How are beef cuts labeled in Russian?

How are beef cuts labeled in Russian? - Crop man cutting cutlet on plate with salad and potatoes

I looked up cut of beef on Wikipedia. There are no Russian names for cuts. I'm wondering what they're all called in Russian.

beefcut-of-meatrussian-cuisine


Best Answer

The Russian Wikipedia article on Beef has several diagrams - a current one in the main section apparently originally derived from the German wikipedia, and two others from older Russian sources.

I was also able to find another site with another diagram, and translations of some of the cuts into English, which is helpful because the names are difficult to translate to similar English cuts via Google Translate, which simply gives anatomical terms for many of them.

Here is an article from the Moscow Times discussing the subject, largely from the perspective of someone who only knows the American name for the cut they are looking for.



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Quick Answer about "How are beef cuts labeled in Russian?"

Index: 1 - thin edge or short filet (file in Russian); 2 - sirloin (okovalok); 3 - leg (kostrets); 4 - thick edge or rib eye (kray); 5 - brisket (chelyshko sokolok); 6 - rump or hip (bedro or oguzok); 7 - brisket (grudinka); 8 - rump or hip (podbedrok); 9 - flank (pashinka or pashina); 10 - shoulder (lopatka); 11 - ...

What are the 3 cuts of beef?

But first, know that there are three categories of beef cuts: primal, subprimal, and retail. A butcher generally cuts each primal region into smaller sections known as subprimal sections. Those are then cut up further, and that's what winds up behind the meat counter.

What are the 5 beef cuts?

  • Rib Eye.
  • Strip Loin/ New York Strip. ...
  • Top Sirloin. ...
  • Tenderloin. The tenderloin, referred to in other parts of the world as a filet, is a cut from the loin of beef. ...
  • Top Sirloin Cap. The top sirloin cap is a rarer cut of meat to find as it's usually already sectioned out into steaks. ...


    • What are the 7 primal cuts of beef?

    Here we take a look at each individual primal cuts of beef which are: Shank, Brisket, Rib, Short Plate, Flank, Round, Chuck, and Loin. Each of these primal cuts is then broken down into sub-primal cuts which are what is sold to the consumer.

    What are the 4 main cuts of beef?

    Beef primals and sub-primals. From these sub-primals, further usable portions are processed and retail cuts prepared for the consumer. Beef Hind Quarter: The beef hind quarter is broken down into four primal cuts, the flank, the long loin, the hip, and the sirloin tip.


    Cuts of Beef (Get to Know the Parts of a Cow)



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