Lower shell

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Lower shell for beef

As a lower shell (also tail or goslings in Austria Fricandeau or White Scherzel , Switzerland Unterspälte , Round mocking or lower joint , locally also Semmerrolle , tail role , Wargel or pasta ) is triggered in the butcher's language skeletal muscles of the rear outer side of the thigh called. Anatomically, it consists of the semitendinosus , gluteobiceps and gastrocnemius muscles . In domestic pigs it is part of the ham , in ruminants it is part of the leg .

The meat of the lower shell is not quite as fine-grained as that of the upper shell and has a clear layer of fat. It is mainly used for roasting and braising.


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

See also