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Semelhante a Meat cuts of beef and lamb
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Meat cuts of beef and lamb
- 3. Beef The Top Round Steak is the most tender of the various round steaks. This boneless steak consists of a large muscle called the top or inside round. Note the cover fat on the curved top surface, the cut surface on the left side, and connective tissue along the bottom. Top Round Steak
- 5. Beef The Beef Bottom Round Steak contains muscles which are less tender than the top round muscle. Note the heavy band of connective tissue separating the muscles. Bottom Round Steak
- 6. Beef Eye of Round Steak
- 7. Beef The Beef Eye of Round Steak is a small round boneless steak. It usually has a layer of external fat on two sides. Eye of Round Steak
- 9. Beef The Tip Steak is cut from the tip roast. Like the roast this steak is identified by four individual muscles within. Round Tip Steak
- 11. Beef The boneless Beef Sirloin Steak is an excellent steak for broiling and is made by removing all of the bones from any of the other types of sirloin steaks. Sirloin Steak
- 13. Beef The Porterhouse Steak is similar to the beef loin T-bone steak. However the tenderloin muscle is much larger and an extra muscle is located in the center of the porterhouse steak on the upper side. Porterhouse Steak
- 15. Beef This steak has the characteristic "T" shaped vertebrae and the large eye muscle. The smaller muscle located below the T-bone is the tenderloin. T-Bone Steak
- 16. Beef Top Loin Steak (boneless)
- 17. Beef The boneless large eye muscle from the T-bone steak is called the boneless Beef Top Loin Steak. Top Loin Steak (boneless)
- 19. Beef The Beef Chuck 7-Bone Steak is similar to the beef chuck blade. It is usually cut less than one inch thick. The blade bone shown in this slide has the typical shape of the "seven-bone", a term frequently used in the meat trade. Chuck 7-Bone Steak
- 21. Beef The Beef Chuck Blade Steak is similar to the Chuck 7-Bone Steak. It is usually cut less than one inch thick. The blade bone is very easily seen in this slide. Chuck Blade Steak
- 22. Beef Flank Steak
- 23. Beef The Beef Flank Steak is the only steak in the carcass containing an entire large muscle. Also, although most other steaks are cut across the muscle fibers, the flank steak fibers run the full length of the steak. Since the flank steak is one of the less tender steaks, it should be cooked with moist heat cookery. Flank Steak
- 25. Beef The Beef Rib Eye Steak comes from the large end of the beef rib and is made by removing back and rib bones. Rib Eye Steak
- 26. Beef Rib Steak
- 27. Beef This steak contains a rib and portion of the backbone. This cut will also contain one or more smaller muscles. Rib Steak
- 28. Beef Short Ribs
- 29. Beef Short Ribs are small cubes containing a section of the rib bone and thin layers of muscles. The muscles of the chest perform considerable work and are therefore not very tender. Short Ribs
- 31. Pork Blade Chop
- 32. Pork This cut comes from the blade end of the loin. It contains several muscles and the blade bone. Blade Chop
- 34. Pork This cut comes from the Pork Shoulder Arm Picnic Roast by slicing across the picnic. The round arm bone is located in the upper center. Shoulder Arm Steak
- 36. Pork This cut is from the Pork Shoulder Blade Boston Roast. It contains the blade bone and several muscles. Shoulder Blade Steak
- 38. Pork This roast contains the shank bone, the arm bone, and a portion of the blade bone. The arm bone will not be visible on the cut surface. This cut comes from the lower portion of the shoulder. Shoulder Arm Picnic
- 39. Pork Loin Chop
- 40. Pork This cut has the same muscle and bone structure as the Beef T-Bone steak. Loin Chop
- 41. Pork Rib Chop
- 42. Pork This steak contains a rib and portion of the backbone. This cut will also contain one or more smaller muscles. Rib Chop
- 44. Pork The pork loin sirloin chop contains portions of the hipbone and backbone. Sirloin Chop
- 45. Pork Smoked Ham Center Slice
- 46. Pork This cut is sliced from the center area of the pork ham. The cut is seldom more than one inch thick. It contains the leg bone and top, bottom , and eye muscles. Smoked Ham Center Slice
- 47. Lamb Leg (whole)
- 48. Lamb The American leg of lamb cut is boneless and is most often used as a roast. The Frenched leg of lamb is the same except it has the bone. Leg (whole)
- 50. Lamb This cut is similar to both the beef round steak and the ham center slice in that it has the same muscles. Leg Center Slice
- 51. Lamb Shank
- 52. Lamb The shank is the bottom part of the leg of lamb with many of the same muscles as the center sliced leg at the top portion of the cut. Shank
- 53. Lamb Loin Chop
- 54. Lamb Loin chops are cut from the loin roast. These contain the Tbone, top loin and tenderloin muscles. Loin Chop
- 56. Lamb The lamb sirloin chop contains portions of the hipbone and backbone just like the pork sirloin chop. Sirloin Chop
- 57. Lamb Rib Chop
- 58. Lamb The rib chops are cut from the rack of the lamb carcass and contains the backbone and rib bones. The large muscle in the middle, surrounded by smaller muscles, is the rib eye. Rib Chop
- 59. Lamb Blade Chop
- 60. Lamb The blade chop is cut from the blade of the shoulder of the lamb carcass. It contains part of the blade bone, ribs and backbone. Blade Chop