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
- 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
- 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
- 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