Cut of beef
During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. The term "primal cut" is quite different from "prime cut", used to characterize cuts considered to be of higher quality. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as "brisket" in the US is from a significantly different part of the carcass than British "brisket". "Cut" often refers narrowly to skeletal muscle (sometimes attached to bones), but can also includ
Wikipage redirect
7-bone roastA Series of SteaksArtificial marblingBacon and HamsBaron (disambiguation)Beef clodBeef cutsBeef plateBeef shankBeefsteakBife a cavaloBlade steakBottom sirloinBulgogiChateaubriand (dish)Chuck steakCube steakCulture of EnglandCut of porkCuts of beefDelmonico steakEntrecôteFajitaFillet of Beef Prince AlbertFlank steakFlap steakHanger steakList of beef dishesList of steak dishesLists of foodsMatambreMeat carvingMeat on the boneMeat shootNavel (disambiguation)Pepito (sandwich)PlatePopeseye steakPrimal cutRagù
Link from a Wikipage to another Wikipage
seeAlso
primaryTopic
Cut of beef
During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. The term "primal cut" is quite different from "prime cut", used to characterize cuts considered to be of higher quality. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as "brisket" in the US is from a significantly different part of the carcass than British "brisket". "Cut" often refers narrowly to skeletal muscle (sometimes attached to bones), but can also includ
has abstract
Con tagli di carne bovina si i ...... n Anthropological Association:
@it
Die Teilstücke von Rindfleisch ...... ht immer identisch bezeichnet.
@de
During butchering, beef is fir ...... significant muscles attached.
@en
Een runderlap of osselap (in h ...... het rund een belangrijke rol.
@nl
Les découpes de bœuf sont des ...... cours du processus d'abattage.
@fr
Lista de tipos (ou cortes) de alimento:
@pt
Styckning av nötkött. Nötkreat ...... aminationer från slaktkroppen.
@sv
Разделка говяжьей туши — проце ...... ожилий, хрящей, плёнок и жира.
@ru
Розбирання яловичої туші — про ...... хожиль, хрящів, плівок і жиру.
@uk
Link from a Wikipage to an external page
Wikipage page ID
page length (characters) of wiki page
Wikipage revision ID
1,016,886,304
Link from a Wikipage to another Wikipage
direction
vertical
@en
footer
Italian cuts of beef
@en
image
@en
@en
wikiPageUsesTemplate
subject
comment
Con tagli di carne bovina si i ...... n Anthropological Association:
@it
Die Teilstücke von Rindfleisch ...... ht immer identisch bezeichnet.
@de
During butchering, beef is fir ...... to bones), but can also includ
@en
Een runderlap of osselap (in h ...... worden van de volgende delen:
@nl
Les découpes de bœuf sont des ...... cours du processus d'abattage.
@fr
Lista de tipos (ou cortes) de alimento:
@pt
Styckning av nötkött. Nötkreat ...... aminationer från slaktkroppen.
@sv
Разделка говяжьей туши — проце ...... ожилий, хрящей, плёнок и жира.
@ru
Розбирання яловичої туші — про ...... хожиль, хрящів, плівок і жиру.
@uk
label
Cut of beef
@en
Découpe du bœuf
@fr
Lista de tipos de carne bovina
@pt
Runderlap
@nl
Styckning av nötkött
@sv
Tagli di carne bovina
@it
Teilstücke von Rindfleisch
@de
Разделка говяжьей туши
@ru
Розбирання яловичої туші
@uk
쇠고기 부위
@ko