The name of the beef pieces — French cut

Do you sometimes dry on the name of a piece of beef during your recipes? The name of the different pieces of beef is complex to remember because there are a lot of them. To help you, we take stock for you on the main pieces of beef, useful to recipes or simply for acquaintance with the anatomy of the cow.

Article Plan Cutting

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  • meat and pieces
  • The 29 pieces of beef meat
  • The artisan butcher

Cutting meat and pieces

After slaughtered an animal, the animal is cut. Each piece of beef has a name, depending on how the piece is cut, but also depending on where they come from on the carcass.

The techniques for cutting beef to leave only the carcass may vary by country, as can the name of cut pieces. The French cow cutting implies certain appellations, which are presented here. In this very specific cut, there are 29 pieces of beef in all and for all.

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Chunks of beef are organized from 1 to 29 and are learned by heart in the butcher’s sector.

The 29 pieces of beef

1: This piece of beef meat corresponds to the lower rib , or low ribs. This is a piece that is in the front of the beef, behind the head. This meat is slightly marbled and goes very well in grilled meat or stews.

2: The coast, the coast is located behind the lower coast. In a single cut, this piece includes the top from a coast. Namely: the steak does not correspond to the meat present between two ribs. This is the meat of a rib, but after removal of the bone. This piece includes the rib ribps.

A steak can be very thick, it is for this reason that it is usually cut lengthwise to reduce it in thickness.

3: This relatively known part of beef corresponds to the false tenderloin . These are the muscles of the back of the beef, which fit well in grilling.

4: Piece 4 is the famous beef tenderloin , it is located around the lumbar. The tenderloin is usually lean beef, quite tender.

5: The rumsteak is the piece located on the animal’s rump. It is a piece of meat that is often eaten grilled.

6: Piece 6 is round of gîte . This piece is long and is taken from the thigh. 3 parts make up it and are then transformed into steak or cobblestones. The galinette is also located in the gite round. These pieces go very well in carpaccio or roast.

7: This piece is the slice tende, it is found in the thigh (inner part). 6 muscles make up the slice tende, including the pearand whiting . The pear is on the beef rump, next to the spider. Whiting is a muscular piece that is relatively flat and long, so it is used for steaks.

8: The nut lodging corresponds to piece 8. This piece of beef meat is taken from the thigh (back, middle). This piece consists of tender meat because it’s a muscle. Consumed braised or roasted, the nut cottage is excellent.

9: Number 9 is the spider is a piece of beef meat that is not regular. It requires some dexterity for cutting. It is at the base a muscle that needs to be denervated and then transformed into a steak.

10: The number 10 on the beef corresponds to the so-called slice platepiece, also called slice roundor moving . This large piece is located on the inner side of the thigh of the cow.

11: The aloyau bib is the piece of beef that is quite long. Its appearance and stringy texture make the aloyau bib cook very well in the pan, slightly grilled.

12: Number 12 is the piece of beef which is called the stem . The butcher takes the stem on the hindquarter of the animal: it is actually his diaphragm, i.e. a strip of flat beef meat, consisting of fibers. The stem is good toasted.

13: Number 13 is the tab , a piece of meat that is found on the belly of the beef, and more particularly under the tenderloin and the fillet of beef. Just like the stem, the beef tab is made of long fibers and goes well in grill.

14: Part 14 corresponds to the baroness needle , a relatively little-known piece, which is conical and long. This piece is very good roasted or braised, or even cooked for a long time at low temperatures in a casserole.

15: Number 15 is the piece that looks like the flank flank . Taken from the belly, this piece has long and stringy meat. The flank bib is cooking in the pan.

16: Song 16 corresponds to the flat, also written flat-coast . This is the piece that we find at the end of bone of the ribs. This meat is relatively fibrous, which makes it useful for soups (boiled meat) pot type on fire.

17: The steak scoter is part 17 of the animal. This meat is gelatinous and firm at the same time, it is cooked very well in skewers or steak.

18: Piece 18 is the beef rods , which corresponds to a piece of fleshy, flat meat. The spindle is taken right next to the animal’s scapula. The rods pass very well braised, boiled meat or cooked in a stew.

19: The steak twin corresponds to a long but rather short fiber muscle. The steak twin as its name suggests is then cut into steaks.

20: The fire pot twin should not be confused with the steak twin: their texture is not at all the same. The fire pot twin is much more Firm. We cook it to simmer: it is perfect in a pot on fire, of course.

21: The fire pot scoter should not be confused with steak scoter. This piece is firm and must simmer for a long time to be enjoyed. The pot scoter can also be chopped over the fire to make parmentier minced meat.

22: The beef tail is a little-known piece of flesh and cartilage. This part is gelatinous and goes very well in cooking, stewed for a long time.

23: The beef cottage is a piece not to be confused with the gite round. The cottage is a muscle of the beef shank, at the back. This meat is very gelatinous and turns out to be perfect when simmered.

24: Number 24 is the piece called the flank ; it recalls the flank flank. In fact, these are the abdominal muscles of beef. This meat is flat and cartilaginous: it is often used to make pot over the fire.

25: Number 25 is the piece called tendron , or the middle of the chest. This piece is taken from the abdominal wall of the animal. It’s a meat that is cooked braised, in general.

26: Number 26 is the big piece of breast , which is under the shoulder of the beef. This meat is quite fatty, even intertwined. Perfect for stewed dishes, this piece of beef is excellent when stewed, in tagine or Burgundy beef.

27: The number 27 is the necklace , which refers to the neckline of the beef, or neck. It is a muscle that cooks very well in stew.

28: The beef piece number 28 is the cheek plate , which is also called the jowl. These pieces are located on each side of the head of the beef, from the eye to the jaw. These pieces are fleshy.

29: The last number in the beef cut is 29, which corresponds to the beef tongue . It is prepared boiled, preferably very long cooking, because it is above all a fleshy muscle. Beef tongue is consumed as an appetizer, or with a sauce. Typically, Madeira sauce goes well with beef tongue.

The butcher craftsman

Finally, we talk about pieces of the butcher to refer to pieces that are difficult to cut, including whiting, pear and spider. The butcher takes the time to cut these pieces for his customers, which requires talent and know-how. This expression does not only refer to beef but also to the pieces that are found in the pig (pork meat).

A butcher is a craftsman who knows the cutting of the animal and which can serve its client upon request. A butcher specializes in cutting and preparing meat. It serves several meats and specialities. He can also advise you on cooking and culinary preparation of this or that piece of beef meat.

Next time you go to the butcher’s house, you’ll know which piece of beef to ask! Do not hesitate to refer to these tables to find out which meat to prepare. Depending on your budget , the meats chosen are not the same but are all appreciated on their scale.

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