Useful information about meat, cooking

Useful information about meat, cooking

[BEEF]

BEEF - cutting and application of its parts-cuts in cooking





1. Front
2. Fillet
3. Brisket
4. Side
5. Top (notch)
6. Beefsteak
7. Rump steak
8. Fillet steak
9. Steak for frying
10. Stewing meat (cubes)
11. Minced meat (small)
12. Minced meat (large)
13. Tenderloin steak
14. Ham
Note:
roasted in the oven — 1, 2, 3, 4, 5, 8, 13, 14;
baked in a pot and stewed — 3, 4, 5, 6, 9, 10, 14;
grilled like barbecue (baked on a wire rack on charcoal, fried in a pan or quickly fried while stirring over high heat) - 1, 2, 7, 8, 9, 11, 12, 13;
cooked like a stew or stewed in the oven — 5, 6, 10.
Chopped beef is suitable for any kind of cooking. In stores, certain types of semi-finished products are sold, for example, meat for stewing, but for these purposes it is quite possible to use cheaper meat - a spatula or shank.

[PORK]

PORK - cutting and use of its parts-cuts in cooking





1. Neck
2. Chops from the sirloin
3. Liver
4. Fillet
5. Thigh steak
6. Chops from the sirloin
7. Shoulder steak
8. Tenderloin
9. Escalope
10. Kidney
11. Cutting the abdominal part
12. Leg
13. Double fillet steak
14. Pork, diced
15. Minced meat
16. Ribs
17. Shoulder
Note:
roasted in the oven — 1, 2, 5, 8, 9, 10, 11, 13, 16, 17;
baked in a pot and stewed — 1, 2, 4, 11, 12, 14, 17;
grilled like barbecue (baked on a wire rack over charcoal, fried in a pan or quickly fried while stirring over high heat) - 2, 3, 5, 6, 7, 8, 9, 10, 11, 13, 14, 15, 16;
cooked like a stew or stewed in the oven — 3, 5, 6, 7, 10, 13.
Cut pork is often sold without bones and rolled into a roll, but you can also buy pieces with a bone, which gives the dish a more pronounced taste.

[MUTTON]

MUTTON - cutting and use of its parts-cuts in cooking





1. Double fillet chop
2. Leg
3. Leg steak
4. Kidneys
5. Neck
6. Liver
7. Shank
8. Ribs
9. Loin Chops
10. Roll from the shoulder blade
11. Edge
12. Chop
13. Heart-shaped steak
14. Minced meat
15. Lamb, diced
Note:
roasted in the oven — 1, 2, 5, 8, 9, 10, 11, 12, 13;
baked in a pot and stewed — 4, 6, 7, 11, 12, 14, 17;
it is grilled like a barbecue (baked on a wire rack over charcoal, fried in a pan, or quickly fried while stirring over high heat) - 1, 3, 4, 5, 6, 7, 9, 11, 12, 13, 14, 15;
cooked like a stew or stewed in the oven — 8, 9, 11, 15.
Chopped lamb is sold in a wide range. The traditional fillet, leg and shoulder are now supplemented with leg steaks, diced. Minced meat is prepared before cooking.