Beef Illustrated Part Names:

Brisket is a generic term from brisket to ribcage, as noted on the chart. The most understandable are those with part meanings, such as brisket or forechest, belly, and coeliac belly. Loin is the full name of the upper back spine, or specifically translated as the rump of the cow. If there is a note for loin meat, it should be haunch meat or the real part that reflects the image of the four-legged beast is the recommended loin meat or recommended rump meat.

Parts of the beef carcass split

The various types of performance on the cattle is largely the same. However, historically there have been different methods of dividing the carcasses of various breeds of cattle due to the fact that the performance of each part of the carcass is not exactly the same. If Angus cattle with their high richness and marbling provide the split for quality cuts of back meat, Piedmontese cattle, with their broad brisket, shoulders, and well-developed hindquarters are a high-leanness breed that provides tender shoulders, thick ribeye steaks, and large chunks of linden, braised porterhouse steak (grande mille-feuille), and pin steak (petite mille-feuille) that provide a high proportion of the split meat for quality cuts.