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Beef


Neck or cut


Meat of a neck contains big percent of a connecting fabric and consequently long thermal processing is necessary for acquisition of demanded softness in the damp environment for it. However it possesses high flavoring qualities and costs not much. Neck meat usually is on sale cut by cubes or in a chopped look.


Chopped meat of a neck part of ink


The high-quality part with a long humeral bone which leaves at a boning and is on sale together with other brain bones. Superfluous fat is usually cut off with отруба the butcher. Meat of a neck part of ink is close on quality to meat of a neck (1) and usually goes on sale cut by cubes or in a chopped look.


Spine edge of a neck


Big and rather fast part of high-quality meat for the suppression, consisting of bunches of muscular fibers of a humeral muscle. After removal of bones part cut portsionny pieces for preparation of beefsteaks. Meat of spine edge of a neck can be also cut by cubes for suppression. It needs long thermal processing in the damp environment for a softening of a connecting fabric.


Chuck


The high-quality part, containing 4 or 5 edges with rather soft and fine-fibered meat. For preparation of excellent roast beef of an edge are usually sawn off more shortly, and meat ties round; bones can be removed completely, in this case before an obvyazyvaniye meat turn off in roll. Meat can be also used for suppression or roasting by a large piece.


Upper cut


The high-quality part, containing 4 or 5 edges, from which обычног отовят roast beef in thickness in two or three edges. Meat of an upper cut very gentle also is ideally suited for roast beef preparation. To keep aroma and juiciness, the upper cut should be baked in an oven together with bones at high temperature, having cut previously the top parts of back vertebras. Are excellent on taste and beefsteaks from an upper cut, and meat on the ribs, prepared on a lattice.


Sirloin


This part contains a large number of the most delicate meat on three last edges. Okovalok can be fried entirely together with bones or without them, and can be cut on portsionny pieces for a zhareniye of beefsteaks on open fire or on a frying pan. A beefsteak from fillet an okovalka prepare without bones; for beefsteak preparation with a stone from a forward part an okovalka cut off meat together with an edge: a beefsteak from a back and lumbar part the okovalka contains a piece of the gentle cutting lying under a backbone. If cutting prepares separately, it can be fried entirely, but more often it cut pieces across fibers for preparation of beefsteaks.


Rump


High-quality a part, containing About the bottom vertebras of a spine and a pelvic bone. All bones usually are removed and meat is cut across fibers by portsionny pieces for preparation of gentle beefsteaks with fine flavoring qualities. Beefsteaks from a kostreets can be fried and on open fire, and on a frying pan. From pieces in weight more than 1,5 kg turn out excellent roast beef which usually prepare on strong fire.


Topside


These four parts together make the top part of a hind leg. More often this meat is used for preparation of qualitative roast beef by slow by frying.
Quite often it cut portsionny pieces which extinguish or fry on a frying pan.


Shank


Fleshy part of a hind leg rich with sinews: similar to a foreshank it contains a brain bone and big percent of a connecting fabric. Usually a bone delete, and meat cut thick slices or cubes. Delicate aroma and the high content of gelatin give to this meat excellent flavoring qualities in a stewed look.


Diaphragm


Consists from various, rather small on the size of internal muscles. In spite of the fact that beefsteaks from a fleshy part of a diaphragm have coarse-grained structure on a cut, they contain not enough fat possess fine flavoring qualities if them to prepare on open fire or a frying pan, without leading up to a full browning. That meat prepared completely, it is necessary for extinguishing throughout quite long time. The third type of beefsteaks from a fleshy part of a diaphragm sometimes call "a beefsteak of the butcher". To buy such meat - a big rarity as it is cut out from the central internal muscle unique in all hulk. At each opportunity try. it to buy, as thanks to gentle flavoring qualities and fine aroma it as well as possible is suitable for a zhareniye on a sieve.


Flank


This part consists of a muscular fabric covering edge with fat layers. Fine meat for cooking as possesses high flavoring qualities, and layers of fat available in it help to keep moisture. Meat can be extinguished also with bones or without, sliced or cubes. Quite often flank use for forcemeat preparation.


Backstrap


This part consists of covering the edges of the muscle tissue with layers of fat. Perfect for cooking meat because it has good taste, and the existing layers of fat in it to help retain moisture. Meat can also be put out with or without bones, cut or not, cut into slices or cubes, or cubes. Quite often Backstrap used for cooking meat.


Belly


After removing the sternum and ribs is a long flat piece of meat, which is usually rolled up and tied in a roll. From it is usually cut off the desired length and sell. The layered structure of the muscle belly emphasizes fat, taste good. Belly should be prepared in a wet environment. Sometimes it is put out, but most boil - either fresh or salt (bacon is traditionally used for pickling).


Foreshank


Muscular front leg (shank) bone and brain contains several narrow, express muscle with a thick layer of connective tissue and tendons. After removal of the bones of the meat is usually cut into slices across the grain or cubes - to extinguish. In preparation of the gelatin in a humid environment of the connective tissue changes in the broth, forming a very tasty and nutritious gravy. Foreshank is particularly suitable for cooking beef stew in French.


Humeral part of a shovel


This cut is part of the larger muscles of the shoulder, rib and the adjacent muscles closer to the rear of the carcass. Cutting the shoulder of the blade depends on the local traditions, but most of it just cut off large chunks of the excellent taste of pulp for subsequent slow-roasting. Meat can be sliced ​​and portions for boiled.

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