1.Sheya
The quality of neck meat varies from head to body. The closer to the body, the softer; however, there is not much softness to be found even on the border of the cut-too much connective tissue. Therefore, such meat can either be cut into small pieces and put out, or lime for chopped cutlets.
2. Thick Edge
It is located along the ridge, from the neck, includes 5 ribs. It can be cut into entrecotes or baked entirely - both will be fine. For baking, we recommend using pieces weighing not less than 1.8 kg and certainly with ribs, which must be removed before serving.
3. Scapula
There are quite a few fat layers in the scapula, and therefore it remains juicy even after several hours of extinguishing. Darken a piece of scapula in a large bowl, then add the toasted vegetables, pour water, broth, beer or wine and cook until soft. You can also turn the scapula into a roll and bake.
4. Breast
A piece of beef brisket is good for making soup with it, borsch or other kind of rich Slavic soup. In addition, it can be boiled until cooked in broth, cool and serve with mustard. The best part of the brisket, with cartilage and fat, is located exactly in the middle of the cut.
5. Shit
The shank of the front leg (shank) is sold by itself, and the shank leg of the back, as a rule, also with a podderkom - apparently, Russian butchers so it seems more interesting. Both that and the other part require long cooking at low temperature. The handle can be simply extinguished, and from the shank of the back leg you get a gorgeous jelly or hash.
6. Thin Edge
It is located behind a thick edge, it grasps the lumbar region. The muscular tissue here is more delicate than in the thick edge, surrounded by high-quality lumbar fat and is no less suitable for steaks (or steaks - call whatever you want) and baking in one piece.
7. Lining
Meat covering the ribs, with interlayers of fat. In trade, it is often called simply ribs. It can be stewed with bones, and without, and whole, and cut into small pieces. You can also scroll this meat through a meat grinder - mincemeat from the lap turns juicy, it does not need to add any fat or oil.
8. Flank
This piece of meat is all layered with films and fat, so the best thing to do with it is to use it when cooking the broth. In addition, the flank can be very subtly discouraged, then rolled into a roll and put out with vegetables. And when the roll is ready, cut it into thin slices.
9. Tenderloin
The softest piece in the beef carcass, but also the most spineless. Steaks are prepared from the tenderloin, stuffed and baked entirely, and roast beef. Most steak sauces are invented just for the sake of giving the tenderloin taste - in addition to softness, it can not give anything.
10. The Shackle
This part is located on the last three ribs, around the pelvic part. The armlet has a rather loose muscular structure, permeated with fat veins - with a greater or lesser frequency, depending on the quality of the meat. From the rim you can cut steaks, but their frying requires a certain skill; also it can be stewed and fried.
11. The Rump
You can use whatever you want - for baking a large piece, for frying thin slices on the grill (before they have to be repulsed), for minced meat and for stewing. From the rump, excellent Beef Stroganoff, an excellent ragout of Bolognese, a fine chili concasse - in a word, a classic of stewed dishes.
12. The rump
Cut meat between the sacrum and pelvic bone. It can be extinguished. But it is from this part that you get the perfect English roast beef. It is fried over high heat for a few minutes, and then baked in the oven on low heat for several hours. This is a wonderful meat if you learn how to cook it properly.
13. Ed.
The outer part of the middle of the thigh. The most developed part of his muscle tissue, and therefore the most rigid, contains the largest percentage of connective tissue. Scep should be extinguished with vegetables for a long time. To fry it is completely useless.
14. The probe
Is inside the hip. It is a piece of fine-fiber delicious meat. By softness can be compared with a thick edge, and in the most successful cases - even with a thin. It is quite suitable for frying, but the escalopes cut from it should first be discarded and / or marinated in vegetable oil.