Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Beef

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Quality points

• Lean meat should be bright red, with small flecks of white fat (marbled).

• Fat should be firm, brittle in texture, creamy white in colour and odourless.

• Fat from older animals and dairy breeds is a deeper yellow.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Butchery

• The carcass is divided into two hindquarters and two forequarters and then into various joints.

• The hindquarter, including fat and kidneys, weighs approximately 90 kg.

• The forequarter weighs approximately 88 kg.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Butchery

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins

The hindquarter

Joint Uses Approx. weight

Shin Consommé, beef tea, stew 7 kg

Topside Braise, stew, second-class roast 10 kg

Silverside Pickle and boil 28 kg

Thick flank Braise, stew 24 kg

Rump Braise, grill, fry in steaks 20 kg

Thin flank Stew, boil, sausages 20 kg

Sirloin

Roast, grill, fry in steaks

18 kg

Fillet 6 kg

Wing ribs 10 kg

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins

The forequarter

Joint Uses Approx. weight

Fore rib Roast, braise 8 kg

Middle rib 10 kg

Chuck rib Stew, braise 15 kg

Leg of mutton cut 11 kg

Sticking piece Stew, sausages 9 kg

Plate 10 kg

Brisket Pickle and boil, press 19 kg

Shank Consommé, beef tea 6 kg

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Forequarter or hindquarter?

Is the beef in these dishes taken from the forequarter or the hindquarter?

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Forequarter or hindquarter?

Is the beef in these dishes taken from the forequarter or the hindquarter?