Those who are used to cooking pork must have experienced deep disappointment when they tried beef for the first time. It seems that they listened to the advice of the “meat cutter” and diligently followed the prescription recommendations, but what they got was completely different from what they expected. Sometimes this happens on the second attempt, and sometimes on the third, after which people simply give up. Don't be so upset! Meat of different origins has its own nuances in selection, preparation and its own secrets in the methods of handling it.

Premium grade beef and its varieties

The most sought after (and, of course, the most expensive) remains the unforgettable cut, as in the pork carcass. However, no less high-quality parts are sirloin, brisket, back and rump of beef. Not even all residents of rural areas know what it is, so city dwellers are unlikely to have even heard such a word. Naturally, we do not take into account cattle breeders among the inhabitants of villages, and slaughterhouse workers among city residents: both of them are certainly familiar with this term. For the information of people who are far from cutting carcasses, but want to know what they are buying: the butt is the part of the former cow, located near the pelvis, closer to the front. And this is definitely the dorsal section of the carcass.

Relativity of freshness

Ordinary consumers believe that an indicator of the greatest suitability and highest taste of any meat is its absolute freshness. Like they killed it in the morning and sold it at lunchtime. And this is absolutely not true! Especially when it comes to beef. In order for cow meat to become tasty after cooking, it must “hang” and “ripen” for two weeks after slaughter, but only under the right conditions, with adjusted humidity and temperature. A recently slaughtered animal will not give you the desired softness and juiciness in any part of the body. Beef sirloin will not escape this either. What, is this unusual meat that should stand out in some way? Not at all! If the carcass is not “ripe”, all its parts will be dry and tough.

External signs

How fresh can be determined by three characteristics: color, smell and structure. Let's start with its shade: depending on the age of the cow, it varies from pink (calf) to distinctly red (adult). The most valuable thing that can be determined by color is whether the meat has been re-frozen. If you click on it, the trail will turn red. If it remains unchanged, rest assured that it has been frozen several times.

The second indicator is smell. It should be clean, without chemical additives or notes of mustiness. If it smells only of blood, you have a fresh rump of beef in front of you. What is it - there is a slight “aroma” that is reminiscent of socks? Don't take this piece!

The structure of the beef should be dense, the fibers should not spread under your hands or stick to them. If the meat is “flaccid” and not elastic, most likely it is either from old, unkempt and improperly fed cattle, or it has been sitting on the counter for quite a long time.

What to cook with

Before you buy meat, think about what you are going to cook. It’s clear that any piece of it is beef in any case. The sirloin, however, works well for some dishes, but is completely inappropriate in others. Tenderloin is harmonious in any dish, but it is clearly a pity to use it in broth. If you need a meat component for, for example, a roast or goulash with potatoes, ribs are quite suitable: if the carcass is properly cut, there is enough meat, it is gristly and juicy, and the cost of such a piece will be much lower than if you take more “classy” options. good for their lower fat content compared to pork and greater nutritional value when compared to chicken. For them, it’s better to take the brow: there’s not much meat there, but the broth will be satisfying (and inexpensive). So it's better to plan your menu before purchasing ingredients.

The best dishes from this part of the carcass

If you look at the rib section of any animal, you will notice that the last three ribs are the meatiest. These are what the cow calls “beef rump.” What is this in cooking? This material is mainly for frying whole or portioned. Moreover, both at home (using a banal frying pan) and outdoors - on a fire or in a grill. Beef rump is also great for steaks. What is this in the “cow” version? It’s tasty and juicy if you cut the meat across the grain and lightly beat it.

It’s also a good idea to bake this part in the oven or over coals. With this method in mind, it is preferable to soak first. The fastest method is in kefir or sour milk; The option with lemon juice and peppercorns is also good. If you decide to fry chops, then the sirloin will do (the photo clearly demonstrates the advantages of this meat). However, before beating, you should soak it, already cut, in wine vinegar, in the same lemon juice or in wine, let it drain, and only then do further processing. Otherwise, you risk getting an inedible sole. You can use the sirloin for broth, but then you have to have some very meaty results in mind. For example, hodgepodge. Otherwise, it’s just a pity to cook such a wonderful piece.

