Meat comes from the muscle and other edible parts of animals and birds. Beef is obtained from domestic cattle, which can be steers, bulls, heifers, or cows. The quality of meat is affected by factors like the amount of connective tissue and fat. After slaughter, how the meat is treated also impacts its eating quality. The document then describes various cuts of beef, including topside, rump, sirloin, brisket, shin, and flank, and suggests cooking methods for each cut.

1. Introduction about meat
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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. 
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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.
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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

6. 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.

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.

8. 
This piece of meat is very coarse and needs a
long cooking time . It is often brined and
boiled.appox. Weight 14 kg.

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

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

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

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

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

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

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

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

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

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.

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

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

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.

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