Beef – see more
Chuck eye roast – meat on the bone, from the former segment of upper back. It’s perfect for goulash. Also it can be cook or roast.
Short loin – meat on the bone, from upper pectoral part. This part of meat can be frying, roasting, stewing and grilling. It’s perfect for steak, beef collop, medalions and cutlets.
Sirloin – upper segment of lumbar abdominal part, without tenderloin. Mainly uses for steaks. Sirloin is juicy, tender and it’s the best part of bovine meat along with tenderloin.
Round – it’s a segment of carcass, which divides into 5 pieces: top round roast (it can be stewing, roasting or use for tartare), bottom round roast (perfect for stew, roast or grill), silverside (dedicated to marinate or/and smoke-dry), tip roast cap off (dedicated to cook, roast, stew and grill), tip steak (perfect for cooking, stewing, roasting and grilling or as a mincemeat).
Tail – often added to brouth, alternatively it can be stew.
Fore and hind shank – it can be cook or stew.
Flank – it’s a bottom segment of lumbar abdominal part, the best as a mincemeat, also for cooking or stewing.
Brisket – it’s a bottom segment of pectoral part, the best for cooking, stewing and roasting.
Plate – it’s a middle segment of pectoral part, with a diaphragm, because of which it’s the best for goulash or as a mincemeat. Also it can be cooking and stewing.
Shoulder – meat on the bone. This part of meat can be frying, stewing, roasting or use in a goulash.
Tongue – dedicated to make fricassee and jelly. Also serves fried or stewed. Moreover it can be marinate or smoke-dry.