Beef has always been popular in markets and supermarkets due to its nutritional value and lower calorie content compared to other types of meat. It is chosen by both rampant meat eaters and diet followers. And veal is suitable even for baby food. For beef and veal to truly be beneficial to our health, they must only be of good quality.

Definition of quality

When buying beef, first of all pay attention to the color: high-quality meat has a rich red color. As the animal ages, it darkens. Veal is much lighter and has a pinkish tint. The older the animal, the more clearly the yellowness of the fat is visible. Adults have a dark yellow tint to the fat. If the color of the beef seems too brownish, then the piece has probably been sitting on the counter. Also keep in mind another indicator of the age of the animal - the toughness of the meat.

General tips for determining the quality of meat of any kind, including beef, can be read

Cutting the carcass - selecting the desired part

Immediately before purchasing, the buyer must not only check the quality of the meat, but also correctly select and determine the part of the beef carcass and its purpose. The figure and table below will help the buyer understand this.

Figure - Scheme of cutting beef carcass (high-quality cuts)

Table - Description of beef carcass cutting parts

№	Name of the carcass cutting part (cuts)	Variety	Characteristics, features of the carcass part	Purpose of the carcass part
1	Neck, cut	3	It contains a considerable amount of tendon, but has good taste.	Cooking (including long-term cooking), stewing. Dishes: seasoning soups and broths, minced meat, cutlets, goulash, cholent, jellied meat (jelly).
2	Dorsal part (thin edge, thick edge, entrecote)		May be sold with bones. The thick end is soft, fine-fiber meat and contains 4.5 ribs. The thin edge has excellent taste and contains 4.5 ribs. Entrecote is a selected soft intercostal part of meat located along the vertebrae.	Frying, baking (including large pieces), stewing. Dishes: soups (ribs), chopped cutlets, goulash, roast, steak (thin edge), roast beef (thin, thick edge), rib meat, entrecote.
3	Thick fillet, sirloin		Tender meat, thin layers of fat.	Frying (including fast), stewing. Dishes: cutlets, meatballs, meatballs, steak, beef stroganoff (top part of the rump), zrazy, rolls, various minced meats and fillings.
4	Tenderloin, sirloin		The most valuable and tender part of meat, lean, without streaks	Frying, baking in pieces. Good for grilling. Dishes: roast beef, steak, chops, kebab, azu.
5	Kostrets		It is distinguished by its softness. Good taste. The inside is the most valuable.	Stewing, boiling, frying, minced meat, baking. Dishes: cutlets, meatballs, beef stroganoff (inner part), soup, broth.
6	Rump (mid thigh), probe (inner thigh), cut (lower thigh)		Lean, fine-fiber meat, good taste.	Stewing, boiling, baking. Dishes: cutlets, roast beef, soups, broths.
7	Peritoneum, flank (curl)		The consistency of the meat is rough, but the taste is not bad. May contain fat, bones, cartilage and films.	Minced meat, boiled. Dishes: meatballs, meatballs, roll, soups, zrazy, borscht, broth.
8	Edge edge		Meat contains layers of fat. It has excellent taste.	Boiling, stewing, minced meat. Dishes: goulash, azu, cutlets, dressing soups.
9	Spatula		The fibers are a little rough. The shoulder part is lean meat and may have thick veins.	Cooking, stewing, minced meat. Dishes: steak, goulash, azu, chopped cutlets, roll.
10	Brisket		The meat has a layered structure and contains layers of fat. Good taste.	Boiled, stewed, baked, chopped (stuffed). Dishes: roasts, soups, borscht.
11	Underthigh		Not the best consistency, but has a good taste and aroma (thanks to gelatin).	Slow frying and stewing in large pieces. Dishes: goulash, azu, soups.
12	shank		Lots of tendons and connective tissues. Contains marrow and gelatin. Good taste. Stickiness after cooking.	Slow cooking. Dishes: broths, jellies (jellied meat). Possibly made from pulp: balls, cutlets, meatballs, rolls, etc.
13	Knuckle		The same as for the shank.	Like a shank.

Beef storage

Like any meat, beef is best stored in the refrigerator.

The shelf life of frozen beef is slightly longer than that of and - about 10 months. Veal - 8 months.

The duration of beef maturation after slaughter is approximately 2 weeks at a temperature of 1-2 degrees Celsius. As the storage temperature increases, the ripening time also increases. Without the use of a refrigerator, the meat will ripen within a few days, but in this case the shelf life will be sharply reduced.

