All about beef

Sığırın bölümleri resmi Beef - Meat bulls, cows and bulls. The quality of meat can depend on the animal by age (no older than 2 years ), from the feed, and more.
Since beef strong, it must first give Matured. So destroyed the connecting tissue, and the meat becomes softer. Fresh meat can be defined on multiple grounds. A good-quality meat is the color of the meat. He may be from the juicy red to dark red, and the fat that should be soft and whitish-cream color.

Meat should be fresh and pleasant smell, and the delicate marble structure. It should be elastic and when you press a finger on the meat should quickly dent square. You can also determine to cut off one piece at the cutting edges should be slightly wet, but not dead. The clear bright red hue often indicates that the meat is too fresh and not enough Matured. Term defend fresh beef can be from one to four weeks (depending on the quality of meat and future use).

In addition to beef, you can use different spices and fresh herbs. Wheel beef can be as dry mixture of spices, and produce it in the marinade. Perfect for use in marinade: red wine, lemon juice, vinegar. For cooking meat on a grill or in a pan, meat must give away 2 - 3 minutes: in olive oil, yogurt or milk. The meat is soft and quickly prepare.

Dismantlement of beef carcasses

Part I

1. Sirloin: Contains a large number of tender meat in the last three ribs. Sirloin can be fried whole, along with bones or without them. Filet of sirloin steak from the train without bones. To prepare steak with stone from the front of the sirloin cut the meat along with an edge. Beefsteak of the (rear - lumbar) part of a piece of tender sirloin tenderloin, which is under the backbone. If the tenderloin is prepared separately, it can be fried whole, but most of its pieces cut crosswise fibers for cooking steaks.

2. Rump: Contains the lower spine of the spinal vertebrae and pelvic bone. All bone is usually removed and meat cut across portions of fiber pieces for the preparation of tender steak. Steaks from the rump roast and can be on an open fire, and in a pan. Of the pieces weighing more than 1.5 kg produced an excellent roast, which typically produce at high heat.

3. The upper part of the back leg (the probe, Silverside, rump): probe - Delivery, thin fibrous meat from the inside of the thigh is good for the slow roasted and braise. Silverside - a little roughly, but also has good taste qualities and is commonly used to slow roasted or braise, as well as salt, and cook on low heat. Knuckle - meat between the sacral and pelvic bone superior qualities. Most often it is used for cooking meat quality rotsbifa by slow roasted.

Part II

1. Back edge of the neck: Delivery of good quality meat to braise, consisting of bundles of muscle fibers shoulder muscle. After removing the bone cut portions cut pieces for cooking steaks. Meat chine edge of the neck may also be cut into cubes to braise. It needs a long heat-treated in a humid environment for the softening of connective tissue.
Thick edge: The 4 or 5 ribs with a relatively soft and thin - fibrous meat. To prepare an excellent roast beef ribs are usually cut off and fasten the meat. The bones are removed completely, in this case, before tied meat, it scaling down in the roll. Meat can also be used to braise or a large piece of fried.
The thin edge: The 4 or 5 ribs, which usually produce thick roast beef in two or three ribs. Meat thin edge of a very tender and ideal for making roast beef. To preserve the flavor and juiciness, a thin edge to bake in the oven along with the bones of the high temperature, tentatively to cut upper back vertebrae. Excellent taste and steaks from thin edge, and meat spare ribs cooked on a lattice.

2. Shoulder (shoulder): The blade bone removed, but pieces of flesh cut portions for cooking steaks or braise. Taste meat high fat content is relatively small. Some pieces are thick streak of connective tissue, through which the muscles are attached to the shoulder bone. This connective tissue left on the meat, as well as in preparation in a humid heat, it softens, highlighting in decoction stickers.

Part III

1. The neck or cut: Meat neck contains a large percentage of connective tissue. He has good taste qualities and is inexpensive. Meat neck is usually sold cut into cubes or chooped form. To acquire the desired softness prolonged heat treatment is needed. Neck meat carcasses: A long humerus, which is removed with Boning and sold along with other marrowbone. Excess fat is usually removed. Neck meat carcasses close to the quality of the meat neck, and usually is sold cut into cubes or chooped form.

2. Plate: Consists of a variety of relatively small internal muscles, the best culinary qualities, among them are domestic flank muscle, muscle adjacent to the interior of the rump.
While the steaks from the tenderloin part of the diaphragm are at the cut-grained structure, they contain very little fat and have excellent taste qualities. To meat prepared completeness, it must be satisfied braise for a long time. The third type of steaks from the tenderloin, rarity aperture much as it cut from the central interior muscle, the only throughout touch. With every opportunity, try to buy it, because gentle taste and excellent aroma as it could not be better suited for grilled a sieve. Flank: Consists of the cap rib muscle with layers of fat. Excellent meat cooking. He has good taste qualities, and available in the layer of fat helps to keep moisture. Meat can also braise with bones or without, or cut slices into cubes. Quite often flank used for cooking stuffing.

3. Flank: After removing the sternum and ribs is a long flat piece of meat, which is usually scaling down in the roll and fasten. Layered structures muscles Breast highlights of seam fat, taste good. Sometimes it braise, but more often boiled - either fresh or salt (Belly traditionally used for salting).

4. Brisket of beef: Rich tendon tenderloins rear legs. Similarly, it contains shank bone, brain and a large percentage of connective tissue. Normally, bone removed and meat cut into thick slices or cubes. Thin flavor and high content of gelatin attached to the meat excellent taste in the form of stewed.

5. Shank: The front leg bone and brain contains several narrow, clearly expressed muscles with a thick layer of connective tissue and tendons. After removing the bone meat is usually cut into circles across the fibers or cubes for extinction. In preparation moisture gelatin connective tissue becomes the decoction, forming a very tasty and nutritious gravy. Shin is particularly well suited for cooking stewed beef.