know your beef meat cuts - food - a fact of life€¦ · cuts from the shin consist of lean meat...
Post on 27-Jun-2020
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NeckThe neck produces a variety of cutswhich are suitable for stewing andbraising. Meat from this section isalso commonly used to producemince.
Clod The clod produces economical cuts of meat which should be slowcooked. Meat from this section is also commonly used to producemince and mince products, e.g. burgers.
ShinCuts from the shin consist of leanmeat with a high proportion ofconnective tissue suitable for slowcooking methods such as for stews,casseroles, soups and stocks.
ChuckThe chuck produces a fairly leancut which is often sold as chucksteak and diced chuck. It issuitable for braising, stewing and used for pie fillings.
Thick RibCuts from the thick rib are suitablefor slow cooking. The meat isslightly more tender than otherstewing cuts.
BrisketThis is a traditional cut of beefwhich is available either on thebone or boned and rolled and isalso used to prepare rib-eye steaksbefore roasting. The fat marblingmakes it a very succulent joint.
SirloinProduces tender cuts of meatwhich is a popular choice withconsumers for grilling, frying androasting. Sirloin meat is leaner than fore rib meat.
Fore RibThis is a traditional cut of beefwhich is available either on thebone or boned and rolled and isalso used to prepare rib-eye steaksbefore roasting. The fat marblingmakes it a very succulent joint.
LegThis can also be referred to as thehind shank and commonly deboned.The meat is sinewy and requireslengthy cooking at low temperature.
Thick & Thin FlankFlank meat is flavoursome and tends to contain more fat lendingitself to long, slow cooking methods.However, minced or cut into strips itcan be cooked quickly. Thin flanksteak, or skirt steak, can be flash friedand is traditionally used for fajitas.
Topside/SilversideThis is a lean cut of beef more often used for roasting and pot-roasting. Traditionally used for salting and sold sliced as salted beef.
RumpThe rump is a lean and tender cut,commonly sold in large steaks forgrilling, frying and barbecuing.
Sections of the carcase
Barbecuing and grilling
Roasting
Frying and stir frying
Slow cooking
Beef shin rings Beef burgers
Chuck steaks
Silversidejoint
Diced beef chuck
Rib-eye steaks Fore rib Sirloin steaks Fillet steaksBoneless
rolled sirloinTop rump Daubes
Braising steak
Rump steak
Topside steak
Beef mince
Stir fry stripsRolled brisket
Beef oxtail
Boneless leg
SirloinChuckNeck
Rump
ForeRib
Thick Rib
Brisket
Shin
Clod
Leg
ThinFlank T
hick
Fla
nk
Topside/Silverside
Oxtail
Topside joint
Cooking techniques
Know your beef meat cuts
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