2 Piece Carcass Beef Meat
Frozen beef meat cuts are usually classified as either two-piece or four-piece carcasses. Two-piece carcasses are those that have been split into the forequarter and hindquarter.
Beef Flank Piece
Flank beef is taken from the belly area of the cow. This area contains a lot of connective tissue, which can make the beef tough. For this reason, flank beef is typically cooked using a quick cooking method, such as stir-frying.
Beef Chuck Piece
Chuck beef is extracted from the neck and shoulder area of the cow. This area is well-exercised, which makes the beef tough. In order to tenderize chuck beef, it is typically cooked using a slow-cooking method, such as braising.
Beef Topside Piece
The beef topside cut is taken from the muscle that runs along the top of the cow’s hind leg. It’s a lean and tender cut of beef that is well suited to braising or stewing. This cut is also often used for minced beef.
Beef Plate Cut Piece
Beef plate is a forequarter cut from the belly of the cow, just below the rib cut. It is typically a cheap, tough, and fatty meat.
Beef Breast Piece
The beef breast and foreshank (brisket) is located at the front of the chuck and is a boneless cut that contains a lot of fat. The brisket is tough and fatty, so it is best suited for dishes that are cooked for a long time at a low temperature.
