The name of the back of the beef meat. Commodity dictionary

Beef carcasses are divided into cuts of three grades.

• The first grade includes cuts: hip, lumbar, dorsal, scapular, shoulder, chest.
• To the second - cervical and flank;
• By the third - cut and shins (front and back).

For clear broths and most soups, it is best to use the back of the thigh with the bone, which is called "sugar", the front of this cut with the bone, the shoulder and shoulder cut (). For cabbage soup and borsch, fatty meat is required (the front part of the breast cut, the so-called brisket). From the shank, the soup is cooked longer and often acquires a specific smell and stickiness, characteristic of jellies. Soups are also prepared from the rib section of the shoulder cut and flank. Fried meat dishes (azu, entrecote, beef steak, langet, rump steak, roast beef) are best prepared from beef tenderloin, sirloin, the inside of the hip cut. A stew can be made from the outside of the middle portion of the thigh cut. Beef Stroganoff - from the inside of the middle section and the upper part of the front section of the hip cut. For minced products - cutlets, cue balls, zrazy, meatballs, rolls, as well as minced meat and fillings, you can use the lower part of the front section and the back of the hip cut, shoulder cut, flank, flesh from the shank and cut. Jellies are usually made from drumsticks.

Veal

Veal carcasses are divided into cuts of three grades. The first grade includes the hip, lumbar, dorsal, scapular cuts, shoulder edge, posterior, lumbosacral parts.
To the second - a neck and chest cut with a flank. To the third - forearm, lower leg.
The veal broth is a little rich. Veal is usually fried in the oven, and cooked over low heat, lowering the meat into boiling water. The forearm and lower leg are used to make jellies.

Cutting beef into cuts:

(1) gouge;
(2) neck and shoulder cut - consists of the neck, shoulder edge and shoulder blade;
(3) dorsal cut;
(4) loin;
(5) sirloins;
leg cut - consists of (6) rump and (7) rump;
(8) shoulder cut - consists of the shoulder part and part of the forearm;
(9) breast cut;
(10) flank;
(11) foreshank;
(12) hindshank.

Pork

Pork carcasses are divided into cuts of two varieties.

• The first grade includes the scapular, dorsal, lumbar parts, brisket, ham;
• To the second - a knuckle, a shank, tanks with a neck notch.

Pork can be fried, boiled, stewed and baked. Borscht, cabbage soup, pickles, meatballs, stews, schnitzels, escalopes, some national dishes and jellies are prepared from pork; it is used (in half with beef) for cooking. At home, from, you can cook boiled pork. Pork is widely used for industrial production different meat products: bacon, boiled pork, ham, brisket, brawn, carbonade, sausages, loin, ham, meat rolls, sausages and sausages.

Grade 1: (1) shoulder part;
(2) dorsal part (loin);
(5) brisket;
(3) lumbar with flank;
(4) ham;
Grade 2: (7) forearm (knuckle);
(8) shank;
(6) tanks with a neck notch.

Mutton.

Lamb and goat carcasses are divided into cuts of two varieties:

• The first is the hip, lumbar, scapular-dorsal cut;
• The second is a notch, forearm, back shank.

The meat of old animals is tough and has a specific smell, which is almost not felt in young lamb. Moderate use of spices and spices in the preparation of lamb soups (soup with noodles, cabbage soup, kharcho, etc.), and for roast lamb such, for example, fragrant sauce as onion, almost completely destroys the smell. Lamb is cooked in fried and stews, appetizers, minced meats and dressing soups.
All kinds of lamb dishes are characteristic feature Caucasian and Central Asian national cuisine. Clear lamb broths are rarely prepared; for dressing soups (for example, cabbage soup), it is best to use the shoulder-back part. The hip and upper part of the lumbar cut are recommended to be fried in a large piece. Shish kebab is prepared from the scapular-dorsal and hip cuts, as well as from the upper part of the lumbar cut; pilaf - from a soft brisket, the upper part of the dorsal-scapular and hip cuts. Chopped products - cutlets, schnitzels - can be prepared from the meat of the front part of the scapular-dorsal cut, neck and other parts of the lamb carcass. For chops, the meat is cut from the back of the shoulder-back cut.

