The cuts of beef are classified into three categories, which take into account the percentage of connective tissue, muscle, bone and fat present in the different parts of the animal: the meat of the first category are those with the lowest percentage of connective tissue, follow meat of the second category and the third category.
The category of the various cuts of meat influences the cost but not the organoleptic qualities. This is too often overlooked. In fact, currently there is a lot of ignorance on the subject of beef, it tends to favor lean cuts short cooking, very expensive and not very tasty, and you tend to snub the cuts to long cooking, even for a matter of practicality.
Thanks to the categories you can perform an initial identification of beef.
Cuts of meat of the first category: muscle of the thigh and lower back.
Cuts of meat of the second category: the shoulder, the coastal region.
Meat cuts of the third category: chest, hock, neck, abdominal muscles.
In many European countries there are clear and precise regulations on quality and type of cut. In Italian names, categories and even sections of the anatomical cuts differ from city to city. The French classification, for example, is very clear because subdivides the cuts of beef in two groups: quick cooking muscles and slow cooking muscles. The following table indicate the cut, the category and the cooking time. We understand in a separate article as exploit this classification.