Parts of the body of a cow: the names and scheme of carcass cutting, meat storage

Increased interest in livestock breeding is due to the value of beef as a dietary product. The cost of beef is much higher than pork. When cutting a cow carcass, body parts have different values. The correct procedure for processing carcasses is only possible for an experienced specialist with certain skills and knowledge in this area. Organization of the slaughter site, readiness for this process are no less important.

How is meat from different parts of a cow different?

Beef from different cuts has significant differences. The cost of different pieces of one cow will be different.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, tender. The more fat in beef, the juicier it is. But an excess of fat will not do any good. Proper fattening of the heifer is the key to success. The ideal is the uniform arrangement of fat veins in each piece.

The muscles of the shoulder girdle and shoulder blades are more developed, so the meat in these pieces is tougher. Taste is not affected by this. There are no fatty layers of muscles that are involved in walking. It is difficult to call beef from such pieces juicy.

In order to obtain a product of excellent quality, livestock management, proper nutrition and he alth care are of paramount importance. Before buying beef, it is carefully examined. Uniform coloring of the piece and medium hardness indicate a quality product.

What are the main parts of ink?

Beef in butchered carcass is divided into varieties.

Superior:

1. Thick edge, entrecote, loin on rib, ribs are on the back.
2. The brisket on the bone and without the bone is located on the front.
3. Tenderloin, bone-in fillet, boneless are in the loin.
4. The sacrum is in the pelvis.
5. The rump is the thigh of an animal.

First.

1. Scapula (taken from the upper shoulder girdle).
2. Meat from the shoulder girdle.
3. The flank is located in the groin area.
4. Inner neck.

Second.

1. Cut, neck from outside.
2. Knuckle.
3. Hind shank or esek.

Carcass cutting scheme

After the slaughter of the animal, the carcass is butchered. It is divided into two half carcasses. Each half carcass is divided into cuts. Cutting process:

1. On the half carcass, an incision is made in the region of the last ribs, reaching the vertebrae. In the region of the 13th and 14th vertebrae, the ridge is cut into 2 parts.
2. The shoulder blade is cut off from the brisket, the meat is cut off from the humerus.
3. The meat is cut from the neck, the neck and back are cut in half.
4. The sternum is cut off, the spine is cut between the dorsal and lumbar sections.
5. The meat is cut 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, infrascapular region, hem, thin edge, posterior part.

What's in store?

Before buying beef, choose the part of the meat that is needed for cooking. Careful inspection to determine the amount of fat and thickness helps with the 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, they are guided by the following:

1. Veal is light pink in color, lean meat, 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 fat layers comes from cows over 5 years old.

Nutritionists advise eating beef from cattle 4-5 years old. The product is checked as follows: a piece is pressed. In a quality product, the pit does not form, and the hands do 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.

Storage of butchered meat

Cutted beef is stored in the refrigerator for no more than 14 days. The pan where the pieces are located should be tightly closed with a lid. Contact with open air is desirable to limit. It is better to choose enamelware.

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

Fresh meat is also kept on ice. Before that, it is wrapped in a cloth or placed in a bowl. Defrost beef gradually to preserve the beneficial properties and taste.

Meat can be s alted. To do this, it is cut into pieces and rubbed with s alt. Cuts are made in thick pieces so that the s alt soaks through all the fibers. A month later, the product is ready for use. The shelf life of s alted beef is 6 months.

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