Beef is a very healthy, tasty product necessary for a full and healthy life. Like any meat, beef has different categories and varieties. It depends on the age of the animal, feeding methods, maintenance, treatment, and so on. The so-called deboning of the carcass, that is, cutting it into certain parts, becomes important. In gastronomy, strictly defined concepts are used when deboning, such as neck, shoulder, rump, rump, sirloin and others. This article will examine such a part of the carcass as the sirloin, and also highlight the question of what can be prepared from it in the kitchen.

What is beef rump?

The butt is a cut of a cattle carcass, which is located in its rear part. According to GOST - this is the part of the carcass that is located in the pelvis area near the outer three ribs. It is one of the highest quality cuts, the value of which lies in the fact that the meat has virtually no fiber, tastes very good, and has important microelements for human life and health. The sirloin is an elite cut of meat of the highest category.

When cutting, special attention must be paid to the butt, since other cuts that are located nearby have a slightly different structure of meat tissue. Therefore, there are differences in the methods of preparation and the energy value of such meat. When choosing a product in a store or at the market, it is very important that the meat has a natural color (from pale pink to red), has a fresh smell, and the piece must be dense and elastic. You need to pay more attention to chilled rather than frozen products. Everything depends on material wealth.

In any case, the meat should not contain any additives, dyes, or flavor enhancers, since if they are present, the finished product will not correspond to our ideas about its taste and beneficial properties.

What can you cook?

Before buying any meat, you need to clearly understand what, exactly, will be prepared from it. It's no secret that one cut is suitable for barbecue, but a completely different one for broth or chop.

The sirloin is a fairly versatile and inexpensive, compared to, for example, tenderloin, but at the same time an elite product.

It can be used to prepare broth, chops, you can bake a whole piece over a fire, or cook boiled pork. The versatility of this product is one of its best qualities. Accordingly, the sirloin is used in recipes by chefs of expensive restaurants and housewives in the home kitchen. It can be cooked on an open fire, coals in the yard of the house.

Cooking methods

Due to its versatility, rump dishes are distinguished by their variety. Let's look at some of them.

Chops

To prepare chops, you need to take 1-1.5 kg of chilled meat, cut it into large pieces 2-3 cm thick, then soak in wine vinegar or lemon sauce. You can also soak it in sour milk. After soaking, rinse under running water.

Then you need to beat the meat on a wooden board with a special kitchen hammer. Next, prepare a mixture of peppers (red, black, allspice), salt, and you can add garlic depending on your taste preferences. The specified mixture is used to process chopped pieces of beef and place them in a hot frying pan. The cutlets are fried on both sides for about 15–20 minutes. The chops are ready and served with various side dishes. It makes a very tasty and nutritious lunch dish.

Or you can cook chops in batter. For this you will need more products: 2-3 chicken eggs, flour, salt. Break the eggs and, stirring with a whisk, add about 50 grams of flour and salt to taste. Dip the chopped pieces of meat in the prepared mixture and fry in a frying pan.

Buzhenina

You can make boiled pork from a single piece of pork loin. Take about 2 kilograms of meat, wash it in cold running water, and wipe it dry with napkins. Then deep holes are made with a knife, into which a mixture of salt, peppers, garlic is pushed (stuffed) (garlic can be used whole cloves, or can be chopped into smaller pieces), other spices (sesame, cloves and others according to preference).

The next step is to rub the piece with the mixture remaining from the filling on top and wrap it in food foil or place it in a sleeve. At the same time, the oven is heated to 200–250 degrees. After checking the heating, the meat is placed in the oven.

Cooking time is about two hours. Then you need to take out the baked piece and cool it to room temperature.

Served to the table in sliced pieces. Can be used with lemon sauce, ketchup, and other seasonings.

Cutting beef carcass and features of cut pieces

Beef carcass cutting

This is the simplest carcass cutting scheme

Even inexperienced amateur chefs are well aware that one of the criteria responsible for the tenderness of various cuts of beef is the ability to select the right cut from the cut of the carcass. Pieces of meat from the middle part of the back (muscles that only support the body and are not involved in movement are located here) have a more delicate structure.

