| Welcome to: cuts of meat...
Beef Cuts
1) Neck. 2) Chuck. 3) Fore rib. 4a) Top rib, also known as thick ribs. 4b) Wing rib. 5) Back rib, also known as the chine. 6) Sirloin, also known as strip loin. 7) Fillet. 8) Rump. 9) Topside. 10) Silverside. 11) Shin, sometimes known as hind leg. 12) Thick flank, also known as top rump. 13) Thin flank. 14) Flat rib.15) Brisket.16) Shin, also referred to as foreleg.
For roasting use sirloin, fore rib and fillet. For pot-roasting use topside, silverside, brisket or thick flank. For stewing, braising, boiling or salting use blade, chuck, shin, brisket, flank, neck, topside and silverside. For and grilling or frying use fillet, rump or sirloin. For pies use chuck, brisket, flank, or shin. For steaks use fillet, rump or sirloin. The blade is best for stews or to braise and should be a large lean joint, with some connective tissue, marbled with some outer fat. The chuck is also good for stews or to braise and again should be a large lean joint, with some connective tissue, marbled with some outer fat. The fillet can be roasted whole, grilled, pan-fried, stir-fried or barbequed and should be lean with light marbling and no outer layers of fat. The fore rib is best roasted, pot roasted or braised and should be lean meat with obvious layers of fat and some marbling, creamy white bone and an even layer of outer fat. Minced beef can be fried or braise for pastas, meat pies, burgers and stuffing’s, a pale colour indicates a high fat content, the darker the colour the leaner the meat. The prime rib may be roasted, braised or pot-roasted and should be a lean meat with obvious layers of fat and some marbling, creamy white bone and an even layer of outer fat. The sirloin can be roasted of pan-fried and should be lean with light marbling, even layer of creamy outer fat. Beef steak is grilled, pan-fried or barbequed and should be a lean meat with light marbling. The tenderloin can be roasted whole, grilled, pan-fried or barbequed and should be lean with light marbling and no outer layers of fat. The topside is best braised, pot-roasted or slow roasted and should be lean with light marbling and creamy outer layer of fat. The wing rib is roasted, braised or pot-roasted and should be a lean meat with obvious layers of fat and some marbling, creamy white bone and an even layer of outer fat.
Lamb & Mutton Cuts
1) Scrag end. 2) Middle neck. 3) Best end of neck. 4a) Loin end. 4b) Chump end. 5) Chump. 6) Fillet end. 7) Knuckle; also known as shank end. 8) Breast. 9) Blade end. 10) Knuckle end. A lamb is an immature sheep, especially one that is under one year old; farmed for its distinctively sweet flavoured meat. Animals over one year are referred to as mutton, usually weighing more than 36kg/80lb. These days mutton is not commonly available because the animals are slaughtered while young and used as lamb. New season spring lambs are slaughtered while still being milk fed, and are known as pauillac. They have a sweeter more tender, paler coloured meat than the larger lambs that are killed later in the year. Meat from milk-fed lambs is more expensive, and a joint would feed no more than two people at most.
Pork Cuts 1) Spare rib. 2a) Best end of loin. 2b) Chump end of lion. 3) Fillet. 4) Rib. 5) Leg; sometimes referred to as knuckle end. 6) Trotter. 7) Belly. 8) Hand and spring.
9) Trotter.
For roasting any part of the pig may be used apart from the head, trotters and knuckle. For grilling and frying use spare rib chops, loin chops, chump chops, best end steaks, fillet, tenderloin and trotters. Spare rib may be grilled if first marinated. For boiling use the leg, belly, hand and spring or trotters. For pies any meat is suitable. For sausage any fatty cut but the best cut is belly. The meat from a pig, usually cooked fresh. Pork meat that has been cured is more often referred to as ‘bacon’ or ‘ham’. Pork was traditionally eaten in winter months while fresh, or prepared and cured as bacon for use later in the year because of the difficulties in keeping it fresh. Modern production and refrigeration methods now mean that pork meat is available all year round. The meat should be a pale pink in colour, not red or bloody. Pork slaughtered for its fresh meat is usually young and tender with little fat content. Suckling pigs are killed while still being milk fed, and are traditionally roasted or barbecued whole with the head intact. Crackling is the roasted skin of a pig, and should be scored with a knife and then rubbed with salt before roasting. Derived from the Latin word porcus meaning ‘pig’.
| |