beef cuts and usage
TRANSCRIPT
-
8/10/2019 Beef Cuts and Usage
1/29
BEEF
ORBOEF
-
8/10/2019 Beef Cuts and Usage
2/29
The meat of the bullock, cow or even bull, the best
and most expensive meat being that of a bullock
about two years old. The quality of beef is very
dependent on all sorts of factors, such as the age,breed and sex of the animal and the hanging, storing
and cutting up of the joints.
-
8/10/2019 Beef Cuts and Usage
3/29
The quality and the yield vary according to the breed of
cattle. Beef cattle are specially bred for meat production.
The proportion of the muscle is high with relatively little
fat. Young males may be castrated to accelerate the
fattening process. Bullocks are slaughtered at 24 40
months. Heifers that are not required for breeding are
also slaughtered at this age, providing meat which is
very tender and full of flavour. Recently, there has been
a trend towards rearing uncastrated males. They grow
more rapidly and can therefore be slaughtered at 16
24 months, but their meat is sometime criticised for its
lack of flavour.
-
8/10/2019 Beef Cuts and Usage
4/29
Beef should look fresh and moist, but not watery, with
small flecks of fat through the lean. This fat called
marbling helps to keep the meet moist and tender during
cooking. Choose meat with little gristle between the fat
and the lean. Home-killed beef is the choicest, but
imported frozen or chilled beef of good quality comes from
South Africa, Australia, New-Zealand and other countries.
QUALITY OF MEAT
-
8/10/2019 Beef Cuts and Usage
5/29
Good-quality beef is bright red and shiny in
appearance and firm and springy to touch with asweet light scent. It has a network of white or
slightly yellowish fat; when a lot of fat is present
in the muscle, the meat is described as marbled.In order to be tendered, beef must be matured
after slaughtering, for a period of varying from a
few days to a week.
-
8/10/2019 Beef Cuts and Usage
6/29
FOOD VALUE OF BEEF
Beef like all meat, is a good source of protein. It also supplies
energy, particularly if there is a lot of fat. The amount of fat indifferent cuts varies considerably and it is impossible to give
exact figures for the nutrients. However, it is a good source of B
vitamins and a fair source of Iron.
Beef consists of
Water - 53 65%
Proteins - 16 20%Fat - 16 31%
Phosphorous - Trace
Iron - Trace
It supplies 220 340cal / 100gms.
-
8/10/2019 Beef Cuts and Usage
7/29
ADVICE ON COOKING
Take the beef out of the refrigerator at least an hour beforecooking it; it can be studded with 2 or 3 pieces of garlic. The
meat will be more tender if it is cooked steadily in a moderately
hot oven rather than rapidly in a hot oven. Place the meat in a
hot oven (2300
C) for about 15mins, then lower the temperatureto 2000C allowing 15 20mins per 450gms for a medium roast.
A very tender prime roast can be cooked rapidly in a hot oven,
allowing 12 15mins per 450gms.
THAWING To bring down the temperature from a frozen
state to a normal room temperature.
-
8/10/2019 Beef Cuts and Usage
8/29
FRENCH CUTS OF BEEF
1,2 Collier (Neck), 3 Basses-ctes, 4 Jumeau (for grilling or frying), 5 Jumeau (forstewing), 6 Macreuse, 7 Plat de Ctes dcouvert (uncovered rib), 8 Plat de Ctes couvert
(covered rib), 9 Gte de Devant, 10 Gte de Derrire, 11 Entrecte, 12 Hampe, 13
Poitrine, 14 Faux Filet, 15 Filet, 16 Bavette (for grilling or frying), 17 Bavette (for
stewing), 18 Flanchet, 19 Romsteck (Rump Steak), 20 Aiguillette Baronne, 21 Rond de
Tranche Basse, 22 Tranche, 23 Gte la noix, 24 Queue (tail).
-
8/10/2019 Beef Cuts and Usage
9/29
BRITISH CUTS OF BEEF
1 Neck & Clod, 2 Chuck & Blade, 3 Fore-rib, 4 Thick-rib, 5 Thin-rib, 6 Rolled ribs, 7
Sirloin, 8 Rump, 9 Silverside, 10 Topside, 11 Thick Flank, 12 Leg, 13 Flank, 14 Brisket,
15 Shin
-
8/10/2019 Beef Cuts and Usage
10/29
AMERICAN CUTS OF BEEF
1 Chuck, 2 Flanken style Ribs, 3 Rib, 4 Back Ribs, 5 Short Loin, 6 Porterhouse Steak, 7
Tenderloin, 8 Sirloin, 9 Round, 10 Boneless Rump Roast, 11 Round Steak, 12 Hind
Shank, 13 Flank, 14 Flank Steak Rolls, 15 Short Plate, 16 Brisket, 17 Fore Shank.
-
8/10/2019 Beef Cuts and Usage
11/29
HANGING
The operation of leaving red meat, in a cool place for a varyinglength of time to make the flesh more tender and improve the
flavour.
RIGORMORTIS
Temporary stiffness of joints and muscular rigidity occurring
after death.
OR
Muscular stiffening that begins 2 to 4 hours after death and lasts
for about 4 days.
-
8/10/2019 Beef Cuts and Usage
12/29
HANGING OF BEEF
Beef should be hung in acool airy place. In theory,
beef requires to be hung
for 3 to 4 weeks at -1.50C,
15 days at 00C, 2 days at200C or 1 day at 430C. In
practise, however, it is
hung in a cold room at 20C
for 5 or 6 days.
-
8/10/2019 Beef Cuts and Usage
13/29
Cuts & methods of cooking of Beef
Cuts of beef vary from country to country, but the best cuts, forroasting, grilling or frying, always come from the rump of the
animal, while the proper quality meat, for stewing, braising or
casseroling, comes from the forequarter.
