Which of the Following Does Not Come From the Beef Hindquarter

During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. The term "primal cut" is quite different from "prime cut", used to characterize cuts considered to be of higher quality. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as "brisket" in the US is from a significantly different part of the carcass than British "brisket". "Cut" often refers narrowly to skeletal muscle (sometimes attached to bones), but can also include other edible flesh, such as offal (organ meat) or bones without significant muscles attached.

American cuts [edit]

The following is a list of the American primal cuts, and cuts derived from them. Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters). Canada uses identical cut names (and numbering) as the U.S, with the exception of the "round" which is called the "hip".^[1]

Forequarter cuts [edit]

The chuck is the source of bone-in chuck steaks and roasts (arm or blade), and boneless clod steaks and roasts, most commonly. The trimmings and some whole boneless chucks are ground for ground beef.
The rib contains part of the short ribs, the prime rib and rib eye steaks^[2].
Brisket, primarily used for barbecue, corned beef or pastrami.
The foreshank or shank is used primarily for stews and soups; it is not usually served any other way because it is the toughest of the cuts.
The plate is the other source of short ribs, used for pot roasting, and the outside skirt steak, which is used for fajitas. The navel is the ventral part of the plate, and is commonly used to make pastrami. The remainder is usually ground, as it is typically a tough and fatty meat.

Hindquarter cuts [edit]

The loin has two subprimals
- the short loin, from which the T-bone and porterhouse steaks are cut if bone-in, or strip steak.
- the sirloin, which is less tender than short loin, but more flavorful, can be further divided into top sirloin and bottom sirloin (including tri-tip), and
- the tenderloin, which is the most tender, can be removed as a separate subprimal, and cut into filet mignons, tournedos or tenderloin steaks, and roasts (such as for beef Wellington). They can also be cut bone-in to make parts of the T-bone and porterhouse loin steaks.
The round contains lean, moderately tough, lower fat (less marbling) cuts, which require moist or rare cooking. Some representative cuts are round steak, eye of round, top round, and bottom round steaks and roasts.
The flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas. Flank steaks were once one of the most affordable steaks, because they are substantially tougher than the more desirable loin and rib steaks. Many modern recipes for flank steak use marinades or moist cooking methods, such as braising, to improve the tenderness and flavor. This, combined with a new interest in these cuts' natural leanness, has increased the price of the flank steak.^{[ citation needed ]}

Argentine cuts [edit]

The most important cuts of beef in the Argentine cuisine are:^[3]

Asado: the large section of the rib cage including short ribs and spare ribs
Asado de tira: often translated as short ribs, but also sold as long, thin strips of ribs. Chuck ribs, flanken style (cross-cut).
Bife de costilla: T-bone or porterhouse steaks
Bife de chorizo: strip steak, called NY strip in US
Ojo de bife: ribeye steak
Bola de lomo: eye of the round
Chinchulín: upper portion of small intestines
Colita de cuadril: tri-tip, or the tail of the rump roast
Cuadril: rump
Entraña: skirt steak
Falda: navel
Lomo: tenderloin
Matambre: a long thin cut that lies just under the skin and runs from the lower part of the ribs to belly–or flank area
Mollejas: sweetbreads (thymus gland)
Pecho: brisket
Riñones: kidneys
Tapa de asado: rib cap
Tapa de nalga: top of round roast
Vacío: flank, though it may contain the muscles of other near cuts

Brazilian cuts [edit]

The most important cuts of beef in the Brazilian cuisine are:^[4]

Acém: neck (2)
Alcatra: top/bottom sirloin (9)
Contrafilé: tenderloin (7)
Coxão duro: round (upper)
Coxão mole: round (lower)
Filé Mignon: part of the tenderloin (6)
Lagarto: round (outer) (10)
Maminha: bottom sirloin/flank (15)
Patinho: confluence of flank, bottom sirloin and rear shank (16)
Picanha: rump cover or rump cap
Cupim: hump (zebu cattle only)
Fraldinha: confluence of short loin, flank and bottom sirloin
Paleta: chuck/brisket (3)

British cuts (also used in New Zealand) [edit]

Tongue
Necks and clod
Chuck steak & blades
Sirloin
Rump
Silverside
Topside
Top rump
Fore rib
Rib eye steak
T-bone steak
Thick rib
Thin rib
Brisket (Skirt steak)
Shin and leg
Flank
Thick flank
Feather blade
Fillet
Oxtail

Colombian cuts [edit]

Posta (top round)
Muchacho (heel)
Huevo de Aldana (bottom round)
Entretabla
Tabla (bottom round)
Solomo or lomo
Solomito extranjero
Solomito Redondo (sirloin)
Solomito Largo (tri-tip)
Punta de Anca (sirloin tip center)

