Beef & Broccoli 6 Field Timbs
Beefiness The Major Cuts
Round
Circular Steak
TThis steak is identified by the round leg bone and iii muscles. At the top of the screen is the top round, at the lower left is the bottom circular, and lower right is the eye of the round.
Cooking Recommendations
Braise or Panfry
Boneless Rump Roast
When the rump is removed, boned, rolled and tied, a retail cut called the Beef Round Rump Roast is made. This represents a cut only moderately tender, moist oestrus is ofttimes used. However with a cut from pick and prime cattle, it is often cooked with dry heat.
Cooking Recommendations
Roast or Braise
Height Round Steak
The Top Round Steak is the nigh tender of the various circular steaks. This boneless steak consists of a big muscle chosen the top or inside round. Note the cover fat on the curved top surface, the cutting surface on the left side, and connective tissue along the lesser.
Cooking Recommendations
Broil, Panbroil, or Panfry
Lesser Circular Steak
The Beefiness Lesser Round Steak contains muscles which are less tender than the top round muscle. The ii muscles of this steak are the eye of the round on the left and the bottom round on the right. Note the heavy band of connective tissue separating the muscles. Moist heat is recommended for this steak.
Cooking Recommendations
Braise
Eye Round Steak
The Beef Circular Eye Round Steak is a small circular boneless steak. It usually has a layer of external fat on two sides.
Cooking Recommendations
Braise, Grill, Panbroil, or Panfry
Tip Roast
The Beef Round Tip Roast is a rolled and tied roast that is identified by four individual muscles inside one large musculus mass.
Cooking Recommendations
Roast
Nutritional Information
Tip Steak
The Tip Steak is cut from the tip roast. Like the roast this steak is identified by 4 individual muscles within on big muscle mass.
Cooking Recommendations
Broil, Panbroil, or Panfry
Heel of Round
The Beef Heel of Round represents a cut from the beefiness round immediately above the hock. This roast is composed of many small muscle groups, has a lot of seam fatty, and is ane of the least tender cuts of beef.
Cooking Recommendations
Braise
Loin
Superlative Loin Steak
The Beef Loin Peak Loin Steak is the first type of steak cut from the beef loin. It is cut from the end of the beefiness loin which contains the last or 13th rib. This steak is identified past the big centre muscle, the rib os, and function of the courage.
Cooking Recommendations
Broil, Grill, Panbroil,or Panfry
Nutritional Data
T-Os Steak
This steak has the characteristic "T" shaped vertebrae and the large eye muscle. The smaller muscle located below the T-bone is the tenderloin.
Cooking Recommendations
Broil, Grill, Panbroil,or Panfry
Nutritional Information
Superlative Loin Steak, Boneless
The boneless large eye musculus from the T-os steak is chosen the Beef Loin Top Loin Steak, Boneless.
Cooking Recommendations
Broil, Grill, Panbroil,or Panfry
Porterhouse Steak
The Porterhouse Steak is similar to the beef loin T-bone steak. However the tenderloin muscle is much larger and an extra muscle is located in the center of the porterhouse steak on the upper side.
Cooking Recommendations
Broil, Grill, Panbroil,or Panfry
Nutritional Information
Tender Loin Steak
The most tender retail cut from the unabridged beef carcass is the Beefiness Loin Tenderloin Steak. This steak has a fine texture, is circular in shape and is ordinarily most 3 inches in diameter.
Cooking Recommendations
Broil, Grill, Panbroil, or Panfry
Nutritional Data
Sirloin Steak Pivot Bone
The Beef Loin Sirloin Steak, Pivot Os is the first cut from the sirloin area of the beef loin. This steak looks much similar the beef loin T-os and porterhouse steaks in that it contains the T-bone the big heart muscle and the tenderloin muscle. However, information technology also contains an oval-shaped bone which you can run into in the upper left corner of the steak. This bone is called the pivot bone and is the tip portion of the hip bone.
Cooking Recommendations
Broil, Grill, Panbroil, or Panfry
Nutritional Information
Sirloin Steak Flat Basic
The Beefiness Loin Sirloin Steak, Flat Bone is the to the lowest degree valuable type of sirloin steak if both the flat hip and backbones are left in the steak.
Cooking Recommendations
Bake, Grill, Panbroil, or Panfry
Sirloin Steak Round Basic
The Sirloin Steak, Round Bone is located farther back on the sirloin area of the beef loin. This item sirloin steak has the greatest corporeality of lean and the least amount of bone.
Cooking Recommendations
Broil, Grill, Panbroil, or Panfry
Sirloin Steak, Wedge Bone
The sirloin steak nearest the wholesale beefiness round is called the Beefiness Loin Sirloin Steak, Wedge Os. Only i bone is usually seen, a wedge-shaped bone at the bottom of the cutting virtually the center.
Cooking Recommendations
Broil, Grill, Panbroil, or Panfry
Sirloin Steak, Boneless
The Beef Loin Sirloin Steak, Boneless is an excellent steak for broiling and is fabricated by removing all of the bones from any of the other types of sirloin steaks.
