Meat Parts and Usage
If you are thinking of making red meat at barbecue and barbecue parties; We wanted to examine which meat comes out of the animal and which meat is more suitable for the grill.
First of all, it should be noted that as you go down from the top of the animal, the meat becomes harder and the lower parts are more suitable for long cooking.
Let's first examine the sections suitable for the grid;
Tenderloin: It is a piece found on the back and back of the beef. It is the muscle tissue, one on each side of the animal, one on the right and left. Its total weight varies between 1.5-2.5 kilograms. It does not contain fat as it is a very working muscle tissue in the back of the animal.
Tenderloin is a fibrous muscle that is literally "limp meat." Right next to it, there is a contrafile. It should be cut thick. Not marinated, not beaten. Generally, grill cooking is applied.
Beef Fillet: A lean, boneless and steak-like piece, the loin steak is a little tighter and harder than the tenderloin. It can be sliced thick, medium thick or thin. When thickly sliced, it should be softened in the marinade mix and then grilled. It is suitable for preparing gravy steak dishes when chopped medium thickness.
T-Bone: The part called T-Bone steak is the name of the meat in the back section, between the tenderloin and the loin steak, together with the bone. When tenderloin and loin are together, it is called fillet so that it can be a t-bone; the cover on the back is 2-3 cm. It should be as oily. It is suitable for cooking on a grill or cast iron pan at high temperatures after resting in the drying cabinet for more than 3 weeks after cutting.
Entrikot: It is taken from the back of the calf. It is the first quality version of the steak. Since it is a fatty and soft meat, it is suitable for barbecue. It is suitable for cooking with various sauces.
Consumers who like to barbecue in the garden or on the balconies prefer it.
Chops: Veal chops are removed from the back of the animal like a t-bone. It is preferred because it is oily and the oil has penetrated into the meat in the form of veins. It is the part where the part of the entrecote comes out. The ribeye becomes a cutlet when it is not stripped from the ribs and the bones are cut properly. It is recommended to cook after cutting into thick slices.
It can be prepared without bones, as well as by leaving some of the bones on it. It is suitable for grilling.
Steak: It is the part above the knee joint of the cattle where the shank is located at the bottom. It is removed from the thigh part, it is one of the most precious parts of the meat that does not contain fat and nerves. It is also removed from the part above the posterior knee joint.
Coccyx: It is the part of the five leg set near the tail. It is also sliced and grilled. The method of cooking in oil by cutting into cubes is also applied.
We have separated the sections that may be most suitable for grilling. Now let's examine how we can use the other sections.
Neck: Boned or boneless meat below the neck in cattle and sheep. It is suitable for use as boiled meat after being cut into large pieces. Low, medium and fatty ground beef, sautéed beef and tas kebab are prepared from this region.
Pancheta: bony flesh on the upper anterior part of the animal's chest. Boiling method is applied to this part, and it is also suitable for medium-fat ground meat.
Brisket: Same as pancheta. Boiling method is applied to this part, and it is also suitable for medium-fat ground meat. The flavor of the meatballs increases as a result of both the excess connective tissue connecting the meat to the bone and the oiliness in the cavity or ribs.
Egg: It is the middle part of the five leg set. It is suitable for dishes cooked with cubed meat. Meat that extends from the thigh to the thigh of the animal and takes the shape of an egg. Besides being roasted, it can be cooked as a saute, it is very valuable because it can be used in almost all meat dishes.
Nuar: It is the softest part of the five leg set. It is the part of the animal's thigh that includes the part from the leg to the abdomen. It does not contain oil and nerves. The meat used in roasting is obtained from this section. It is preferred because it is oil-free. It is also boiled with vegetables.
Counternuar : Obtained from the calf's thigh region, it is located at the bottom of the calf. Steak, which will be cooked with sauce in order to cook it in a shorter time, is obtained from this section. It is the number one part where the steak with tomato sauce can be made.
Arm, shank: It is the part of the leg that extends up to the knee and has little meat. It is usually cooked by boiling method. Beef shank is a type of boiled meat that is consumed especially in autumn and winter, cooked with vegetables and consumed for healing with the content of bone marrow. Marrow also makes the sauce of the dish more delicious and thick. The meaty sleeve that continues on the upper part of the shank is suitable for cooking in the oven.
Trance : It is the soft part between the coccyx and the nuar. It is used to prepare cubed, sauteed and tomato paste steaks.
We tried to tidy up the portions of the meat. We hope our article was useful and we can use all parts of the animal without waste. Let's not forget that we consume a living thing and every part of it is very valuable and should be used, not thrown away.
As Aniva family, we wish you a happy life!
Source:
https://yemek.com/koyun-ve-dana-eti-haritalari-et-bolgeleri/
https://seyler.eksisozluk.com/dananin-neresinde-hangi-et-cikiyor