cuts, preparation and cooking · different cuts of red meat have different characteristics....

Red meat Cuts, preparation and cooking THE HOB Ideal for frying, stir-frying, boiling and simmering red meat in liquid or added fat. THE GRILL Great for quickly cooking or browning red meat. Good for tender cuts of meat, no more than 5cm thick. THE OVEN Perfect for roasting, using dry, high temperatures. Also, great for casseroling – slowly cooking tougher cuts of red meat in plenty of liquid, or pot roasting, where a joint of meat is on top of vegetables in a pot with a tight-fitting lid. Five spice beef with vegetables Red meat: Beef Cut: Flank Preparation skill: Trim and slice thinly Cooking: Hob Sausage fajita Red meat: Pork Cut: Fore quarter from the shoulder Preparation skill: Mince and shape Cooking: Hob Beef burgers Red meat: Beef Cut: Neck, clod, brisket, flank Preparation skill: Mince and shape Cooking: Grill Lamb kebabs with Chinese BBQ sauce Red meat: Lamb Cut: Chump/rump Preparation skill: Dice, thread and marinate Cooking: Grill Gammon steak Red meat: Pork Cut: Gammon steak (hind leg) Preparation skill: Glaze Cooking: Grill Piri piri fillet Red meat: Pork Cut: Fillet Preparation skill: Trim, slice a pocket and wrap or tie with string Cooking: Oven Red meat cuts Red meat is produced to high standards in England, Northern Ireland and Wales. Different cuts of red meat have different characteristics. Preparation Trim away visible fat, slice or cube into even-sized pieces, mince or marinate to tenderise. Remember to use a red chopping board to prepare raw meat and wash your hands before and after handling. Lamb rogan josh Red meat: Lamb Cut: Leg steaks Preparation skill: Trim and dice Cooking: Hob Cooking Some cuts of meat are best cooked quickly, while others benefit from slow, moist cooking methods. Learn how to use the hob, grill and oven skilfully and safely. Shepherd’s pie Red meat: Lamb Cut: Shoulder Preparation skill: Mince, cook and layer Cooking: Hob/Oven Beef casserole Red meat: Beef Cut: Chuck Preparation skill: Dice Cooking: Hob/Oven © Food – a fact of life 2019 www.foodafactoflife.org.uk

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Page 1: Cuts, preparation and cooking · Different cuts of red meat have different characteristics. Preparation Trim away visible fat, slice or cube into even-sized pieces, mince or marinate

Red meat Cuts, preparation and cooking

THE HOB Ideal for frying, stir-frying, boiling and simmering red meat in liquid or added fat.

THE GRILL Great for quickly cooking or browning red meat. Good for tender cuts of meat, no more than 5cm thick.

THE OVEN Perfect for roasting, using dry, high temperatures. Also, great for casseroling – slowly cooking tougher cuts of red meat in plenty of liquid, or pot roasting, where a joint of meat is on top of vegetables in a pot with a tight-fitting lid.

Five spice beef with vegetables

Red meat: Beef

Cut: Flank

Preparation skill: Trim and slice thinly

Cooking: Hob

Sausage fajita

Red meat: Pork

Cut: Fore quarter from

the shoulder

Preparation skill: Mince and shape

Cooking: Hob

Beef burgersRed meat: BeefCut: Neck, clod, brisket, flankPreparation skill: Mince and shapeCooking: Grill

Lamb kebabs with Chinese BBQ sauceRed meat: Lamb

Cut: Chump/rump

Preparation skill: Dice, thread and marinate

Cooking: Grill

Gammon steakRed meat: PorkCut: Gammon steak (hind leg)Preparation skill: GlazeCooking: Grill

Piri piri filletRed meat: Pork

Cut: Fillet

Preparation skill: Trim, slice a pocket and wrap or tie with string

Cooking: Oven

Red meat cutsRed meat is produced to high standards in England, Northern Ireland and Wales. Different cuts of red meat have different characteristics.

Preparation Trim away visible fat, slice or cube into even-sized pieces, mince or marinate to tenderise. Remember to use a red chopping board to prepare raw meat and wash your hands before and after handling.

Lamb rogan joshRed meat: LambCut: Leg steaksPreparation skill: Trim and dice

Cooking: Hob

CookingSome cuts of meat are best cooked quickly, while others benefit from slow, moist cooking methods. Learn how to use the hob, grill and oven skilfully and safely.

Shepherd’s pieRed meat: LambCut: ShoulderPreparation skill: Mince, cook and layerCooking: Hob/Oven

Beef casserole

Red meat: Beef

Cut: Chuck

Preparation skill:

Dice

Cooking: Hob/Oven

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