not beaten, tied with culinary thread to give round shape during heat treatment.
Langet cut at an angle of 45° from a thin part of the tenderloin up to 1.5 cm thick, lightly beat.
Entrecote cut from thick (3) and thin (4) edges up to 2 cm thick; We beat off the pieces, 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, putting the filling in the middle, roll into sausages, tie with thread, twine or secure with a wooden skewer.
Roast beef cut from the lateral and outer hip (6) parts up to 2 cm thick; We beat off the pieces and remove 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, bread.
Roast beef We prepare from trimmed tenderloin (1), thick (3) and thin (4) edges weighing about 1-2 kg.
Beef Stroganoff cut from thick (3) and thin (4) edges, inner and upper hip (6) parts, trimmings of the tenderloin into cubes 3-4 cm long and 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 cubes up to 2 cm thick.
Shashlik cut the tenderloin (1) into cubes up to 40g.
Goulash cut the shoulder, subscapular, trim (9), brisket (10) into cubes weighing up to 30 g.
Cutlets Using your hand and a knife, we shape the minced meat into an ovoid-flattened shape.
Schnitzels Form the minced meat into an oval shape, up to 1.5 cm thick.
Cue balls Using your hand and a knife, shape the minced meat into a flattened round shape, up to 2cm 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 veal products

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, cut from the kidney part (5) boneless loin at an angle of 45°, up to 2 cm thick, up to 6 ribs.
Cutlets on the bone cut from the back of the loin (4) at an angle of 45° up to 2 cm thick, beat. Cutlets, if desired or in accordance with the recipe, are breaded in breadcrumbs.
Schnitzel cut from the pulp of the hind leg (6) across the grain to a thickness of 2 cm.

Tender and juicy, soft and low-fat dish– what every beginner and advanced cook strives for. To prepare a masterpiece, you need to purchase a truly high-quality product.
I hope that when you find yourself tomorrow among the meat aisles at the market or in a store, 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 being updated)

Igor Nikolaev

Reading time: 4 minutes

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Beef is valuable product, low-fat, but high in calories. Meat contains a large amount of protein, vitamins and microelements. Under the influence of bacteria in the rumen, B vitamins are produced. People consume them together with meat.

The vitamin complex is responsible for energy metabolism. If there is a lack of vitamins in the body, a person feels tired and his immunity decreases. Pathologies develop in nervous system. If B vitamins are not supplied with beef, they are prescribed in the form of injections and tablets.

Beef contains large amounts of phosphorus, calcium, and manganese. These substances are necessary for normal development skeletal system. In order for the prepared dishes to be tasty and healthy, you need to choose the right meat. Which part of the cow is preferable for boiling, stewing, frying?

The most tender meat is found on the dorsal and thoracic region of the animal. The muscles here do not experience much stress. They are less elastic. The beef in these places is juicy. The juiciness of the product is determined by the amount of fat in the muscle fibers.

Too much fat deposits reduces the quality of the beef. The animal stopped being fattened. He was given too much protein food and no exercise. Meat in which the fibers of adipose tissue are arranged in thin threads is valued. Most often they form a marble pattern.

The muscles on the shoulder girdle and scapular region are a little tougher. There is little fat fiber. The muscles of the anterior girdle are constantly in motion. This affects the quality of the beef. The meat in the groin area and on the inside of the hind legs is not very juicy.

The fibers on the hind limb vary in structure and size. The outer side of the muscle tissue that carries out the movement of the animal is rigid. The inner surface is soft, the fibers are finer. In the sacrum area the muscles are also thin. They hold the pelvic bones and do not participate in movement. A lot of fat is often deposited on them.

The cervical part consists of coarse thick muscle fibers. A small layer of fat forms on them. The beef in this area of ​​the carcass is not juicy. There are a lot of tendons in the meat. All parts of the carcass are divided into 3 grades. When assessing, the juiciness, thickness of muscle fibers, and the presence of tendons are taken into account.

Premium grade:

• Part of the carcass from the dorsal region; this is a small section of the back that runs from the shoulder blades to the last thoracic vertebra; culinary specialists distinguish between thick edge, entrecote, rib loin, and ribs;
• brisket - located below the back; separate the brisket on the bone and without the bone;
• sirloin - located on the lumbar spine; specialists cut fillet into thin edge, tenderloin, bone-in fillet, boneless fillet;
• butt – occupy the sacral part to the beginning of the pelvic bone;
• sacrum - located between the beginning of the pelvic bone and the beginning of the tail; this is a small part of the carcass;
• rump is a thigh; culinary specialists cut it open, the flesh without bones; the thick edge of the flank, this is a small part; a probe, parts of the animal’s body are used to make an escalope; meat on the bone: it is usually baked or cut into muscle fibers.

Beef Premium (fillet)

The highest grade meat is used to make transparent, dietary soups, it is baked, fried, cutlets, goulash are prepared. Beef is soft, suitable for baby food.