The entrecote and sirloin parts taken from here, including sirloin and thick edge, are excellent for preparing many dishes, including steaks.
In the forearm, thigh, chest and rib cuts, the connective tissue, on the contrary, is highly developed.
The average development of connective tissue is in the dorsal and scapulocervical cuts.
The meat from the back of the carcass is more tender and is well suited for frying and grilling, while the meat from the front has a strong flavor, is tougher and requires slow cooking with the addition of liquid.

There are different ways to cut beef: American, British, Dutch, Italian, German, Danish, Australian and South American.

American way of cutting a carcass

British way of cutting a carcass

The Dutch way of cutting a carcass

The South American scheme is also common, in which the entire carcass is divided into 19 numbers, let's look at this scheme in more detail

Front cut:

No. 1 – entrecote on the bone (Cube Roll)
No. 2 - thick edge (Ribs)
No. 3 - Brisket
No. 4 - shoulder blade (Shoulder)
No. 5 - shoulder-shoulder part (roast shoulder)
No. 6 - false fillet (Blade)
No. 7,8 - shank (Shank)
No. 9 - thin edge (Thin ribs)
No. 10 - neck (Neck)

Back cut:

No. 11 - thick sirloin (flat roast beef) (sirloin)
No. 12 - fillet (tenderlion)
No. 13 - rump, rump
No. 14 - the upper part of the rump (Top rump, Nuss - German)
No. 15 - subthigh pulp (Silver side)
No. 16 - inner part of the hip cut (Top side)
No. 17 - flank (flank)
No. 18 - posterior ankle (shank)
No. 19 - white meat for roasting (Weiß Braten)

If you buy, for example, frozen meat in a supermarket, there is always a number on it, and you know exactly which part you are purchasing.
But alas, even here, there are differences in the number distribution system.

And when buying at the market, it is still advisable to know why you need a piece of meat, what part of the carcass it comes from and what this part is called.

Russia has adopted its own beef carcass cutting diagram(by the way, not very different from those given above) and its own terminology, which will be useful for all avid meat eaters to know:
1-2.Neck(upper and lower parts) - this meat is classified as second grade, it is better to buy it in the form of minced meat. The lower part of the neck used to be called the hryvnia, and the upper part was called the zarez.
3. Spatula- this meat is classified as first grade, it is quite suitable for stewing (goulash, stew) and frying, but requires a long preparation.
4-5. Rib part (thick edge)- first-class meat, in its entirety consists of 13 ribs: the first 3 are attached to the lower part of the shoulder blade, they are removed; the next 4 ribs are usually sold as a whole piece, which is cooked as bone-in meat, but the bones can be cut off and cooked into a roll; the next 3 ribs contain more meat; the remaining ribs are a rather expensive cut of tender meat.
6. Sirloin (thin edge, roast beef)- a premium cut of tender meat that can be fried and grilled; in the middle of this part there is a tenderloin (sirloin).
7. Kostrets- premium lean meat for frying and grilling.
8. Ham (rump, thigh)- first-class meat, a lean cut, which is well suited for stewing in a pot and for rare steak; This part of the carcass can be salted, stewed or fried. The part closest to the tail is called the “pink” and is used for roasting.
9. shank- lean beef of the third grade, intended for stewing (the name refers only to the hind leg) or for cooking broth.
10-11. Barrel (flank)- fairly cheap second-class meat, used for stews or stews.
12. Upper costal part (edge)- lean meat; it is freed from bones, rolled into a roll and used, for example, for stewing in a pot.
13. Brisket- first-class meat; It is sold boneless in the form of a roll and is suitable for boiling, stewing, soups (for example, for pickle), in stews and pilaf.
14. Knuckle- third grade meat, requires long cooking (the name refers only to the front leg).

A few words about the juiciness of beef - probably some former meat-eaters have switched to the enemy camp of vegetarians, having dislocated their jaws in an attempt to chew a sole-shaped entrecote or broken a tooth on a granite steak... Supporters of low-fat diets will have to come to terms with the fact that the juiciness of beef (alas!) directly depends on its fat content. In one of the best varieties of American beef, called “marble beef,” lean flesh alternates with the finest fatty streaks—they make the taste of the meat so juicy and tender.

The method of frying is of great importance for the juiciness of meat. The more moisture the meat loses in the pan, the drier and tougher it becomes. Therefore, you should not cook excellent tenderloin in fat or oil - fresh, juicy meat is best fried in a dry, hot frying pan for several minutes on both sides, and salt each side only after browning. By the way, it is best to pound beef on a board moistened with cold water, since dry wood absorbs meat juice.

