p*****s
发帖数: 1780 | 1 http://bbs.powerapple.com/forum.php?mod=viewthread&tid=989412
去肉铺买肉却不知道某个部位叫什么的同学有救啦，我整理了一个猪，牛，羊的结构图
供大家参考。以下都是常见的一般肉铺都有售的部位。
牛：
Ox Cheek
Ox cheek is more of a continental cut - traditionally used by the French,
for braising, trimmed with all the fat off. Very strong flavour - needs good
slow cooking.
Neck & Clod
Traditionally a cheaper stewing steak for dicing - but mostly used for
mincing now. Makes a fantastic flavoursome lean mince with great internal
fat... excellent for burgers. A good (and slightly cheaper) alternative to
top / rump mince.
Chuck & Blade
Chuck is traditionally excellent for dicing and also makes a great mince
with fantastic flavour. There are actually two blades - round blade and
featherblade. Round blade can be diced, but makes an excellent braising
steak. Featherblade - in my opinion one of the best braising steaks. Sliced
through and cooked properly as a thick dobe of beef, is one of the most
flavoursome bits of meat you can get. Slow-cooked for 4-5 hours... amazing!
Thick Rib
Was traditionally a cheaper alternative to a forerib roast, to be roasted on
the bone or pot-roasted on the bone, but is more often used for mincing
these days.
Thin Rib
A very American dish is a 'beef short rib', which we call a 'Jacob's Ladder'
- great for barbeque beef, braising for a three to four hours in sauce. The
meat has that delicious taste of a rib of beef with the right amount of fat
that keeps it moist during long cooking. Very tender.
Flank
We remove the middle piece – the Thin Flank - and cut it into Flank Steaks
which are fairly tender and very popular in Asian cuisine, usually marinated
first. The off-cuts from around the steak are used in Minced Beef
Sirloin
Entrecote, sirloin, porterhouse... some of the best known steaks come from
this part of the animal - the frying steaks. There is no internal fat, and
the meat is much leaner but also very tender. Traditionally, there is also
sirloin on the bone, which gives a great flavour for roasting or frying...
or with the bone removed as a Boned and Rolled Striploin. The fillet - the
the tenderest and leanest cut of Beef - runs on the inside of the sirloin
down to the rump and is cut into Fillet Steaks. The top part of the Fillet
is the Chateau Briande which is a fantastically lean and flavoursome cut.
Rump
Traditionally served on the bone, but more often served boneless these days,
cut into steaks. We remove the top cap of the rump, so the resulting single
-muscle Square-cut Pave Rump Steaks do not fall apart. Despite the
inconsistency in texture, this is a very lean meat, but can be tougher than
the other steaks.
Brisket
Brisket, part of the flank - is used as a flavoursome cut in Chinese cooking
, but is also often used for mincing and barbequeing. Salt brisket is (in my
opinion) the best for salted beef.
Forerib
Traditionally a five-bone roast, but most often in modern butchery, the eye
of the forerib is removed and it becomes ribeye steaks. You also get cote du
boeuf steaks, ribeye on or off the bone. We do supply the forerib as
ultimate beef roast - a five-bone French-trimmed rib of beef - which for the
'wow factor' at a dinner party, cannot be beaten. Fabulous marbled fat
through the meat, with great flavour. This can be cut down to make a Bone-in
Ribsteak - a huge portion for 1, or for 2 people to share. Definitely "the
man's choice" for a steak.
Silverside
Traditionally, a roasting joint or salted for a classic salt beef. A two-
joint muscle, external fat is added to add flavour to it as a roast.
Slightly tougher texture than a sirloin or forerib roast as it is a worked
muscle, but still plenty of flavour.
Topside
Traditionally, a roasting joint - cut and tidied. Good for stir-fries, beef
stroganoff, good for quick frying in strips at the cheaper end of the scale.
Slightly tougher texture than a sirloin or forerib roast as it is a worked
muscle, but still plenty of flavour.
Thick Flank
Mostly used for mincing - makes a very good lean mince, called "top rump".
Leg
Leg of beef is a two-muscle cut - sliced through for braising, it has to be
cooked for a long time to soften the internal gristle, but has got great
flavour when cooked properly.
Shin
A flavoursome part of the animal, but requires long cooking time to fully
tenderise the meat and release the flavours.
Ox Tail
Oxtail, braised, is loaded with flavour. Aside from the classic oxtail soup,
many high-end restaurants will often put oxtail with a more expensive cut
like a fillet because of its deep flavours. | p*****s
发帖数: 1780 | 2 猪
Cheek
The very spot of the cheek is very sweet, intensely flavoursome meat, and is
used in braising.
Spare Rib Roast
The whole Neckend is taken from the Spare Rib and Blade joined together.
This can be butchered to prduce two separate cuts, or boned and rolled
together to produce a Roasting Joint. Separately, the Spare Rib can be cut
into chops, not to be confused with Chinese style spare ribs. The chops have
more internal fat which produces a sweet, tender chop.
Blade
The Blade is traditionally a cheaper-end roasting joint, and we also use
boned blade for diced pork.
