Interested in butchering? Learn how to do it in proper way.
Here you will find the diagram and related explanations of each part.
I also share my cooking ideas – which parts are used commonly in meat dishes and butchery.
Butcher’s Diagram
1. - The neck. Popular in servicing soups, fillings and stuffing (minced meat).
2. - Shoulder part. Used for soups, chopped cutlets, goulash.
3. - Spinal part. Ribs — BBQ, soups; flesh — roast meat.
4. - Sirloin. Roast or steak; Parts — soups, goulash, cutlet.
5. - Rump. Roast with the bone — soups, bouillon.
6. - Leg of beef. Stewed and boiled meat, chopped cutlets, soups; internal part — Beef Stroganoff.
7. - Aitchbone. Stewed and boiled meat, chopped cutlets, soups, bouillon.
8. - Humeral part. Transparent bouillon and servicing soups;
without the bone — chopped cutlets and roast.
9. - Breast part. Soups and cabbage soups.
10. - Groin. Soups, fillings and chopped cutlets.
11,12. - Front and rear shanks. Bouillon and cow-heel.
Cow Carcass
Here you will find the diagram and related explanations of each part.
I also share my cooking ideas – which parts are used commonly in meat dishes and butchery.
Butcher’s Diagram
1. - The neck. Popular in servicing soups, fillings and stuffing (minced meat).
2. - Shoulder part. Used for soups, chopped cutlets, goulash.
3. - Spinal part. Ribs — BBQ, soups; flesh — roast meat.
4. - Sirloin. Roast or steak; Parts — soups, goulash, cutlet.
5. - Rump. Roast with the bone — soups, bouillon.
6. - Leg of beef. Stewed and boiled meat, chopped cutlets, soups; internal part — Beef Stroganoff.
7. - Aitchbone. Stewed and boiled meat, chopped cutlets, soups, bouillon.
8. - Humeral part. Transparent bouillon and servicing soups;
without the bone — chopped cutlets and roast.
9. - Breast part. Soups and cabbage soups.
10. - Groin. Soups, fillings and chopped cutlets.
11,12. - Front and rear shanks. Bouillon and cow-heel.
Cow Carcass
