Beef tenderloin. What is this rump, part of the carcass, photo, diagram, where is it located?

Publication in the group: Meat and offal dishes

Each country has special rules for cutting beef carcasses. They also exist in Russia. The carcass of a cow is usually divided into 12 main parts. Among them there is also tenderloin - one of the most popular options among buyers. What this part is and where it is located is described later in the article.

Introduction

Due to its high protein and vitamin content, high-quality beef is a valuable product. But it still needs some time to become soft and delicate.

Smoker grill KG-43 Magdeburg
If you do not overuse beef and use quality meat, you have nothing to worry about. Beef contains many important components for our body, primarily high-quality protein, valuable vitamins, minerals and trace elements. Criticisms that meat contains too much fat and salt apply primarily to finished products and sausages. For meat itself, the situation is different: lean beef contains on average only 4% fat, but 20% protein.

A little fat won't hurt

However, from a culinary point of view, preference should be given to meat with thin streaks of fat rather than completely lean meat. Fat provides flavor, so marbled beef is tastier, more tender and juicier. In addition, fat contains a large amount of unsaturated fatty acids, which the body must obtain from food. Of course, high-quality, tender and juicy meat from animals raised in accordance with the specifics of their species has its price, but it can become a source of corresponding gastronomic pleasure.

This is what beef should be like: a cut of entrecote with good marbling. The thick layer of fat on top preserves the meat's value when cooked, but can be removed before serving if desired.

Vitamins and minerals

In addition to its high protein content (by comparison, poultry has an average protein content of about 8%), beef has something else to offer. It supplies the human body with important vitamins, especially B vitamins (B1, B2, B6, B12 and niacin), with a special role played by vitamin B12, necessary for the formation of red blood cells, which is found almost exclusively in animal products. Beef also contains fat-soluble vitamins A, O and E; liver is a special supplier of vitamin A. Beef also contains a number of important minerals and trace elements that support metabolism, such as magnesium, potassium, calcium and phosphorus, as well as iron, selenium, manganese, zinc, copper and iodine.

Only aged meat is tender

The quality of meat, and especially beef, is greatly influenced by the biochemical processes that occur after the slaughter of the animal. Immediately after the death of the animal, the muscles are initially soft and relaxed. But after some time - it varies depending on the type of animal - the muscles harden, and rigor mortis sets in. In this state, the meat is unsuitable for cooking. The pH level drops significantly, muscle contraction occurs, the meat becomes tougher and binds water poorly. If you fry it in this state, it will turn out dry, like straw.

After the onset of rigor mortis, the processes of enzymatic changes in muscle tissue continue - in this regard, they talk about aging meat. Now the pH level and, accordingly, the ability to bind water gradually increases again. The meat becomes more and more loose and tender. Subsequent cooking will result in truly tender roasts and steaks only if the meat has been aged for 4-5 weeks in suitable sanitary conditions.

Aging or "hanging" of carcass parts today is typically done in vacuum packaging to protect the meat from unwanted exposure to bacteria. In this process of post-mortem glycolysis (enzymatic changes in meat), temperature conditions are also important: if beef sides are cooled too quickly after slaughter at a pH level below 6.0, muscle contraction known as the “cold contraction effect” can occur. This will cause the meat to remain tough.

After purchasing, properly aged good meat can be stored at home for another 3-4 days in the refrigerator, for which it is best to place it in vegetable oil or in a marinade with spices. Vacuum-packed meat can therefore be stored longer if the packaging is not damaged.

On the day of cooking, you should open the package at least an hour in advance so that the meat, under the influence of oxygen, regains its appetizing red color. Frozen meat, depending on its fat content, can be stored for 8-10 months.

How to cook “Beef trim”

Rinse and dry the meat. Carefully cut with a knife and beat with a hammer until you obtain a layer 2-3 cm thick.

Wash the bell pepper, cut into small cubes and fry in a frying pan until golden brown. Spread the pepper evenly over the entire surface of the meat.

Wash and dry the spinach and place on top of the peppers.

Season with salt and pepper, add an even layer of feta cheese and roll the meat into a roll.

Tie the roll with culinary thread and brush with vegetable oil on all sides.

Place the meat on the grill and sear until golden brown on each side, about 3-5 minutes. If you like it toasty, keep it longer, but don’t overcook it.

Beef carcass cutting diagram

1 – head, 2 – neck part; 3 – thick edge; 4 – entrecote part, entrecote roast beef on the rib bone; 5 – sirloin (tenderloin); 6 – steak part of the upper part of the hip cut; 7 – outer and inner parts of the hip cut; 8 – sirloin; 9 – hem, flank; 10 – thin edge; 11 – brisket, front part of the brisket, middle part of the brisket; 12 – scapulohumeral part; 13 – forearm and lower leg; 14 – tail

Thin edge (shoulder without bone)

Various parts of beef brisket are suitable primarily for boiling.

Ideal for boiling are most cuts from the front quarter of beef, which are cheaper than rump but still have an intense flavor, such as brisket.

In the case of beef, when cooking, it is more important than ever to know the characteristics of individual pieces of carcass, their consistency, structure and their properties. The following pages describe which cuts of beef are good for a quick stir fry, which should be slow simmered, which are good for roasting, and which are good for poaching or poaching.

If in Austria boiled meat has been a delicacy for a long time - just remember the culture of preparing boiled meat in Viennese cuisine - then in Germany boiled meat is half-forgotten. This may be because these high connective tissue cuts take a long time to cook.

Instead, demand for quick-fry meats is constantly growing (fast-cooking steaks are experiencing a surge in demand) and fillets are at the top of the list of consumer priorities. This is unfair because, compared to fillets or short-fiber cuts from the rump, parts from the front quarter of the carcass have a distinct aroma and, when properly prepared, a unique taste.

(1) A thin edge is cut from the chest of the carcass.

(2) Thin edge without bones. It is heavily penetrated with fatty streaks; It takes a long time to cook the whole thing.

(3) The “ladder” is part of the thin edge. It contains ribs arranged at regular intervals.

The pieces cut from the rib cage are called thin edge or flat rib (1) . Sometimes it is also called a “ladder” (3) .

Signs : the thin edge contains a moderate amount of fatty streaks and can be horizontally divided into different layers - a lean top, a middle part with a strongly marbled texture on the ribs and a middle piece. Raw, that is, with ribs, thin edge refers to cheap cuts of beef carcass.