For preparing meat dishes, it is best to consume meat from young animals. It is easy to distinguish by color. The meat of animals under six weeks of age is light pink to light red in color and has dense white internal fat. Young meat (up to two years old) is light red in color with almost white fat. The meat of adult animals (two to five years old) is juicy, tender, and red in color. Old animals (over five years old) have dark red meat and yellow pork fat. Beef obtained from animals under five years of age has the best nutritional properties, pork - from animals 7-10 months of age, and lamb - from animals 1-2 years old.

Benign meat is covered with a thin crust of pale pink or pale red color and does not stick to the fingers in the places of cuts. When you feel its surface, your hand remains dry, and the pits caused by finger pressure quickly disappear. To determine the freshness of meat, you can pierce it with a heated knife or fork. If it is of poor quality, the knife or fork will acquire an unpleasant odor.

Selecting the desired part of beef carcass

Figure - Scheme of cutting beef carcass (high-quality cuts)

Table - Description of beef carcass cutting parts

№	Name of the carcass cutting part (cuts)	Variety	Characteristics, features of the carcass part	Purpose of the carcass part
1	Neck, cut	3	It contains a considerable amount of tendon, but has good taste.	Cooking (including long-term cooking), stewing. Dishes: seasoning soups and broths, minced meat, cutlets, goulash, cholent, jellied meat (jelly).
2	Dorsal part (thin edge, thick edge, entrecote)	1,2	May be sold with bones. The thick end is soft, fine-fiber meat and contains 4.5 ribs. The thin edge has excellent taste and contains 4.5 ribs. Entrecote is a selected soft intercostal part of meat located along the vertebrae.	Frying, baking (including large pieces), stewing. Dishes: soups (ribs), chopped cutlets, goulash, roast, steak (thin edge), roast beef (thin, thick edge), rib meat, entrecote.
3	Thick fillet, sirloin		Tender meat, thin layers of fat.	Frying (including fast), stewing. Dishes: cutlets, meatballs, meatballs, steak, beef stroganoff (top part of the rump), zrazy, rolls, various minced meats and fillings.
4	Tenderloin, sirloin		The most valuable and tender part of meat, lean, without streaks	Frying, baking in pieces. Good for grilling. Dishes: roast beef, steak, chops, kebab, azu.
5	Kostrets		It is distinguished by its softness. Good taste. The inside is the most valuable.	Stewing, boiling, frying, minced meat, baking. Dishes: cutlets, meatballs, beef stroganoff (inner part), soup, broth.
6	Rump (mid thigh), probe (inner thigh), cut (lower thigh)		Lean, fine-fiber meat, good taste.	Stewing, boiling, baking. Dishes: cutlets, roast beef, soups, broths.
7	Peritoneum, flank (curl)		The consistency of the meat is rough, but the taste is not bad. May contain fat, bones, cartilage and films.	Minced meat, boiled. Dishes: meatballs, meatballs, roll, soups, zrazy, borscht, broth.
8	Edge edge		Meat contains layers of fat. It has excellent taste.	Boiling, stewing, minced meat. Dishes: goulash, azu, cutlets, dressing soups.
9	Spatula		The fibers are a little rough. The shoulder part is lean meat and may have thick veins.	Cooking, stewing, minced meat. Dishes: steak, goulash, azu, chopped cutlets, roll.
10	Brisket		The meat has a layered structure and contains layers of fat. Good taste.	Boiled, stewed, baked, chopped (stuffed). Dishes: roasts, soups, borscht.
11	Underthigh		Not the best consistency, but has a good taste and aroma (thanks to gelatin).	Slow frying and stewing in large pieces. Dishes: goulash, azu, soups.
12	shank		Lots of tendons and connective tissues. Contains marrow and gelatin. Good taste. Stickiness after cooking.	Slow cooking. Dishes: broths, jellies (jellied meat). Possibly made from pulp: balls, cutlets, meatballs, rolls, etc.
13	Knuckle		The same as for the shank.	Like a shank.

Like any meat, beef is best stored in the refrigerator.

The shelf life of frozen beef is slightly longer than that of pork and lamb - about 10 months. Veal has 8 months.

