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Fillet: It contains about 1% of the carcass weight. When scaling, the fillets are removed from the lumbar bones. The fillet is divided into three parts, the head, the middle and the end. The steak file is made up of the fillet head.
Order: It accounts for about 10% of the carcass weight, and in addition to grilled beef in our country, it is used in foreign countries to provide roast beef.
Thigh: This part is about 30% of the carcass weight and consists of leg and pelvic muscles, which are divided into parts such as rickets and thighs.
Cold: This part consists of about 27% of the carcass weight and includes muscles of the hands and shoulders. Cold parts are sold in different parts of the world and are divided into smaller pieces and sold.
Neck: This part also contains about 10% of the carcass weight and includes muscles that cover one to seven necks. This section is mostly used for industrial use (sausages, sausages, hamburgers), and also for turnip meat or stew.
Capacity: Includes ribs and abdominal muscles, accounting for about 22% of carcass weight, and because of its high fat content, it has the most industrial uses and is consumed in meat products. Of course, plowing can also be used to grind meat.
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