Uses: The thin edge makes an excellent base for a rich broth. It is used with or without bones. After boiling, the rib bones are easily removed from the meat. In the boneless version, the thin edge (2) can be boiled and simmered. This piece can be cut into cubes and stewed in dishes like eintopf. And if you cut the middle marbled layer of this piece very thinly, you will get small slices of meat for quick frying, similar to Japanese cuisine.

Culinary purposes of different pieces

Different heat treatment methods are suitable for different parts of the carcass:

• If you plan to fry beef, then you should pay attention to the tenderloin or trim. But the latter is more difficult to find on sale. The thick and thin edges are no less suitable for frying.

• In general, any part of the animal carcass can be selected for roasting. This method involves not only using an oven, but also, for example, a multicooker. You can even bake treats in the microwave, if it has a suitable mode for this.
• When choosing meat for baking, you just need to pay attention that it has at least minimal layers of fat. Otherwise, the treat may end up being a bit dry. If there is a sufficient amount of fat on the pieces, then during the cooking process it will slowly melt evenly. Fat saturates nearby muscle tissue. It is distributed throughout the piece and allows the beef to be evenly saturated with moisture. The result is a very juicy treat. We must remember that a large piece of fat, for example, on one side, will not save the situation. The meat will still most likely turn out a little dry. The fat must be distributed throughout the entire piece.
• Any meat can be made soft if it is exposed to low temperatures for a long time. You can even stew beef for 2.5 or 3 hours. The process will take a lot of time, but the budget cut of meat will be delicious to cook.
• Marbled meat is a universal option for different methods of heat treatment. A high-quality steak can be fried, baked, or stewed. The result will be especially tasty if this version of meat is pre-marinated.

The detailed description from the article above tells where the beef tenderloin and other parts of the carcass are located. Understanding the quality of meat, you will be able to prepare the perfect treat according to any recipe - juicy, soft, tender.

Brisket parts

(4) Beef brisket, uncooked after cutting into large pieces. The chest bone and the beginning of the ribs are visible.

(5) Whole beef brisket: front is in the background, middle is in the middle, and rear is in the foreground.

(6) The front part of the brisket is the meatiest part. Due to the fatty streaks, its dense meat retains its juiciness.

(7) The back of the brisket is the flat, wider part of the brisket. It is often served as boiled meat with horseradish.”

Beef brisket can be purchased from your butcher in its raw, natural form (4) with the brisket or boneless (5) . Basically, brisket is offered in three cuts: front brisket, middle brisket, and back brisket, with these three cuts varying slightly in quality.

Features : The front of the brisket (6) is the meatiest cut of the brisket and contains the least amount of bone. It produces elastic, well-veined meat, covered with a layer of fat on top. The middle part of the brisket contains the breast bone and is further covered and riddled with fat. The back (7) - the so-called flat part of the brisket - contains fewer bones and is generally leaner. All these pieces are inexpensive.

Uses : The meaty front end of the brisket is very good for poaching because it retains its juiciness when cooked. The front part of the brisket, cut into large cubes, can be used for hearty dishes like eintopf. The middle section can be used to make a flavorful meat stock, while the flat back section is especially popular when cooked. Poached, it is often found on menus under the name “boiled ox brisket”; in Austria it is sometimes listed as “boiled meat with horseradish”. A flat piece of beef brisket, boned and rolled, can also be stewed.

Beef

Trade Museum - Commodity Dictionary - Beef

Beef is the meat of cattle. It is one of the main types of meat. It is used as table meat, as well as for industrial processing into sausages, smoked meats, canned food, etc.

Scheme of cutting beef carcass for retail

1 – dorsal part; 2 – rear part; 3 – chest part; 4 – scapular part; 5 – shoulder part; 6 – flank; 7 – cut; 8 – anterior shank; 9 – hind shank

Also a beef cutting diagram on this page.

In the USSR, the following breeds of cattle were most common: for meat - Astrakhan, Kazakh white-headed, gray Ukrainian; dairy direction - Kholmogory, Yaroslavl, Tagil, red steppe, brown Latvian, Istobenskaya, red Estonian, red Lithuanian, black-and-white Estonian, black-and-white Lithuanian; combined (milk-meat and meat-dairy) direction - Kostroma, Simmental, Schwyz, Bestuzhevskaya, Alatau, Sychevskaya, Krasnaya Gorbatovskaya, Krasnaya Tambovskaya, Lebedinskaya.

Now in Russia there are two main breeds of livestock - beef and buyers. The first - no one really has any idea what it is, but they usually call it “beef”, and the second - they usually eat whatever is handed to them. There are no guarantees of purchasing a quality product.

Beef varied according to sex, age, thermal condition and commercial grade.

Beef is distinguished by the sex of the animal: from uncastrated bulls (bugay), from castrated bulls (oxen), from cows.

Bugai meat should be used only for industrial processing. According to the age of the animals, beef is distinguished: from sucklings under 6 weeks of age - veal; from adult animals aged 1 year and older - beef. According to the fatness of the animals, beef is divided into categories - I and II, and according to its thermal state - into cooled, chilled and frozen. Depending on the location of the part (cut) in the carcass, beef was divided into commercial grades - 1st, 2nd and 3rd. The ratio of tissues in a beef carcass depends on the breed, age, sex and fatness of the animal. The ratio of tissues is not the same in different parts of the carcass.

The ratio of tissues (in%) in beef carcass of different fatness categories

Chemical composition and nutritional value of beef pulp (in%) in beef carcass of different fatness categories

(on average for carcass according to the Tables of the chemical composition and nutritional value of food products, Medgiz, 1954)

External signs of differences in beef depending on the sex and age of the animal are the color and consistency of muscle tissue, the development of subcutaneous fat and its color, and the smell of meat. The meat of the bull is dark red with a bluish tint, dense and rough, with a specific smell; There is almost no fat in the subcutaneous layer, the internal fat is white. Ox meat is red, dense, with a slightly aromatic odor; the subcutaneous fat layer is well developed, the fat is yellowish and dense. The meat of cows is bright red, dense; subcutaneous fat is developed (often absent in old cows), internal fat is yellowish or yellow in color. Young meat is light red in color, tender; subcutaneous fat is very poorly developed or absent, internal fat is dense and white.

