cut of beef

　

WordNet

1. cut of meat from beef cattle
2. stop filming; "cut a movie scene"
3. cease, stop; "cut the noise"; "We had to cut short the conversation" (同)cut_off
4. a wound made by cutting; "he put a bandage over the cut" (同)gash, slash, slice
5. a share of the profits; "everyone got a cut of the earnings"
6. a step on some scale; "he is a cut above the rest"
7. grow through the gums; "The new tooth is cutting"
8. have grow through the gums; "The baby cut a tooth"
9. the act of cutting something into parts; "his cuts were skillful"; "his cutting of the cake made a terrible mess" (同)cutting
10. the act of penetrating or opening open with a sharp edge; "his cut in the lining revealed the hidden jewels" (同)cutting
11. the division of a deck of cards before dealing; "he insisted that we give him the last cut before every deal"; "the cutting of the cards soon became a ritual" (同)cutting
12. the act of shortening something by chopping off the ends; "the barber gave him a good cut" (同)cutting, cutting off
13. a trench resembling a furrow that was made by erosion or excavation (同)gash
14. (sports) a stroke that puts reverse spin on the ball; "cuts do not bother a good tennis player" (同)undercut
15. a canal made by erosion or excavation
16. an unexcused absence from class; "he was punished for taking too many cuts in his math class"
17. the act of reducing the amount or number; "the mayor proposed extensive cuts in the city budget"
18. a piece of meat that has been cut from an animal carcass (同)cut of meat
19. a distinct selection of music from a recording or a compact disc; "he played the first cut on the cd"; "the title track of the album" (同)track
20. (film) an immediate transition from one shot to the next; "the cut from the accident scene to the hospital seemed too abrupt"
21. the style in which a garment is cut; "a dress of traditional cut"
22. create by duplicating data; "cut a disk"; "burn a CD" (同)burn
23. (of a male animal) having the testicles removed; "a cut horse" (同)emasculated, gelded
24. weed out unwanted or unnecessary things; "We had to lose weight, so we cut the sugar from our diet" (同)prune, rationalize, rationalise
25. with parts removed; "the drastically cut film" (同)shortened
26. intentionally fail to attend; "cut class" (同)skip
27. (used of rates or prices) reduced usually sharply; "the slashed prices attracted buyers" (同)slashed
28. style and tailor in a certain fashion; "cut a dress" (同)tailor
29. mixed with water; "sold cut whiskey"; "a cup of thinned soup" (同)thinned, weakened
30. (of pages of a book) having the folds of the leaves trimmed or slit; "the cut pages of the book"
31. allow incision or separation; "This bread cuts easily"
32. discharge from a group; "The coach cut two players from the team"
33. dissolve by breaking down the fat of; "soap cuts grease"
34. divide a deck of cards at random into two parts to make selection difficult; "Wayne cut"; "She cut the deck for a long time"
35. fashioned or shaped by cutting; "a well-cut suit"; "cut diamonds"; "cut velvet"
36. fell by sawing; hew; "The Vietnamese cut a lot of timber while they occupied Cambodia"
37. form by probing, penetrating, or digging; "cut a hole"; "cut trenches"; "The sweat cut little rivulets into her face"
38. form or shape by cutting or incising; "cut paper dolls"
39. function as a cutting instrument; "This knife cuts well"
40. give the appearance or impression of; "cut a nice figure"
41. have a reducing effect; "This cuts into my earnings"
42. hit (a ball) with a spin so that it turns in the opposite direction; "cut a Ping-Pong ball"
43. make a recording of; "cut the songs"; "She cut all of her major titles again"
44. make an abrupt change of image or sound; "cut from one scene to another"
45. make an incision or separation; "cut along the dotted line"
46. move (ones fist); "his opponent cut upward toward his chin"
47. pass directly and often in haste; "We cut through the neighbors yard to get home sooner"
48. pass through or across; "The boat cut the water"
49. penetrate injuriously; "The glass from the shattered windshield cut into her forehead"
50. perform or carry out; "cut a caper"
51. reap or harvest; "cut grain"
52. record a performance on (a medium); "cut a record"
53. separate with or as if with an instrument; "Cut the rope"
54. separated into parts or laid open or penetrated with a sharp edge or instrument; "the cut surface was mottled"; "cut tobacco"; "blood from his cut forehead"; "bandages on her cut wrists"
55. shorten as if by severing the edges or ends of; "cut my hair"
56. to remain unmolested, undisturbed, or uninterrupted -- used only in infinitive form; "let her be"
57. work in a specific place, with a specific subject, or in a specific function; "He is a herpetologist"; "She is our resident philosopher" (同)follow
58. have life, be alive; "Our great leader is no more"; "My grandfather lived until the end of war" (同)live
59. be identical to; be someone or something; "The president of the company is John Smith"; "This is my house"
60. happen, occur, take place; "I lost my wallet; this was during the visit to my parents house"; "There were two hundred people at his funeral"; "There was a lot of noise in the kitchen"
61. have the quality of being; (copula, used with an adjective or a predicate noun); "John is rich"; "This is not a good answer"
62. occupy a certain position or area; be somewhere; "Where is my umbrella?" "The toolshed is in the back"; "What is behind this behavior?"
63. spend or use time; "I may be an hour"
64. cattle that are reared for their meat (同)beef_cattle
65. meat from an adult domestic bovine (同)boeuf
66. any of numerous hairy-bodied insects including social and solitary species
67. a social gathering to carry out some communal task or to hold competitions