Today the breeding of a large cattle for meat is one of the most promising business ideas. Quite often, this type of animal husbandry is practiced at home. The main reason for the interest in the direction is the high cost of beef on the market. But it is worth noting that although there are quite a lot of people who want to breed cattle, not all of them have an idea of ​​\u200b\u200bhow to butcher a cow after slaughter. And, by the way, if such a procedure is performed incorrectly, it is quite possible to spoil most of the carcass. Therefore, this process requires certain knowledge and experience.

Cutting the main parts

After slaughter, skinning and removal of the entrails, they proceed to the direct cutting of the cow carcass. It begins with the division of the carcass into two parts. Further, half-carcasses are divided into cuts, which are much easier to roll and clean. This process takes place in several stages:

1. The half carcass is divided in half. On the carcass, a flank is cut with a sharp knife along the line of the last rib. In this direction, the muscle tissue is cut to the vertebrae. When the bone is freed from the muscles, the ridge is cut in the area between the 13th and 14th vertebrae.
2. A shoulder blade is cut off from the half carcass. To do this, first carefully separate the muscles connecting the scapular bone with the sternum. Next, the muscle tissue is cut under the shoulder bone.
3. Carefully separate the neck. With the help of a billhook, cut the meat along the line from the sternum to the first vertebra of the back. After that, an incision is made at the junction of the cervical and dorsal spine.
4. Separate the breast cut. On the remaining half-carcass, an incision is made in the pulp at the junction of the dorsal and lumbar spine, as well as along the last rib.
5. A notch is removed along the entire length of the spine. To do this, it is separated from the ilium. Further, more and more pulling on themselves, they are separated from each individual vertebra.
6. Cut off the pelvis. It is cut off by cutting the ridge in the area of ​​​​separation of the sacral and lumbar. The inguinal part is cut along the contour of the hind leg.
7. The lumbar region with the flank and upper costal part (hem) is separated from the pelvic part.

At meat processing enterprises, the carcass is often divided not into separate components, but into quarters. Only after that they are cut according to one of the selected schemes. To obtain quarters, the carcass is divided along the entire length of the ridge. Then each half-carcass is divided by a cut along the line from the first lumbar vertebra to the line of passage of the thirteenth rib.

The hindquarter is further disassembled into the pelvis with the sacrum, flank and loin. The remaining anterior ones include the shoulder blade, thoracic portion, neck, and dorsal portion with ribs. As a rule, the weight of the forequarter is at least 55% of the total weight of the side.

deboning

Immediately after cutting the main parts of the beef, the deboning process follows. This procedure is the separation of the pulp from the bones of the carcass. Deboning is considered ideal if there are no small pieces of meat on the bones, and there are no deep cuts on the pulp arrays. This procedure is carried out using a special set of boning knives.

Deboning of each part is carried out individually. Implement the procedure in the following way:

1. Shoulder blade. When deboning the shoulder blade, the meat is first separated from the tendons present. Then, with a knife, the muscles are cut off from the ulna and radius. After that, the meat is cut along the entire length of the shoulder bone and the shoulder bone is removed. At the end, the veins are cut off from the resulting piece of pulp.
2. Neck. From the neck, all the meat is removed in one piece, carefully cutting it off at the points of attachment to the vertebrae.
3. Brisket. The thoracic part of the pulp is separated from the dorsal-breast cut in the area of ​​its fusion with the ribs. In this case, the knife makes a line through the cartilage from the first to the end of the thirteenth rib of the carcass.
4. Thick edge. This piece of muscle tissue is cut off especially carefully. Start cutting from the thirteenth rib. Along the connection line of the thick edge with the hem, an almost horizontal cut is made to the fourth rib. After that, the meat is cut with a knife a third of the rib down and again horizontally brought to the first.
5. The pulp of the subscapularis. In fact, it is removed from the bone along with the previous part. Only after that a square layer of meat is separated.
6. Hemline. It is carefully cut from the ribs in one piece.
7. Thin edge. When separating this part, it is carefully cut along the ridge. Then the meat is removed from the rest of the bones, in parallel separating the flank.
8. Posterior part. The first step in deboning this cut is the separation of the tibia from the femur. To do this, at the junction, all tendons and meat are removed and the joint is cut. Next, the iliac bone is separated. At the end of the procedure, the meat is cut along the femur and removed, after cleaning off all the pulp.

Important! At the end of the deboning of each of the cuts, the bones are additionally cleaned of meat residues.

Cleanup

Immediately after the previous stage, cleaning of the meat follows. It includes the removal of veins, thick films, remnants of veins, fat and cartilage. Also, during stripping, excess rims are removed from the pieces (pieces of pulp that spoil general form main parts).

