Identify the different cuts of meat and classification of each for tenderness.

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Identify the different cuts of meat and classification of each for tenderness.

Answer:

8 Different Cuts of Beef and Where They Come From

  • Chuck (shoulder)
  • Brisket (chest)
  • Rib.
  • Plate (belly)
  • Loin.
  • Flank (abdomen)
  • Round (back end)
  • Shank (thigh)

Explanation:

The most tender part of the cow is a muscle called the tenderloin, located in the middle of the back, within the loin primal. This area gets the least exercise and so the muscle fibers are very thin, yielding fine-grained, lean meat with very little connective tissue or fat. Meat tends to get tougher as you radiate out from the tenderloin, with the rib and loin containing the most tender cuts, and the shank, round, flank, plate, chuck, and brisket—areas that work hard to walk, graze, and support the cow’s weight—generally housing the toughest cuts.


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