First grade:

• scapular part - located in the upper part of the shoulder girdle; it turns out delicious rich soups; medallions are not made from it; meat is used for stewing; the inner part of the beef is separated from the tendons; escalopes can be prepared from it, but the taste and quality will be low;
• shoulder part; middle part of the shoulder girdle; part of the carcass is harsh; it is used for cooking, stewing, culinary dishes from minced meat;
• flank; located in the groin area; used for stewing and cooking;
• inner neck; It is used to make soups, roasts with vegetables, goulash, and cutlets.

Second grade:

Shanks are most often used to prepare jellied meat and khash. Beef shanks do not bake in the oven. They are wiry. There is little pulp on them. In order for the khash and jellied meat to be meaty, an additional cut is used.

To ensure that the beef retains its beneficial properties, it is stored in the refrigerator under certain conditions. Temperature +8 C – 4 days; when frozen –12 C – 8 days; -25 C – 14 days. Defrost meat in the refrigerator at a positive temperature. Defrosting should be slow. In this case, it will maintain the integrity of the fiber and good quality.

When choosing meat on the market, you can examine it from all sides, determine the thickness of muscle fibers and the amount of fat. Sellers will tell you from what part of the carcass of a bull, calf or cow the meat was obtained. You can believe the words, but it is better to study the information yourself, consulting with trusted people. The choice of pulp depends on what dish will be prepared from it.

If the beef is beautifully packaged in the store, then you won’t be able to examine it. Often you can only see a number on the package. It does not indicate a category or type of meat. Each part of the cow's body receives a specific number when butchered. U Russian manufacturer The following numbering is accepted:

1. upper neck;
2. lower part of the neck, notch;
3. shoulder blade; 1 grade;
4. back; meat with bone;
5. back; boneless meat;
6. boneless sirloin;
7. rump;
8. beef from the thigh; refers to top quality, but here you need to be careful; the meat on the inside of the thigh is softer than the outside;
9. hind shank;
10. flank with bone; top grade;
11. flank – 1st grade;
12. beef from the top of the ribs;
13. brisket;
14. knuckle

Be sure to look at the color of the beef. The darker it is, the older the animal was.

• Veal has a light pink tint. Few people prefer veal. The meat is lean and soft. It has not yet developed the distinct, traditional taste of beef.
• Light red color means that the beef came from an animal 2-3 years old;
• Meat from cows or bulls 4-5 years old has a red tint.
• Dark red color, with fatty layers yellow means that the beef comes from an animal over 5 years old.

Beef arrives at enterprises catering half carcasses or quarter carcasses. The most tender part is the psoas major muscle (sirloin). Since the tenderloin has high culinary qualities, and its quantity is no more than 1.5% of the weight of the carcass, it is usually separated at meat processing plants and supplied to catering establishments frozen in blocks or in the form of large-piece semi-finished products. If the carcass arrived with a tenderloin, it is separated first to avoid damage.

The carcass is first cut or sawed lengthwise into two equal half-carcasses, which are divided into parts. To do this, cut the flesh along the contour of the last rib and cut the spine, separating the front from the back. The cutting of the front quarter begins with the separation of the shoulder blade. Then the neck is separated along the last cervical vertebra. The remaining dorso-thoracic part is freed from the pulp, starting with the muscles of the thick edge adjacent to the spine. The layer of pulp removed from the ribs is cut lengthwise into three parts: the thick edge, the edge and the brisket. The shoulder meat is completely deboned, while the brisket and trim are sometimes left on the bones. In this case, not all the flesh is cut off from the dorsal-thoracic part, but only the thick edge. The brisket is separated from the trim by cutting the ribs.

The cutting of the hind quarter begins with the separation of the thin edge and flank, for which the flesh is cut along the contour of the hind leg and the spine is cut at the junction of the last lumbar vertebra with the pelvic bone. The thin edge of the flesh is separated from the vertebrae and the flank is cut off. The hind leg is placed with the inner side up and first the pelvic bone is cut out, and then the inner part (cut). After this, an incision is made along the femur and tibia, freeing the flesh of the hind leg, which is divided into the following parts: upper (rump), lateral (rump) and outer (thigh). The stringy meat - thigh and shank - is cut off from the outer part.

Parts of the carcass obtained during cutting are cleaned. The meat remaining on them is cut off from the bones.

Tenderloin meat, thick and thin, as it is more tender, is fried in large and portioned pieces in its natural form. The exception is rump steak, which is cut thin from the flesh and fried breaded. Of the parts of the hind leg, the inner and upper legs are the most tender. You can use them to prepare fried breaded and natural products (after loosening), as well as stew in large and portioned pieces. Dishes stewed in sauce (goulash, etc.) are prepared from the outer and lateral parts of the hind leg. Shoulder pulp can be stewed or used in boiled. The trim and brisket are used for cooking soups. The pulp of the neck, flank and trimmings obtained by stripping parts of the 1st and 2nd grades are used to prepare minced products and are called cutlet meat.