This cutting scheme is also common on the Internet.

1. Sirloin. This cut includes the last two dorsal vertebrae with their corresponding ribs without the lower third and the first five lumbar vertebrae. The muscle tissue of the fillet is distinguished by its exceptional tenderness and fine-fiber structure, especially the internal lumbar muscles (tenderloin), located from the 1st lumbar vertebra to the ilium. As a rule, at meat processing plants, the tenderloin is separated and sold as a semi-finished product at a price higher than first-grade meat. Rump steaks, kebabs, roast pieces, and boiled meat are prepared from the muscle tissue of the sirloin.

2.Ovalok. This cut contains a large amount of tender meat on the last three ribs. The sirloin can be roasted whole, with or without bones, or cut into portions for frying steaks over an open fire or in a frying pan. Sirloin fillet steak is prepared without bones; To prepare a steak with a bone, the meat is cut from the front part of the rib along with the rib: the steak from the back lumbar part of the rib contains a piece of tender tenderloin that runs under the spine. If the tenderloin is cooked separately, it can be roasted whole, but most often it is cut into pieces against the grain to prepare steaks.

3.Rump. A varietal cut containing the lower vertebrae of the spine and the pelvic bone. All bones are usually removed and the meat is cut across the grain into portions to create tender steaks with excellent flavor. Rump steaks can be fried over an open fire or in a frying pan. Cuts weighing more than 1.5 kg make excellent roast beef, which is usually cooked over high heat.

4. Edge. Thick edge. A cut containing 4 or 5 ribs with relatively soft and fine-fiber meat. To prepare excellent roast beef, the ribs are usually cut short and the meat is tied; the bones can be removed completely; in this case, the meat is rolled into a roll before tying. The meat can also be used for stewing or baking in large pieces.
Thin edge. A cut with 4 or 5 ribs that is typically used to produce roast beef that is two or three ribs thick. The thin-edged meat is very tender and ideal for roast beef. To preserve the aroma and juiciness, the thin edge should be baked in the oven along with the bones at high temperature, having first sawed through the upper parts of the dorsal vertebrae. Both thin-cut steaks and rib meat cooked on the grill are excellent in taste.

5. Little falcon. The front thickened part of the brisket (at the level of five ribs), called the chelishko-sokolok, is the most valuable in nutritional terms, used for preparing fatty and aromatic cabbage soup, borscht and broths.

6. Rump. Rump is a cut of meat between the sacrum and the pelvic bone that has excellent qualities. Most often, this meat is used to prepare high-quality rotsbeef by slow roasting.

7. Brisket. After removing the breast bone and ribs, a long, flat piece of meat is left, which is usually rolled up and tied. Pieces of the required length are usually cut from it and sold. The layered structure of the muscle tissue of the brisket is emphasized by layers of fat, and the taste is good. Brisket needs to be cooked in a moist environment. Sometimes it is stewed, but more often it is boiled - either fresh or salted (brisket is traditionally used for pickling).

8.Pobederok and probe, rump, cut. These four cuts together make up the upper part of the hind leg. Dipstick- a cut of lean, fine-fiber meat from the inside of the thigh - good for slow frying and stewing. Meat cutting a little coarser, but also has good taste and is usually used for slow frying or stewing, as well as for pickling and simmering. Most often, this meat is used to prepare high-quality rotsbeef by slow roasting. Podbederok is good for slow frying and stewing in a large piece, but quite often it is cut into portions that are stewed or fried in a frying pan.

9. Pashina. This cut consists of muscle tissue covering the ribs with layers of fat. Excellent meat for cooking. because it has good taste, and the layers of fat in it help retain moisture. Meat can also be stewed with or without bones, cut into slices or cubes. Quite often, the edge is used to prepare minced meat.

10.Spatula. The shoulder bone contained in the cut is removed by the butcher, and the meat is cut into portions for preparing steaks or for stewing. The taste of the meat is high, the fat content is relatively low. Some cuts have thick veins of connective tissue that attach the muscles to the shoulder blade bone. This connective tissue is left on the meat because it softens when cooked in moist heat, releasing sticky substances into the broth.

11. Neck. Neck meat contains a large percentage of connective tissue and therefore, to acquire the required softness, it requires long-term heat treatment in a humid environment. However, it has good taste and is inexpensive. Neck meat is usually sold diced or minced.

