The tenderloin is the tenderest cut of beef.
Fillet steak is the most tender, then sirloin and rump Steak.
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tenderloin
Yes, it is usually cutoffs from the prime cuts and left over meat on the bone. Older cows that are not able to produce will be used for hamburger as the meat would be too tough to use for cuts.
Pork covers all the cuts of meat that comes from a pig. Bacon and ham are popular cuts that come from pigs, as well as gammon. Here is a diagram that shows you all the cuts you get from a pig.
Is higher in fat than other cuts of meat.
The reason ground meat must be cooked to a higher temperature than whole cuts of meat is because ground meat is because ground meat is handled more than whole cuts of meat. More handling means that there is more opportunity for bacteria to get into the meat.
On a cow the sirloin tip comes from the backbone to middle stomach. The meat briskets is actually the breast of the cow and one of the larger cuts of meat.
Some cuts of meat are tough because they come from an area of muscle that works hard, or they have a lot of connective tissue in them. Tough cuts of meat are best cooked in a slow moist way, such as a stew, because this gives the fibres time to absorb moisture, soften and break down. Meat from more tender cuts can become tough if overcooked, dried out, or if not given a few minutes in a warm location to relax and let the juices redistribute after cooking.
Various cuts from the rear quarter are considered to be the highest quality meat and best cuts to eat.
The tenderloin is cut from the Psoas Major muscle that runs along the central spine of the animal be it cow, sheep or pig. This area between the shoulder blades and hip are not well used by the animals and are therefore considered to be the choicest and tenderest cut of meat.
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Sausage comes from meat from all parts of the hog that are not used for other cuts such as chops, bacon, ribs.
Most common pork cuts: Ham is from the hind leg; Picnic is from the front leg; Boston butt, shouder roast. and shoulder steak come from the front shoulder; pork chops (all cuts) come from the pork loin; spare ribs come from the side; sausage is made from different parts, usually pieces of meat left over from the prime cuts.