THRIVING after the FALL

The Library · Document 48 · FEASTING · Animals

Beef Cuts And Cooking Methods

Its printed title: Bovine Muscle Profiling and Culinary Thermodynamics: A Comprehensive Analysis of Carcass Fabrication and Thermal Degradation

Where each beef cut comes from and how heat changes it, leaning towards slow braises such as ragù alla Bolognese and Wiener Saftgulasch. It describes the cleaver and bow saw in detail, sets the Chicago break between the 12th and 13th ribs, and tables how meat proteins tighten and collagen shrinks, with myosin, by its account, beginning to denature near 40°C. The cooking science is the useful core. The opening restates the slaughter material of docs 45 to 47, and the conventions are North American.

Open the PDF 16 pages · 353 KB

Number
48
Book
FEASTING after the FALL
Shelf
Animals
File
48 Beef Cuts And Cooking Methods.pdf
Pages
16
Works cited
60

Used in

The rows that check it

  • 3 confirmed
  • 0 marked for safety
  • B36 confirmed Quartering between 12th and 13th rib, fore ~52 % / hind ~48 %; chuck 26–28 %, round 22 %; hindquarter holds the rare cuts, forequarter the collagen cuts; collagen tough below ~70 …
  • B37 confirmed Warner-Bratzler shear: psoas 2.03, infraspinatus 3.10, longissimus 3.80, biceps femoris 4.80, pectoralis 6.66, flexor digitorum 7.74 kg; <3.2 very tender, >4.6 tough; myosin …
  • B38 confirmed German seam cuts and uses: Hals/Kamm goulash and Kochfleisch; Bug: Schaufelstück, Falsches Filet, dicker Bug (Sauerbraten); Hochrippe roast; Querrippe and Brust Kochfleisch, …

In the Index

Tools and their making The cow Slaughter and butchery The kitchen and its dishes

Its works cited 60

As the document lists them, unchecked. Sorted here by their addresses only, which says where a claim comes from, not whether it holds.

