Names of cow body parts and carcass cutting diagram, meat storage

The increased interest in livestock breeding is explained by the value of beef as a dietary product. The cost of beef is much higher than pork. When cutting up parts of a cow carcass bodies have different values. The correct procedure for processing carcasses can only be done by an experienced specialist with certain skills and knowledge in this area. Organization of the slaughter site and preparedness for this process are no less important.

What is the difference between meat from different parts of the cow?

Beef from different cuts has significant differences.The cost of different cuts per cow will vary. Beef from the back and breast of the animal is considered soft and juicy. The muscles of these zones are not developed in the cow. Therefore, the meat is tasty and tender. The more fat in beef, the juicier it is. But an excess of fat will not be beneficial. Proper fattening of a heifer is the key to success. An even distribution of fat streaks in each piece is considered ideal.

The muscles of the shoulder girdle and shoulder blades are more developed, so the meat of these pieces is tougher. The taste does not suffer because of this. There are no fat layers in the muscles that are involved in walking. It’s difficult to call beef from such cuts juicy.

What are the main parts of a carcass?

Beef in a cut carcass is divided by grade.

Higher:

1. Thick edge, entrecote, loin on the rib, ribs are on the back.
2. Bone-in and boneless brisket is located on the front.
3. Tenderloin, bone-in and boneless fillets are located in the lumbar region.
4. The sacrum is located in the pelvic part.
5. Rump – the thighs of an animal.

First.

1. Shoulder blade (taken from the upper shoulder girdle).
2. Meat from the shoulder girdle.
3. The flank is located in the groin area.
4. Neck inner part.

Second.

1. Cut, neck from the outer part.
2. Knuckle.
3. Hind shin or esek.

Carcass cutting diagram

After the animal is slaughtered, the carcass is cut up. It is divided into two half carcasses. Each half carcass is divided into cuts. Cutting process:

1. An incision is made on the half carcass in the area of ​​the last ribs, reaching the vertebra. In the region of the 13th and 14th vertebrae, the ridge is cut into 2 parts.
2. The shoulder is cut from the brisket, the meat is cut from the humerus.
3. The meat is cut from the neck, the cervical and dorsal sections are cut in half.
4. The sternum is cut off and the spine is cut between the dorsal and lumbar regions.
5. Cut the meat from the spine, carefully separating it from the vertebrae.
6. The lumbar and sacral sections are cut, the pelvic part is separated.
7. Cut out the flank and hem.

After this procedure, the parts are deboned in the following order: shoulder blade, neck, brisket, thick edge, subscapularis, hem, thin edge, posterior pelvic part.

What's on offer in the store?

Before buying beef, choose the part of the meat that is needed for cooking. A thorough examination to determine the amount of fat and thickness helps with selection. The serial number on the cut pieces indicates a specific part. In Russia, it is customary to divide the carcass into 14 parts. When choosing, be guided by the following:

1. Veal is light pink in color, the meat is lean, and is suitable for dietary and baby food.
2. A 3-year-old animal produces light red meat.
3. 5-year-old cows and bulls produce red meat.
4. Dark red meat with yellow fatty layers is obtained from cows over 5 years old.

Nutritionists advise consuming beef from livestock aged 4-5 years. The product is checked as follows: press on the piece. In a quality product, a hole will not form and your hands will not stick.

The product can be eaten no more than twice a week, giving preference to low-fat pieces. Due to excessive consumption of fat, cholesterol plaques are formed, which lead to blockage of blood vessels.

Storing cut meat

Dressed beef can be stored in the refrigerator for no more than 14 days. The pan containing the pieces should be tightly closed with a lid. It is advisable to limit contact with open air. It is better to choose enamel cookware.

If a suitable pan is not found, the cut pieces are wrapped in film and covered with thick cloth on top.

Fresh meat is also stored on ice. Before this, it is wrapped in cloth or placed in a bowl. Beef is defrosted gradually to preserve its beneficial properties and taste.

The meat can be salted. To do this, it is cut into pieces and rubbed with salt. Cuts are made in thick pieces so that the salt saturates all the fibers. After a month, the product is ready for use. The shelf life of salted beef is 6 months.