请教一个简单问题，关于这个法国佬的转基因研究# Biology - 生物学
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http://bbs.powerapple.com/forum.php?mod=viewthread&tid=989412
去肉铺买肉却不知道某个部位叫什么的同学有救啦，我整理了一个猪，牛，羊的结构图
供大家参考。以下都是常见的一般肉铺都有售的部位。
牛：
Ox Cheek
Ox cheek is more of a continental cut - traditionally used by the French,
for braising, trimmed with all the fat off. Very strong flavour - needs good
slow cooking.
Neck & Clod
Traditionally a cheaper stewing steak for dicing - but mostly used for
mincing now. Makes a fantastic flavoursome lean mince with great internal
fat... excellent for burgers. A good (and slightly cheaper) alternative to
top / rump mince.
Chuck & Blade
Chuck is traditionally excellent for dicing and also makes a great mince
with fantastic flavour. There are actually two blades - round blade and
featherblade. Round blade can be diced, but makes an excellent braising
steak. Featherblade - in my opinion one of the best braising steaks. Sliced
through and cooked properly as a thick dobe of beef, is one of the most
flavoursome bits of meat you can get. Slow-cooked for 4-5 hours... amazing!
Thick Rib
Was traditionally a cheaper alternative to a forerib roast, to be roasted on
the bone or pot-roasted on the bone, but is more often used for mincing
these days.
Thin Rib
A very American dish is a 'beef short rib', which we call a 'Jacob's Ladder'
- great for barbeque beef, braising for a three to four hours in sauce. The
meat has that delicious taste of a rib of beef with the right amount of fat
that keeps it moist during long cooking. Very tender.
Flank
We remove the middle piece – the Thin Flank - and cut it into Flank Steaks
which are fairly tender and very popular in Asian cuisine, usually marinated
first. The off-cuts from around the steak are used in Minced Beef
Sirloin
Entrecote, sirloin, porterhouse... some of the best known steaks come from
this part of the animal - the frying steaks. There is no internal fat, and
the meat is much leaner but also very tender. Traditionally, there is also
sirloin on the bone, which gives a great flavour for roasting or frying...
or with the bone removed as a Boned and Rolled Striploin. The fillet - the
the tenderest and leanest cut of Beef - runs on the inside of the sirloin
down to the rump and is cut into Fillet Steaks. The top part of the Fillet
is the Chateau Briande which is a fantastically lean and flavoursome cut.
Rump
Traditionally served on the bone, but more often served boneless these days,
cut into steaks. We remove the top cap of the rump, so the resulting single
-muscle Square-cut Pave Rump Steaks do not fall apart. Despite the
inconsistency in texture, this is a very lean meat, but can be tougher than
the other steaks.
Brisket
Brisket, part of the flank - is used as a flavoursome cut in Chinese cooking
, but is also often used for mincing and barbequeing. Salt brisket is (in my
opinion) the best for salted beef.
Forerib
Traditionally a five-bone roast, but most often in modern butchery, the eye
of the forerib is removed and it becomes ribeye steaks. You also get cote du
boeuf steaks, ribeye on or off the bone. We do supply the forerib as
ultimate beef roast - a five-bone French-trimmed rib of beef - which for the
'wow factor' at a dinner party, cannot be beaten. Fabulous marbled fat
through the meat, with great flavour. This can be cut down to make a Bone-in
Ribsteak - a huge portion for 1, or for 2 people to share. Definitely "the
man's choice" for a steak.
Silverside
Traditionally, a roasting joint or salted for a classic salt beef. A two-
joint muscle, external fat is added to add flavour to it as a roast.
Slightly tougher texture than a sirloin or forerib roast as it is a worked
muscle, but still plenty of flavour.
Topside
Traditionally, a roasting joint - cut and tidied. Good for stir-fries, beef
stroganoff, good for quick frying in strips at the cheaper end of the scale.
Slightly tougher texture than a sirloin or forerib roast as it is a worked
muscle, but still plenty of flavour.
Thick Flank
Mostly used for mincing - makes a very good lean mince, called "top rump".
Leg
Leg of beef is a two-muscle cut - sliced through for braising, it has to be
cooked for a long time to soften the internal gristle, but has got great
flavour when cooked properly.
Shin
A flavoursome part of the animal, but requires long cooking time to fully
tenderise the meat and release the flavours.
Ox Tail
Oxtail, braised, is loaded with flavour. Aside from the classic oxtail soup,
many high-end restaurants will often put oxtail with a more expensive cut
like a fillet because of its deep flavours.
