Nice Food

It is beef below each place and quality of a material brief solution. By go up to fall, by tender arrive to often be arranged.

==========Lumbar abdomen is divided (qualitative tender)===Suit to fry cutlet, chaffy dish==================
Tenderloin (Short Loin) ? . Tenderloin. . . . . . . . . . . . . (Spinal inside (celiac side) the flesh)
Porterhouse(Short Loin) tenderloin, outside backbone. . . . . . . . (Buttock waist is spinal flesh back side)
T Bone. . . (Short Loin) ? Tenderloin, outside backbone. . . . . . . . (Pectoral waist is spinal flesh back side)
Strip Loin (Short Loin) ? Tender waist (arrogation tenderloin) . . . (2 side loin)
Rib Eye. . . . . . . . . (Rib) ? Go up head, outside backbone (arrogation tenderloin) (flesh of bosom the back of the human body, summary fertilizer)
Top Sirloin. (Sirloin) ? Rice dragon (arrogation tenderloin) . . . (The flesh after basin bone, flesh of close waist buttock)
Tir-tip. . . . . (Sirloin) ? 3 fork flesh. . . . . . . . . . . (The flesh before basin bone, meat of close abdomen thigh)
Hanger. . . . . . . . (Flank) ? Sirlon. . . . . . . . . . . . . (Pectoral abdomen lies between flesh)
Flank, skirt. . (Flank) ? Sirlon, lumbar nest. . . . . . . . (Issue abdominal muscle)

=========Hind leg part (older, thin)===Suit: ? sauce, bittern==================
Rump. . . . . . . . . (Round) ? Hind leg, young lid, buttock needle. . . (Flesh of close leg buttock)
Sirloin Tip. . (Round) ? ? Hind leg, thick bonze head. . . . (Flesh of ham extension forward)
Eye Round. . . . (Round) hind leg, hammer flesh. . . . . . (The core inside ham abdomen)
Top Round. . . . (Round) ? Hind leg, young lid, motherboard flesh. (Ham abdomen)
Bottom Round. (Round) ? Hind leg, cucumber flesh, tendinous child the flesh (ham abdomen close genu)

========Humeral bosom (foreleg) part (qualitative old, summary fertilizer)===Suit: ? braise in soy sauce, sauce, bittern==========
Blade. . . . (Chuck Eye) ? Go up head, burn before. (Flesh of close neck back, qualitative tenderer)
7Bone. . . . . . . (Chuck) ? ? Burn before, bovine shoulder flesh (the shoulder carries the flesh on the back)
Shouder. . . . . . (Chuck) ? ? Burn before, bovine shoulder flesh (humeral arm flesh)

==========Upper part of a leg of pork, wind (extremely qualitative old)===Suit: ? braise in soy sauce, sauce, bittern=================
Shank. . . . Upper part of a leg of pork, hoof is fat, the ox is tendinous child. (Around crus, thin)
Plate. . . ? ? Bend is buckled, bovine brawn, sirlon. (Go up abdominal muscle, thin)
Brisket. ? Wind, milk dried meat, bovine brawn. (Chest flesh, fat)

There also is to distinguish simply on the network

Sirlon flesh, the flesh is qualitative a bit pliable but strong, but fleshy flavour is thick, appropriate adds curry cook;
Bovine scrag, fleshy lines is tenderer, can make stuffing or soup of cook over a slow fire;
Bovine brisket, face grain is much, the flesh is qualitative thick tender, suit to do an ox to gather up, the beef that bake or decoct beef;
Of bovine foot flesh adipose with lean lean be apart, suit evaporate to boil; The fat face grain that T bone gathers up is particularly much and tender, can make beefsteak;
Bovine willow flesh is qualitative tender slippery and adipose content is low, it is the prime of beef, can make an ox gather up;
Bovine loin flesh is qualitative very tender, use as more burn beef; End dragon gathers up adipose content is low, fleshy qualitative Yi Jia, can make an ox gather up, or decoct or bake;
Bovine thighing flesh can make pork of the beef that bake, decoct.

Filed under: Bamboo Cuisine by Cuisine