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