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Beef is the meat from domestic cattle. The cuts of beef vary in quality from the tender fillet steak through to the tougher brisket. While their names vary from country-to-country, there are fourteen primary cuts from the side of beef, each composed of muscle, fat, bone and connective tissue. Knowing where the cut comes from helps with the most appropriate cooking method.

Further Reading

  • Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.