PrepTutorEJDIC

1. (刃物などで)…'を'『切る』,傷つける / (刃物などで)…'を'『切断する』,切り分ける;〈草・作物・髪など〉'を'刈り取る / 〈像・文様など〉'を'『刻む』,彫る;〈石・宝石など〉'を'刻む;みがく;〈衣服など〉'を'裁断する / 《比喩(ひゆ)的に》〈人,人の心〉'を'切る,傷つける;〈寒さなどが〉…‘の'身を切る / (…から)…'を'『削除する』《+『名』+『from』(『out of』)+『名』》 / …'を'減らす,削減する;(…で)…'を'薄める《+『名』+『with』+『名』》 / …'を'横切る,‘と'交差する / …'を'掘る,切り開く / …'を'止める / 〈歯〉'を'はやす / 《話》(わざと)…'を'知らないふりをする,のけものにする / 《話》〈授業など〉'を'さぼる,欠席する / (カードゲームで)〈一組の札〉'を'切る / (テニス・卓球などで)〈ボール〉'を'カットする / 《しばしば状態を表す副詞[句]を伴って》〈刃物が〉『切れる』;〈物が〉切られる / 〈物事が〉身を切るように痛い;感情をひどく傷つける / (…へ)急に方向を変える《+『to』+『名』》 / (…への)切り傷,刻み目《+『on』(『in』)+『名』》 / (刃物の)一切り,(むちなどの)一打ち / (…の)断片(特に,切り取った肉など),切り身《+『of』+『名』》 / (…の)削減,(値段の)割引き,(賃金の)引下げ《+『in』+『名』》 / (…の)切り方,裁ち方,刈り方《+『of』+『名』》 / (テニス・卓球などで)ボールを切ること / 横断路,通り抜け路 / 切り通し;掘り割り / 木版[画];(印刷用の)金属板;さし絵,カット / (…に対する)感情を傷つける言葉(行為);しんらつな言葉,冷酷な仕打ち《+『at』+『名』》 / 《話》分け前,配前(share)
2. 《連結語として補語を伴なって…『である』,…だ,…です / 《位置・場所を表す語句を伴って》(…に)『ある』,いる(occupy a place or situation) / 〈物事が〉『存在する』,ある(exist);〈生物が〉生存する,生きている(live) / 行われる,起こる,発生する(take place, occur) / 存続する,そのままでいる(remain as before) / 《『be to』 do》 / …する予定である,…することになっている / …すべきだ / 《受動態の不定詞を伴って》…できる / 《命令》…するのだ / 《条件節に》…する意図がある / 《『if…were to』 do》…するとしたなら / 《『be』 do『ing』》《進行形》 / 《進行中の動作》…している,しつつある / 《近い未来》…しようとしている,するつもり / 《動作の反復》(いつも)…している / 《『be』+『他動詞の過去分詞』》《受動態》…される,されている / 《『be』+『自動詞の過去分詞』》《完了形》…した[状態にある]
3. 《所有・所属》…『の』,…のものである,…に属する・《材料・要素》…『でできた』,から成る・《部分》…『の』[『中の』] ・《数量・単位・種類を表す名詞に付いて》…の・《原因・動機》…『で』,のために(because of) ・《主格関係》…『の』,による,によって・《目的格関係》…『を』,の・《同格関係》…『という』・《関係・関連》…『についての』[『の』],の点で・《抽象名詞などと共に》…の[性質をもつ] ・《『It is』+『形』+『of』+『名』+『to』 doの形で,ofの後の名詞を意味上の主語として》・《分離》…『から』・《起原・出所》…『から』[『の』](out of) ・《『名』+『of』+『a』(『an』)+『名』の形で》…のような・《『名』+『of』+『mine』(『yours, his』など独立所有格)の形で》…の…・《時》(1)《副詞句を作って》…に《形容詞句を作って》…の・《時刻》《米》…前(to,《米》before)
4. 〈U〉『牛肉』;(一般に)肉 / 〈C〉《おもに米》肉牛,食肉牛;(屠殺(とさつ)して処理した)牛 / 〈U〉《話》筋肉,力;体重,肉づき / 〈C〉《俗》不平,苦情 / (人に…について)不平をこぼす,ぶつぶつ言う《+『at』+『名』〈人〉+『about』+『名』》 / …を強化する,補強する
5. 『はち』,(特に)みつばち(honeybee) / 《米話》(趣味・仕事上の)集会,集い / (親善のための)競技会 / 働き者