Indicators of the fatness of beef carcasses are determined by the degree of muscle development, the protrusion of skeletal bones and the deposition of subcutaneous fat.

Beef category I (lower limits) - muscles are developed satisfactorily; the spinous processes of the vertebrae, the ischial tuberosities and vertebrae do not protrude sharply; subcutaneous fat covers the carcass from the 8th rib to the ischial tuberosities; significant gaps are allowed; the neck, shoulder blades, front ribs, hips, pelvic cavity and groin area have fat deposits in small areas; on the carcasses of young animals there are deposits of subcutaneous fat at the base of the tail and on the upper part of the inner thighs.

Beef category II (lower limits) - muscles are less well developed, thighs have depressions; the spinous processes of the vertebrae, the ischial tuberosities and vertebrae protrude clearly; subcutaneous fat covers small areas of the carcass in the area of ​​the ischial tuberosities, lower back and last ribs; On the carcasses of young animals, subcutaneous fat deposits may be absent.

Meat that does not meet the requirements of fatness category II is classified as lean.

Cooled meat - after cutting carcasses, it has been subjected to cooling in natural conditions or cooling chambers for at least 6 hours and has become covered with a drying crust on the surface; the muscles are elastic. Chilled meat - subjected to cooling after cutting carcasses to a temperature in the thickness of the muscles near the bones from 0 to 4 °; the surface of the meat is not moistened; elastic muscles. Frozen meat - subjected to freezing to a temperature not higher than -6° in the thickness of the muscles near the bones. Frozen meat after defrosting to a temperature in the thickness of the muscles of about 0° is called defrosted, or defrosted, and its characteristics should correspond to chilled meat.

Cutting beef carcasses and sorting meat. Beef carcasses, sides and quarters were divided into parts (cuts) in retail trade. Each half-carcass was cut into nine parts, which, depending on the morphological and chemical composition, nutritional value and culinary purpose, are divided into three commercial grades: 1st, 2nd and 3rd.

The dorsal part (in the vertebral part) is used for frying in large pieces: the flesh in the vertebral area is for entrecote and frying in thin pieces; the rib part is like soup meat.

Rear part: a) fillet - for frying in thin pieces; spinal muscle - for rump steak, roast beef, beef stroganoff; tenderloin - for steak, azu, langet, shish kebab; the lower part of the fillet - for goulash and soup; b) sirloin (in the upper part) - for frying in large pieces; the pulp of the upper part - for frying in thin pieces; sirloin with bone - for making soup, cabbage soup, borscht; tenderloin head - for steak; the pulp of the lower part of the sirloin - for stewing in pieces and minced meat; c) rump - for cooking roast pieces, stews, stews, goulash, soup; rump pulp - for beef stroganoff, rump steak, zraz; d) rump - for preparing stews, minced cutlets, soup; the thigh part of the rump is for cooking clear soups and broths, and the boiled pulp is for fillings.

The shoulder part is used for soup, cabbage soup; stewed meat in pieces, goulash, and cutlets are prepared from the shoulder pulp; from the pulp of the neck part - minced meat.

Brisket - for fatty soup, borscht, stew.

Flank - for minced cutlets and fillings, as well as for soup and borscht.

The shoulder part is used for making broth, and the boiled pulp is used for fillings.

Cut, front shank and hind shank - for preparing broth and jelly.

Average beef yield by variety

Beef, when supplied to commercial enterprises in the form of longitudinal half-carcasses or quarters, had to be without internal lumbar muscles (tenderloin). With permission from the Ministry of Industry of Meat and Dairy Products of the USSR, it was allowed to leave the tenderloin in half-carcasses and quarters. The carcasses were to be cut into quarters between the 11th and 12th ribs. The following were not allowed on the meat: the presence of remains of internal organs, blood clots, fringes, contamination, on frozen meat, in addition, the presence of ice and snow, the area of ​​surface damage, bruising and bruising of more than 15% of the surface. It was not allowed to be released for sale, but was used for industrial processing for food purposes, lean meat, bull meat, with more than 15% of the surface of the half and quarter carcass stripped, as well as with incorrect division along the spine (leaving whole vertebrae).

Each half and quarter carcass had to have a stamp (stamp) indicating the name of the enterprise (meat processing plant or slaughterhouse) and the category of fatness, as well as a veterinary control mark. Two fatness category marks were placed on the half-carcass: one on the middle of the femur, the other on the upper part of the shoulder blade (at a distance of 3 cm from the upper edge of the shoulder blade). When released in quarters, fatness category marks are placed in the same places. Fatness categories were designated: category I - number I, category II - number II, skinny - number III.

Meat branding on this page.

Transportation, storage and other general information are in the Meat section.

Dorsal part

Dorsal part: a – end of the scapular cartilage; b – dorsal vertebra (in section); c – transverse cut of the ribs

Sirloin

Sirloin: a – tenderloin; b – dorsal muscle; c – lumbar vertebra

Ovalok

Butt: a – probe; b – sirloin; c – the saddle itself (back of the head)

Kostrets

Rump: a – outer part; b – internal part; c – part of the pelvic (pubic) bone extending outwards

Rump

Rump: a – outer part; b – internal part

Thoracic part

Thoracic part: a – parts of the sternum (cut)

Pashina

Flank: a – fat layer

Overcut

Anterior shank

Hind shank

Hind shank: a – tibia; b – Achilles tendon

Mutton

Beef stew

Boning

Pork

Veal

Discussion of the article, additions and questions on the forum

Scapula on bone

Boiling, stewing or frying?

Each piece of the front quarter requires an individual approach.
But first of all, one thing is important - good quality! Meat is obtained from the shoulder blade and front legs for boiling, poaching, stewing and frying.

(1) The fibers of the shoulder blade are softer than those of other parts of the shoulder blade. Therefore, it is very good for frying and stewing, as well as for goulash and dishes made from strips of meat.

(2) Shoulder blade flesh with rop6yimcoy. The fat layer and connective tissue covering it are clearly visible.

(3) The hump of the scapula is covered with connective tissue and is located on top of the middle part of the scapula.

(4) The middle scapula (or middle part of the scapula) is riddled with a thick vein.

(5) Shoulder fillet, or “false fillet,” has delicate fibers and is riddled with veins.

(6) Lean parts from the shoulder blade, peeled and cut into cubes, are ideal for goulash.

