MEAT IN CUTS

Cuts and Uses of Meat

Neck & Hump

Cooking Methods
Main: To stew
Others: To grind

Rump

Cooking Methods
Main: To fry
Others: To roast – Grilled

Chuck Roll

Cooking Methods
Main: To fry
Others: To roast – To bake – Grilled

Top or Cap of Rump

Cooking Methods
Main: To roast
Others: To fry – Grilled

Eye of Round

Cooking Methods
Main: To stew – To brake

Inside

Cooking Methods
Main: To fry
Others: To roast  – Grilled

 

Silverside

Cooking Methods
Main: To stew
Others: To roast – To fry

Knuckle

Cooking Methods
Main: To fry
Others: To roast – Grilled

Point of Rump

Cooking Methods
Main: To fry
Others: To roast – To stew

Striploin

Cooking Methods
Main: To roast
Others: To fry – To bake – Grilled

 

Shin (Forequarter)

Cooking Methods
Main: To grind
Others: To stew

Tenderloin

Cooking Methods
Main: To bake
Others: To roast – To fry – Grilled

Cutaneus Trunci / Rose Meat & Flank Steack

Cooking Methods
Main: To roast
Others: To stew – To bake

Heart of Clod

Cooking Methods
Main: To fry
Others: To grind – To roast

Ribs (short & long) & Navel

Cooking Methods
Main: To roast
Others: Grilled

Chuck Tender

Cooking Methods
Main: To fry
Others: To roast – Grilled

Blade External

Cooking Methods
Main: To stew
Others: To grind

Brisket

Cooking Methods
Main: To stew
Others: To grind

Blade Internal


Cooking Methods
Main: To stew
Others: To grind

Shank (Hindquarter)

Cooking Methods

Main: To grind
Others: To stew

Table of equivalences

TOTAL: 30.24 KILOS

TOTAL: 58.80 KILOS

TOTAL: 163.11 KILOS