Restaurateur, welcome back to our blog dedicated to the world of gastronomy. If you haven't read the other article about the cuts of beef from the front part of the animal, I invite you to read it. If you have already read it and are dedicating more time to us, I thank you for your attention and interest. Today we will talk about the hindquarter, but first of all, let's see what happens once the animal is slaughtered and how it is processed (allow me to revisit part of the previous article).

 

BEEF CUTS

Beef cuts refer to the various methods of sectioning the meat that the bovine undergoes during the slaughtering process. The cuts are generally classified into first, second, and third categories depending on whether they come from the forequarter, hindquarter, or the neck, abdomen, and chuck parts. However, the types can vary from country to country and region to region. After the animal is slaughtered, the head, tail, skin, legs, and, in females, the udder are removed from the carcass. What remains is the carcass, which is then split along the dorsal line into two parts called halves. During this operation, the spinal cord is extracted from the vertebral column. Each half consists of thirteen ribs and is subsequently divided into quarters.

 

 

HINDQUARTER CUTS

The half is further sectioned into the hindquarter: it is cut into eight ribs, which are subsequently divided into three main cuts, namely the leg, loin, and flank, then further sectioned into smaller parts.

 

RUMP

It is a prized cut from the leg, lean (with a fat content between 3% and 4%), tender, and elongated in shape. Located in the rear part of the leg near the loin, it is composed of large muscle masses. Its tenderness makes it ideal for steaks. The larger parts can be used to prepare roast beef and stews.

 

KNUCKLE

Located near the rump, in the rear part of the leg, the knuckle cut is composed of four muscles and has a round shape. This prized cut is renowned for its leanness, with a fat percentage ranging from 1% to 4%, depending on the origin of the animal. Its incredibly tender meat is perfect for succulent steaks, grilled or pan-fried. If you desire a superior culinary experience, the knuckle is the ideal choice, guaranteeing intense flavors and impeccable texture. However, it is best to avoid using it for boiling, where it does not express its qualities to the fullest.

 

 

SPINACH STEAK

Also known as piccione, it is a prized cut of the leg located strategically under the knuckle and attached to the rump. Its triangular shape makes it easily recognizable. If it comes from heifer meat, it is ideal for preparing tasty second-choice slices, while if it is from steer, it is perfect for creating delicious stews or high-quality ground meat. This cut excels in long cooking methods, such as boiling and stewing, thanks to its ability to become incredibly tender and absorb the flavors of spices and aromas.

 

 

TOPSIDE

Considered one of the most prized cuts, the topside is found on the inner part of the leg. This cut has a triangular shape and large dimensions, making it particularly versatile in the kitchen. It is composed of five muscles, known for their tenderness, ensuring a soft and succulent texture in every bite. With a fat percentage ranging from 1% to 4%, topside falls into the lean cuts, guaranteeing a perfect balance between taste and lightness. It is ideal for preparing a delicious roast beef, thanks to its ability to retain juices and flavors during cooking, as well as for succulent steaks.

 

SILVERSIDE

The silverside is one of the largest and longest cuts of the leg, with an average weight of 7-8 kg and a characteristic rectangular shape. It is located on the outer and lower part of the leg, with the biceps femoris as the main muscle, which gives it a rather firm texture. This cut is particularly lean, with a fat content ranging from 4% to 7%, making it a light yet flavorful choice. The long end of the silverside, known as the rump cap or picanha, is a famous cut in South American countries, renowned for its succulence and intense flavor. The silverside is ideal for short cooking methods, such as steaks or a delicious roast beef, which allow its qualities to be fully enhanced. This cut is magnificently suited for quick preparations that keep the meat tender and flavorful, without being suitable for boiling or braising. Incorporating silverside into your menu means offering your customers a versatile, lean, and flavorful meat, perfect for refined and sophisticated dishes that satisfy the most demanding palates.

 

RUMP CAP

It is a cut from the leg and consists of the final part of the silverside (also known as picanha). It is mainly used for pot roasts or grilled. Suitable for braising.

