Though in theory Beef Leg is any of the 4 legs of a cow, in practice, it refers to either of the back two legs of the cow. If the front legs are meant, the term "shank" is used instead. Sometimes, you will see a Beef Leg referred to as a "shin."
Beef Leg is a cheaper cut of beef used for braising and in stews.
It has a good deal of connective tissue in it that breaks down into a superbly flavour gelatin when cooked.
It is usually sold sliced, with the bone in the centre, and with marrow in the centre of the bone.
Chop the meat up to use, but add the bone to the dish for the added flavour and then remove before serving.
The marrow can be just cooked in the stew, or if you have enough slices giving you enough marrow to bother with, you can cook it separately.
Sometimes Beef Leg is sold with the bone removed.
A whole shin can also be roasted very slowly in the oven.
- Baron of BeefAlan Davidson, in The Penguin Companion to Food (London, 2002), says that a Baron of Beef is both sides of the rump together, with the back part of the sirloin attached. Most Brits agree with that definition and are clear on it; it's on the North American side of the pond that the term is a bit muddled.
- Beef Brawn
- Beef Brisket
- Beef Chuck
- Beef Flank
- Beef Heart
- Beef Kidney
- Beef Leg
- Beef Liver
- Beef Marrow
- Beef RibThe Rib section of a cow is on top the cow, between the Chuck and the Short Loin. A cow has thirteen pairs of ribs: parts 1 to 5 are in the Chuck section, with the Rib section taking in ribs 6 to 12 (rib 13 falls in the short loin area.) The meat in the Rib section does not get a lot of exercise, and so produces great steaks and roasts.
- Beef Round
- Beef Shank
- Beef Short Loin
- Beef SirloinThe Sirloin is the area of the cow between the Short Loin and the Round (or the back of the cow and the back hip of the cow.) There are several different muscles in this area, including a bit of Tenderloin, Top Sirloin, Sirloin Butt and Bottom Sirloin Butt. Some of these muscles get more of a workout by the cow than others.
- Beef Steaks
- Beef StockBeef Stock is something that you are going to have to make or procure -- you aren't going to have it as a natural bonus product of your normal cooking, like vegetable stock, unless you are boiling your beef. To make beef stock, you can buy beef bones from the butcher, or, use the bone from a roast you cooked that had the bone in.
- Braising Beef
- Calf's Liver
- Calves' Fry
- Chianina Beef
- Chipped Beef
- Filet Mignon Day
- Institutional Meat Purchase SpecificationsInstitutional Meat Purchase Specifications (IMPS) is a set of standard meat specifications maintained by the Agricultural Marketing Service Branch of the USDA (United States Department of Agriculture.) These specifications are valid for North America (Canada and America have harmonized their meat codes.) The specifications are suggested ones; adherence to them is still (as of 2011) deemed voluntary.  Knowing the IMPS code for a particular cut of meat is way overkill for non-professional cooks.
- Kobe Beef
- Montreal Smoked Meat
- Ox Palate
- Pot Roasts
- Wagyu Beef
Rindfleisch Keule (German)
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"Good taste [in cooking] is innate, and knowing with certainty when and how to break the rules -- and when not to -- is a talent few possess."
-- Michael McLaughlin
-- Michael McLaughlin
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