With the approaching Eid al-Adha, questions are increasing about the different cuts of meat and the difference between them, and the optimal use of each cut in different dishes, between barbecue, chard, tagines, and others. Therefore, Hajj Muhammad Muhammad, the captain of butchers in northern Upper Egypt, clarifies the difference between the different cuts and their uses.

He said that he has worked in the butchery for 35 years, and based on his experience in the butchery, he knows the right piece of meat for each use, and suitable for the elderly and children, as well as the most suitable pieces for grilling.

He added: “Many people eat meat without knowing its type because there are many types of meat, noting that each carcass has two sides, back and front, and each of them has cuts that have many uses.

On top of the ideal cuts in the barbecue, the feathers, which are considered the number one in the barbecue, are bad in the lamb or the calf, and also “Wish Al-Fakhda” is one of the best cuts that are suitable for steaks, and “chocolate” is suitable for settlement with vegetables or making steaks.

He pointed out that the entrecote is located in the back of the calf and is considered among the cuts that enter the field of grilling, as well as the feather box, the shoulder, the shower and the neck are suitable for a gesture.

During his speech, he explained the difference between the felto and the tribianco, saying: the felto is one of the best pieces that are suitable for grilling. It is cut into equal slices, but the tribianco is suitable for making pastrami in the way of special seasoning by stuffing the sweat and leaving it for a sufficient period, and also used in cold meat.

And he gave advice to people: Do not buy veal and encourage butchers to greed and destroy livestock. Many of us prefer to eat veal, but slaughtering it is a crime punishable by law, noting that the alternative is slaughter A calf weighs 300 to 400 kg.