Wikipedia preview

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2013/08/16 17:06:57」(JST)

wiki en

[Wiki en表示]

Cuts of beef are first divided into primal cuts, pieces of meat initially separated from the carcass during butchering. These are basic sections from which steaks and other subdivisions are cut. The term "primal cut" is quite different from "prime cut", used to characterise cuts considered to be of higher quality. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as "brisket" in the US is from a significantly different part of the carcass than British brisket.

The American cultural anthropologist Margaret Mead wrote in the American Anthropological Journal of the American Anthropological Association, "cultures that divide and cut beef specifically to consume are the Koreans and the Bodi tribe in East Africa. The French and English make 35 differentiations to the beef cuts, 51 cuts for the Bodi tribe, while the Koreans differentiate beef cuts into a staggering 120 different parts."

American cuts

American cuts of beef

The following is a list of the American primal cuts (in boldface), and cuts derived from them. Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters). Canada uses identical cut names (and numbering) as the U.S.

Forequarter cuts

• The chuck is the source of bone-in chuck steaks and roasts (arm or blade), and boneless clod steaks and roasts, most commonly. The trimmings and some whole boneless chucks are ground for hamburgers.
• The rib contains part of the short ribs, the prime rib and rib eye steaks.
• Brisket, primarily used for barbecue, corned beef or pastrami.
• The foreshank or shank is used primarily for stews and soups; it is not usually served any other way because it is the toughest of the cuts.
• The plate is the other source of short ribs, used for pot roasting, and the outside skirt steak, which is used for fajitas. The remainder is usually ground, as it is typically a cheap, tough, and fatty meat.

Hindquarter cuts

• The loin has two subprimals, or three if boneless:
  • the short loin, from which the T-bone and Porterhouse steaks are cut if bone-in, or strip steak (New York Strip if served without the bone, and Kansas City strip if bone in).
  • the sirloin, which is less tender than short loin, but more flavorful, can be further divided into top sirloin and bottom sirloin (including tri-tip), and
  • the tenderloin, which is the most tender, can be removed as a separate subprimal, and cut into filet mignons, tournedos or tenderloin steaks, and roasts (such as for beef Wellington). They can also be cut bone-in to make parts of the T-bone and Porterhouse loin steaks.
• The round contains lean, moderately tough, lower fat (less marbling) cuts, which require moist or rare cooking. Some representative cuts are round steak, eye of round, top round, and bottom round steaks and roasts.
• The flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas. Flank steaks were once one of the most affordable steaks, because they are substantially tougher than the more desirable loin and rib steaks. Many modern recipes for flank steak use marinades or moist cooking methods, such as braising, to improve the tenderness and flavor. This, combined with a new interest in these cuts' natural leanness, has increased the price of the flank steak.

