what are some meats from cows???

Answer 1

I found a great website that describes the cuts of beef and which part of the cows body they come from. Very interesting!

Neck and clod: very muscular and tendenous, and is usually sold cubed in the supermarkets as 'stewing steak'. 'Clod' is the muscle taken off the "arm bone" or humerus of the animal. If you were of a mind to ask your butcher for this specific cut, it's perfect for the minced (Usian: ground) beef that you'd use in a bolognaise or chilli con carne.

Chuck and Blade: This is lean meat from around and between the shoulder blades, and is often sold packaged as 'braising steak', or cubed as 'stewing steak' (are you starting to see why non-specifc supermarket packaging is... worrying? Personally, I like to know what it is I'm buying.) Perfect when used in stews, and again can be minced for wet meat sauces. I wouldn't say this would make great hamburger meat, as there's a lot of connective tissue in there.

Back rib: the primal cut contains four or five ribs, which are usually sawn off short so that the meat can be tied; or it's boned completely, rolled, and tied. Meat is relatively lean, tender and fine grained, and this is a good roasting joint.

Forerib: similar to the back rib, the primal cut contains four or five ribs, from which two-rib and three-rib roasting joints will be produced. This is the classic rib roast, beautifully tender, with a good covering of fat for self-basting, wonderful marbled, and ultimately it should be roasted on the bone to be fully appreciated. This is this primal cut that also gives rise the to the 'rib-eye steak' which is more popular on western side of the Pond, but is, indeed, a damn fine steak because of the aforementioned forerib's marbling.

Sirloin: The sirloin is a large section of very tender, top quality meat along the back of the animal that includes that last three ribs (wing ribs). There are several meat cuts that originate from the sirloin:

sirloin roast – At the hindquarter end, the sirloin can be cut up into large sections, on the bone, that make an amazing roast; the cut will have the fillet on one side, the contre-filet (which, on its own is called the sirloin steak or entrecôte) on the other, and the bone in between adding large amounts of flavour.

eye of sirloin – this is also a sirloin roast, but with the bone and fillet removed, making it a little cheaper. This can also be sliced into sirloin steaks.

wing rib – the transition piece between the forerib and the sirloin, this section of meat provides a wonderful roast, though it doesn't contain any fillet meat.

fillet (aka undercut, ortenderloin) – the fillet is the length of muscle running along underneath the backbone, and is partly the reason that most bulls are castrated. It's the tenderest meat available on the beef carcass, and it's all the more tender if the bull never has any urge to make any pelvic thrusts throughout the course of its life; the less a muscle is used, the more tender it will be. The fillet has a very subtle, delicate flavour and it should never be cooked any more than medium-rare; any more than that just obliterates the taste of what is a very delicious piece of meat. It can either be roasted whole, or sliced across the grain into steaks.

T-bone steak – a T-bone steak is the same cut as the sirloin roast; just steak width. This means that the steak contains a piece of fillet steak on one side of the 'T-bone' (which is the transverse process of a vertebrae), and a piece of sirloin steak on the other.

Porterhouse steak – similar to a T-bone, except the cut is specifically from wing rib end of the sirloin.

Rump: This primal cut contains the lowest vertebrae of the back and pelvic bone, which are removed. The meat is then sliced across the grain to produce tender, flavoursome steaks – but only if properly matured! If it isn't hung long enough, the meat will be chewy and bland. Rump can also be cut into roasting joints. Not to be confused with 'top rump'.

Oxtail: Slowly simmered, this produces the classic eponymous soup, but can also be used to make gorgeously flavoursome stews; an afternoons' worth of simmering on a stove will result in rich, gelatinous liquor and meat that falls off the bone.

Topside: The inner thigh muscle, this is a lean, fine-grained meat and is a relatively tough cut. Makes a good slow roasting joint. Can also be cut into thin strips from a steak and marinaded, and stir-fried.

Silverside: The back thigh muscle, has a coarser grain and is also quite tough (more so than topside), but has a good flavour. Gets its name from the silvery sheen of membrane over its internal surface. No use as a tradional roasting joint, but is great for pot roast, mincing for burger meat, spiced beef, bresaola, and marinaded for stir fries / barbeques.

Top rump: This is the cut of meat found immediately about the leg, and so is quite tough meat. Used for slow-cooked stews and casseroles, burger meat, and marinaded for stir fries / barbeques. I can also advocated boning and brining it...

Leg: The leg of beef, also called 'hock', is the cut from the top of the back leg. Very tough but very lean, and is perfect for slow cooking; stick it in a pot of boiling water still on the bone with some vegetables and some seasoning, leave that in the oven for three or so hours... and you have you a basic pot-au-feu. Again, you can also mince it for use in slow-cooked wet sauces like bolognaise.

Skirt: 'skirt' is the name for the various small internal muscles; the biggest piece is called 'goose skirt' or 'flank skirt', and it is found just inside the flank. Skirt is quite a coarse grain, tough, but lean, and requires a long, slow cooking time. It is classically used for steak and kidney pudding.

Flank: Also called 'belly', this is the abdominal wall of the animal. Very fatty, but can be brined to make salt beef, or cooked in a stew or casserole.

Brisket: the layer of meat overlying the breastbone and ribs that is the traditional cut for salting, put can also be slow-cooked.

Shin: Top of the foreleg of an animal, this is usually a very cheap cut, and very tasty; makes an excellent stew.

Marrow bone: This is the shin bone, sawed into half to be able to fit into a saucepan, and boiled to make beef stock. Afterward, the marrow can be scraped out and eaten on toast; though this is easier said than done since marrow forks don't seem to come as standard with most cutlery sets nowadays.

The website is very informative! It also explains how the cow is actually killed. Warning...you may not want to eat cow again.

http://everything2.com/index.pl?node=beef

Answer 2

There are all sorts of cuts of meat from cows (beef) - ribs, roasts, round steak, flank steak, top round steak, prime rib, etc.

All good!

Answer 3

Where's the beef? Hamburgers, steak, roast. MMMMMM good stuff. Why is any one part of a dead animal more disgusting than the other?

Answer 4

Beef, it's whats for dinner.

Answer 5

anything called beef. steaks, burgers, roasts, etc.

Answer 6

beef ya know..... hamburgers (and more of course)

Answer 7

Rump, porterhouse, sirloin, oxtail, pastrami.....etc

Answer 8

BEEF

Answer 9

beef...tongue...steak...pork??? no isn't that pig???

Answer 10

beff,