Meats Meat is probably our most important food, as it accounts for a major share of our total expenditure on food.s Cattle sheep and pigs are reared for fresh meat.s The animals are humanely killed and the meat is prepared in hygienic conditions.s The skins or hides are removed and the innards are taken out of the carcass and the offal is put aside.
s Lean meat is composed of muscles which are held together by connective tissue.s Their are two types of connective tissues: – elastin (yellow) will not break down by cooking and must be broken down by mechanically pounding or mincing. – collagen (white) will break down during cooking as it changes by moist heat to gelatin.s Small fat deposits between the muscle fibers is known as marbling. If marbling is present the meat is likely to be tender and be of good flavor and moist.
Storage of MeatAfter slaughter meat should be hung at 1º Celsiusfor up 10 days to increase tenderness, flavour and moisture.
Quality of Beefs The lean meat should be bright red, with small flecks of white fat (marbled).s The fat should be firm, brittle in texture, creamy white in colour and odorless.s Older animals and dairy breeds have fat which is usually a deeper yellow colour.
Beef Offals Tongue – Remove bone and gristle from throat end. – Is sometimes pickleds Hearts – Remove arterial tubes and excess fat usually stewed or braiseds Liver – Skin, remove gristle and cut into thin slices on a slant
Beef Offals Kidney – Skin, remove the gristle and cut as requireds Sweetbreads – Wash well, trim, blanch and refreshs Tripe – Wash well and soak in cold water, then cut into even piecess Tail – Cut between natural joints, trim off excess fat
Ribs 1st class cut suitable for roasting.
Rib Eyes Or may be boned and roasted as rib eye or cut into rib eye or scotch fillet steaks and grilled.
Fillets 1st class joint, contains little fat and is very tender.s Can be eaten raw.s Suitable for roasting and grilling.
Fillet breakdowns Broken down into three cuts: – Mignon (Tail) – Tournedos (Middle) – Chateaubriand (Head)
s 1st class cut.s Suitable for roasting or grilling.s May be cut into steaks.
Silverside2nd class joint.Sometimes pickled or brined.Suitable for moist cooking methods such as boiling, 2nd class roast, stewing or braising.
Silverside Breakdowns Silverside rump end.
Silverside Breakdowns Silverside eye, ideal for roasting or 2nd class steaks.
Silverside Breakdowns Silverside centre cut.
Sirloin/Porterhouses 1st class cut suitable for roasting and grilling.
Sirloin/Porterhouses May be cut into steaks for grilling.NB TBone steaks are cut through the bone and include both sirloin and fillet steaks.
Skirt (Thick / Thin )s 2nd class joint.s Suitable for moist cooking methods such as braising, boiling stewing.
Spare Ribss Suitable for roasting or grilling.s Sometimes braised or stewed.
Thick Flank2nd class joint. Suitable for moist methods of cookery eg: stewing, braising and boiling.
Topsides Dry cut of meat containing little fat.s Suitable for Stewing, braising and boiling.s Sometimes cut into steaks but considered 2nd class in respect to grilling.
Topside Breakdowns Topside cap.s Thin muscle used as a rolled roast or cut for casserole.s Is the top muscle of the whole topside.
Topside BreakdownTopside corner cut.Either cut into steaks or left whole.
Topside BreakdownTopside eye.Best cut from the top side either cut into steaks or left whole.
Wing Ribs 1st class cut suitable for roasting and grilling.
Chucks 2nd class roast or cut into braising or stewing steaks.
Briskets 2nd class joint suitable for boiling, stewing, or braising.s Normally boned and rolled.s Often pickled and cooked in the same way as corned silverside.
Blades 2nd class joint.s Suitable for braising, stewing, sausages.s Cross cut blade (whole blade cut against the grain).
ShinTough well worked joint of meat.Suitable for consommé, beef tea, and stewing.