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: Cuts Of Beef
Famous quotes containing the word cuts:
“I thought that a Jewish state would be free of the evils afflicting other societies: theft, murder, prostitution.... But now we have them all. And that’s a thing that cuts to the heart ...”
—Golda Meir (1898–1978)
“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)
“A good neighbour, even in this,
Is fatal sometimes, cuts your morning up
To mince-meat of the very smallest talk,
Then helps to sugar her bohea at night
With your reputation.”
—Elizabeth Barrett Browning (1806–1861)