Cuts
Beef is first divided into primal cuts. These are basic sections from which steaks and other subdivisions are cut. 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.
The American cultural anthropologist Margaret Mead wrote in the American Anthropological Journal of the American Anthropological Association, "cultures that divide and cut beef specifically to consume are the Koreans and the Bodi tribe in East Africa. The French and English make 35 differentiations to the beef cuts, 51 cuts for the Bodi tribe, while the Koreans differentiate beef cuts into a staggering 120 different parts."
See the external links section below for links to more beef cut charts and diagrams.
Read more about this topic: Beef
Famous quotes containing the word cuts:
“You don’t want a general houseworker, do you? Or a traveling companion, quiet, refined, speaks fluent French entirely in the present tense? Or an assistant billiard-maker? Or a private librarian? Or a lady car-washer? Because if you do, I should appreciate your giving me a trial at the job. Any minute now, I am going to become one of the Great Unemployed. I am about to leave literature flat on its face. I don’t want to review books any more. It cuts in too much on my reading.”
—Dorothy Parker (1893–1967)
“Spirit is the life that itself cuts into life: with its own torment it increases its own knowledge. Did you already know that?”
—Friedrich Nietzsche (1844–1900)
“He sent for lancewood to make the thills;
The crossbars were ash, from the straightest trees;
The panels of white-wood, that cuts like cheese,
But lasts like iron for things like these;
The hubs of logs from the “Settler’s ellum,”—
Last of its timber,—they couldn’t sell ‘em,”
—Oliver Wendell Holmes, Sr. (1809–1894)