(7) Boiling portioned chunks of forearm (front shank) meat produces a rich broth.

The shoulder blade makes up the majority of the front quarter and is offered in various pieces (1-7).

Features : All shoulder pieces are relatively lean, but due to their high connective tissue content they are tougher than rump pieces. The reason is the higher “working” load on the muscles of the anterior part.

Use : shoulder parts can be stewed, fried or boiled; They are not suitable for quick frying, since the veins and connective tissue do not become softer. Shoulder pulp (1,2) is tasty in the form of roast marinated meat, goulash or in strip-fried meat dishes; You can also cut small rolls. The top of the shoulder blade (3) is suitable for seaming, as is the middle part of the shoulder blade (4) . Shoulder fillet, or false fillet (5), is so named because of its resemblance to the real fillet; it can be roasted whole and can also be used for marinated roasts or for tartare. Portioned meat from the forearm (front shank) with the marrow bone makes an excellent broth.

Cervical (occipital) part

Neck and back meat is ideal for frying (including grilling), as well as for stewing and poaching.

Thick edge or entrecote part?

Aren't they the same thing? Not exactly: one part is a continuation of the other, but both are cut from the front part of the back. Anatomically, the thick edge is located between the thick edge and the entrecote part.

(8) Boneless beef neck (neck) contains many veins and fatty streaks.

The meaty neck part (8) is processed by the butcher into regular or sausage mince. In its boneless version, this inexpensive cut is used in preparing various dishes.

Signs : Beef neck consists of massive muscle pulp, penetrated by numerous veins and fat streaks. Because of its structure, it always takes a long time and moist heat to cook.

Use : Beef neck cut into cubes makes a good goulash. Can also be used in one piece for boiling or poaching.

Thick edge

(9) Beef neck and thick edge. On the left is the neck part, on the right is the thick edge.

(10) Thick edge. The content of connective tissue is higher than the entrecote part, the meat is juicy.

The parts of the dorsal muscles adjacent to the cervical part are called the thick edge (9,10).

Features : This cut is similar in appearance and texture to the entrecote cut, but is less fatty. Since the boundaries are unclear, depending on the cut line when cutting the carcass, the thick edge may turn out to be longer or shorter.

Use : The thick edge is suitable for poaching, stewing or frying. You can use it to cook marinated meat roasts and goulash.

How to choose the right part of beef carcass?

Before purchasing any part of the meat carcass, it is worth deciding for what purposes it is planned to be used. Different cuts work well for different treats. The first step is to carefully study the recipe and determine what kind of heat treatment is planned for the meat. Afterwards, you can study the carcass cutting diagram, a description of each part and choose the most suitable option for yourself. The choice will also depend on the budget of the cook.

So, the tenderloin will turn out to be a rather expensive part of the carcass. But the result will be perfect. If choosing the right part of the carcass on your own turns out to be too difficult, you can ask the seller for help. The most convenient way to do this is in the market. For example, a great option is to buy directly from a farmer who raises and sells his own cattle. He will definitely recommend the best product.

Entrecote part (top rib)

(11) The boneless entrecote part with a layer of fat adjacent to it is good for stewing, frying and poaching.

(12) Entrecote cut on the bone

Some call the entrecote part the “top rib” or “top back”. This rather valuable piece of the dorsal part is located between the shoulder blade and the rump and, depending on the cut line, when cutting the carcass, it can remain on the front or back quarter.

Signs : entrecote meat ( 11,12 ) has delicate fibers, is well marbled and therefore very juicy. A ribeye steak is cut from the best, middle part.

Usage : entrecote meat can be poached, fried whole or in the form of chops, quickly fried or grilled.

Cutting main parts

After slaughter, skinning and removal of entrails, the actual cutting of the cow carcass begins. It begins by dividing the carcass into two parts. Next, the half carcasses are divided into cuts, which are much easier to debone and clean. This process takes place in several stages:

1. The half carcass is divided in half. On the carcass, use a sharp knife to cut the flank along the line of the last rib. In this direction, the muscle tissue is cut to the vertebrae. When the bone is freed from the muscles, the spine is cut in the area between the 13th and 14th vertebrae.
2. The shoulder blade is cut off from the half carcass. To do this, first carefully separate the muscles connecting the scapula to the sternum. Next, the muscle tissue under the shoulder bone is trimmed.
3. Carefully separate the neck. Using a cleaver, cut the meat along a line from the sternum to the first vertebra of the back. After this, a cut is made at the junction of the cervical and dorsal spine.
4. The breast cut is separated. On the remaining half carcass, an incision is made in the flesh at the junction of the dorsal and lumbar spine, as well as along the last rib.
5. A notch is removed along the entire length of the spine. To do this, it is separated from the ilium. Then, pulling more and more on themselves, they separate each individual vertebra.
6. The pelvic part is cut off. It is cut off by cutting the ridge in the area where the sacral and lumbar regions separate. The groin part is cut along the contour of the hind leg.
7. The lumbar region with the flank and the upper costal part (edge) is separated from the pelvic part.

At meat processing plants, the carcass is often divided not into individual components, but into quarters. Only after this they are cut according to one of the selected schemes. To obtain quarters, the carcass is divided along the entire length of the ridge. Next, each half-carcass is divided by a cut along the line from the first lumbar vertebra to the line of the thirteenth rib.

The hindquarter is further disassembled into the pelvis with the sacrum, flank and loin. The remaining anterior parts include the scapula, chest, neck and dorsum with ribs. As a rule, the weight of the forequarter is at least 55% of the total weight of the side.

Boning

Immediately after cutting the main parts of the beef, the deboning process follows. This procedure involves separating the flesh from the bones of the carcass. Boning is considered ideal if there are no small pieces of meat on the bones, and there are no deep cuts on the masses of pulp. This procedure is carried out using a special set of boning knives.

