Lisalõiku

Lisalõiku is an Estonian term that translates to "additional cutting" or "supplementary cut." It most commonly refers to a secondary cut of meat taken from an animal after the primary, more standard cuts have been made. This can include smaller, less common muscle groups or trimmings that might be separated for specific culinary purposes or to maximize the yield from a carcass.

In a butcher shop, lisalõiku might encompass a variety of items. This could include parts of the animal that are not typically featured in large roasts or steaks, such as certain parts of the flank, skirt, or diaphragm. It can also refer to pieces that are left after larger cuts are portioned, for example, trimmings from a prime rib or sirloin. These secondary cuts are often more economical and can be used in a variety of dishes, including stews, ground meats, or for specialized recipes.

The exact definition and composition of lisalõiku can vary depending on regional traditions, the type of animal, and the butcher's practices. However, the underlying concept remains consistent: it represents the meat that is obtained beyond the main, primary cuts. Understanding lisalõiku can be beneficial for those seeking to utilize an entire animal efficiently or for consumers looking for more affordable, yet still flavorful, meat options.