Cut of beef
id:
cut-of-beef-168-2032053
title:
Cut of beef
text:
During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. 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; e.g., the cut described as brisket in the U
brand slug:
wiki
category slug:
encyclopedia
description:
Sections of cattle
original url:
https://en.wikipedia.org/wiki/Cut_of_beef
date created:
2006-06-06T19:13:45Z
date modified:
2024-08-30T15:32:26Z
main entity:
{"identifier":"Q2051651","url":"https://www.wikidata.org/entity/Q2051651"}
image:
{"content_url":"https://upload.wikimedia.org/wikipedia/commons/7/79/BeefCuts-CowStatue.JPG","width":6016,"height":4000}
fields total:
13
integrity:
16