Set of boning knives

Each part is deboned individually. The procedure is implemented in the following way:

1. Spatula. When deboning the shoulder, the meat is first separated from the tendons present. Next, the muscles are cut off from the ulna and radius with a knife. After this, the meat is cut along the entire length of the shoulder bone and the shoulder blade bone is removed. At the end, the veins are cut off from the resulting piece of pulp.
2. Neck. All meat is removed from the neck part in one piece, carefully cutting it off at the points of attachment to the vertebrae.
3. Brisket. The breast part of the flesh is separated from the dorsal-thoracic cut in the area where it fuses with the ribs. In this case, the knife makes a line through the cartilage from the first to the end of the thirteenth rib of the carcass.
4. Thick edge. This piece of muscle tissue is cut off especially carefully. They begin cutting from the thirteenth rib. Along the line where the thick edge meets the hem, an almost horizontal cut is made to the fourth rib. After this, use a knife to cut the meat a third of the rib down and again horizontally bring it to the first.
5. Subscapular pulp. In fact, it is removed from the bone along with the previous part. Only after this the square layer of meat is separated.
6. Hem. It is carefully cut from the ribs in one piece.
7. Thin edge. When separating this part, it is carefully trimmed along the ridge. Next, the meat is removed from the remaining bones, simultaneously separating the flank.
8. Posterior part. The first step in deboning this cut is to separate the tibia from the femur. To do this, at the junction, all tendons and meat are removed and the joint is cut. Next, the ilium is separated. At the end of the procedure, the meat is cut along the thigh bone and removed, after removing all the flesh.

Important! At the end of deboning each of the cuts, the bones are additionally cleaned of any remaining meat.

Stripping

Immediately following the previous stage is stripping the meat. It involves the removal of veins, thick films, remains of veins, fat and cartilage. Also, during stripping, excess edges (pieces of pulp that spoil the overall appearance of the main parts) are removed from the pieces.

Almost all layers of meat obtained at the previous stage must be stripped. When clearing the flesh of the neck, parts of the periosteum are first removed from it, and only then the remaining tendons. Excess fat formations and films are cut out from the shoulder meat. The remains of cartilage that connected to the rib and excess fat deposits are cut out from the sternum. To give the thick edge a more attractive appearance, not only the veins are removed from it, but also the thin edge areas of the meat.

Beef

Particular attention is paid to the posterior pelvic cut. The limb of the animal contains a large number of veins and tendons. In addition, large reserves of fat are also collected here. All this is carefully removed from the pulp.

Separation by variety

It is worth noting that all obtained parts of the animal carcass, depending on taste, consistency and other factors, are divided into three grades:

1. Higher.
2. First.
3. Second.

The main criterion for dividing all beef meat into grades is the presence of veins and thin films of connective tissue in its composition. Thus, in the composition of premium meat, such inclusions occupy no more than 3–4% of the total mass. This category includes:

• brisket;
• meat from the back;
• rump;
• sirloin;
• rump;
• sirloin

The pulp, which belongs to the first grade, contains about 5% connective tissue. This meat has a less tender consistency than premium products. The first grade includes:

• shoulder blade;
• shoulder pulp;
• neck;
• flank

The percentage of vein content in grade 2 beef ranges from 10 to 23%. This category includes shanks and butts.

It is worth noting that, in addition to quality, the grade of beef also determines the recommended way to use it. Thus, second-grade meat is suitable for preparing rich broths. The pulp of the first and highest grades is often fried, baked and cooked over coals.

Roast beef - fillet

The best cuts of beef are cut from the back: roast beef and fillet. Their short-fiber, tender meat makes them great for roasting.

For quick searing and roasting, cuts from the less “working” back section are best: roast beef and fillet have an excellent short-fiber structure, they are tender and juicy.

Roast beef

Roast beef ( 3-5 ), or entrecote (lumbar) part, is cut from the hind quarter. It consists of two parts: a front round roast beef and a back flat roast beef ( 4 ), with the regional name "loin (lumbar) part".
Signs : Roast beef meat is tender, well marbled. At the same time, the fat content of round roast beef (16%) is significantly higher than that of flat roast beef (10%).

Uses : Roast beef is good for roasting whole or for quick roasting in slices.

(
1) Sirloin is the most expensive cut of beef. Since these muscles are subject to minimal stress, the fillet fibers are especially fine, and the meat is tender and lean.

Fillet

Under the roast beef, on the other side of the bone, there is a fillet ( 1-3 ).
Signs : fillet is the internal vertebral muscle, separated from the lumbar vertebrae and pelvic bones and freed from fatty tissue. Very lean meat with a fat content of 3-4.5%.

Use : Cut across the grain into steaks (2) or medallions, the fillets are great for quick stir-frying, but can also be roasted whole or quickly poached.

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2) Various steaks and tournedos (fried fillets) are cut from the middle part of the fillet.

(4) Roast beef without bone. In the foreground is a round roast beef, in the background is a flat roast beef.

(3) Roast beef with bones and fillet. In the foreground we can clearly distinguish the transition to the entrecote part.

(5) The fat content of flat roast beef is lower than that of round roast beef.

Steak

Roast beef steaks from entrecote to thigh are ideal for quick searing. If well marbled and not cut too thin, they are also great for grilling.

From the entire roast beef, from the entrecote part to the thigh, you can cut magnificent tender and juicy steaks. The changes in the shape of the pieces, fat layer and texture are shown below. The top row shows 4 steaks cut from boneless roast beef and sirloin ( 1-4 ). It is clearly visible how, starting from the entrecote part and ending with the flat roast beef, the shape changes from rounded-convex to increasingly flatter and the marbling decreases. The lower one shows the American cut of steaks with the bone, in which the fillet is not removed first, but remains on the lumbar vertebra ( 5-8 ).

Features : Roast beef makes ideal meat for steaks with good marbling. Entrecote is cut from the middle part of the roast beef and weighs about 200 g, double entrecote weighs about 400 g and is twice as thick. For rump steak or sirloin roast, use a 1cm thick slice of meat from a medium or flat roast.

Uses : All roast beef steaks are great for quick searing. They turn out especially aromatic and juicy if cooked on the bone. Popular cuts for grilling are T-bone steak and porterhouse steak, which are 3-4cm thick and weigh 700-1100g.

(1) Steak from the round part of the roast beef, from the side bordering the entrecote part.

(5) Entrecote steak, chop cutlet. Boneless, served like a rib-eye steak.

(2) Entrecote, a steak cut from the middle of a roast beef, has a slightly rounded shape and is riddled with streaks of fat.

(6) Club steak, cut from the transition point from entrecote to roast beef.

(3) Rump steak, a steak cut from the middle of the roast beef close to the thigh, contains slightly less fat.

(7) In T-bone steak, the fillet remains on the bone (right).

(4) Steak cut from the flat part of the roast contains less fat.

