cuts of Beef
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cuts of Beef

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for hotel management students about cuts of beef

for hotel management students about cuts of beef

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  • Shank

cuts of Beef Presentation Transcript

  • 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.
  • 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.
  • 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. Sticking piece Middle ribs Fore ribs Chuck ribs Wing ribs Fillet Rump Top side Sirloin silver side Brisket shin Leg of mutton Plate Shank Thin flank Thick flank
  • 5. 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.
  • 6.  The top side represents one of the leanest pieces of the meat of the whole beef. Usually rolled and tied for roasting and braising.
  • 7.  This piece of meat is very coarse and needs a long cooking time . It is often brined and boiled.appox. Weight 14 kg.
  • 8.  A nice lean and tender piece of meat used for braising and stewing with appox. Weight of 12 kg.
  • 9.  Used for preparing grilled anf fried steaks with appox weight 10kg.
  • 10.  Used in roasting ,grilling and frying in steaks with appox weight of 9 kg.
  • 11.  The forwarded portion of sirloin consisting of eye-meat. With appox weight of 5 kg. used for roasting , grilling of steaks
  • 12.  This joint consist of about equal quantites of coarse meat and fat .used for making beef sauasges and minced beef . 10kg.
  • 13.  Locate on the underside of rump and sirloin used for roasting and grilling 3kg.
  • 14.  This is perhaps the only first class cut from the forequater consisting usually four ribs. Used for roasting 8 kg.
  • 15.  Used for roasting when deboned it is rolled the meat benefits from larding and marinading 10kg.
  • 16.  It is usually boned out and its meat is used for braising and it also make an excellent stew.
  • 17.  This is a mass of good lean beef around the neck bone. it is difficult to bone out used for stewing and sausages 9kg.
  • 18.  Boned and cut into dice, it is quite useful for stews and good minced beef. 10kg.
  • 19.  A popular cut of forequarter which is usually brined and boiled and served as pressed beef. 19kg.
  • 20.  A good lean piece of meat which is very useful for braising cut in braising steaks. It may also be diced for stews 11kg.
  • 21.  Like shin shank is carefully boned around the leg bone. Used for making consommé 6kg.