12. Knuckle. The muscular foreleg (knuckle) contains the medulla and several narrow, distinct muscles with a thick layer of connective tissue and tendons. After removing the bone, the meat is usually cut into slices across the grain or into cubes for stewing. When cooked in a moist environment, the gelatin of the connective tissues decocts, forming a very tasty and nutritious gravy. The shank is especially suitable for preparing French beef stew.

13. Cut. The muscle tissue of the butt is dark red, coarsely fibrous, with a large amount of connective tissue. It is used to prepare broths, jellies, and minced meat.

14.15.Shank. The tendon-rich, fleshy part of the hind leg: similar to the knuckle, it contains marrow bone and a large percentage of connective tissue. Typically the bone is removed and the meat is cut into thick slices or cubes. The delicate aroma and high gelatin content give this meat excellent taste when stewed.

Let's summarize our knowledge:

BEEF FOR COOKING:

broth - bones;
broth and boiled meat - rump, sirloin, brisket, shank, shank, flank;
meatballs - grade III meat.
BEEF FOR ROASTING:
entrecote - thick and thin edge;
brizolya - tenderloin;
beefsteak - tenderloin, thick and thin edge;
splint - tenderloin;
rump steak - tenderloin, sirloin, rump;
rozbratela - thick and thin edge;
beef stroganoff - tenderloin, sirloin, rump;
chopped cutlets - shoulder blade, thigh.
BEEF FOR BAKED DISHES:
baked meat - rump or rump:
roast beef in English - sirloin;
tenderloins in English - tenderloin;
roll - shoulder blade, thigh.
BEEF FOR STEW:
goulash - shoulder, shank, shank, neck, rump, thigh, rump;
roast - rump or rump, shoulder blade;
stufata - rump or rump, shoulder blade;
roll - rump or rump, shoulder blade;
for the chops - rump or rump, thigh, thick and thin edge;
immediately chopped - a spatula.
BY-PRODUCTS:
boiled - tripe, tongue, salted tongue, heart;
fried - brains, liver;
stewed - kidneys, heart goulash.

Another source and another diagram:

1 - head,
2 - neck, notch,
3 - sirloin,
4 - mantle,
5 - thick edge,
6 - middle of the shoulder blade,
7 - thin spatula, knuckle,
8 - thin edge,
9 - hem from the edge,
10 - sternum,
11 - thin fillet,
12 - underplows,
13 - curl, arable land,
14 - thick fillet,
15 - barrel,
16 - English fillet,
17 - rump,
18 - mid-thigh,
19 - rump (not included in the picture, inner part of the thigh),
20 - cut, underthighs; ossicle, part of the cut, with the acetabular bone,
21 - shank.

Beef is divided into 3 grades.
The highest grade includes:
- dorsal,
- chest part,
- sirloin,
- sirloin,
- rump and rump;

To the first- scapular and shoulder parts, as well as flank;

To the second- cut, front and back shank. http://idilbay.ru/1gov.php

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The most important parts of a beef carcass

1. Neck.

The neck (cut, back of the head) is relatively inexpensive because it is muscle tissue, a significant proportion of which is tendons. The neck is suitable for making goulash, but when preparing the meat, care should be taken to remove the tendons. In addition, neck pieces can be used to make a good stew or a strong broth for soup. This type of meat requires a long time of cooking at high temperatures and in the presence of liquid, so the main methods of preparing it are boiling and stewing.

2. Back of the head.

This part is known by different names (neck, roast meat). The neck meat has layers of fat and tendon, but with enough cooking time it can produce a juicy roast. The upper part of the neck is used for preparing marinated meat, for roasts or for minced meat.

3. Shoulder blade with shoulder edge.

This part of the back, bordering the lower back, is sometimes called the thick or table edge. It is sold with or without bones. The shoulder meat is finely fibrous with marbled layers, which indicates a significant proportion of fat in it. The shoulder blade of a young animal is suitable for roasting and grilling. in addition, it is valued as especially tender boiled meat. To reduce cooking time, the meat is cut into chop-sized pieces.

4. Pulp of the shoulder blade.

This best part of the shoulder, also called the shoulder or shoulder part, is comparable to parts such as the thigh or rump. The meat has relatively delicate fibers and is used mainly for preparing dishes such as beef stroganoff, fried and stewed rolls.

