page_title: Cut of beef
section_title: Croatian cuts
hierarchical_section_title: Cut of beef / Croatian cuts
caption_attribution_description: Deutsch: Schnittführung beim Rind. Rinderhals, Kamm oder Nacken Querrippe Rinderbrust Fehlrippe Hochrippe, Vorderrippe oder hohes Roastbeef Rostbraten oder flaches Roastbeef 5 und 6 bilden das Roastbeef oder Zwischenrippenstück Filet Spannrippe Dünnung Schulter, Bug oder Schaufel Oberschale, Unterschale und Nuss Flanke Hüfte mit Hüftsteak und Schwanzstück oder Tafelspitz Hesse oder Wade
context_page_description: During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. The term "primal cut" is quite different from "prime cut", used to characterize cuts considered to be of higher quality. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes tenderer as distance from hoof and horn increases. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as "brisket" in the US is from a significantly different part of the carcass than British "brisket". "Cut" often refers narrowly to skeletal muscle, but can also include other edible flesh, such as offal or bones without significant muscles attached.
context_section_description: Vratina
  Hrskavi zapećak
  Rebra
  Pržolica (ramstek)
  Hrbat (rozbif)
  Hrbat (rozbif)
  Pisana pečenka (biftek)
  Rebra, mekana (srednja) rebra, potrbušina
  Masna potrbušina, slabina
  Rame (ribica), plećka (lopatica)
  But
  Vrh kuka
  Zdjelica
  Stražnja goljenica
caption: Croatian cuts of beef
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