Haunch
This is an old-style roasting joint. The front leg has a lot more bone-to-
meat ratio than the back leg. To produce a 'Hand' ready to roast, the
trotter is removed, along with all of the internal bones, this is then tied
to produce a boneless joint. Today the Haunch is also used for Diced Pork,
and very popularly for sausages.
Loin
The loin can be butchered into several cuts:
Whole Loin The whole loin can be roasted whole on the bone, or boned and
rolled for a boneless loin.
Boneless Loin We bone the Loin completely, and remove the rind. This is now
ready to be cut into Loin Steaks, and the chump is removed for dicing.
Loin Chops Leaving the loin whole, we score the outside skin. Then remove
the Ribend Loin and the Chump and cut into Loin Chops.
Pork Ribend We use just the Ribend for bone-in Pork Cutlets or Bone in Pork
Racks.
Belly
The Belly is a flexible part of the pig with several options of use. The
belly can be left whole, with the skin scored and then roasted whole. The
whole belly can be cut into Belly Strips - these are great used as chops, or
marinated for a barbecue. The ribs can also be removed in one sheet and cut
into individual bones for Chinese Style belly ribs. Any waste from the
Belly is ideal meat for sausages.
Leg
The leg can be roasted either whole or boned first and then split in half as
a boneless roast. Can also be broken down into single muscles, to use for
Pork Escalopes or cut for Pork Stroganoff.
Front Trotter
Trotters are used in making stocks, once split in half. This is due to their
high gelatine content.
Hind Trotter
Can be used for stocks and sauces, but hind trotters are served boned and
stuffed in high end restaurants. | p*****s
发帖数: 1780 | 3 羊
Scrag End
The cheaper end of the lamb. Used on the bone for stewing, after slow-
cooking you are left with a very sweet meat as it falls away from the bone -
excellent for hot-pots and similar dishes.
Middle Neck
Traditionally chopped through and used in braising dishes. More often now,
removed from the bone you are left with a middle neck fillet - a very tender
, beautiful piece of meat bursting with flavour and excellent fat content
through it.
Shoulder
Shoulder is, in my opinion, the tenderest roast, but something of a
challenge to carve - but worth it for the incredible flavour depth. Also
makes an excellent dice due to the fat content and flavour.
Best end
Used for a cannon of lamb - just the eye of the meat... the lamb equivalent
of a fillet of beef. Traditionally the best end the source for the classic
rack of lamb - French-trimmed, or for something extra-special, a crown of
lamb. We also sell 4-Bone Lamb Racks as individual portions
Loin
The source of many things - lamb chops, noisettes, a loin eye, saddle of
lamb
Chump
Traditionally a bone-in chump chop, but these days is more often a "rump of
lamb" - a nice solid portion piece of meat, which is roasted or pan-fried
and sliced through for serving.
Leg
The classic traditional roasting joint, either on the bone - for maximum
flavour, or boned and rolled as an excellent boneless roast. We can remove
the inside bones and just leave the shank bone attached for presentation,
creating an Easy-Carve Roast. Sliced straight through the Leg with the bone
in, we make Gigot Steaks , a tasty alternative to Beef Steaks. Leg also
makes excellent meat for dicing.
Breast
Traditionally would be boned, stuffed, rolled and roasted or simply roasted
on the bone. These days, however, most of this cut ends up in the kebab
trade. | l******6
发帖数: 2695 | | c****i
发帖数: 2635 | | B********n
发帖数: 12753 | | R*******w
发帖数: 1576 | | k******a
发帖数: 2436 | 8 猪牛羊肉都是英式切法，美国人通常的切法和这个不一样。所以美国的商店里卖的部位及名称完全不一样。
【在 p*****s 的大作中提到】
: http://bbs.powerapple.com/forum.php?mod=viewthread&tid=989412
: 去肉铺买肉却不知道某个部位叫什么的同学有救啦，我整理了一个猪，牛，羊的结构图
: 供大家参考。以下都是常见的一般肉铺都有售的部位。
: 牛：
: Ox Cheek
: Ox cheek is more of a continental cut - traditionally used by the French,
: for braising, trimmed with all the fat off. Very strong flavour - needs good
: slow cooking.
: Neck & Clod
: Traditionally a cheaper stewing steak for dicing - but mostly used for
| m*******e
发帖数: 297 | 9 mark~~
good
【在 p*****s 的大作中提到】
: http://bbs.powerapple.com/forum.php?mod=viewthread&tid=989412
: 去肉铺买肉却不知道某个部位叫什么的同学有救啦，我整理了一个猪，牛，羊的结构图
: 供大家参考。以下都是常见的一般肉铺都有售的部位。
: 牛：
: Ox Cheek
: Ox cheek is more of a continental cut - traditionally used by the French,
: for braising, trimmed with all the fat off. Very strong flavour - needs good
: slow cooking.
: Neck & Clod
: Traditionally a cheaper stewing steak for dicing - but mostly used for
| S*****y
发帖数: 2871 | | W***e
发帖数: 5422 | |
|
