Cut of beef e.g., the cut described as "brisket" in the US is from a significantly different part of the carcass than British brisket. "Cut" often refers narrowly to skeletal muscle (sometimes attached to bones), but can also include other edible flesh, such as offal (organ meat) or bones without significant muscles attached. The following is a list of the American primal cuts, and cuts derived from them. Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters). Canada uses identical cut names (and numbering) as the U.S, with the exception of
Beef aging retain its appetizing color, with red meat such as beef needing a higher oxygen level than less vividly colored meat such as pork. The vacuum packed beef is stored under a temperature of 32 °F to 45 °F (0 °C to 7.2 °C). Beef aging Beef aging (American English) or ageing is a process of preparing beef for consumption, mainly by breaking down the connective tissue. Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks. After the animal is slaughtered and cleaned, it is hung as a full or half carcass.