5a. Spatula.

This part of the shoulder is also called the shoulder part. It has fibers that are not as delicate as the pulp of the shoulder blade. Often marketed as "front quarter roast meat", it is, however, more suitable for braising and tender cooked meats.

5 B. The pointed part of the shoulder (scapula).

This part is also called "false fillet" and is used to prepare stuffed roasts, stews, soups and vegetable aintropes.

6. front part of the brisket (shank-falcon).

This part has almost no bones, is rich in fat and is suitable for preparing eintropf and broth, and in all cases the fat should be removed

7. Brisket core.

This part refers to the valuable parts of the beef carcass. It is sold either in its natural form with bones or without bones. in the form of rolls or pickles. The core of the brisket includes the breast bone, has a fatty layer and is covered with fat. if you use a piece with a bone, you should warn the butcher and saw the bone, rather than chop it, so that bone fragments do not get into the broth. The kernel produces juicy, dense boiled meat.

8. Middle part of the brisket.

This is one of the best parts of beef brisket. It contains some bones and is the leanest but quite nutritious part of the brisket. It is used to make soup or stew.

9. Brisket.

This is a piece from the front quarter of the carcass, forming the chest. Thanks to the favorable combination of meat, fat and bones, it is a good meat for soups, aintropfs, and strong broths, which should be defatted after cooking.

10. Flank (curl).

This part makes a good broth. One third of this classic boiling meat consists of bones and cartilage. After removing the bones and tendons, you get soft-fiber meat for cooking.

11a. Fillet.

This is the best and most expensive part of the beef carcass. It belongs to the dorsal part and is located under the ribs. This is meat for frying. Chateaubriand is cut from the middle, tournedeau from the thinnest part, and filet mignon from the sharp end of the fillet.

11b. Tenderloin.

This most valuable part of the beef carcass is the outer part of the animal's back. The famous roast beef is cut from the tenderloin; the structure of its fibers is loose and tender. You can cook a large piece of roast or roast beef from the tenderloin; you can cut it into pieces and prepare steaks and other dishes.

12a. Rear flesh.

The meat is lean and at the same time drier and tougher than rump meat, so before frying it should be stuffed and covered with lard. In addition, this type of meat can be used to prepare instant dishes, such as beef stroganoff.

12b. Part sirloin, part rump.

It has thin layers of fat and a loose fiber structure. This part can be cut into pieces for quick frying, stewing and frying.

13a. Part rump, part sirloin.

Lean meat is exceptionally good for fondues and small rolls with delicious fillings.

13b. "Meat for the burgomaster."

As the name suggests, burgomaster meat, also called lady's slipper, is of good quality. It is aromatic, juicy and allows you to prepare exceptionally good stews, marinated roasts, and tender goulash.

14. Ox tail.

It is used to make a popular soup (ox tail soup) and an excellent stew. Before cooking, the tail is cut into pieces about 5 cm long.

This part is lean, somewhat coarse-fibrous and dry, despite the fact that the inside is covered with a thin layer of fat. Small rolls are prepared from its middle part, meat from the end part is stuffed and an excellent roast is obtained.

14a. Upper part of the thigh.

The German name "tafelspitz" also means "the main meat dish of the table" and at the same time the national Austrian dish from the upper part of the thigh, which is of generally known high quality. It works best if the meat is stewed rather than boiled.

14b. Part of the thigh.

This lean, coarse fiber meat is suitable for frying, grilling or stewing. It can be deliciously cooked on skewers or spits.

15. Thigh (rump).

Lean thigh meat is traditionally used to make tender rolls. They are cut from the soft tissue adjacent to the lower part of the femur. They can be used to make the best fondue and raw steak tartare.

16a. Shanks.

The illustration shows the back and front shanks. They are cut into pieces (commercially called “shank pieces”). The shanks of very young bull or veal are suitable for roasting and grilling, but require quite a long grilling time.

166. Pieces of shanks.

Pieces 4-5 cm thick are offered for sale. Together with the marrow and tendons, which harden into jelly during cooking, they are suitable for making jellied meat, as well as for cooking soups and eintopf with a variety of dressings. The meat of the shanks is extremely tasty, lean, and due to its delicate consistency, after removing the bones, it can be successfully used to prepare a tender stew.