去肉铺买肉却不知道某个部位叫什么的同学有救啦，我整理了一个猪，牛，羊的结构图
供大家参考。以下都是常见的一般肉铺都有售的部位。
牛：
Ox Cheek
Ox cheek is more of a continental cut - traditionally used by the French,
for braising, trimmed with all the fat off. Very strong flavour - needs good
slow cooking.
Neck & Clod
Traditionally a cheaper stewing steak for dicing - but mostly used for
mincing now. Makes a fantastic flavoursome lean mince with great internal
fat... excellent for burgers. A good (and slightly cheaper) alternative to
top / rump mince.
Chuck & Blade
Chuck is traditionally excellent for dicing and also makes a great mince
with fantastic flavour. There are actually two blades - round blade and
featherblade. Round blade can be diced, but makes an excellent braising
steak. Featherblade - in my opinion one of the best braising steaks. Sliced
through and cooked properly as a thick dobe of beef, is one of the most
flavoursome bits of meat you can get. Slow-cooked for 4-5 hours... amazing!
Thick Rib
Was traditionally a cheaper alternative to a forerib roast, to be roasted on
the bone or pot-roasted on the bone, but is more often used for mincing
these days.
Thin Rib
A very American dish is a 'beef short rib', which we call a 'Jacob's Ladder'
- great for barbeque beef, braising for a three to four hours in sauce. The
meat has that delicious taste of a rib of beef with the right amount of fat
that keeps it moist during long cooking. Very tender.
Flank
We remove the middle piece – the Thin Flank - and cut it into Flank Steaks
which are fairly tender and very popular in Asian cuisine, usually marinated
first. The off-cuts from around the steak are used in Minced Beef
Sirloin
Entrecote, sirloin, porterhouse... some of the best known steaks come from
this part of the animal - the frying steaks. There is no internal fat, and
the meat is much leaner but also very tender. Traditionally, there is also
sirloin on the bone, which gives a great flavour for roasting or frying...
or with the bone removed as a Boned and Rolled Striploin. The fillet - the
the tenderest and leanest cut of Beef - runs on the inside of the sirloin
down to the rump and is cut into Fillet Steaks. The top part of the Fillet
is the Chateau Briande which is a fantastically lean and flavoursome cut.
Rump
Traditionally served on the bone, but more often served boneless these days,
cut into steaks. We remove the top cap of the rump, so the resulting single
-muscle Square-cut Pave Rump Steaks do not fall apart. Despite the
inconsistency in texture, this is a very lean meat, but can be tougher than
the other steaks.
Brisket
Brisket, part of the flank - is used as a flavoursome cut in Chinese cooking
, but is also often used for mincing and barbequeing. Salt brisket is (in my
opinion) the best for salted beef.
Forerib
Traditionally a five-bone roast, but most often in modern butchery, the eye
of the forerib is removed and it becomes ribeye steaks. You also get cote du
boeuf steaks, ribeye on or off the bone. We do supply the forerib as
ultimate beef roast - a five-bone French-trimmed rib of beef - which for the
'wow factor' at a dinner party, cannot be beaten. Fabulous marbled fat
through the meat, with great flavour. This can be cut down to make a Bone-in
Ribsteak - a huge portion for 1, or for 2 people to share. Definitely "the
man's choice" for a steak.
Silverside
Traditionally, a roasting joint or salted for a classic salt beef. A two-
joint muscle, external fat is added to add flavour to it as a roast.
Slightly tougher texture than a sirloin or forerib roast as it is a worked
muscle, but still plenty of flavour.
Topside
Traditionally, a roasting joint - cut and tidied. Good for stir-fries, beef
stroganoff, good for quick frying in strips at the cheaper end of the scale.
Slightly tougher texture than a sirloin or forerib roast as it is a worked
muscle, but still plenty of flavour.
Thick Flank
Mostly used for mincing - makes a very good lean mince, called "top rump".
Leg
Leg of beef is a two-muscle cut - sliced through for braising, it has to be
cooked for a long time to soften the internal gristle, but has got great
flavour when cooked properly.
Shin
A flavoursome part of the animal, but requires long cooking time to fully
tenderise the meat and release the flavours.
Ox Tail
Oxtail, braised, is loaded with flavour. Aside from the classic oxtail soup,
many high-end restaurants will often put oxtail with a more expensive cut
like a fillet because of its deep flavours.
