Tenderness is the main meat quality attribute and is related to several factors, including muscle positioning and its request. Hence the extraordinary importance of a deep understanding of cutting technique.
According to the court to which it is subjected, the cow produces classified pieces in different categories. The meat of 1st category, is generally used for grilling, frying, roasting or stewing. The meat of 2nd and 3rd category, are used in casseroles, stews or casseroles.
CUTS
SLICED
OFFALS
marinaTED
HINDQUARTER
FOREQUARTER
B1
NECK
B3
SPARE RIBS
B10
CHUCK
B10_a
CHUCK BONE IN
B10
B10a
B11
CUBE ROLL BONE IN
B11_a
CUBE ROLL WITHOUT BONE
B11_b
CUBE ROLL WITH BONE AND BOARD
B11_c
CUBE ROLL PAD
B28
CARRÉ
B11
B11a
B11b
B11c
B28
B9
SHANK
B24
FLANK WITH BONE
B25
FLANK WITHOUT BONE
B24
B25
B23
STRIPLOIN
B18
TENDERLOIN
B18_a
TENDERLOIN CHAIN OFF
B18_b
YOUNG BULL BARBECUE
B18
B18a
B18b
B26
YOUNG BULL FLANK
B29
FLANK STEAK
B29_a
MERLAIN
B29
B29a
B4
SHOULDER
B5
SHOULDER/CLODE
B6
BLADE
B7
SHOULDER LEAF
B8
CHUCK TENDER
B4
B5
B6
B7
B8
B2
BRISKET
B17
SHIN
B14
HEEL MUSCLE
B27
HINDSHANK, CENTER CUT
B17
B14
B27
B12
TOPSIDE
B12_a
TOPSIDE HEART
B12_b
TOPSIDE CAPE
B13
SILVERSIDE
B15
EYE OF ROUND
B16
KNUCKLE
B12
B12a
B12b
B13
B15
B16
B19
RUMP
B19_a
RUMP WITH TAIL
B20
HEART RUMP
B21
RUMP TAIL
B21_a
RUMP TAIL PAD
B22
PICANHA
B19
B19a
B20
B21
B21a
B22
B1
B3
B10
B11
B28
B9
B24
B25
B23
B18
B26
B29
B6
B8
B7
B4
B5
B2
B14
B27
B17
B15
B12
B13
B16
B20
B21
B19
B22
OFFALS
F4
YOUNG BULL CUBES
SLICED PICANHA
F5
SLICED SPARE RIBS
F6
STEAKS (ENTRECOTE)
LEG STEAK
HINDSHANK SLICED
BEEF CARRÉ
A great classic of international cuisine.
In advance marinate the meat with olive oil, wine, garlic, thyme, bay leaves, salt, pepper and nutmeg. On the next day, place the meat on a greased baking sheet and finish it off with some grated orange peels on the top. Put it in the oven at 140 degrees. Every 20 minutes, baste the meat with the strained marinade. In the end, soak the sauce, add a good white wine and reduce. Add a little butter on the top and serve.
MARINATED
P2
P3
P1
MARINATED PICANHA
MARINATED STRIPLOIN
MARINATED CARRÉ
BEEF STEAK
WITH PEPPER SAUCE
2 People
INGREDIENTS
2 Steaks Beef (striploin, chuck or tender loin)
50g Butter
Sea Salt sufficiently
Pepper in Grand sufficiently
1 Onion
100ml Red Wine
200ml Cream
1 tbsp Mustard
Fry the steaks on both sides in hot butter. Remove to a plate and season with a little sea salt. Crush a few grains of pepper in a mortar and pour them over the steaks.
Chop the onion and saute it in the previously frying butter. When browned, add the wine, cream and mustard. Simmer for a few minutes until it reduces and it turns into thick sauce.
Put the steaks again in the pan to heat.
Serve the steaks very hot with the sauce on top.