Almost all layers of meat obtained at the previous stage are subject to stripping. When cleaning the pulp of the neck, first of all, parts of the periosteum are removed from it, and only then the remaining tendons. Excess fatty formations and films are cut from the meat of the shoulder blade. From the sternum, the remains of cartilage are cut out, which were connected to the rib and excess fat deposits. To give the thick edge a more attractive appearance, not only the veins are removed from it, but also the thin marginal sections of the meat.

Particular attention is paid to the posterior cut. In the limb of the animal is present a large number of lived and tendons. In addition, large reserves of fat are also collected here. All this is carefully removed from the pulp.

Separation by grade

It is worth noting that all the obtained parts of the animal carcass, depending on the taste, consistency and other factors, are divided into three grades:

1. Higher.
2. First.
3. Second.

The main criterion for separating everything beef meat varieties are characterized by the presence of veins and thin films of connective tissue in its composition. Thus, in the composition of premium meat, such inclusions occupy no more than 3–4% of the total mass. This category includes:

• brisket;
• meat from the back;
• rump;
• fillet part;
• rump;
• sirloin.

The pulp, which belongs to the first grade, contains about 5% connective tissue. Such meat has a less tender texture than premium products. The first class includes:

• scapula;
• shoulder pulp;
• flank.

It is worth noting that, in addition to quality, the beef variety also determines the recommended way to use it. So, second-class meat is applicable for cooking rich broths. The pulp of the first and highest grade is often fried, baked and cooked on coals.

Scheme of cutting beef carcass

In addition to the above scheme, there are also other options for butchering the carcass. In general, they are all similar to each other, but there are still certain differences. So, the American scheme for cutting beef carcasses involves dividing into 13 main parts.

When cutting half carcasses using the Dutch method, only 12 parts are obtained. At the same time, almost the entire side and lower abdomen of the cow, in contrast to the American cut, is cut out in one large layer. At the same time, the names of the parts are also different.

The British tradition is characterized by more compact pieces. In this regard, 14 parts come out of the half carcass.

Another popular scheme involves dividing a beef carcass into 19 components. This scheme is called South American. When it is implemented, the following cuts are obtained:

1. Shoulder blade.
2. Blade part.
3. Breast part.
4. Rump.
5. Upper rump.
6. Fillet part.
7. White meat.
8. Flank.
9. Shank.
10. Ankle.
11. Thigh.
12. Entrecote.
13. Thin edge.
14. The inner part of the cut of the back of the pelvis.
15. Thick edge.
16. Thick loin.
17. False fillet.

Also among the well-known cutting schemes are Australian, German, Danish and many others.

Where is the hungry fossa in a cow?

The so-called hungry hole has a certain importance in the implementation of cutting. This formation is a small depression in the pelvic region of the cow. Upon closer examination, you can see that it has the form of a triangle, which is formed by:

1. Last rib on one side.
2. The protrusion formed by the pelvic bone, on the other.
3. Processes of the vertebrae from the third.

By feeling the hungry fossa, experts can easily identify signs of bloating, malaise and other health problems in the cow. In addition, according to the state of the hungry hole, one can also judge the fullness of the stomach of livestock with food. With its excessive amount, the stomach during the cutting process can be damaged, which will negatively affect the quality of the meat.

Where is the scar on a cow?

The digestive system of a cow is quite complex. To provide the massive body of the animal with nutrients, nature provided him with a large stomach, consisting of several compartments at once. And the largest of them is the scar. The capacity of this formation can reach up to 200 liters. Moreover, it is in this part of the stomach that about 70% of all food entering the esophagus is digested.

Of course, in order to digest large amounts of food, such an organ contains various bacteria and enzymes. They perfectly cope with their function. But if during the cutting the integrity of the scar is damaged, all its contents fall on the adjacent muscle arrays. This can significantly damage taste qualities product. Therefore, in order to carefully remove the scar from the dead carcass, you should know exactly where it is located.

Most of the scar is located on the left side of the abdominal cavity, and only a small part of it goes to the right half. It starts just behind the diaphragm and ends in the pelvis.

Butchering a slaughtered cow carcass is quite difficult process which requires some skill and knowledge. Carry out cutting in accordance with certain schemes that came into domestic use from different countries. But each of them involves several main stages, including primary cutting, deep cutting, deboning, cleaning and trimming. Each of these processes requires strict adherence to the instructions and experience.