Argentinian cuts

The most important cuts of beef in the Argentinian cuisine are:

• Asado: the large section of the rib cage including short ribs and spare ribs
• Asado de tira: often translated as short ribs, but also sold as long, thin strips of ribs. Chuck ribs, flanken style (cross-cut).
• Bife de costilla: T-bone or porterhouse steaks
• Bife de chorizo: strip steak, called NY strip in US
• Bife de ojo: ribeye steak
• Bola de lomo: tenderloin
• Chinchulin: upper portion of small intestines
• Colita de cuadril: tri-tip, or the tail of the rump roast
• Cuadril: rump
• Entraña: skirt steak
• Falda: naval
• Lomo: tenderloin
• Matambre: a long thin cut that lies just under the skin and runs from the lower part of the ribs to belly–or flank area
• Mollejas: sweetbreads (thymus gland)
• Pecho: brisket
• Riñones – kidneys
• Tapa de asado – rib cap
• Tapa de nalga – top of round roast
• Vacío – flank, though it may contain the muscles of other near cuts

Brazilian cuts

Brazilian beef cuts

The most important cuts of beef in the Brazilian cuisine are:

• Acém: neck
• Alcatra: top/bottom sirloin
• Contrafilé: tenderloin
• Coxão duro: round (upper)
• Coxão mole: round (lower)
• Filé mignon: part of the tenderloin
• Lagarto: round (outer)
• Maminha: botton sirloin/flank
• Patinho: confluence of flank, botton sirloin and rear shank
• Picanha: rump cover or rump cap
• Cupim: hump (zebu cattle only)
• Fraldinha: confluence of short loin, flank and botton sirloin
• Paleta: chuck/brisket

Turkish cuts

• Gerdan: neck
• Antrikot: rib steak
• Kontrfile: Steak
• Bonfile: fillet Steak
• Sokum: rump
• Nuar: round of beef
• Kontrnuar: the lower left side of nuar
• Tranç: the upper left side of nuar
• Kürek: shoulder
• Kol, incik: mutton leg
• Döş: brisket
• Pençata: flank
• Yumurta: the section between kontrnuar and pençata

UK cuts

British cuts of beef

• Tongue
• Necks & clod
• Chuck & blades
• Sirloin
• Rump
• Silverside
• Topside
• Thick rib
• Thin rib
• Brisket
• Shin and leg
• Flank
• Thick flank
• Feather blade
• Fillet

Dutch cuts

Dutch cuts of beef

• Neck
• Rib
• Sirloin
• Tenderloin – Considered to be the premium cut, highly prized. It is called 'ossenhaas' in Dutch. It tends to be cut slightly smaller than its American counterpart.
• Top sirloin
• Round – Mainly used for kogelbiefstuk ('hip joint steak') considered to be the basic form of steak in Dutch and Belgian cuisine.
• Flank
• Chuck – Best cuts are used for stoofvlees, lesser bits are used in hachee.
• Brisket
• Shankle

• Tongue is considered the cheapest piece of beef; it is used in certain styles of sausages such as the frikandel, though not as the main ingredient.
• Tail, though not on the image shown, is used extensively in stews.

UNECE standard - Bovine meat carcases and cuts

The UNECE standard offer for the first time internationally agreed specifications written in a consistent, detailed and accurate manner using anatomical names to identify cutting lines

References

UpToDate Contents

全文を閲覧するには購読必要です。 To read the full text you will need to subscribe.

• 1. 小児蘇生法およびその他の小児の緊急事態における血管（静脈）アクセス vascular venous access for pediatric resuscitation and other pediatric emergencies
• 2. 食肉アレルギー allergy to meats
• 3. 腸管出血性大腸菌（EHEC）の微生物学、病因、疫学、および予防 microbiology pathogenesis epidemiology and prevention of enterohemorrhagic escherichia coli ehec
• 4. 診断的検査の評価 evaluating diagnostic tests
• 5. 思春期における鉄の所要量および鉄欠乏 iron requirements and iron deficiency in adolescents

English Journal

• Survey of smallholder beef cattle production systems in different agro-ecological zones of Cambodia.

• Samkol P1, Sath K, Patel M, Windsor PA, Holtenius K.
• Tropical animal health and production.Trop Anim Health Prod.2015 Jun 9. [Epub ahead of print]
• A survey was conducted to better understand the contribution of farm productivity to rural household income and identify differences in production systems, feeding practices and development constraints to smallholder beef cattle producers in the four agro-ecological zones (AEZs) of Cambodia. A semi-
• PMID 26055891

• A four-year survey of blown pack spoilage Clostridium estertheticum and Clostridium gasigenes on beef primal cuts.