  • 35 journals, universities and public bodies
  • 1 document-sharing site
  • 4 forums, video and social sites
  • 3 blogs
  • 16 other web pages
  • 1 without an address
Show all 60
  1. 47 Bovine Manual Butchery Dissection Guide.pdf
  2. Comparison of Beef Palatability Characteristics between ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC6957446/
  3. Contribution of intramuscular connective tissue and its structural pubmed.ncbi.nlm.nih.gov/37194652/
  4. (PDF) COOKING OF MEAT | Physics and Chemistry - ResearchGate researchgate.net/publication/288178347_COOKING…
  5. Investigating the effects of protein thermal denaturation on the water academic.oup.com/ijfst/article/60/1/vvaf076/81…
  6. Ranking Beef Muscles beefresearch.org/resources/product-quality/pro…
  7. Relationships between sensory evaluations of beef tenderness researchgate.net/publication/256073583_Relatio…
  8. Help with meat cuts and equivalents : r/germany - Reddit reddit.com/r/germany/comments/z0b2u1/help_with…
  9. Rindfleischstücke - amerikanischer Zuschnitt - no veggie no-veggie.de/tipsnews/rindfleischzuschnitte-am…
  10. THE STUDY OF THERMAL DENATURATION OF BEEF, PORK meatjournal.ru/jour/article/download/120/188
  11. Dynamic alterations in protein, sensory, chemical, and oxidative pmc.ncbi.nlm.nih.gov/articles/PMC9876618/
  12. Rind und Kalb für Pfanne und Grill - BBQ | Steaks - Der Ludwig der-ludwig.de/grill-bbq/fleisch-grillen/cuts-r…
  13. Deutsches Weiderind online kaufen | BEEFBANDITS beefbandits.de/Rind/Deutsches-Weiderind/
  14. Chuck Eye und Denver Steaks identifizieren. : r/Butchery - Reddit reddit.com/r/Butchery/comments/1r6ue1o/identif…
  15. Beef Cuts - Earthworm Express earthwormexpress.com/the-meat-factory/beef-cuts/
  16. Beef Cuts auf culinamus - fine food blog🍽 culinamus.com/en/3-knowledge/beef-cuts/
  17. Poster Rind1 | PDF - Scribd scribd.com/document/400072319/Poster-Rind1
  18. Traditional beer & Bavarian food at the Viktualienmarkt in Munich der-pschorr.de/traditional-bavarian-food-eatin…
  19. Characterization of the Muscles within the Beef Forequarter researchgate.net/publication/230067854_Charact…
  20. Shear values of raw samples of 14 bovine muscles and their relation researchgate.net/publication/51776844_Shear_va…
  21. German Meat Cuts in Germany | CarneAtlas carneatlas.com/country/germany
  22. r/German - Found this, I thought it could be interesting - Beef cut in reddit.com/r/German/comments/6x66bo/found_this…
  23. Muscle, Ageing and Temperature Influence the Changes in Texture pmc.ncbi.nlm.nih.gov/articles/PMC7555138/
  24. Authentic Austrian Beef Goulash - Little Vienna lilvienna.com/authentic-austrian-beef-goulash/
  25. (PDF) An Investigation on the Influence of Various Biochemical researchgate.net/publication/359273203_An_inve…
  26. Meat Tenderness: Underlying Mechanisms, Instrumental iastatedigitalpress.com/mmb/article/10489/gall…
  27. warner-bratzler shear force: Topics by Science.gov science.gov/topicpages/w/warner-bratzler+shear…
  28. Warner–Bratzler Shear evaluations of 40 bovine muscles researchgate.net/publication/51777309_Warner-B…
  29. Muscle fiber characteristics and postmortem quality of longissimus pmc.ncbi.nlm.nih.gov/articles/PMC7684597/
  30. Comparison of Characteristics of Myosin Heavy Chain-based Fiber pmc.ncbi.nlm.nih.gov/articles/PMC5243967/
  31. How Meat Cooks: Heat's Effects on Muscle Fibers - ThermoWorks Blog blog.thermoworks.com/coming-heat-effects-muscl…
  32. (PDF) Sarcomere length influences postmortem proteolysis of researchgate.net/publication/5444668_Sarcomere…
  33. Effect of Aging Time on Physicochemical Meat Quality and Sensory pmc.ncbi.nlm.nih.gov/articles/PMC4973944/
  34. Can the Suspension Method (Tenderstretch vs. Achilles Tendon mdpi.com/2076-2615/14/23/3540
  35. Classification of different bovine muscles according to sensory researchgate.net/publication/43341178_Classifi…
  36. Effect of slaughter age and postmortem aging time on tenderness researchgate.net/publication/370232617_Effect_…
  37. Content and Solubility of Collagen and Their Relation to Proximate pmc.ncbi.nlm.nih.gov/articles/PMC9101397/
  38. Production factors affecting the contribution of collagen to beef pmc.ncbi.nlm.nih.gov/articles/PMC6488330/
  39. Pyridinoline Cross‐links in Bovine Muscle Collagen | Request PDF researchgate.net/publication/229514033_Pyridin…
  40. Thermal Characterisation and Isoconversional Kinetic Analysis of pmc.ncbi.nlm.nih.gov/articles/PMC10417705/
  41. Kinetics of Thermal Denaturation of Protein in Cured Pork Meat researchgate.net/publication/288952193_Kinetic…
  42. Effects of heat on meat proteins - Implication on structure and quality researchgate.net/publication/51781900_Effects_…
  43. (PDF) Quality and Energy Evaluation in Meat Cooking - ResearchGate researchgate.net/publication/299657051_Quality…
  44. The Influence of the Sous Vide Cooking Time on Selected ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC10459950/
  45. Sous-Vide as a Technique for Preparing Healthy and High-Quality pmc.ncbi.nlm.nih.gov/articles/PMC7693970/
  46. Heat-induced changes in myofibrilar proteins of bovine longissimus researchgate.net/publication/229502925_Heat-in…
  47. Is Prolonged Ageing a Necessity for Improving the Quality of Sous researchgate.net/publication/381443086_Is_Prol…
  48. Crazy Sous-Vide Meat Aging Experiment - Kosher Dosher kosherdosher.blogspot.com/2020/07/crazy-sous-v…
  49. Application of Plant Proteases in Meat Tenderization - PMC - NIH pmc.ncbi.nlm.nih.gov/articles/PMC10047955/
  50. Proteolytic Tenderization of Pork Loin with Papain and Bromelain mdpi.com/2304-8158/15/12/2160
  51. Role of Enzymatic Reactions in Meat Processing and Use of ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC10217372/
  52. Collagen-Rich Beef Stew: Slow-Cooked Nourishment - Organised organised.co/guides/recipes-routines/collagen-…
  53. The New Official Recipe for Ragù alla Bolognese stefangourmet.com/2025/03/16/the-new-official-…
  54. Original Bolognese sauce recipe (ragù alla Bolognese) - Tortellini&CO tortelliniandco.com/en/bolognese-sauce-recipe/
  55. Il ragù alla bolognese - AIFB - Associazione Italiana Food Blogger aifb.it/cultura-enogastronomica-italiana/piatt…
  56. the-classic-bolognese-ragu-according-the-accademia-italiana-della supersnelgezond.nl/wp-content/uploads/document…
  57. The Italian Butcher's Guide: Which Cuts to Use for the Perfect Ragù pastasty.com/the-italian-butchers-guide-which-…
  58. Ragù alla Bolognese (one pasta sauce to rule them all) - Reddit reddit.com/r/recipes/comments/ld5jet/rag%C3%B9…
  59. Free Austria Gastgewerbe Meister Practice Test 2026: WKO Prep open-exam-prep.com/practice/at-meister-gastgew…
  60. Wiener Saftgulasch - zum Reinlegen gut! - Maria, es schmeckt mir mariaesschmecktmir.com/saftgulasch/