Traiboring
Moreover, the forequarters of
kosher species contain various blood
arteries, blood veins, glands, membranes,
and tendons that must be skillfully removed
by a trained expert before the soaking and
salting kosherization process of the meat
can begin.
Primal
cuts
Beef is
first divided into primal cuts. These
are basic sections from which steaks and
other subdivisions are cut. The
following is a list of the primal cuts,
ordered front to back, then top to
bottom. The short loin and the sirloin
are sometimes considered as one section.
When looking at a diagram such as the
one above, note that the closer to the
middle back, the more tender the meat
is. Since the animal's legs and neck
muscles do the most work, they are the
toughest; the meat becomes progressively
more tender as distance from "hoof and
horn" increases.
Upper Half
-
Chuck - one of the most common sources
for hamburger.
- Rib
-
Short Loin - the most tender, and the
most expensive; from which porterhouse
steaks, and filet mignon are cut.
-
Sirloin - less tender than short loin,
but more flavorful.
-
Round
Lower
Half
-
Brisket and Shank
-
Plate
-
Flank
Also
see:
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