Beef tripe is made from the stomach of the cow. Tripe can also be made from the stomachs of pigs and sheep.Continue Reading
While beef tripe is not very popular in the United States, it is a favored dish in many countries. Beef tripe is made from one of the first three stomachs of the cow, which is also used to make rennet for cheese.
Many types of tripe are bleached and blanched. These processes can cause the tripe to be white and pale in color.
Due to its toughness, tripe needs to be cooked for long periods of time to tenderize it. The preferred method for preparing tripe is boiling.Learn more about Meat, Poultry & Seafood
Beef ham is a type of meat that is created by using high quality cuts of beef. Beef ham is shaped like a traditional ham, but healthier than pork.Full Answer >
Beef cheeks are the actual cheek muscles of a cow. The beef cheek is a lean cut of meat that is rather tough. The meat is often braised or slow-cooked to make it tender.Full Answer >
The most common cut used for corned beef is brisket, which is located in the front of the cow near its front legs. Butchers make two different cuts of brisket for corned beef: flat cut and point cut. Another cut used for corned beef is the round.Full Answer >
A butcher chart shows a variety of cuts of beef, along with each cut's location on the cow. Depending on the chart's level of detail, it may also contain further information about each cut, such as options for cutting a specific steak.Full Answer >