British Primal cuts
British cuts of beef British cuts of beef..
* Neck & Clod
* Chuck & Blade
* Rib
* Sirloin
* Rump
* Silverside
* Topside
* Thick Rib
* Thin Rib
* Brisket
* Shin
* Flank
* Thick Flank
* Leg
The best parts of the beef are rump, sirloin, foreribs, archbone, then middle ribs, buttock, shoulder, brisket, neck etc. Each part has its own use and accordingly, roast, steaks, stews, chops, Bafat, Vindalu, etc. are done.
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