Beef is a storehouse of nutrients. It is often used in the menu for those who go on a diet. However, it should be understood that parts of beef carcasses can differ from each other in many ways, from softness to taste.

Why do people love beef so much? How to choose a useful product

Beef - useful product, it contains a large amount of B vitamins. Before selling, the carcass can be kept in limbo, this only improves the taste of the product in the future. This state of carcass can last about ten days.

When choosing a part of the carcass, you should pay attention to the freshness of the meat. Proper beef does not have brown or yellow fat, and it also has shades of brown - spoiled.

It is noteworthy that moderate consumption of beef, that is, about two or three times a week, helps strengthen the walls of blood vessels and generally has a beneficial effect on the state of the heart system. Also, this meat is recommended for those who are actively involved in sports. This is due to the fact that the product restores the body and muscle mass.

Beef varieties: classification

The parts of the carcass can be divided into several large groups. It is noteworthy that each of the sections of the carcass of an animal belongs to its own variety. There are three of them in total:

• What parts of the carcass fall into this category? Here you can find the chest and dorsal parts, rump, rump, as well as loin.
• First grade. This list includes: neck, shoulder part, as well as the scapular region.
• Second grade. In this group, you can find the shank, hindshank and notch.

You can read more about some parts of the carcass below.

Top grade. Description

The back part, which is included in the list of meat of the first grade, goes to chops. It is also used for baking. This, in turn, includes entrecote, loin on the rib, thick edge, as well as ribs.

The rump is also called the thigh. Goulash is prepared from this meat. According to its properties, this part of the carcass is distinguished by the absence of fat. The meat is fibrous but lean. A variety of meat rolls are also prepared from the rump.

What part of the carcass is the most expensive? Filey. This meat is directly from the dorsal part, closer to the ribs. From different areas of the fillet, you can get filet mignon or tournedos.

Butt is the name of another part of the carcass. It is also quite meaty, but already less lean. By itself, this piece is loose, it is covered with a layer of fat. However, good cutlets are obtained from it, and these pieces are also perfectly fried and quickly stewed.

The brisket is also divided into parts, depending on the location of the piece. So, the front part contains a large amount of fat, which is recommended to be removed before cooking. Good for soups. The brisket core is considered an excellent part. This includes a bone, a small body fat. The meat itself is dense in structure, has good taste.

First class: what is included

The neck is generally considered an inexpensive meat. This is due to the fact that most of it is occupied by the muscular structure. The main methods of preparation of this part involve long heat treatment. It makes good meat broths. The neck is often used for boiling or stewing. However, when tendons should be removed.

The meat of the carcass part, which is called the shoulder blade, is quite soft, fibrous. Depending on the location, its structure may vary. They are used both for cooking cutlets and minced meat, and for goulash and stewing.

The shoulder part is slightly inferior to the scapular. Despite the fact that this type of meat can also be used to prepare a second course, it is mainly used for making clear broths. The meat is quite nutritious.

Second grade: description

Shanks are often chopped into circles, that is, into pieces. In such pieces, in addition to the pulp, there is a part of the bone with cerebral fluid. Due to this, this part of the carcass is used for jelly. Since during cooking and further solidification, the meat forms a jelly base.

The roll is high in calories. It is known to many thanks to the famous German dish, in which this piece is served fried, seasoning sauerkraut. For the fact that the knuckle shines with fat, it is called the “ice leg”. A smoked version of this dish is also often consumed. In fact, this is the same shank, but from a different part of the leg.

The incision is located near the neck of the animal. It is also used in the preparation of jelly or jelly, since there is little meat there.

The diagram on the right shows primal cuts of a beef carcass. Each of them is indicated by a number, and the corresponding illustration with a caption to it suggests ways to cut it. Cut names and cuts may vary, but the information on this page is the best for each cut.

• Neck or incision

The meat of the neck contains a large percentage of connective tissue, and therefore, in order to acquire the required softness, it needs long-term heat treatment in a humid environment. However, it has good taste and is inexpensive. Neck meat is usually sold diced or minced.

• Minced neck meat

• Spinal edge of the neck

A large and relatively lean cut of high quality stew meat, consisting of bundles of muscle fibers of the shoulder muscle. After removing the bones, the cut is cut into portions for the preparation of steaks. The meat of the spinal edge of the neck can also be diced for stewing. It needs prolonged heat treatment in a humid environment to soften the connective tissue.