(8) Porterhouse steak. It has a larger share of fillet and less flat roast beef.

Recipe in the oven

Beef rump is a cut of meat that is most often baked in the oven.

This method of preparing the type of meat in question is due to the fact that baked beef can be consumed by people of all ages, regardless of their body shape, lifestyle, or the presence of a number of diseases that require dieting.

Ingredients

To prepare beef rump according to the traditional recipe, the cook will need:

Step-by-step cooking process

Cooking a beef rump in the oven according to the traditional algorithm is as follows:

1. To begin with, it is recommended to let the meat sit at room temperature for 15-20 minutes. This is necessary so that further baking occurs evenly.
2. The finished meat should be washed in running water, then dried with paper napkins or a towel and several cuts made across the entire surface of the piece being used.
3. The garlic should be peeled, then finely chopped and placed into the cuts on a piece of meat.

4. The sirloin with garlic should be evenly greased with olive oil (to preserve the juiciness of the meat), rubbed with salt, pepper and other selected spices, and then put in the oven for 30 minutes. bake at 200 degrees Celsius.
5. After 30 minutes, it is recommended to reduce the oven heating temperature to 120 degrees Celsius, and then continue to bake the beef for another 1.5 - 2 hours or until the meat temperature reaches the optimal level - 55 - 60 degrees. Measurements should be carried out with a special thermometer.
6. While the meat is cooking, you need to pour the juice released from the butt during baking into a separate pan, then add white wine, starch, spices and a small amount of filtered water to it. Cook the sauce until it thickens.
7. When the meat is ready, pour the wine sauce over it, then let it brew for 5-7 minutes. under foil.

Kostrets

(9) The whole rump makes up the largest portion of the hind quarter of a beef carcass. Approximately 50% of the entire meat portion of beef comes from it. Rump is generally divided into inside hip, outside hip and sirloin.

For stewing and frying in pieces, cubes for stews or slices for rolls, use pieces of rump and steak from the upper part of the hip cut.

The parts of the rump produce very high-quality meat, suitable for quick frying or stewing.

Some of the most tender cuts of beef come from the rump ( 9 ). This is a meat with soft fibers and low connective tissue content. It is very popular and therefore more expensive than meat from the front quarter. The rump is divided into the inner part of the hip cut, the outer part of the hip cut and the sirloin.

(10) The inner part of the hip cut with the hump. Very lean and short-fiber meat on the inside.

(11) The hump of the inner part of the hip cut. Connective tissue is attached to the inside of the hip cut.

(12) The inner part of the hip cut without the top is one of the most tender pieces of rump, for rolls.

(13) The outside of the hip cut is slightly tougher and has coarser fibers than the inside of the hip cut.

Rump (inner part)

The inner thigh cut ( 10,12 ), also called the lower thigh bone and its associated soft tissue, is obtained from the inside of the rump of a beef carcass. There is a hump on it ( 11 ), which is attached to it by connective tissue.
Features : Lean, tender meat with short fibers and thin streaks of fat.

Use : the inner part with a hump is good for roasting and stewing in pieces. Without the top, it is a classic piece for rolls, but is also used for thigh steaks, meat fondue or tartare. The separated top is often used for goulash or meat dishes cut into strips.

Rump (outer part)

The outer part of the hip cut ( 13 ) - fricando - is cut from the outside of the rump.
Signs : The outer part of the hip cut has coarser fibers and is leaner than the inner one.

Usage : In most cases, the outer part of the thigh cut is cooked whole or - cut into cubes - stewed in the form of a stew. However, this part of the rump is also suitable for poaching, preparing rolls and roasts. For frying, the meat should be stuffed with strips of bacon so that it does not turn out too dry.

Useful tips and tricks

A chef will be able to prepare a beef rump correctly if, in addition to strictly following the standard recipe (this also applies to novice chefs working in the kitchen of a catering establishment), he adheres to the recommendations of experienced chefs who specialize in preparing meat dishes.

The recommendations are:

• The sirloin, regardless of the method of preparation, should be served with dry white wine (the alcoholic drink enhances the taste of the meat, making it even juicier and brighter);
• Before cooking, meat should be stored in the refrigerator, at a temperature from +1 to +4;
• the shelf life of the butt after opening the vacuum packaging (or cutting) is no more than 5 days (provided the meat is in a cool and well-ventilated place);
• when frying beef in a frying pan, it is necessary to keep it at room temperature (the duration of such heating is calculated using the approximate formula - 1 kg of chilled beef must lie at room temperature for at least 2 hours before heat treatment);
• oil added to meat or a dish made from it must be refined;

• to preserve the juiciness of meat, before placing it in a frying pan, grill or oven, its surface should be evenly greased with vegetable oil;
• For best soaking of the sirloins, it is best to salt them 40 minutes beforehand. before heat treatment (in this case, salt, regardless of the grind size, must be thoroughly rubbed into the surface);
• when frying beef in a frying pan, it is important to choose dishes with a thick bottom (such a frying pan will be able to retain heat for the maximum amount of time, so the meat will fry faster and more evenly);
• If the surface of the butt is already greased with vegetable oil, it is not recommended to add additional fat to the frying pan (despite the low calorie content of the butt, an excess amount of oil can not only negatively affect the taste of the finished dish, but also harm human health, for example, by causing intestinal upset).

Thanks to the high concentration of beneficial nutrients included in this part of the tenderloin, beef rump can not only provide a person with a feeling of fullness for 4-6 hours, but also support the body’s functioning and strengthen the immune system. But it is important to keep in mind that this will be possible only with strict adherence to the recipe during the preparation of meat, as well as the correct combination of side dish (if any) with it.

Ovalok

(1) Rump (ball, nut) with a crust is a compact piece of rump. The meat is tender, with fine fibers and is often cut into separate parts, and sometimes used whole.

(2) Three parts of the butt (ball) are divided along the connective tissue along the fibers.

A compact round (ball) or nut ( 1 ) is obtained from the front part of the rump.

Signs : meat is tender, has short fibers. All three pieces are separated from each other by connective tissue.

Uses : Small pieces of the butt or nut ( 2 ) are versatile - they can be fried, stewed, used to make roasts of marinated meat and - if the meat is well seasoned - even quickly fried. The whole piece can be cooked as a large roast.

