Cut of beef | Wikipedia audio article
Channel: wikipedia tts
Date: 10/12/2018

This is an audio version of the Wikipedia Article:
Cut of beef


00:00:54 1 American cuts
00:01:27 1.1 Forequarter cuts
00:02:22 1.2 Hindquarter cuts
00:03:50 2 Argentine cuts
00:05:29 3 Brazilian cuts
00:06:36 4 British cuts
00:06:49 5 Dutch cuts
00:07:45 6 French cuts
00:08:48 7 German cuts
00:09:26 8 Croatian cuts
00:10:08 9 Italian cuts
00:12:05 10 Korean cuts
00:12:14 11 Polish cuts
00:12:49 12 Portuguese cuts
00:13:27 13 Russian cuts
00:14:24 14 Turkish cuts
00:15:20 15 UNECE standard for bovine meat carcasses and cuts
00:15:44 16 See also



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SUMMARY
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Cuts of beef are first divided into primal cuts, pieces of meat initially separated from the carcass during butchering. These are basic sections from which steaks and other subdivisions are cut. The term "primal cut" is quite different from "prime cut", used to characterize cuts considered to be of higher quality. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as "brisket" in the US is from a significantly different part of the carcass than British brisket. "Cut" often refers narrowly to skeletal muscle (sometimes attached to bones), but can also include other edible flesh, such as offal (organ meat) or bones without significant muscles attached.