![\"\"](\"\/wp-content\/uploads\/rind_header_11.jpg\")
<\/p>\n<\/p>\n
Beef refers to pieces of meat from young female bovines (heifers), older cows, bulls and oxen. For many beef dishes, using the right cut of meat is essential if they are to be a success. The tenderest beef cuts generally come from the loin and the inside of the legs.<\/p>\n
The harder the muscles have had to work during the animal\u2019s lifetime, the coarser the fibres of the meat will be. Short-fibre cuts require less cooking time than coarse-fibre cuts. The maturing process is also very important, because only meat that has been hung for a substantial length of time and developed distinctive marbling will be tender and juicy.<\/p>\n
The tender topside meat is ideal for large roulades and exquisite roasts, and is also suitable for lean steak tartare, fondue meat and beef steaks. The muscle meat of silverside is perfect for boiling, curing and braising. It is particularly tasty in a goulash or as a roast or roulade.<\/p>\n<\/div>\n
![\"\"](\"\/wp-content\/uploads\/rind_bild_1.jpg\")
<\/div>\n<\/div>\nThe forerib is taken from the front of a bovine\u2019s loin. Fine streaks of fat running through this muscle meat make it very juicy, and it is particularly flavourful grilled or roasted on the bone. The forerib is used for c\u00f4te de b\u0153uf.<\/p>\n<\/div>\n
![\"\"](\"\/wp-content\/uploads\/rind_bild_2.jpg\")
<\/div>\n<\/div>\n<\/div>\nThe meat of a bovine\u2019s rump has a loose texture and has fine streaks of fat running through it, which makes it tender and juicy. It is best eaten fried or braised, but can also be enjoyed in the form of roulades, roast beef or rump steaks.<\/p>\n<\/div>\n
![\"\"](\"\/wp-content\/uploads\/rind_bild_3.jpg\")
<\/div>\n<\/div>\nThis juicy piece of beef cooks beautifully when boiled, braised or roasted, which makes it perfect for tasty sauerbraten, hearty stews and delicious goulash dishes. If hung for long enough, it is also great for fondue.<\/p>\n<\/div>\n
![\"\"](\"\/wp-content\/uploads\/rind_bild_412.jpg\")
<\/div>\n<\/div>\n<\/div>\nNice roasting joints can be cut from a bovine\u2019s shoulder, including the prime shoulder piece, the clod and the chuck fillet. This cut gets its name because of the similarities it shares with the real fillet, though it is less compact and has fine meat fibres running through it. The chuck fillet is best used for larded and pot roasts, but also makes delectable braised-beef ragouts, stews and sauerbraten.<\/p>\n<\/div>\n
![\"\"](\"\/wp-content\/uploads\/rind_bild_5.jpg\")
<\/div>\n<\/div>\nA bovine\u2019s brisket point provides firm meat covered in a layer of fat and is excellent for boiling. It remains nice and juicy when it\u2019s cooked, because it\u2019s fleshy and has layers of fat running through it. It produces good hearty and nutritious stews.<\/p>\n<\/div>\n
![\"\"](\"\/wp-content\/uploads\/rind_bild_6.jpg\")
<\/div>\n<\/div>\n<\/div>\nSirloin is particularly juicy and is generally fried until medium rare. Before it is served and cut, sirloin should be allowed to cool so that the temperature difference between the hot surface of the meat and its warm core is eliminated. Large classic steaks are cut from sirloin.<\/p>\n<\/div>\n
![\"\"](\"\/wp-content\/uploads\/rind_bild_7.jpg\")
<\/div>\n<\/div>\nThe prized fillet cut of a bovine lies just beneath the sirloin. As the animal\u2019s back muscles are subjected to less stress than other muscles, the fillet is especially tender and fine-grained. It is used to prepare fillet steaks, chateaubriand, tournedos, filet mignon and medallions, the smallest and finest steaks. The thin fillet tail is perfect for beef stroganoff and fillet goulashes<\/p>\n<\/div>\n
![\"\"](\"\/wp-content\/uploads\/rind_bild_8.jpg\")
<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"Beef Beef: nutritious, marbled and hearty Beef refers to pieces of meat from young female bovines (heifers), older cows, bulls and oxen. For many beef dishes, using the right cut of meat is essential if they are to be a success. The tenderest beef cuts generally come from the loin and the inside of the … Continue reading Beef<\/span>