• Bolton DJ1, Carroll J1, Walsh D1.
• Letters in applied microbiology.Lett Appl Microbiol.2015 Apr 20. doi: 10.1111/lam.12431. [Epub ahead of print]
• The objective of this study was to determine the incidence of Clostridium estertheticum and Clostridium gasigenes on beef primals taking sample type and season into account. Molecular methods using direct extraction of DNA without enrichment and based on the polymerase chain reaction (PCR) amplifica
• PMID 25895107

• Analysis of the factors creating consumer attributes of roasted beef steaks.

• Guzek D1, Głąbska D, Gutkowska K, Wierzbicki J, Woźniak A, Wierzbicka A.
• Animal science journal = Nihon chikusan Gakkaihō.Anim Sci J.2015 Mar;86(3):333-9. doi: 10.1111/asj.12278. Epub 2014 Oct 7.
• The aim of the study was to analyze the factors creating consumer attributes of roasted beef steaks of various animals. Eight cuts from 30 carcasses (characterized by various types of animal, conformation and fat class, rib fat thickness, ossification score) were selected. Samples were prepared usin
• PMID 25292290

Japanese Journal

• LC-MS/MSを用いたシカ肉に含まれる遊離およびアシルカルニチン含有量の測定

• 山下 麻美,加藤 陽二,吉村 美紀
• 日本食品科学工学会誌 59(12), 637-642, 2012
• 本研究では，シカ肉の食資源としての有効利用を目的として，近年，機能性アミノ酸として注目されているカルニチンについての定性および定量的な検討を行った．<BR>カルニチンには，遊離カルニチンと脂肪酸が結合したアシルカルニチンとしても存在するが，アシル体の多くが微量で，今までの酵素法などを用いた測定法ではそれぞれを分別して検出することができなかった．本研究では，LC-MS/MSを用いることに …
• NAID 130003367965

• シコリ発生頻度の高いホルスタイン種去勢牛肥育農場における部分肉別シコリ発生分布に関する検討

• 高橋 奈緒子,撫 年浩,木村 信熙
• 日本畜産學會報 = The Japanese journal of
• シコリ発生頻度の高い一農場から出荷されたホルスタイン種去勢肥育牛493頭を用いて，部分肉ごとにシコリ発生の有無を検査し，枝肉全体でのシコリの発生率，発生部位の分布状況から，シコリ発生の特徴を検討した．シコリ発生部位はロインで多く（<I>P</I> ＜ 0.05），左右対称性は認められなかった（<I>P</I> ＜ 0.05）．ネック，カタロース，ロイ …
• NAID 10029741634

• 南九州の小規模肉牛農家における採草および放牧体系下での矮性ネピアグラスの適応性

• Utamy Renny Fatmyah,石井 康之,井戸田 幸子 [他],Harada Naoto,Fukuyama Kiichi,Utamy Renny Fatmyah,石井 康之,井戸田 幸子,原田 直人,福山 喜一,Utamy Renny Fatmyah,イシイ ヤスユキ,イドタ サチコ,ハラダ ナオト,フクヤマ キイチ
• 日本暖地畜産学会報 54(1), 87-98, 2011-03
• … Smallholder beef farmers, particularly in isolated islands, were highly aged, holding limited arable lands with poor machinery equipment. … Demand for herbage production increases rapidly due to high cost of imported herbage supply. …
• NAID 120004205633

Related Links

• Beef - Wikipedia, the free encyclopedia

Beef is first divided into primal cuts, pieces of meat initially separated from the carcass during butchering. These are basic sections from which steaks and other subdivisions are cut. The term "primal cut" is quite different ...

• Types of Beef Cuts

Don't let choosing the right cut become confusing. This helpful chart can serve as your guide to find the best cut for your needs, whether it's a weeknight family dinner or a special celebration. Above all, matching the correct beef cut to the ...

---

★リンクテーブル★

関連記事	「cut」「bee」「be」「c」

「cut」

　　[★]

• v.

• (過去-過去分詞も同形)カットする、切る、削除する

関

cancellation、delete、deletion、efface

　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　 　

「bee」

　　[★]

ミツバチ

関

Apidae、Apis、Apis mellifera、honeybee

　 　 　

「be」

　　[★] 　 　 　 　 　 　 　 　 　

「c」

　　[★]

• 光速, speed of light