Upper shell

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Upper shell of beef

In butcher's trade, the released skeletal muscles on the inside of the thigh are referred to as the upper shell (also called the cleft shell ) . It consists of anatomically gracilis , adductor , muscle pectineus , sartorius muscle and musculus semimembranosus . In domestic pigs it is part of the ham , in ruminants it is part of the leg .

The top shell consists of lean, tender and short-fiber meat. It is considered one of the most valuable cuts of meat and is mainly used for roasting. The top shell of the pork is used for pan-fried meats and schnitzel . The upper shell of the beef is used for the production of roulades and tartare , that of the veal for veal schnitzel.

See also


Franz-Viktor Salomon: muscle tissue . In: Anatomy for veterinary medicine . Enke Stuttgart, 2004, pp. 147-234. ISBN 3-8304-1007-7