Beef Anatomy


1, Neck

Taken from the shoulder part of cattle. Rough texture, sinewy and tough meat.

2, Chuck roll

Contains moderate amount of fat in beef, and therefore has good flavor.

3, Spencer roll

This cut of beef tends to get more marbled than other beef cuts. Fine texture and good quality.

4, Sirloin

Commonly known as steak beef. Marbled beef with fine texture, tenderness and sweet flavor.

5, Tenderloin

Smooth and fine texture, very tender, and less fat.

6, Sirloin butt

Lean meat from thigh of cattle. Particularly tender beef with less fat than other cuts from thigh.

7, Aitchbone

Beef from the hip joint of cattle. Very scarce. Mixture of lean meat and marbled meat.

8, Shoulder clod

Lean meat with rich flavor and dense taste.

9, Brisket

Beef belly taken from the outside of the cattle’s ribs.

10, Short rib, Short plate

Marbled beef with rich taste and flavor. Generally called “Kalbi”.

11, Top round

Known well as steak beef. Fine texture, tender and sweet. More marbled fat can be seen than other cuts of beef.

12, Out side round

Beef cut from the out side of thigh. The texture is slightly rough and the meat is slightly tough.

13, Knuckle

Beef cut from the heart of lean meat. Less fat and rich protein.

14, Tail

Taken from the tail of cattle, contains a good portion of collagen.

15, Shank

This cut of beef is sinewy and tough. Rich in collagen and taste.

16, Cheeks

The cheek muscle in the face of cattle. A tough lean cut, but has moderate marbling. Tenderness increases when sliced.

17, Throat

The cartilage in the throat of cattle. It has a typical characteristics of cartilage, the crunchy texture.

18, Under blade roast

The lower part of the shoulder blade. It is a less fat lean with tough texture, but more marbled than other parts around the forefoot.

19, Diaphragm

A thin part of the diaphragms’ back side. Although it looks like a lean meat, it is an organ meat. The taste and texture are also like lean meat.

20, Tongue

Cattle tongue contains low fat. Its texture is chewy with a distinctive graininess.

21, Heart

The texture is rather tough and chewy, but it has a robust taste of the typical muscular organ.

22, Rumen

The first stomach. The texture is tough, but it becomes nice and crunchy by scoring with a knife.

23, Reticulum

The second stomach. A springy and chewy texture with light taste.

24, Omasum

The third stomach. It is often eaten as Sashimi (raw). Its crunchy texture is unique among other hormones (guts, organ meats).

25, Abomasum

The fourth stomach. Also known as “Giara”. The texture is crunchy. Contains less fat than comparing to other hormones (guts, organ meats).

26, Liver

The fresh liver has a chewy texture and little smell even served raw.

27, Large intestine

The most soft part of the Large intestine. The texture is more tough and springy comparing to the small intestine.

28, Small intestine

A fatty meat with a very tender texture that will melt in the mouth.

29, Womb

The womb has a rather tough texture.

Internet Source: Gyu gourmet 55

Categories: Meaty Days

Tagged as: