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Cutting meat carcasses, beef by category Quality of neck meat varies in direction fromHead to the trunk. 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. Thick Edge Located along the ridge, from the neck, includes 5Ribs. It can be cut into entrecotes or baked entirely - and both will be fine. For baking, we recommend using pieces weighing at least 1.8 kg and certainly with ribs that need to be removed before serving. Scapula In the scapula, there are quite a few layers of fat, and thereforeIt remains juicy even after several hours of quenching. Rinse a piece of spatula 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. Breast A piece of beef brisket is good forCook soup with it, borsch or another 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. Shit The shank of the front leg (shank) is sold forItself, and the shinch 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 hind leg turns out a gorgeous jelly or hash. Thin Edge It is located behind a thick edge,Captures 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. 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. Flank This piece of meat is all layered with films and fat,So the best thing you can 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 extinguished with vegetables. And when the roll is ready, cut it into thin slices. Tenderloin The softest piece in the beef carcass, but also the mostspineless. Steaks are prepared from the tenderloin, stuffed and baked entirely, and roast beef. Most sauces for steak are invented precisely for the sake of giving a tenderloin taste - except for softness, it can not give anything. The Shackle This part is located on the last three ribs,In the pelvic region. The armlet has a rather loose muscle structure, permeated with fat veins - with a greater or lesser frequency, depending on the quality of the meat. From the shank you can cut steaks, but their frying requires a certain skill; Also it can be stewed and fried. The Rumpy You can use whatever you want - for bakingA large piece, for frying thin slices on the grill (they must first be repulsed), for minced meat and for stewing. From the rump, excellent beef stroganoff, excellent ragout of bolognese, fine chilli of concasse - in a word, a classic of stewed dishes - are obtained. The rump Cut the meat between the sacrum and the 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 several 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. 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. 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 one. It is suitable for frying, but the escalopes cut from it should first be discarded and / or marinated in vegetable oil.
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Rezanje mesa lešine, govedina po kategoriji Vrat promjene kvalitete mesa u smjeruSam glavu na tijelo. Bliže tijela, mekše; Međutim, posebnu mekoću ne nalaze ni na graničnom rez - previše vezivnog tkiva. Dakle, kao što meso može biti ili izrezati u male komadiće i paprikaš ili vapna vegetarijanskih kotleta. Gusti rub Nalazi uz kralježnicu od grla sadrži 5rebra. To se može izrezati na odreske ili pečena cjelinu - kako će biti u redu. Pečenje predložen za korištenje komada teži najmanje 1,8 kg, a pogotovo s rubovima koji moraju biti uklonjene prije posluživanja. Lopata Oštrica je dosta slojeva masti, a time iostaje sočno i nakon nekoliko sati gašenja. Brown komad oštrice u kontejner, a zatim dodajte zapečeno povrće, pokriti vodom, juha, pivo ili vino, i kuhati dok ne omekšaju. A oštrica može biti zapakirano u roli i peći. 4. dojke Komad govedine brisket je dobroskuhate juhu, juhu ili neki drugi slavenski hranjiva juha. Osim toga, to može biti kuhano dok kuhani u juhu, hladnom i poslužite sa senfom. Najbolji dio brisket, s hryaschik i Zhirkov, koji se nalazi točno na pola puta smanjiti. Shank Prednja noga drška (shin) se prodajeJa i drška stražnje noge, obično i sa silversides - vjerojatno ruskim mesari, jer se čini zanimljivo. I to je još jedan dio zahtijeva dugo kuhanje na niskim temperaturama. Shin mogu samo ugasiti, i stražnji dio kraka nogu pretvara prekrasna žele ili hašiš. 6. tanki rub Nalazi se iza guste ruba,Ona snima lumbalno područje. Mišićno tkivo je mekši nego u veliko područje, to je okružena visokokvalitetnog lumbalne masti i nema gore za odreske (ili odrezak - to nazivamo ono što želite) i pečenje u jednom komadu. 7. backstrap Meso, koji obuhvaća rebra, sa slojevima masti. U trgovini, često ga se jednostavno naziva rebra. Moguće je ugasiti i kostiju, i bez i kao cjelina, i izrezati u male komadiće. Također možete prelistavati u meso kroz mljevenje mesa - mljevena backstrap dobiti sočan, ne dodaju masti ili ulja u njemu. 8. boka Ovaj cijeli komad mesa u sendviču filmova i masti,tako da je najbolja stvar koju možete učiniti s njom - to se koristi u kuhanje juhe. Također, bok može biti vrlo tanka da odbije, onda smotani u svitak i ugasi s povrćem. Kad je nagib spreman, izrezati na tanke kriške. Cut Najnježnijim komad govedine u trupu, ali i najvišebeskarakteran. Mignon kuhani odreske, punjene i pečene cjelinu, ali i napraviti pečena govedina. Većina umaci za odrezak izmislio radi davanja izrezivanja ukus - osim mekoće, ništa nije mogla dati. 10. pečenica Ovaj dio se nalazi na posljednja tri rebra,u području zdjelice. U stražnjica mišića prilično labave strukture, ispunjen masnim nakupinama - uz veće ili manje frekvencije, ovisno o kvaliteti mesa. Od pečenica odresci se mogu rezati, ali prženja zahtijeva određenu vještinu; također može propirjajte i pržiti. Rumpovsko Možete koristiti što god želite - za pečenjeveliki komad, za prženje tanke kriške na roštilju (prvo moraju pobijediti off), za punjenje i za vatru. Stražnji dio priprema izvrsne govedina stroganoff, odlična bolognese ragu, veliki čili s mesom - drugim riječima, klasičnim variva. Rump Rez mesa između sakralne kosti i zdjelice. To može ugasiti. No, ispada da je dio savršenog engleskom pečene govedine. Njegova pržene na jakoj vatri nekoliko minuta, a zatim pečena u pećnici na laganoj vatri nekoliko sati. To je izvrstan meso, ako ste naučili kako kuhati ispravno. Silverside Vanjski dio sredine bedra. Najrazvijeniji dio njegove mišićnog tkiva, a time i najviše krut, sadrži najveći postotak vezivnog tkiva. Silverside imaju dugu gulaš s povrćem. Pržiti se potpuno beskorisno. Sonda Smješten u bedro. To je komad fino vlakno ukusnog mesa. Mekoća može se usporediti s debelim rubom, au najuspješnijih slučajevima - čak i tanke. Pogodan je za prženje, ali izrezana iz nje, prvo se morate boriti protiv Jakobove kapice i / ili podmarinovat u biljnom ulju.