Dutch cuts [edit]

Neck
Rib steak
Sirloin
Tenderloin – Considered to be the premium cut, highly prized. It is called 'ossenhaas' in Dutch. It tends to be cut slightly smaller than its American counterpart.
Top sirloin
Round – Mainly used for kogelbiefstuk ('hip joint steak') considered to be the basic form of steak in Dutch and Belgian cuisine.
Flank
Chuck – Best cuts are used for stoofvlees, lesser bits are used in hachee.
Brisket
Shankle
Beef tongue is considered the cheapest piece of beef; it is used in certain styles of sausages such as the frikandel, though not as the main ingredient.
Oxtail, though not on the image shown, is used extensively in stews.

French cuts [edit]

Brighter colors show more expensive cuts

$$$ indicates more expensive cuts; $ indicates less expensive cuts; $$ indicates in between.

Basses côtes $$$
Côtes, entrecôtes $$$
Faux-filet $$$
Filet $$$
Rumsteck $$$
Rond de gîte $$$
Tende de tranche; poire, merlan $$$
Gîte à la noix $$$
Araignée $$$
Plat de tranche, rond de tranche, mouvant $$$
Bavette d'aloyau $$$
Hampe $$$
Onglet $$$
Aiguillette baronne $$$
Bavette de flanchet $$
Plat de côtes $$
Macreuse à bifteck $$
Paleron $$
Jumeau à bifteck $$
Jumeau à pot-au-feu $$
Macreuse à pot-au-feu $$
Queue $
Gîte $
Flanchet $
Tendron, milieu de poitrine $
Gros bout de poitrine $
Collier $
Joue $
Langue $

German cuts [edit]

Rinderhals, Kamm or Nacken (Chuck steak)
Querrippe (Short ribs)
Rinderbrust (Brisket)
Hochrippe or Fehlrippe (Standing rib roast)
Vorderrippe or hohes Roastbeef
Rostbraten or flaches Roastbeef
5. & 6. together are the Roastbeef or Zwischenrippenstück
Filet (Fillet)
Spannrippe or Knochendünnung
Dünnung or Bauchlappen (flank steak)
Falsches Filet, Schulter, Bug or Schaufel (shoulder)
Oberschale, Unterschale and Nuss
Flanke, Schliem or Rindfleisch
Hüfte mit Hüftsteak and Schwanzstück or Tafelspitz (Top sirloin))
Hesse or Wade (Beef shank)
Fricandeau
Schwanz or Ochsenschwanz (Oxtail)

Croatian cuts [edit]

Vratina
Hrskavi zapećak
Rebra
Pržolica (ramstek)
Hrbat (rozbif)
Hrbat (rozbif)
Pisana pečenka (biftek)
Rebra, mekana (srednja) rebra, potrbušina
Masna potrbušina, slabina
Rame (ribica), plećka (lopatica)
But
Vrh kuka
Zdjelica
Stražnja goljenica

Italian cuts [edit]

Leg subcuts^[5]: Codone; Scanello, noce or fesa (bottom sirloin or thick flank); Sottofesa or fetta di mezzo or codino or controfesa or contronoce; Fianchetto (flank); Rosa, fesa interna, punta d'anca (eye of the silverside); Magatello or girello; Spinacino or tasca
Sirloin (lombata) subcuts^[5]: Filetto (beef tenderloin); Controfiletto or roast beef (sirloin); Veal Carré (spare ribs); Costolette; Nodini
Loin (schiena)^[5]: Costata (T-bone steak); Coste della croce (short ribs)
Neck^[5]: Collo (Chuck steak); Reale or tenerone
Head subcuts^[5]: Lingua (Beef tongue); Testina (flesh from the head of a calf)
Shoulder subcuts^[5]: Fesone di spalla; Fusello or girello di spalla; Brione; Cappello del prete or spalla
Hocks subcuts^[5]: anterior and posterior Ossibuchi; Pesce, piccione, campanello, muscolo, gamba
Petto (chest) subcuts^[5]: Punta di petto (Brisket); Pancia di vitello, pancetta or fianchetto
Lower ribs subcuts^[5]: Biancostato di reale or spuntatura; Taglio reale, polpa reale (Pony 6 Ribs, Square Cut, Chuck, Middle Rib, Steak Meat)
Pancia (belly) subcuts^[5]: Biancostato di pancia; Fiocco; Scalfo (armhole)

Polish cuts [edit]

karkówka
szponder
mostek
rozbratel
antrykot
rostbef
polędwica
szponder i mostek
łata
łopatka
udziec (zrazowa górna i zrazowa dolna)
skrzydło
krzyżowa
pręga
ligawa
ogon

