A collection of beef diagrams are available in the following 101 Diagramss to help you learn about the correct way of cutting beef. The diagrams that we have collected in the following pictures below show basic parts of beef cutting. Beef is divided into large sections called primal cuts, in which these beef primal cuts are then broken down further into subprimals, and then into individual steaks and other retail cuts. Take a look at the following simple beef diagram for kids below.
The beef diagram above shows the basic cut of beef. The most tender cuts of beef, like the rib and tenderloin, are the ones furthest from the horn and the hoof. By contrast, the shoulder and leg muscles are worked the most, which makes them tougher. More beef cut diagrams are as follows.
Beef are split along the axis of symmetry into “halves”, then across into front and back “quarters” (forequarters and hindquarters). What you have to take into account is that different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut. For example, the cut described as ‘brisket’ in the US is from a significantly different part of the carcass than British brisket. ‘Cut’ often refers narrowly to skeletal muscle, but can also include other edible flesh, such as organ meat or bones without significant muscles attached.
With all these diagrams and the descriptions, hopefully it will help you in learning the parts of beef cuts. All these diagrams are free and just click on the images to save it! Get other educational diagrams in our site by typing the keyword on the search column. Don’t forget to share this article to your social media account!