Type of meat

Schematic representation of the parts of beef

Schematic representation of the cuts of pork

As of meat refers to different forms of meat as food. Usually the term is used depending on the part of meat used. Since there is no generally valid classification for meat, the term is also used synonymously for type of meat , which is mostly used depending on the species .

In general, the meat parts are shown in diagrams, which differ greatly in detail depending on the country of origin and epoch as well as in the names.

While some terms are only used for certain types of meat, there are also general terms for types of meat:

• Abdominal lobe : muscle tissue of the abdominal cavity
• Roast : general term for a large piece of meat that is suitable for roasting and braising
• Fillet : the large lumbar muscle
• Leg : hind leg of animals
• Chop : Slice of the rib
• Salmon : meat portion of the boneless rib
• Nut : part of the leg
• Rib : part of the back along the spine with muscle tissue
• Schnitzel : slice from the leg or the rib
• Steak : Generic term for different types of meat slices

literature

• Gerald Rimbach, Jennifer Möhring, Helmut F. Erbersdobler: Food product knowledge for beginners, Springer, 2010, ISBN 9783642044854 , p. 67
• Wilhelm Dahm: Food and Beverage Studies, Richard Pflaum Verlag Munich, 1952, ISBN 3-7905-0186-7