WebbOther articles where hindquarter is discussed: meat processing: Beef fabrication: …into quarters, the forequarter and hindquarter, between the 12th and 13th ribs. The major wholesale cuts fabricated from the forequarter are the chuck, brisket, foreshank, rib, and shortplate. The hindquarter produces the short loin, sirloin, rump, round, and flank. Webb14 apr. 2024 · If you’re looking for a substitute for beef chuck roast, there are a few good options. 1. Sirloin tip roast – This is a lean cut of meat that is often used for roasts. It is a bit more expensive than some other options, but it is very flavorful and tender. 2.

Hindquarter beef carcass Britannica

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Beef – Meat cuts manual - Canadian Food Inspection Agency

http://www.askthemeatman.com/hind_qt_cuts.htm Webb3 juni 2024 · Here’s a breakdown of every cut of beef and where it comes from on the cow. But first, know that there are three categories of beef cuts: primal, subprimal, and retail. A butcher generally cuts each primal region into smaller sections known as subprimal sections. Those are then cut up further, and that’s what winds up behind the … WebbFrom these sub-primals, further usable portions are processed and retail cuts prepared for the consumer. Beef Hind Quarter: The beef hind quarter is broken down into four primal cuts, the flank, the long loin, the … how many years to go to venus