Better you know them: the little big differences

Pieces of the hindquarter are considered to be prime cuts and are ideal for frying or grilling due to
the small proportion of connective tissue. Pieces of the forequarter are more suitable for boiling or stewing as there is greater stress on the muscles with more connective tissue. By boiling and stewing in hot liquid the connective tissue transforms to gelatin and the meat becomes tender and juicy.
  
 

Meat technology beef



Meat technology beef
  • Frying: tenderloin, roastbeef, rump, vero binden, ribeye
  • Roast: ribeye, roastbeef, rump, flat, knuckle, neck
  • Grilling: tenderloins, roastbeef, rump, cap of rump, ribeye
  • Boiling: neck, breast, brisket, flank, shoulder
 
 
 
 

Meat technology veal



Meat technology veal
  • Frying: striploin, tenderloin, bone in loin, rump, topside, ribeye
  • Roast: striploin, rump, bone in loin, knuckle, topside
  • Grilling: tenderloin, bone in loin
  • Boiling: breast, shoulder

 
 
 

Meat technology pork



Meat technology pork

  • Frying: striploin, tenderloin, bone in loin, rump, topside
  • Roast: striploin, rump, bone in loin, knuckle, topside, silverside
  • Grilling: tenderloin, bone in loin, neck, breast
  • Boiling: breast, shoulder