Styckning oxe (USA)

Styckning oxe (USA)

1. Chuck 1a: Neck 1b: Blade 1c: Arm Pot Roast

2. Rib (Rib Roast, Rib Steak, Boneless Rib Steak, 
    Rib-Eye Roast, Rib-Eye Steak)

3. Short Loin (Club Steak, Top-Loin S., Boneless T.L.S,
    T-bone S., Porterhouse Steak, Tenderloin, T. Steak)

4. 4a: Sirloin (Pin-Bone Sirloin Steak, Flat-Bone S. Steak,
    Wedge-Bone S.S., Round-Bone S.S., Boneless S.S.)
    4b: Tip (stora fransyskan).

5. Round 5a: Rump - Rump Steak 5b: Round - Round
    steak, Top Round Steak, Bottom R.S., Bottom Round
    Roast, Eye of Round Roast

6. Shank 6a: Foreshank 6b: Hindshank, Heel of Round

7. Plate 7a: English cut 7b: Short Ribs.
    7c: Briket  7b: Short Plate - Short Ribs

8. Flank (Flank steak)

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