I want a diagram of how to butcher a beef cow

Answers to I want a diagram of how to butcher a beef cow

Interested in beef cuts techniques? Here you will find the complete diagram and explanations of each part.

I also share my cooking ideas which parts of the cow beef are commonly used in meat dishes and butchery.



1. - The neck. Servicing soups, fillings and stuffings (minced meat).

2. - Shoulder part. Servicing soups, chopped cutlets, goulash.

3. - Spinal part. Ribs BBQ, soups; flesh roast meat.

4. - Sirloin. Roast beef or beef steak; Parts soups, goulash, cutlet.

5. - Rump. Roast with the bone soups, bouillon.

6. - Leg of beef. Stewed and boiled meat, chopped cutlets, soups; internal part Beef Stroganoff.

7. - Aitchbone. Stewed and boiled meat, chopped cutlets, soups, bouillon.

8. - Humeral part. Transparent bouillon and servicing soups; without the bone chopped cutlets and roast.

9. - Breast part. Soups and cabbage soups.

10. - Groin. Soups, fillings and chopped cutlets.

11,12. - Front and rear shanks. Bouillon and cow-heel.

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