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1.-
Chap:
A
very tender and sweet meat found in the animal’s
cheeks.
2.-
Neck:
Used
to prepare broths
3.-
Chuck back ribs
This
is the area of the animal that links the loin
and the neck. In small animals it is sold with
the bone. It offers tender and tasty meat that
produces cutlets that are not as attractive as
those near the kidneys but that are of equal quality.
4
y 11.- Breast
Below
the frontal extremity and before the ribs (11),
this is a long, quite fatty piece. It is sold
with part of the breastbone.
5.-
Shoulder
Located
in the forequarter, above the front short tail
or lower side of neck.
6
y 18.- Shin
Found
in the lower part of the leg, it has nerves at
the end and some fat and cartilage. It is quite
gelatinous, sweet and tender. Cut along with the
bone it is called “ossobucco".
7.-
Shin
The
smallest part of the forequarter, on the outside
face of the shoulder, covering the bone. It is
flat and coated with a whitish film called a skin.
8
y 9.- Loin
Starts
from the rump and continues up the spine to the
fifth or seventh rib. Its meat is juicy, tender
and lean. A distinction must be made between the
prime rib - the strip of long ribs – from
the sirloin or best end around the short ribs.
10.-
Sirloin
Located
in the internal side of the ribs, covered with
the best. Long and flat, it is the most tender
and juicy part of the animal.
12.-
Thin flank
Consists
of the lower part of the loin, between the leg
and the ribs. Rectangular in shape, with fiber
and streaks, it is quite gelatinous.
13.-
Undercut
Next
to the knuckles, over the over the undercut hind
knuckle.
14.-
Roasting round
This
piece runs from the knee to the rump. It is oval-shaped
and covered with a layer with few nerves.
15.-
Hind knuckle
Between
the roasting round and the undercut.
16.-
Leg without knuckle
Includes
the entire inner part of the leg. A triangular
piece that is usually divided into 3 parts: the
lip or fin of the leg, the central part and the
lower part.
17.-
Tail
Part
with a lot of bone, but the meat is flavorful.
Gap
Located
in the upper part of the ribs of the forequarter.
Lower
side of neck
Found
in the back part of the shoulder. Provides very
tender meat, with nerves that run throughout,
but which is extracted easily.
Breast
In the lower part of the animal, it covers
the end of the ribs, lodged between the shoulder
and the chest. Used for stews.
Undercut
of hind knuckle
Located
after the knuckle and is covered by the hind knuckle
and the topside. Quite juicy.
Topside
On
the outside part of the hind leg, throughout the
length of the undercut and in contact with the
adductor. It is cylindrical and lacks visible
nerves. It has very little fat.
Cap
of rump
Small
pieces in the external area of the hindquarter.
Its narrow part is as juicy as sirloin.
Rump
Between
the loin and the rump cap, it is one of the most
prized pieces of the leg because it is quite tender
and juicy even though it does not have much fat.
It is triangular, and in accordance with its nerves,
can be divided as follows:
Small
tail
Found at the sharpest angle.
Lower
part
At the extreme opposite end, that is, the
widest. With the lower part stuck to the sirloin
one can make a filet mignon or a delicious roast
beef.
Heart
The center, cut against the grain of the streaks
into thick fillets of 300 to 500 gr., known as
rump steak.
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