Ingredient: British Primal Cuts- Beef
Category: Meat- Butchery, Beef, UK
Season: All:
Beef is first divided into primal cuts.
These are basic sections from which steaks and other subdivisions are cut.
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.
The closer to the middle back, the more tender the meat.
There are different systems of making and naming of the cuts in America, Britain and France.
British Primal cuts
Neck & Clod
Chuck & Blade
Rib
Sirloin
Rump
Silverside
Topside
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Topside
Thick Rib
Thin Rib
Brisket
Shin
Flank
Thick Flank
Leg |
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