Meat cuts
Meat cutting refers to the manner in which meat is cut into pieces or portions for use in cooking. Different types of meat cuts can vary in size, shape, and texture, making them more suitable for different cooking methods and recipes.
Knowing how to choose and cut meat properly is important to obtain the best results in the kitchen, since each cut of meat has its own characteristics and cooking requirements that can affect the final flavor and texture of the preparation.
Bovine
It is rich in protein, iron, zinc and B complex vitamins, which makes it a good nutritional option for a balanced diet.
This cut can be used to make stews and soups, and it is highly valued for the gelatin it contains in its skin and cartilage, which provides a soft and gelatinous texture to dishes.
It is a meat that contains a lot of fat and bone, but it is also rich in collagen and flavor.
The beef tenderloin is one of the most tender and valued parts of beef. It is located in the dorsal area of the animal and is characterized by its low fat content and great tenderness.
The beef tenderloin is a lean and tender piece of meat located in the lower part of the animal's spine. It is considered one of the most noble and valued cuts of beef.
The round is a cut of beef found on the back of the hind legs. It is a lean and fibrous meat, ideal for roasting or for making stews and casseroles.
The cow chest is a cut of meat that is obtained from the lower part of the animal, in the front part of the body. It is a tough meat with a lot of connective tissue, but it has a great flavor and is very versatile in the kitchen.
The beef shank is a tough, fibrous meat full of collagen, making it ideal for stews and dishes that require long, slow cooking.
Cow ribs are a very popular and appreciated cut of meat. This cut is found in the front and center section of the animal, and is usually divided into two parts: short ribs and long ribs.
This is found in the diaphragm section, and is made up of long, lean muscle fibers that have a rich, deep flavor.
The pig's head is a cut obtained from the head of the animal, which includes the skin, meat, bones and connective tissues.
It is a very tasty and tender meat due to its high content of collagen and intramuscular fat, which makes it a very popular ingredient in gastronomy.
It is a lean and tender meat, ideal for stews and stews due to its high collagen content, which breaks down during cooking and adds flavor and texture to dishes.
It is one of the most versatile parts of the pig, as it can be used in a wide variety of dishes, from stews to barbecue.
The pork hock is a cut found on the animal's front leg, just above the elbow. It is a lean and tender meat, ideal for cooking over low heat, such as in stews or roasts.
The pork loin is a piece of lean and tender meat that is located in the upper part of the animal, in the back area.
It is one of the most valued and versatile cuts of pork. It can be cooked on the grill, in the oven or on the grill, and is ideal for preparing elegant and sophisticated dishes.
Pork ribs are characterized by having a large amount of meat around the bone and a layer of fat that gives them flavor and makes them juicier when cooked.
It is used in many dishes as a main ingredient or as an addition to add flavor and texture, as in the case of the famous "bacon" used for breakfasts and hamburgers.
Pork ham is a cut of cured meat obtained from the hind legs of the pig. It is a very popular cut all over the world and is highly appreciated for its flavor and texture.
Pork
It is a good source of protein, vitamins, and minerals, and can be found in a wide variety of cuts and preparations.
Lamb
Lamb meat has a more tender and juicy texture than beef, making it ideal for stews and casseroles.
The lamb's head is made up of bones and connective tissues that contain small portions of meat. It is rich in collagen and other nutrients.
It is a very flavorful and tender meat, but it is often underrated in comparison to other parts of the lamb, such as the loin or ribs.
Lamb brisket is a tasty and nutritious part of lamb meat that can be used in a variety of dishes.
It is a cut that has a good amount of lean and juicy meat, with a soft and delicate flavor and texture.
Lamb chops are a popular cut of lamb meat obtained from the ribs. Each chop includes a portion of the animal's spine.
The rack of lamb can be cooked in a number of ways, such as on the grill, in the oven, or in a skillet. It is common to pre-marinate it or season it with herbs and spices to enhance its flavor.
It is made up of muscle tissue and fat and is an inexpensive cut of meat, popular in many cuisines around the world due to its intense flavor and tender texture.
The leg of lamb is a large, meaty cut, obtained from the hind limb of the animal. It is a good source of protein, iron, zinc and B vitamins.
Chicken neck is a good source of protein and vitamins, such as vitamin B12 and iron. In addition, it is a meat low in saturated fat and calories.
The chicken breast is divided into two halves, the breast fillet (leanest part of the breast) and the bone-in part known as the whole breast (juicier and more attractive flavor).
Chicken wings are very popular around the world and are commonly used in dishes like Buffalo wings.
It is a cut of meat found on the back of the bird, near the tail, containing bone, cartilage, and a small amount of meat.
It is an excellent source of protein, vitamins and minerals, and contains less saturated fat than other parts of the chicken such as the wings or thighs.
The chicken thigh is considered by many to be one of the tastiest and juiciest parts of the bird.
Chicken
Chicken meat is a good option for a healthy and balanced diet, since it is low in saturated fat and high in protein.
Rabbit
Rabbit meat has a mild, delicate flavor, similar to chicken, but with a firmer texture.
Rabbit neck has a strong, characteristic flavor, similar to other parts of the rabbit, but with a smoother texture.
Unlike pork or beef ribs, rabbit ribs are thinner and less meaty.
Rabbit tenderloin is a lean, tender cut of meat found on the upper part of the rabbit's body. It is a light-colored meat that is soft on the palate.
Rabbit meat is low in saturated fat and calories, making it a healthy option for those looking to reduce their intake of red and fatty meats.
Rabbit thigh has a distinctive flavor and is an excellent alternative to chicken or pork. It is a versatile and tasty cut that can satisfy the most demanding palates.
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