• shoulder blade

The shoulder bone contained in the primal cut is removed by the butcher, and the meat is cut into portions for making steaks or for stewing. The palatability of the meat is high, the fat content is relatively low. Some pieces have thick streaks of connective tissue, with which the muscles attach to the scapular bone. This connective tissue is left on the meat, as it softens when cooked in damp heat, releasing sticky substances into the broth.

• thick edge

A primal cut containing 4 or 5 ribs with relatively soft and fine-fibred meat. To make excellent roast beef, the ribs are usually cut short and the meat tied; the bones can be removed completely, in which case the meat is rolled up before tying. The meat can also be used for stewing or roasting in large pieces.

• Thin edge

A primal cut containing 4 or 5 ribs, from which roast beef is usually made two or three ribs thick. The meat of the thin edge is very tender and is ideal for making roast beef. To preserve the aroma and juiciness, the thin edge should be baked in the oven along with the bones at a high temperature, after sawing through the upper parts of the dorsal vertebrae. Excellent taste and steaks from a thin edge, and meat on the ribs, cooked on the grill.

• Butt

Butt is integral part back of beef. This cut contains a large amount of tender meat on the last three ribs. The sirloin can be fried whole with or without the bones, and can be cut into portions for frying steaks on an open fire or in a pan. The fillet steak is prepared without bones; to prepare a steak with a bone, the meat is cut off from the front part of the butt along with the rib: the steak from the back of the lumbar part of the butt contains a piece of tender tenderloin that lies under the spine. If the tenderloin is cooked separately, it can be fried whole, but it is most often cut into pieces across the grain to make steaks.

• Rump

A primal cut containing O lower vertebrae of the spine and pelvic bone. All bones are usually removed and the meat is cut across the grain in portions to produce tender, delicious steaks. Rump steaks can be fried both on an open fire and in a pan. Pieces weighing more than 1.5 kg make an excellent roast beef, which is usually cooked over high heat.

• Probe, ssec, rump, winner

These four cuts together make up the top of the hind leg. Probe - a cut of lean, thin-fibered meat from the inside of the thigh - good for slow frying and stewing. The cut meat is slightly rougher, but also has a good taste and is usually used for slow frying or stewing, as well as for pickling and simmering. The rump is an excellent cut of meat between the sacrum and the pelvic bone. Most often, this meat is used to prepare high-quality roast beef by slow frying. The thigh is good for slow frying and stewing in a large piece, but quite often it is cut into portions, which are stewed or fried in a pan.

• Shank

The fleshy part of the hind leg is rich in tendons: like the shank, it contains the brain bone and a large percentage of connective tissue. Usually the bone is removed and the meat is cut into thick slices or cubes. Delicate aroma and high content of gelatin give this meat excellent taste in stew.

• Diaphragm

It consists of carved, relatively small internal muscles, the best culinary qualities, among them are the muscles of the inner part of the flank, the muscles adjacent to the inner part of the rump. Despite the fact that the steaks from the meaty part of the diaphragm have a coarse-grained structure on the cut, they contain very little fat and have excellent taste when cooked on an open fire or in a pan without bringing them to a full browning. In order for the meat to cook completely, it must be stewed for a fairly long time. The third type of steak from the meaty part of the diaphragm is sometimes called the butcher's steak. It is a rarity to buy such meat, since it is cut from the central internal muscle, the only one in the whole carcass. Try every chance you get. buy it, because thanks to its delicate taste and wonderful aroma, it is the best suited for roasting on a sieve.

• Pashin

This cut consists of muscle tissue covering the ribs with layers of fat. Excellent meat for cooking. because it has good taste, and the layers of fat in it help retain moisture. The meat can also be stewed with or without bones, cut into slices or cubes. Quite often, pokromka is used to prepare minced meat.

• Pokromka

This cut consists of muscle tissue covering the ribs with layers of fat. Excellent meat for cooking because it has good palatability, and the layers of fat present in it help retain moisture. Meat can also be stewed with or without bones, sliced ​​or without, cut into slices or cubes or cubes. Quite often, pokromka is used to prepare minced meat.

After removing the breast bone and ribs, a long, flat piece of meat is left, which is usually rolled up and tied. Pieces of the required length are usually cut off from it and sold. The layered structure of the muscle tissues of the brisket is emphasized by fatty layers, the taste is good. Brisket must be cooked in a humid environment. Sometimes it is stewed, but more often it is boiled - either fresh or salted (the brisket is traditionally used for pickling).