Cooking Recommendations
Bake, Grill, Panbroil,or Panfry
Rib
Rib Roast Small End
The Beefiness Rib Roast, Pocket-sized End, contains several ribs, a protion of the backbone and i large muscle, the rib eye
Cooking Recommendations
Roast, or Grill past indirect heat
Nutritional Data
Beef Rib Roast Curl
The bones of the beef rib roast are sometimes removed and the cut is tied in a roll with string as shown in this slide. When this is done the cutting is known as a Beef Rib Roast,Boneless. Notation that the rib eye musculus runs through the centre of the roast and is surrounded by smaller muscles.
Cooking Recommendations
Roast, or Braise
Rib Steak Big & Pocket-sized Cease
On the right is a Beef Rib Steak, Small End. The cut on the left is a Beef Rib Steak, Large Cease. Both steaks contain a rib and portion of the courage. Steaks from the minor end of the beef rib contains merely the large rib eye muscle while steaks from the large terminate also contains one or more than smaller muscles.
Cooking Recommendations
Broil, Grill, Panbroil,or Panfry
Rib Eye Steak
The Beef Rib Heart Steak come from the large end of the beef rib and is made by removing dorsum and rib bones.
Cooking Recommendations
Broil, Grill, Panbroil,or Panfry
Chuck
Chuck Blade Roast
This large roast contains many pocket-size muscles and is hands identified by the blade bone located in the upper center of this cutting. Note as well that rib bones and a portion of the backbone are located along the lower left portion of the cutting. Nevertheless, these basic may exist removed from this big roast before information technology is packaged and put in the meat counter at the local supermarket.
Cooking Recommendations
Braise, or Roast
Nutritional Information
Chuck Blade Steak
The Beefiness Chuck Blade Steak is similar to the beefiness chuck blade roast. It is commonly cutting less than one inch thick. The blade bone shown in this slide has the typical shape of the "sevenbone", a term ofttimes used in the meat trade.
Cooking Recommendations
Braise, Grill, or Broil
Chuck Arm Roast
The Beef Chuck Arm Roast is identified by its thickness as a roast, the big round os in the centre of the cut and the many small-scale muscles of which it is fabricated. This roast may or may not have a cantankerous cutting rib bones showing simply if present would exist at the lesser of the picture.
Cooking Recommendations
Braise, Grill, Panbroil, Panfry, or Broil
Nutritional Information
Chuck Arm Steak
The Chuck Arm Steak is like to the Chuck Arm Roast, thickness is the only difference. Notation the round os surrounded by many pocket-size muscles. This steak will normally non take whatever rib bones showing.
Cooking Recommendations
Braise
Cross Rib Pot Roast
This square cutting roast comes from the lower corner of the beefiness chuck. In improver to its foursquare shape this cutting is identified by portions of two or three ribs on the underneath side. Note besides, the large amount of seam fatty located between the muscles.
Cooking Recommendations
Braise, or Roast
Flank & Plate
Flank Steak
The Beef Flank Steak is the only steak in the carcass containing an unabridged large muscle. As well, although most other steaks are cut across the muscle fibers, the flank steak fibers run the total length of the steak. To assist tenderize these long fibers, you lot will notice the pocketknife scores across the cut. Since the flank steak is one of the less tender steaks, it should be cooked with moist rut cookery.
Cooking Recommendations
Braise, Grill, Stirfry, or Broil
Brisket & Foreshank
Beef Shank Cross Cutting
The Beefiness Shank Cross Cut is identified by a cross section of the arm bone and many very small muscles, each surrounded past connective tissue.
Cooking Recommendations
Braise, or Cook in Liquid
Beef Brisket, Whole, Boneless
The Beef Brisket is a very course textured muscle. The heavy layer of fat and the sternum or breast os have been removed. Due to the course texture of this muscle, cooking in liquid is recommended.
Cooking Recommendations
Braise, or Cook in Liquid
Nutritional Information
Short Ribs
Brusk Ribs are pocket-sized cubes containing a section of the rib os and thin layers of muscles. The muscles of the breast perform considerable piece of work and are therefore not very tender.
Cooking Recommendations
Braise, or Melt in Liquid
Nutritional Information
Various Cuts
Ground Beef
Cubed Steak
Beef for Stew
This big roast contains many small muscles and is easily identified by the bract bone located in the upper center of this cut. Annotation too that rib bones and a portion of the backbone are located along the lower left portion of the cut. However, these bones may be removed from this large roast before it is packaged and put in the meat counter at the local supermarket.
Cooking Recommendations
Nutritional Information
Cubes for Kabobs
This large roast contains many small muscles and is easily identified past the blade bone located in the upper eye of this cut. Note also that rib bones and a portion of the backbone are located forth the lower left portion of the cut. Yet, these bones may exist removed from this large roast earlier information technology is packaged and put in the meat counter at the local supermarket.
Cooking Recommendations
Nutritional Information
Variety Cuts
clelanddessitheigh78.blogspot.com
Source: https://animalscience.unl.edu/beef-meat-identification