Within beef cuts, each one is a world and differs greatly from the rest. A high loin is not the same as a shoulder. If you enjoy meat, it will be good for you to learn to distinguish several of them. Do you want to understand their differences to make the most of the meat in our more? Do not miss this article.
Different cuts of beef
We can differentiate by edad the cuts of beef that we present below. At each stage of the animal's life, it shows different characteristics in the meat.
- White veal or suckling: From 0-8 months fed exclusively by mother's milk, which has not yet tasted grass, so it has pinkish-colored meat. It is a tender meat, with little fat, and with a very mild flavor.
- Veal: Up to 1 year old. It is characterized by its intense flavor and its low amount of fat. It is the most consumed.
- Yearling: The calf up to 2 years of age. It is very tender, it has a little more fat than veal. We can say that its flavor is tastier.
- Cebon: Male less than 4 years old. This has been primed and neutered. It is prized for its flavor, white fat, and texture. In addition, its color is more intense than in the previous cuts.
- Young bull or calf: It is between two and four years old, its meat is red and less tender. On the other hand, its flavor is more pronounced.
- Cow: Female over 4 years of age. It is called an "old cow" from five years of age.
- Ox: It is a castrated male older than 4 years of age. It is less tender than the previous ones. However, its extra fat content makes it a very juicy meat. That is why it is so appreciated.
- Bull: Brave male whose end is the fight. Its meat is muscular and not very tender.
Different parts and their use in the kitchen
Extra category cuts
- High back: Juicy, tender and very tasty meat. From the boneless cut, the entrecote is obtained. In turn, we obtain the steaks from the cut with bone. Perfect for cooking griddle, fry, grill and grill.
- Low loin: This meat is lean and very tender. It is nothing other than the ribbons of the shorter ribs of the veal. It works for the same things in the kitchen as the high loin.
- Sirloin: This meat is highly valued as it is very tender. A select cut of veal that consists of several parts. These are the head, the rosary, the center and the tip. It is a good option for grilling, grilling, grilling and roasting it.
First A cuts
- Cap: It is a cut without fat infiltration. It is characterized by being somewhat drier than other meats. Great for steaks and for breading.
- Stifle: It is usually tender meat. It is the part located on the inside of the thigh. Perfect for cooking and stews.
- Hips: Juicy and low in fat. The best thing to do with it is to fry it or grill it.
- Round: It's tasty, lean, and nerve-free. Perfect for roasting and stewing.
- Against: It is a very dry cut, one of the driest, due to its low fat content. That is why it is often used for stewing and braising.
- Top: Its name comes from the fact that it covers all the cuts on the leg. The schnitzels and schnitzels come from it. Clearly, it is often used for frying, grilling and breading.
Cuts of first B
- Hip corner: It goes in the same hip cut, but its commercial category is lower. Being small and very tender pieces, they are very good for children. It is usually fried, grilled and roasted.
- Cylinder head: Sinewy piece, very juicy and very tender. It is used in skewers, steaks and roasts.
- Needle: It is good to grill it, fry it, bread it and cook it.
- Fish: Elongated and tender piece. It has a nerve that runs through it, but it is easily removed. Ideal for: roasting or filling.
- Shoulder: Fat and juicy part perfect for roasting and frying.
Second cuts
- Fin: Piece of great hardness. It usually requires a long cooking. Ideal for: stewing, stuffing
- Trowel: Very fibrous and tasty. It is a lean, flat cut, covered by a whitish complexion called complexion. You can cook it and roast it.
- Arm: Lean meat that is very rich in collagen. Perfect for stews.
- Blood sausage: Fibrous, lean and gelatinous meat. Ideal for broths and stews.
Third Courts
- Neck: Dry, sinewy and very sinewy meat that is used in broths.
- Skirt: It is a very tasty and gelatinous meat. Eemployed in the cachopo.
- Rack: We have all eaten it on the grill or roast. A very tasty cut of beef.
- Tail: Gelatinous and fatty meat used in stews and broths.
- Chest: Fat, sinewy and very tasty piece that is also used in stews and broths.
Now that you have the list in your hands, you just have to enjoy. What will be the first cut of beef you will prepare?
