Cow Butcher Chart Runde Wanduhr

Most beef can be used as is by merely cutting into teile, such as roasts, short ribs or steak (Filet Mignon, Sirfersteak, Rump steak, Rib Steak, Rib Eye Steak, Hanger Steak usw.), while other cuts are processed (corned beef or bejerky). Trimmings, on the other hand, which are usually mixed with meat from older, leaner (therefore tougher) cattle, are ground, minced or used in sausages. The blood is used in some varieties called blood sausage. Other part that are eaten include other muscles and offal, such as the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (partiarly the pancreas and thymus, referred to as sweetbread), the heart, the brain (although forbidden where there a danger of bovine spongiform Halopathy, BSE, commonly referred to as mad cow disease), the kidneys, and the testicles of the bull (known in the United States as calf fries, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten as is[48] but are are more cleaned and used as natural sausage casings. The bones are used for making beef stock. Meat from younger cows (Calves) is called veal. Beef from steers and heifers is similar.[49] Beef is first divided into primal cuts, large pices of the animal initially separated by butchering. These are basic section from which steaks and other subdivision 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 as distanz from hoof and horn increases Different countries and küchen have different cuts and names, and sometimes use the samle name for a different cut; for example, the cut deskribed as "brisket" in the United States is from a signifiantly different part of the"(Name für die Bezeichnung für die Bezeichnung für die verschiedenen Arten).