-
8/10/2019 Beef Cuts and Usage
14/29
SHIN (Foreleg) and LEG (Hindleg) (4 5)
-Produce lean meat
with a high proportion of
connective tissue. It issuitable for stews, casseroles,
stock, soup and brawn.
NECK CLOD (6 7) - Are
usually cut into pieces
and sold as stewing
steakor mince.
-
8/10/2019 Beef Cuts and Usage
15/29
SILVERSIDE (3) - Is traditionally
salted and sold for boiling. Today
it is more often sold for roasting
but, because it is lean, needsconstant basting. Uncooked salted
beef is grey, but turns pink during
cooking.
FORE RIB (15) - Is the
traditional cut of roast beefand is sold on the bone or
boned and rolled.
-
8/10/2019 Beef Cuts and Usage
16/29
WING RIB (14) - Is a popular roasting joint,
but is often boned and sliced, then sold as
frying or grilling steaks.
SIRLOIN (12)- Is a tender and delicious cut
of beef sold on the bone or boned and
rolled with or without fillet for roasting.The fillet is the smaller eye on the
inside of the rib bone, which is usually
removed. It is sold in slices as fillet
steak, or whole for Beef Wellington.Sirloin steaks are slices of the larger
eyeof the lean.
-
8/10/2019 Beef Cuts and Usage
17/29
CHUCK BLADE STICK (9 10) - Is a large,
fairly lean cut of high quality meat
removed from the bone and sold as
Chuck Stick. Suitable for braising,
stewing and pie fillings.
THICK FLANK (Top Rump) (1)- Is a lean cut
suitable for roasting, pot roasting
and braising or, when sliced, forbraising and frying.
-
8/10/2019 Beef Cuts and Usage
18/29
TOPSIDE (18) - A lean cut of beef,
with little or no fat, is often sold
with a layer of fat tied around it. It
can be roasted or pot roasted.
-
8/10/2019 Beef Cuts and Usage
19/29
THIN FLANK (8) - Is ideal for
braising and stewing. It is often
salted or pickled and frequently
sold as mince.
SKIRT (11) - Is tasty economical stewing meat which comesfrom inside the ribs and the flank.
BRISKET (2) - Sold either on the
bone or boned and rolled, issuitable for braising or boiling,
and is often sold salted. It is good
cooked and served cold.
-
8/10/2019 Beef Cuts and Usage
20/29
THIN RIBS THICK RIBS (16 17)- Usually sold
boned and rolled, are ideal for braising
and pot roasting.
RUMP (13)
- Is an excellent large
lean and tender cut, sold in slicesfor grilling and frying.
-
8/10/2019 Beef Cuts and Usage
21/29
STEAK
This are the lean slices from the tenderest cuts of beef. They
take very little time to cook and need careful watching to
ensure they do not overcook.
Steaks need very little preparation, trim them to a good
shape if necessary and wipe well. Cut off excess fat but do
not remove it all, then slash the remaining fat at regular
intervals before cooking to prevent the edges of the meatcurling while it is cooking.
-
8/10/2019 Beef Cuts and Usage
22/29
CUTS OF STEAK
RUMP
- Is the joint next to the sirloin and one
of the commonest cuts used for grilling orfrying. The point is considered the best
part for tenderness and flavour.
CHATEAUBRIAND - A thick slice taken from the
middle of the fillet, is generally regarded as the
most superb cuts of all. It can weigh about350gms. and is best grilled.
-
8/10/2019 Beef Cuts and Usage
23/29
FILLET- The undercut of sirloin, is probably one of the best known
and most expensive of the cuts used for grilling or frying. It is
very tender although it usually has less flavour than rump. The
centreor eyeof the fillet is considered the best part. The fillet isoften cut and shaped into small rounds known as TOURNEDOS,
weighing 100gms. each. A FILLET MIGNON TOURNEDOS is a
small round steak weighing 75gms. cut from the end of the fillet.
-
8/10/2019 Beef Cuts and Usage
24/29
SIRLOIN or CONTRE FILLTE - is cut into two parts. PORTERHOUSE
steaks is cut from the thick end of the sirloin giving a large juicy
piece that can weigh 800gms. when it is cooked on the bone it is
called T-BONE STEAK. MINUTE STEAK is a very thin steakfrom the upper part of the sirloin weighing 125 - 150gms. without
trimmings of fat.
PORTERHOUSE T-BONE MINUTE
-
8/10/2019 Beef Cuts and Usage
25/29
ENTRECOTE
- By definition, is the
part of the meat between the ribs
of the beef, but a slice cut from the
sirloin or rump is often also servedunder this name.
STEAK TARTARE- Is not a cut of steak, but a dish
of finely chopped or minced steak servedraw. It is garnished with raw egg yolks and
served with capers, onions, anchovies and
seasonings.
FLASH FRY
- Again is not a cut of steak. This
cuts are slices from lean cuts. It is more
tender and juicy that it can be Flash
(quickly) fried.
-
8/10/2019 Beef Cuts and Usage
26/29
CATEGORY OF STEAK
Generally steak is cooked in four different categories. Very
Rare or Blue, Rare, Medium to Rare and Well Done.
BLUE STEAK RARE DONE
-
8/10/2019 Beef Cuts and Usage
27/29
MEDIUM TO RARE
WELL DONE
-
8/10/2019 Beef Cuts and Usage
28/29
-
8/10/2019 Beef Cuts and Usage
29/29
SUMMARY
What is BEEF
How to understand the quality of beef meat
Food value of beef meat
Cooking advice of beef meat
Cuts & cooking methods of beef meat
Cuts of beef meat
Hanging of beef meat
Steak