Buzhenina

To prepare boiled pork from beef rump you will need:

The algorithm for preparing boiled pork from beef rump should look like this:

1. In a separate bowl, you need to crush the pepper, turning the peas into powder, then add paprika, salt and other spices chosen by the cook.
2. Garlic (if fresh is used) must be peeled, then cut into small slices and added to the spice mixture.
3. The beef shank should be washed, dried with paper napkins or a towel, and then several cuts should be made in the surface of the meat.
4. It is recommended to insert the garlic, rolled in spices, into the holes in the meat.
5. Beef with garlic should be rubbed with spices, and then grainy mustard should be evenly distributed over the surface of the piece.
6. The workpiece should be left in the refrigerator for at least 6-8 hours.
7. After the specified amount of time, the beef must be wrapped in foil, first allowing it to warm up, standing at room temperature for at least 2 hours.
8. The meat packed in foil must be baked in an oven preheated to 200 degrees Celsius for 40 minutes, then reduce the maximum oven temperature to 120 degrees and leave the meat for another 30 minutes.

It is recommended to cool the finished dish before serving.

Rump

(3) Rump. The meat is very lean and has coarse fibers.

The rump ( 3 ) is separated from the side from the outer part of the rump.

Signs : lean oval piece of rump with coarse fibers of uniform thickness.

Usage : rump can be stewed, and small rolls can also be cut from it.

Upper (steak) part of the hip cut

(4) The upper (steak) part of the hip cut with the top. Due to its loose structure, this part is one of the best pieces of rump.

(5) Corn of the upper (steak) part of the hip cut. This cut produces high-quality lean meat.

The top (steak) part of the hip cut ( 4 ) is part of the rump. The loin top ( 5 ) gets its name from its flat, tapering front that forms something of a hump.

Signs : the meat of the upper part of the hip cut is very tender, has a loose structure and is riddled with thin streaks of fat.

Use : the top part of the thigh cut is used for boiling, stewing and frying, suitable for thin meat strips. The top half of the thigh cut without the top ( 8 ) can be roasted and braised, used for rolls or for quick searing as a thigh steak.

What is beef sirloin?

Beef sirloin is valued because of its meatiness, juiciness and minimal amount of fiber (which is characteristic of beef).

The type of meat in question can be prepared in any way:

• make steaks or rump steaks from the rump (to cut the meat correctly, you need to cut the pieces along the grain);
• cook meat on the bone;
• fry whole pieces over a fire, grill, frying pan or bake in a regular oven.

Since beef sirloin belongs to the 1st grade of meat, its price is usually higher than average.

In order not to make a mistake with the choice, experienced chefs specializing in preparing meat dishes recommend choosing the type of tenderloin in question according to the main criteria:

• “pure” composition (the label located on the meat packaging should not contain information indicating the presence of artificial flavor enhancers, flavors and dyes);
• uniform color of the meat piece (the butt is characterized by a deep red color, with pinkish veins, located in small quantities over the entire area of ​​the beef piece);
• the elasticity of the meat (when a piece is subjected to mechanical action, there should be no dents left on its surface);
• moderate fibrousness (a high degree of fibrousness indicates low quality of the butt or non-compliance with the rules of its storage or initial cutting);
• absence of ice and excessive amounts of water on the surface of the meat (such characteristics indicate that the sirloin was subjected to freezing and subsequent defrosting if sanitary standards were not observed).

Beef shank, due to its high content of vitamins B and E, as well as iron, phosphorus and selenium, when regularly consumed as food, can maintain the normal functioning of all internal systems and human organs (especially the cardiovascular and skeletal systems).

Burgomaster piece

(6) Burgomaster piece. A juicy and very tender piece of rump.

This prized small, tender, triangular-shaped piece of beef is cut from the cavity between the top of the hip cut and the butt (ball). In former times, butchers usually reserved it for the burgomaster or parson, which is where it got its name.

Signs : Burgomaster piece ( 6 ) has delicate fibers, good marble veining, is tender and juicy.

Use : A single piece is used to make a roast. It is also stewed whole, and also cut into small rolls or cubes for stews. In addition, this tender piece can be used for meat fondue or, cut into thin slices, quickly fried.

Knuckle, lower half of drumstick and portioned shank

(7) Knuckle, thick knuckle. This piece, riddled with a lot of sinew, takes a long time to cook.

(8) The lower half of the shin, on the left from the front, on the right from the back shank, with a large number of veins.

(9) Portioned shank from the hind leg with the bone. It is larger than from the front leg.

Shank ( 7 ), lower half of the drumstick ( 8 ) and portioned shank on the bone ( 9 ) are meat from the front forearms and back shin.

Signs : the leg muscles are subject to severe stress, so in these pieces of tendons; Cooking them requires time and moist heat to swell the connective tissue.

Usage : diced shank is suitable for goulash and stew, the meat of the lower half is for boiling, poaching and stewing.

Pashina

(10) Flank. High fat and connective tissue content.

The flesh from the brisket is called flank or trim (10).

Signs : flank meat contains quite a lot of fat and connective tissue.

Uses : Flank is often used to make broths and also into sausages.

By-products

Boiled, fried or stewed innards are equally popular in both everyday and haute cuisine. Although dishes from the goiter gland, (thymus) calf, liver and kidneys are not to everyone’s taste.

The viscera ( 1.5-8.9.11 ) include those parts of the animal carcass that are located in the head, chest and abdominal cavities - these are the heart, liver, kidneys, spleen, stomach, lungs, brain and bone marrow. When working with them, as well as when processing the tongue, cheeks, face of the head or tail ( 12 ), it is important to know exactly the specifics of each piece.

Head parts

Due to “mad cow disease” (English B5E), brains ( 1 ) are no longer available for sale in most European countries. But the tongue, front part of the head and cheeks are still popular. Signs: the tongue ( 2 ) of young animals is tender and juicy. In the front part of the head ( 3 ) and cheeks, the content of connective tissue is very high. Usage: the tongue is usually boiled for 2-3 hours, dipped in cold water, the films are peeled off, and then processed according to the recipe. The cheeks and front of the head are often salted; Due to the high content of connective tissue, boiling them requires quite a long time. When boiled, they are used in soups; the cheeks can also be used to make meat products, jellied meat and pates.

