cuts of beef
DESCRIPTION
for hotel management students about cuts of beefTRANSCRIPT
Introduction about meat Meat ( viande) comes from animals or birds. Most of meat is muscle any other part edible
part of animal. The quality of the meat is affected by the
amount of connective tissue in the muscle and the amount of fat
Another factor whch affects the eating quality of meat is how it has been treated after the animal has been slaughtered.
Meat cookery
Beef (boeuf) is the meat obtained from domesticated cattle.
The main types of carcasses available are as follows
Bobby calves:- animals upto 6 weeks old Veal:- calves specially reared to
produceanimals with tender, pale-coloured flesh.
Beef
steer/ bullocks:- male cattle that have been castrated at an early age.
Bull beef:- un castrated male animal that are brought to a marketable size in about 15 months.
Heifers:- female animals that have not produced a calf.
Cow beef:- female animals that have been used for breeding. Have poor meat.
Mature bull beef:- male animal used for breeding.
Cuts of Beef
shin
Top side
silver side
Thick flank
Rump
Sirloin
Wing ribs
Thin flank
Fillet Fore ribs
Middle ribs
Chuck ribs
Sticking piece
Brisket
Plate
Leg of mutton
Shank
Quarters of beef
1. Shin :- the meta from below the knee cap, boned and trimmed before use with appox. Weight of 5.5 kg- 7 kg. used for consomme and beef pudding.
About cuts
The top side represents one of the leanest pieces of the meat of the whole beef. Usually rolled and tied for roasting and braising.
2. Top side
This piece of meat is very coarse and needs a long cooking time . It is often brined and boiled.appox. Weight 14 kg.
3. Silver side
A nice lean and tender piece of meat used for braising and stewing with appox. Weight of 12 kg.
4. Thick flank
Used for preparing grilled anf fried steaks with appox weight 10kg.
5. Rump
Used in roasting ,grilling and frying in steaks with appox weight of 9 kg.
6. sirloin
The forwarded portion of sirloin consisting of eye-meat. With appox weight of 5 kg. used for roasting , grilling of steaks
7. Wing ribs
This joint consist of about equal quantites of coarse meat and fat .used for making beef sauasges and minced beef . 10kg.
8. Thin flank
Locate on the underside of rump and sirloin used for roasting and grilling 3kg.
9. Fillet
This is perhaps the only first class cut from the forequater consisting usually four ribs. Used for roasting 8 kg.
10. Fore rib
Used for roasting when deboned it is rolled the meat benefits from larding and marinading 10kg.
11. Middle rib
It is usually boned out and its meat is used for braising and it also make an excellent stew.
12. Chuck rib
This is a mass of good lean beef around the neck bone. it is difficult to bone out used for stewing and sausages 9kg.
13. Sticking piece
Boned and cut into dice, it is quite useful for stews and good minced beef. 10kg.
14. Plate
A popular cut of forequarter which is usually brined and boiled and served as pressed beef. 19kg.
15. Brisket
A good lean piece of meat which is very useful for braising cut in braising steaks. It may also be diced for stews 11kg.
16. Leg of mutton
Like shin shank is carefully boned around the leg bone. Used for making consommé 6kg.
17.Shank