The muscular front leg (knuckle) contains a marrow and several narrow, pronounced muscles with a thick layer of connective tissue and tendons. After removing the bone, the meat is usually cut into circles across the fibers or cubes - for stewing. When cooked in a humid environment, the gelatin of the connective tissues turns into a decoction, forming a very tasty and nutritious gravy. The knuckle is especially suitable for cooking stewed beef in French.

This cut includes part of the largest muscles of the shoulder; the ribs and adjacent muscles are located closer to the back of the carcass. Cutting the shoulder part of the shoulder blade depends on local traditions, but most often it is simply cut off big chunks excellent tasting pulp for subsequent slow frying. The meat can also be cut into portions for stewing.

Parts of beef carcasses differ in their nutritional properties, the ratio of bones, tissues, muscles and fat - your choice will directly depend on this.

So, before you is a scheme for cutting beef carcass:

1. TONGUE AND NECK

Beef brisket is a fairly hard meat, and in our country it is customary to stew or boil it to soften it. In other countries, for example, in America, the brisket is baked long time at low temperature.

4. THICK EDGE (RIBEYE)

It is located along the ridge, has 4-5 ribs. The anterior shoulder blade has been cut off.

The name Ribeye comes from the English rib (rib) and eye (eye), since this part is taken from the ribs and has the shape of an eye on a cross section. On this cut, marbling is pronounced, which serves as a standard for assigning a certain quality standard to all meat.

You can use this edge for stewing or baking, it is suitable for various soups, as well as minced meat, meatballs or . However, the most common dish from this cut is .

5. THIN EDGE

The meat in this place is very tender, it must be baked along with the bone in order to preserve flavor and juiciness. Ideal for steaks and.

The most famous classic American steak, the New York steak, is made from this part. It is called the "steak for professionals". The dish must be ordered with blood, otherwise, with a higher degree of roasting, it will be dry. For cooking, only the meat of grain-fed gobies with large quantity marble patches. If you are in the USA, order this particular steak.

6. BUTT (ENTRECOTE)

The most valuable part of the beef carcass belongs to the first grade beef. It contains a large amount of tender meat on the last three ribs. It will make beautiful, broth or .

The classic dish from this part is called - . It appeared in France, formed from the words entre - between and côte - rib.

7. CUTTING

It is obtained from the butt, and it is the most tender and tasty meat, because muscle this part almost does not receive physical activity. The tenderloin makes the best steaks, roasts, , , as well as such famous dishes as Chateaubriand Steak and Filet Mignon. The British cook roast beef from the tenderloin, the Italians -, and in America they don’t separate the meat from the bone - they cut it entirely into steaks.

8, 9. FLANK, PERITONE

This part of the carcass for a third consists of bones and cartilage. It makes good broth.

10. SHOVEL

The meat here is not fatty, it is used for all kinds of soups, you can also cook a steak from it. In the shoulder part, very tender meat, which, due to the central vein, is considered the most beautiful steak. For example, "Top Blade steak" is reminiscent of open book or butterfly wings.

11. ROUND, THIGH

The back of the carcass, ideal for brewing clean and strong broths.

12. Flank

Meat of the second grade, contains many connective tissue layers, which makes the pulp tough. It retains moisture well, so it is suitable for minced meat. In France, during cutting, the flank is separated from the brisket and the film is removed from the inside.

13. Rump

Low-fat part of the back cut, suitable for and. It has a long fiber structure with a small amount of connective tissue. Rump dishes are juicy, moderately tender, easy to cut even when cooked. It contains daily rate iron, zinc, a number of amino acids, as well as a large amount of natural animal protein, which is the basis for the development of new cells. It is recommended for people with skin diseases, nail and hair problems.

Rump is the basis of such an English national dish as roast beef.

14. SHIN

The hind leg of the carcass contains the brain bone and a large amount of connective tissue. Because Since this part has developed muscles, it must be simmered for a long time. The shank is perfect for cooking. By the way, it is prepared not only in Russia, but also in other countries former USSR, for example, in Georgia. National varieties of aspic can be found in Germany, Poland, Latvia and Romania.

Jelly is very good for health, because it contains a significant amount of collagen protein - it slows down the aging process and renews cells. It is also a good prophylactic against joint diseases, and due to the content of retinol, jelly helps to strengthen the immune system.