Cuts of beef: names, characteristics and best use of the forequarter

Restaurateur, welcome back to our blog dedicated to the world of hospitality.

If you've made it this far, you probably have some doubts about the various cuts of meat, their characteristics, and how to use them to their best advantage.

If you're wondering which cut of meat is the most tender, what exactly is the "cappello del prete" (priest's hat), or which type of meat is ideal for a delicious roast, you're in the right place.

Today, we'll be discussing the forequarter, but first, let's see what happens once the animal is slaughtered and how it's processed:

CUTS OF BEEF - FOREQUARTER

After the animal is slaughtered, the head, tail, skin, legs, and, in females, also the udders are removed from its carcass. What remains is the carcass, which is then cut along the dorsal line into two parts called "mezene" (half carcasses). During this operation, the spinal marrow is extracted from the vertebral column. Each "mezena" consists of thirteen ribs and is subsequently divided into quarters.

FRONT QUARTER

The "mezena" is then further sectioned into the front quarter, usually cut up to five ribs with part of the belly. Among the first cuts in this section - which are then divided into smaller parts - we find the shoulder, brisket, neck, brisket tip, and belly.

SHOULDER

The part called "shoulder" corresponds to the animal's front leg. It has a moderate amount of intermuscular fat and, once the bone is removed, can be divided into several portions. These various cuts are suitable for different cooking techniques, including boiling and stewing.

BRIONE

The "brione" is a cut from the front area of the animal, specifically from the shoulder. It does not have a clearly defined shape and is characterized by a good fat content. This makes the "brione" ideal for preparations such as boiled meat, stews, and braised dishes.

CAPPELLO DEL PRETE

Also called shoulder blade, shoulder cover, or "paletta," it is a cut from the front. It consists essentially of the shoulder muscles. It has a long and narrow shape. It is rich in fat, ranging from 4% to 7%.

SHOULDER BLADE

The "fesone" is a cut from the front area of the animal, precisely from the shoulder. It has a rectangular shape, and the meat is rich in fat and muscles. This makes it suitable for the preparation of steaks, cutlets, and scaloppine.

ROUND

It is a cut from the front. It has a tapered shape and is very lean. The meat is flavorful and chewy. It is suitable for long cooking, boiling, and stewing.

BRISKET

It is properly a part of the front. It consists of the end of the shoulder and the beginning of the brisket. The meat is tough and fibrous, covered with fat (ranging from 4% to 8%). The two muscles that make it up are the deep chest and the superficial chest. It is used as a broth meat or for stewing.

HOCK

The hock is the shin of the bovine. The hind one, consisting of a bony part, is the termination of the shoulder. Its muscles are flexors and extenders of the phalanges - the latter similar to those of the fingers, carpal, and radial. It is therefore a cut characterized by the presence of bones and connective tissues. Inside the bone tissue, we find the marrow (fatty and tasty, very caloric). Whole hocks are used to make ossobuco (and then portioned) or boned to make chewy stews. Being fatty and chewy meat is used for broths, boiled, and of course for stewed ossobuco.

SKIRT

It is obtained by making a triangular cut on the bovine's belly, exactly in the upper part corresponding to the fillet. It is not a particularly prized cut but tender, fatty, and tasty. It is widely used in France.

Dear restaurateur, if you've made it this far, I thank you for your time and attention. In the next article, we'll explore together the various cuts of beef from the hindquarter, delving into their characteristics and kitchen usage.

In the meantime, I encourage you to sign up for our platform dedicated to the restaurant industry. Here you'll find a wide range of producers and distributors offering goods and services tailored specifically for the HORECA sector. It's an excellent opportunity to expand your knowledge and connect with industry professionals.