 

 

EYE ROUND

The eye round, also known as magatello, is a first-choice cut, renowned for its superior quality. Located in the leg, next to the topside and silverside, this cut is composed of a single muscle, which contributes to its uniform and delicate texture. With a very low fat content, ranging from 1% to 4%, and a weight that varies between 2 and 4 kg, the eye round is a lean and prized choice. Its versatility makes it ideal for a wide range of culinary preparations. Perfect for a succulent roast beef or tasty roasts, the eye round is also magnificently suited for being turned into high-quality ground meat, always guaranteeing an excellent result. Its characteristics make it particularly suitable for short cooking methods, where its tenderness and refined flavor can be best appreciated

 

SHANK

This cut, located in the lower part of the leg, just behind the tibia, is known as the calf of the animal. With a tapered shape and characterized by the presence of the Achilles tendon and the flexors of the phalanges, this cut is a true gem for those seeking authentic and rich flavors. With a fat content ranging from 1% to 3%, it is a decidedly lean cut, perfect for those who desire light yet flavorful dishes. Its slightly chewy texture makes it ideal for preparations requiring slow and delicate cooking, such as broths or stews. During cooking, the connective tissue transforms into a rich and flavorful gelatin, giving dishes a unique depth of flavor and a velvety texture. Incorporating this cut into your menu allows you to offer traditional dishes that enhance the natural flavor of the meat and perfectly suit an authentic and genuine cuisine. Propose a broth or stew, carefully and attentively prepared, to win over your customers' palates with dishes that tell stories of tradition and culinary passion.

 

LOIN

The back of the animal, a part rich in flavor and quality, is composed of a total of 13 ribs, each of which holds the potential to create succulent and satisfying dishes. In modern cuts, this section stands out precisely, offering an unparalleled variety of culinary possibilities. The first five ribs, robust and flavorful, give rise to the prized loin with bone, a cut that evokes tradition and authenticity. The remaining eight ribs, equally prized, are the heart of the loin, a part of the meat renowned for its softness and delicacy. The loin, in particular, is further divided into two distinctive parts: the last five ribs form the famous boneless Florentine steak, a delight for meat lovers who appreciate intense and genuine flavors. The first three ribs, on the other hand, give rise to the exquisite Florentine steak with bone, also known abroad as the T-bone steak, due to the characteristic shape of its "T" bone. These cuts, with or without bone, are magnificently suited to be grilled, giving that smoky and juicy flavor that only expert grilling can confer.

 

 

 

CUBEROLL

This cut of meat is a hidden gem, distinguished by its generous distribution of fat, which gives an irresistible flavor and incomparable tenderness. Composed of no less than nine muscles, this cut borders the authentic tenderloin, representing one of the most admired culinary excellences of the entire animal. Famous for its imposing size and succulent texture, the cuberoll ranks second in prestige only after the tenderloin itself. Moreover, its versatility knows no bounds: it can also be prepared boneless, giving rise to the delicious sirloin, whose central part captivates the most discerning palates with its tenderness and flavor. Grilling is the ideal approach to enhance the qualities of this superb cut to the fullest, ensuring a golden crust and an intensity of flavor that will win over every diner.

 

 

ENTRECÔTE

This precious cut is taken from the end part of the loin, specifically from the three ribs differentiated from the tenderloin. Characterized by an extraordinary flavor, its reputation is well deserved. Its culinary versatility makes it a true gem to explore in the kitchen. Appreciated mainly for its rich taste, it is on the grill where it fully reveals its potential. Cooking it to medium, with generous portions that keep the meat's juiciness intact, enhances its distinctive character to the fullest. The grill thus becomes the ideal stage to express all its goodness and delightfulness to the palate.

 

 

TENDERLOIN

Considered the pinnacle of culinary refinement and luxury, the tenderloin is undoubtedly the most precious jewel among meat cuts. Nestled beneath the lumbar region, characterized by almost inactive muscles, this meat stands out for its extraordinary softness and delicacy. Its weight, ranging from the mature animal (approximately 1 kg) to the yearling (up to 5 kg), testifies to its versatility and ability to meet the most demanding restaurateurs' requirements. It can be presented whole or with the long part remaining attached to the loins, thus forming the prized T-bone steak.

The remaining part, known as the head of the tenderloin, represents a culinary treasure on its own and is often sold separately. In the kitchen, the tenderloin lends itself magnificently to roasts and cuts, enhancing its sublime flavor and unparalleled texture. Regardless of the region, in Italy its reputation is universal and constitutes a culinary excellence admired by all.

 

 

Dear restaurateur, I sincerely thank you for the precious time you have dedicated to reading this article. In the next article, we will explore together the different pork cuts, delving into their characteristics and their use in the kitchen. In the meantime, I invite you to register on our exclusive platform dedicated to catering.

Here you will have access to a wide selection of manufacturers and distributors offering products and services aimed at the HORECA sector. It is an extraordinary opportunity to enrich your knowledge and establish contacts with professionals in the sector.