Beef/ja: Difference between revisions

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=== Cuts ===

{{Main|Cut of beef}}

Most beef can be used as is by merely cutting into certain parts, such as [[pot roast (beef)|roasts]], [[short ribs]] or [[steak]] ([[filet mignon]], [[sirloin steak]], [[rump steak]], [[rib steak]], [[rib eye steak]], [[hanger steak]], etc.), while other cuts are processed ([[corned beef]] or [[beef jerky]]). Trimmings, on the other hand, which are usually mixed with meat from older, leaner (therefore tougher) cattle, are [[Ground beef|ground]], [[minced]] or used in [[sausage]]s. The blood is used in some varieties called [[blood sausage]]. Other parts that are eaten include other muscles and [[offal]], such as the [[oxtail]], [[liver (food)|liver]], [[Beef tongue|tongue]], [[tripe]] from the [[reticulum (anatomy)|reticulum]] or [[rumen]], [[gland]]s (particularly the [[pancreas]] and [[thymus]], referred to as [[sweetbread]]), the [[heart]], the [[brain]] (although forbidden where there is a danger of [[bovine spongiform encephalopathy]], BSE, commonly referred to as mad cow disease), the [[kidney]]s, and the tender [[testicle]]s of the bull (known in the United States as ''calf fries'', ''prairie oysters'', or ''[[Rocky Mountain oysters]]''). Some [[intestine]]s are cooked and eaten as is, but are more often cleaned and used as natural sausage casings. The bones are used for making [[Stock (food)|beef stock]]. Meat from younger cows (calves) is called [[veal]]. Beef from [[Cattle#Terminology|steers]] and [[:wikt:heifer|heifers]] is similar.