2007-06-01

Монголчуудыг махгүйгээр төсөөлөхөд бэрх. Анх ирээд махыг нь амтлаад ямар ч амтыг мэдэхгүй, мэдрэхгүй хэцүү байж билээ. Нэг л өөр амттай. Одоо дасаад гайгүй болж байна. Хааяадаа хавирга чанаж иддэг. Хонины буюу lamb авч төмс ногоотой хамт чанаад идэхэд ч сайхан шүү. Шөлөнд нь будаа нэмээд...Хөлс гараад л...
Үхрийн мах гэж ерөнхийгөөр нэрлэдэг ч, заримдаа хаа, гуя, дал, хавирга, нуруу, сүүж, эгэм, цээж, хүзүү, шагай энээ тэрээ гээд нарийвчилдаг байх. Энд заримдаа хоолны газар орохоор янзан бүрийн нэртэй болчихоод би учраа олдоггүй юм. Дэлгүүрээс мах авахад ч гэсэн. Мэдэхэд илүүдэхгүй болов уу гэж бодоод зураг бүхий тайлбартай махны хэрчилт, нэрсийн тухай мэдээллийг орууллаа. Монголоороо яг юу гэж нэрлэдгийг сайн мэдэхгүй тул орчуулахад төвөгтэй юм.

MEAT MAP
The most common cuts and how to cook them



beef cut
1 Chuck
Shoulder roast (lean, dry meat) and chuck roast (slightly fattier) are meant for pot-roasting. The first three bones of the chuck steak (or blade chuck) is a tender cut ­suitable for barbecuing.

2 Rib
Rib roast is juicy, tender meat with an exterior layer of fat, good for oven roasting. Short ribs are cut from the end of the roast and make excellent soup stock. Rib-eye steak is fatty, full-flavored meat from the front of the ribs.

3 Short Loin
Porterhouse, T-bone, club, and shell steaks all come from this hindquarter section. Porterhouse includes the most tenderloin; T-bone comes from the center and includes slightly less; club (also called Delmonico, for the 19th-century New York dining club that served it exclusively) and shell (or New York strip) contain none. All are good grilled or pan broiled.

4 Sirloin
Sirloin steak and tip steak come from the section between the hip and the rump. The sirloin steak’s flat bone is the most flavorful cut and good for grilling. Tip is a boneless, slightly tougher cut that’s meant to be braised.

5 Round
Round roast is cut from the top of the hindquarter and contains a moderate amount of fat, making it good for pot roast or oven roasting. Round steak is cut from the rump of the hindquarter and has practically no fat, making it perfect for steak tartare or ground beef.

6 Flank and Plate
Flank steak is a lean, boneless cut mainly used for London broil. Plate (or skirt steak) is from the slightly fattier belly section, but it’s quite stringy and mainly used as marinated grilling meat for dishes such as fajitas.

7 Shank
Tough, sinewy meat that needs to be slow-cooked in moist heat to soften it and bring out its flavor. Because it’s so lean, it’s also good for ground beef.

8 Brisket
The lean “first cut” and fattier “second cut” are both from under the shoulders in the front foreshank. Both are meant for pot-roasting and slow-cooking, or can be cured for corned beef.


source http://www.bestlifeonline.com



more pictures and information:

http://en.wikipedia.org/wiki/Beef



http://www.beeffoodservice.com

8 comments:

byambaa said...

tiim shuu. neeree l tolgoi ergeed bdg yum. medehgui avchihaar hatuu ene ter yanz buriin yum taaraad bdgiin.

jpnii mah ch gesen amt muutai. odoo ch barag dasch bna doo. haaya mgl yavahaar hiam avchirch iddeg. ih tostoi, haaya hurtsadaad bdg yum. teheer manaihnii mah ih ooh, tostoi, hatuu tegeed l hodood ene ter muutai boldog bhaa.
tiim uu.

Chandmani said...

ter unen baij magadgui ee. gexdee uner, amt, chanar uneheer sain. end, busad ho'gjiltei ornuudad yanzan bu'ryn tejeel, bodisoor bordood bdag bololtoi...

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