Beef special cuts

Abstract

To know which the beef special cuts are applied by the industry in different countries was the objective of the present work. Cut special is a Cuban definition that embraces the commercial international cuts that differ of the traditional ones in their method obtaining and presentation. The system of more grateful court internationally is the American. The most common cuts are: T-bone, Tenderloin, Sirloin, Porterhouse, Striploin, Silverside, Rump, Round, Shoulder and Flank; Ossobuco, Filete, Bifes and Costillas. The variety of commercial courts, as for form and nomenclature, is much bigger for the Hispanic countries-speakers with relationship to the English-speakers.