Heart, liver and kidneys

The entrails contain a lot of protein, minerals and vitamins: for example, the iron content in the liver and kidneys is three times higher than in the muscle tissue of beef. At the same time, these organs of the excretory system have a higher content of heavy metals. In addition, all innards contain high amounts of cholesterol and purines, so they should not be consumed frequently. Also, due to the high water content and high pH level, the insides spoil quite quickly - use only fresh products. A change in color or an unpleasant odor are signs of a spoiled product.

Signs : heart muscle ( 5 ) has dense pulp with thin fibers. Beef liver ( 7 ) is denser, darker, and has a stronger odor than liver from other domestic animals. The buds ( 8 ) are dense and have a characteristic odor.

Use : Heart, liver and kidneys can be used unpickled. The heart is boiled, fried or grilled, sometimes it is additionally placed in a marinade before cooking. Liver and kidneys can be quickly fried, but should not be cooked too long or over high heat, otherwise they will turn out tough. Melted perirenal fat ( 10 ) makes a good fat for frying meat. Beef liver is also used to make liver dumplings, fillings and pies. To reduce the pungent odor of the liver and kidneys, place them in milk for several hours or overnight and store them in the coldest compartment of the refrigerator. Frozen hearts, livers and kidneys can be stored for 1 month, but the quality may deteriorate.

(1) Brains, once considered a light, low-calorie food, are no longer allowed.

(2) The tongue of young animals consists of tender muscle pulp with a rich aroma.

(3) The front part of a bull's head. Basically, this meat is salted in brine or used boiled in salads.

(4) The cheeks contain a large amount of veins and connective tissue and have a rich flavor.

(5) The heart of young animals consists of dense, fine-fibered muscle tissue with a rich flavor.

(6) The spleen with its soft tissue is mostly used for filling or pies.

(7) The liver is the largest organ in the animal's body. It is darker than other animals.

(8) Beef kidneys are riddled with deep grooves and divided into segments.

Features of cut pieces, appearance

Beef tenderloin is the most expensive part of the carcass. It is most often purchased by chefs for culinary experiments. This part is located between the thin edge and the edge, as well as between the rump and the ribs. It is not used as much as possible and is therefore soft.

The part under discussion has other features:

• the meat is deep red (may be darker or lighter);
• the tenderloin is usually large and heavy;
• the structure of the part of the carcass under discussion is loose, if you apply a little force, you will be able to pierce the meat;
• the tenderloin has clearly distinguishable fibers;
• on the thick side, a “head” is attached to a piece of meat (such a piece can be torn off even with your hands);
• obvious veins are visible between the part being torn off and the cutting;
• There is a small amount of fat on the other side of the piece, but it is all translucent and not too tough.

It is not necessary to remove the veins on the piece. This should be done only to ensure that the meat does not lose its shape later during heat treatment. There is practically no fat on the tenderloin, so it can not even be removed. The presence of such inclusions on a piece depends on many factors. For example, on the breed and method of feeding. Sometimes these are pieces completely without fat inclusions. But there are also marble ones - with a grid of them.

Shank is also sometimes called osobuko. Most often it is sold in its original form - cut crosswise. The shank may be larger or slightly smaller in diameter. There are many large veins in this part of the carcass. They penetrate the meat in different directions. There is always a large bone in the shank. The product is rich red in color. The fibers are noticeable, but not too much.

The thigh is an impressive piece with a minimum amount of veins and fat. It has a burgundy color. The veins are mainly located outside. Therefore, it is recommended to bake or stew meat after filling it with pieces of fat.

The shoulder is a dense piece with a minimal amount of fat. There may be a different number of people living in it. Marbled beef (when animals are raised in artificial conditions) has a minimum of them. Cows that graze freely have quite a lot (in this case the veins are obvious and dense). The shoulder blade is also characterized by an impressive vein in the middle. It runs exactly along the central part of the muscle and is a thick, snow-white line.

Rump is the tough part of a beef carcass. Such a cut is located in an area that moves minimally during life. Therefore, with proper preparation, the rump can even be used for frying. The thin edge of the carcass is also called striploin. It is considered one of the softest parts of the cow. The area is located closer to the back of the carcass. She continues the thick edge. This part is most often sold as a single cut.

But you can also find it in the store in the form of steaks. If you look at a whole piece of product from the side, it will be shaped like a human footprint. It will be narrower from below, and expanding from above. All available veins and fat are evenly distributed throughout the piece of meat. If the beef is not of very high quality, then the piece of fat will be large and distributed along the very edge (this cut resembles a pork loin).

High-quality meat has the finest greasy streaks of fat throughout the entire piece. The structure at the thin edge of the carcass is dense. The color of the meat varies from pink to burgundy. The beef tenderloin is right next to the thin edge. And a little closer to the head there is a thick edge. The latter has another name - “ribeye”. It has exactly the same characteristics as the thin edge. But at the same time, the fat one was valued much more by culinary specialists. This is because the part in question is shaped like an oval.

As a result, it will produce more beautiful, appetizing steaks. It is also believed that despite similar characteristics, the thick edge is significantly softer. The rump has a dense structure and a rich burgundy color. Most often, this part is a smooth, solid and beautiful piece. The part in question is characterized by a small amount of fat. There are also clearly visible veins throughout the cut. They have seals at the tips.

A small number of such seals can be seen on the edge of the cut already upon purchase. The rump is sold either as a whole piece or in parts. If it is solid, then it has an oval-oblong shape. The beef tenderloin is located right next to the rump. These carcass cuts intersect at the bottom.

Brisket is fatty meat that is located on tubular bones. Selected for broths, soups, stews. With the latter processing option, pieces of brisket will need to be cooked for a long time. The brisket has a definite “moon” shape. The piece has one part thinner, the second thick. It also contains large bones.

It is very easy to distinguish ribs from other cuts. They have a characteristic appearance. The piece has longitudinal bones and a lot of fat. Marbled beef ribs are best suited for culinary experiments. The result will be a juicier, tender treat. Grass-fed cows have significantly fewer small fatty inclusions in their meat. The neck most often has a rich color. This part of the meat carcass is characterized by large, prominent fibers.

They cling tightly to each other. This happens because there is a large amount of connective tissue between the fibers. If you touch a piece and press on it, your fingers will begin to fall inward between the muscles. The veins here are much softer than, for example, in shank. The piece in question also contains fat. Most often, neck pieces are sold on the bone. If you cut off only clean fillets, the sections will be small in size.