Portuguese cuts [edit]

Cachaço
Coberta do acém, acém comprido
Pá, peito alto
Maçã do peito
Peito
Chambão
Mão
Lombo
Rosbife, acém redondo, vazia, entrecôte
Prego do peito
Aba grossa
Alcatra
Chã de fora
Rabadilha
Pojadouro

Russian cuts [edit]

Шея/Sheya (neck)
Рёбра/rjobra (ribs)
Челышко/Chelyshko, грудинка/grudinka (brisket)
Толстый край/Tolstyy kray (thick edge), рибай/ribay (rib eye), корейка на кости/koreyka na kosti (loin on the bone)
Тонкий край/Tonkiy kray (thin edge), короткое филе/korotkoye file (short filet)
Оковалок/Okovalok (sirloin)
Вырезка/Vyrezka (tenderloin)
Покромка/Pokromka (shortloin)
Брюшина/Bryushina (peritoneum), фланк/flank
Лопатка/Lopatka (shoulder)
Oguzok (rump), bedro (hip)
Пашина/Pashina (flank)
Кострец/Kostrets (leg)
Голяшка/Golyashka (shank)

ГОВЯДО ср. церк. крупная рогатая скотина, бык, вол или корова. Говяжий, от быка, говяда взятый, из мяса его приспетый. Говядина ж. говяжье мясо. Части говядины, у мясников, называются: 1) голова, 2) шея, зарез, 3) оковалок, 4) челышко, 5) толстый край, 6) средина лопатки, 7) тонкая лопатка, рулька, 8) тонкий край, 9) от края покромка, 10) грудина, 11) тонкий филей, 12) подпашек, 13) завиток, 14) толстый филей, 15) бочок, 16) английский филей, 17) огузок, 18) средина бедра, 19) кострец, 20) ссек, подбедерок; окосток, часть ссека, с вертлюжной костью, 21) голяшка. Зачисток, от краев, от шеи, тонкие остатки, оборыши. Голяшки и морда, студень. Легкие, сердце и печень, гусак, ливер, осердье. Желудок с кишками, требуха, требушина. У мясников иностранных говядина делится иначе. Были бы быки, а говядина будет. По барыне говядина, по харчевне едок. Говядарь гуртовщик, прогонщик, нагульщик скота и скотопромышленик.

Turkish cuts [edit]

Gerdan: neck,chuck (1)
Antrikot: rib steak, ribeye(2)
Kontrfile: Steak, striploin(3)
Sokum: rump (4)
Bonfile: fillet Steak,tenderloin(5)
Tranç: the upper left side of nuar, inside round, top round(6)
Nuar: round of beef, eye of round (7)
Kontrnuar: the lower left side of nuar, flat, gooseneck(with eye of round), (8)
incik: front and rear leg (9, 14)
Yumurta: sirloin tip, the section between kontrnuar and pençata (10)
Pençata: flank (11)
Döş: brisket, plate, short ribs(12)
Kürek, kol: shoulder, shank (13)

UNECE standard for bovine meat carcasses and cuts [edit]

This section is missing information about cut image. Please expand the section to include this information. Further details may exist on the talk page. (October 2020)

The UNECE standard formalizes internationally agreed upon specifications written in a consistent, detailed and accurate manner using anatomical names to identify cutting lines.^[6]

References [edit]

^ "Beef Cuts by Chart". Clovegarden.com. Retrieved 18 December 2011.
^ "What's the Difference Between Beef Back Ribs and Short Ribs?". LIVESTRONG.COM . Retrieved 2022-05-25 .
^ Instituto de Promoción de la Carne Vacuna Argentina. "Principales Cortes Vacunos". Retrieved April 17, 2017.
^ "Cuts of Beef Served in Brazilian Steakhouses « « RodizioDirectory.Com RodizioDirectory.Com". Archived from the original on 2013-01-03. Retrieved 2013-05-08 .
^ ^a ^b ^c ^d ^e ^f ^g ^h ⁱ ^j Scheda sui tagli di carne bovina Archived 2011-04-23 at the Wayback Machine di Alimentipedia.it
^ United Nations. Economic Commission for Europe (2004). Bovine meat : carcases and cuts : UNECE standard (PDF). United Nations. Economic Commission for Europe. Working Party on Agricultural Quality Standards (Ed. 2004 ed.). New York: United Nations. ISBN92-1-116885-6. OCLC 56597200.

External links [edit]

Agence canadienne d'inspection des aliments - Boeuf - Manuel de coupes de viande
French-German butcher glossary

bumpwherted.blogspot.com

Source: https://en.wikipedia.org/wiki/Cut_of_beef