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Old 10-29-2010, 10:54 PM   #11
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Here you go...
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Old 10-29-2010, 10:56 PM   #12
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Quote:
Originally Posted by Andy M. View Post
Here you go...
I have a copy of that on my computer. So, would those sections be the primal cuts?
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Old 10-29-2010, 11:25 PM   #13
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Upper half cuts

[edit] Lower half cuts

  • Brisket — used for barbecue beef brisket, corned beef and pastrami.
  • Shank — used primarily for stews and soups; it is not usually served any other way due to it being the toughest of the cuts.
  • Plate — produces short ribs for pot roasting and types of steak such as the outside skirt steak for, say, fajitas and hanger steak. It is typically a cheap, tough, and fatty meat.
  • Flank — used mostly for grinding, except for the long and flat flank steak, best known for use in London broil. Once one of the most affordable steaks on the market, it is substantially tougher than the loin and rib steaks, therefore many flank recipes use marinades[clarification needed] or moist cooking methods such as braising. Popularity and leanness have resulted in increased price.
  • Hoof — The lower leg, not much meat but great for soups and stocks
From Wikepedia
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Old 10-29-2010, 11:29 PM   #14
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BigJim i right on. He has your answer.
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