what are different cuts of meat?
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['Chuck. Chuck is from the front upper section of the cow, which gets a lot of movement. ... ', "Rib. The next cut of meat we're talking about is the rib. ... ", 'Short Loin. ... ', 'Sirloin. ... ', 'Round. ... ', 'Brisket. ... ', 'Fore Shank. ... ', 'Short Plate.']
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Roughly speaking, 1/2 of your meat will be ground and stew, 1/4 will be roasts (chuck, shoulder, rump, sirloin tip etc.) and 1/4 will be steaks (sirloin, prime / rib, T-bone, filet mignon, tenderloin etc.).
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Those finding greatest use in processed meat products are tongues, livers, hearts, tripe, and pork stomachs. Three types of tongues or tongue trimmings are available: (1) tongues, (2) tongue trimmings, and (3) tongue meat.
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['Chicken meat.', 'Turkey meat.', 'Rabbit meat.', 'Veal.', 'Remaining poultry.']
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['beef and veal.', 'mutton and lamb.', 'pork.', 'venison.', 'goat.', 'horse.', 'burgers.', 'mince.']
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Unlike beef, which is divided into sides before being broken down into its basic primal cuts, and pork, which is butchered into its primal cuts straight away, lamb is first divided into front and rear sections called the foresaddle and hindsaddle.
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["Beef brisket comes from the chest area between the shoulders of the cow, which means it's a working part of the animal and moves around quite a bit during its lifetime. ... ", 'Chuck steak. ... ', 'Onglet. ... ', 'Rib-eye steak. ... ', 'Another classic steak cut, rump is at the opposite end of the spectrum to fillet. ... ', 'Shin. ... ', 'Sirloin steak.']
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Steaks are often cut from grazing animals, usually farmed, other than cattle, including bison, camel, goat, horse, kangaroo, sheep, ostrich, pigs, reindeer, turkey, deer, and zebu, as well as various types of fish, especially salmon and large pelagic fish such as swordfish, shark, and marlin.
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Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals.
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Pork ribs come in three different cuts – back ribs (also called “baby back ribs”), spare ribs, and St. Louis ribs. The back ribs come from the “loin” section of the pig. The back ribs are what is left when the loin meat is cut away (the loin meat can be used as a loin roast, tenderloin, or pork chops).
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A cow is broken down into what are called primal cuts, the main areas of the animal which include the Loin, Rib, Round, Flank, Chuck, Sirloin, Brisket and more. These primal cuts are then broken down into sub-primal cuts, including specific steaks and chops: flank steak, flat iron steak, filet mignon, rib eye.
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Along with cold cuts, other processed meats include bacon, salami, bologna, hot dogs and sausages. Fresh chicken, turkey, beef, pork and fish that have not been modified are considered unprocessed meats.
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['Chicken and Turkey. Share on Pinterest. ... ', 'Pork. A typical 3-ounce (85-gram) portion of cooked pork contains 25–32% of the RDI for phosphorus, depending on the cut. ... ', 'Organ Meats. ... ', 'Seafood. ... ', 'Dairy. ... ', 'Sunflower and Pumpkin Seeds. ... ', 'Nuts. ... ', 'Whole Grains.']
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Most cold cuts are considered processed meats. The American Institute for Cancer Research defines processed meat as "meat preserved by smoking, curing or salting, or addition of chemical preservatives." Along with cold cuts, other processed meats include bacon, salami, bologna, hot dogs and sausages.
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Meat Fabrication. Butchering is a term commonly used for the process of slaughtering and preparing meat for retail or wholesale use. Meat cutting, or fabrication, is the process of cutting, boning, and portioning large cuts of meat to menu specifications.
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['Rib Eye.', 'Strip Loin/ New York Strip. ... ', 'Top Sirloin. ... ', 'Tenderloin. The tenderloin, referred to in other parts of the world as a filet, is a cut from the loin of beef. ... ', "Top Sirloin Cap. The top sirloin cap is a rarer cut of meat to find as it's usually already sectioned out into steaks. ... "]
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['butter, ghee, suet, lard, coconut oil and palm oil.', 'cakes.', 'biscuits.', 'fatty cuts of meat.', 'sausages.', 'bacon.', 'cured meats like salami, chorizo and pancetta.', 'cheese.']