There are many beef parts. Depending on the piece, the method of preparation and the dish that you can cook or fry from it vary. In this practical tip, you will learn which piece of beef comes from which part of the body.
An overview of the beef cuts from head to rib
Beef is not only in great demand among gourmets. But beef is not just beef. Depending on the cut, you can prepare a juicy roast or a crispy steak. Here you can find out from which part you can create which dish.
- Beef Cheek: The beef cheeks are tough and streaked with fat and veins. Therefore, this piece must be cooked or stewed for a particularly long time. The result: melt-in-the-mouth and intense in taste.
- Neck: A streaky muscle is characteristic of the neck, which you can use primarily for grilling, roasting, and stewing.
- Breast: The beef breast consists of the breast tip, middle breast, and afterbreast. The aroma is strong, the meat is streaked with tendons and fat. It is therefore particularly suitable for curing, which in turn refines soups and stews. You can also process the beef brisket into the rolled roast, corned beef, and Labskaus.
- High rib: The so-called missed rib is a juicy piece of beef that you can roast, boil and stew. The rib is usually used for sauerbraten – the same goes for goulash.
- Prime rib: This section from the front back is also characterized by a high degree of juiciness. A popular prime rib dish is côte de boeuf. However, you can also grill the cut very well.
- Rib: This area of the beef is typically used for cooked and soup meat. But you can also prepare stews or goulash from the transverse rib.
- Shoulder: The shoulder is divided into a thick bow, shovel, middle bow piece, and false fillet. All of them are perfect for roasting, such as in lard and pot roasts. In addition, the shoulder area is perfect for sliced meat. The juicy center brisket is ideal for cooking and stewing.
Beef: From hip to leg
It continues with the rear beef parts, which – properly prepared – make one or the other gourmet heart beat faster.
- Hip: The hip meat is also called flower and is traversed by fine veins of fat. This makes it particularly tender and juicy. Popular dishes that you can prepare from the beef rump are roulades or rump steaks.
- Topside: You can process this beef part into large roulades. But roasts and tartare can also be prepared very well from this piece of leg.
- Lower shell: You can use the lower shell for cooking, salting, and stewing. Popular dishes here include goulash, roast beef, and roulades.
- Ribs: The ribs (also loin or roast beef) is a part of the hindquarter and are considered to be particularly juicy. It is usually fried pink. You can also cut steaks from a piece of roast beef, for example.
- In addition, the steak “Entrecôte” is prepared from the intermediate rib piece. The well-known T-bone steak is also cut from the short loin.
- Fillet: The fillet centerpiece from the back is considered particularly valuable. It can be found on the plate, among other things, as a pan-fried steak, roast fillet, or chateaubriand.
- Tension rib/thin/belly lobe: This area of beef is often used for strong beef broths, boiled meats, or stews.
- Leg Meat: This area is heavily infused with tendons and therefore requires a long cooking time. The leg meat is used for beef stew or as a basis for broths and soups. In Italy, the traditional dish “Osso Bucco” is made from leg meat.