cuts of Beef

for hotel management students about cuts of beef

1. 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

2. 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

3. 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.

4. 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

5. Quarters of beef

6. 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

7. 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

8. 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

9. A nice lean and tender piece of meat used for braising and stewing with appox . Weight of 12 kg. 4. Thick flank

10. Used for preparing grilled anf fried steaks with appox weight 10kg. 5. Rump

11. Used in roasting ,grilling and frying in steaks with appox weight of 9 kg. 6. sirloin

12. The forwarded portion of sirloin consisting of eye-meat. With appox weight of 5 kg. used for roasting , grilling of steaks 7. Wing ribs

13. This joint consist of about equal quantites of coarse meat and fat .used for making beef sauasges and minced beef . 10kg. 8. Thin flank

14. Locate on the underside of rump and sirloin used for roasting and grilling 3kg. 9. Fillet

15. This is perhaps the only first class cut from the forequater consisting usually four ribs. Used for roasting 8 kg. 10. Fore rib

16. Used for roasting when deboned it is rolled the meat benefits from larding and marinading 10kg. 11. Middle rib

17. It is usually boned out and its meat is used for braising and it also make an excellent stew. 12. Chuck rib

18. 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

19. Boned and cut into dice, it is quite useful for stews and good minced beef. 10kg. 14. Plate

20. A popular cut of forequarter which is usually brined and boiled and served as pressed beef. 19kg. 15. Brisket

21. 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

22. Like shin shank is carefully boned around the leg bone. Used for making consommé 6kg. 17.Shank