2. Meat.
• Meat and poultry and are important foods providing much of
the protein people need for the growth and repair of our
bodies while at the same time providing a source of energy.
• Meat and poultry are cooked by a wide range of different
cookery methods, these being divided into wet or dry
methods. Different cuts, joints and pieces of meat and
poultry will require varying methods depending on the
individual meat and poultry.
• Some meat can be cooked quickly because it does not require
a prolonged cooking method to tenderise it, it is already
tender as a cut or joint e.g. fillet steak, rump or sirloin from
beef, leg of lamb or loin or leg of pork. Even so these cuts
will need a certain degree of cooking before they are safe to
serve.
3. What Is Meat?
• Generally it helps to try and understand where on the animal
the cut or joint comes from and what its function is. For
example, the fillet is from the muscle which provides a
balancing mechanism, and does no mechanical work other
than provide stability; this cut is one of the most tender
from animals i.e. fillet of beef, lamb, pork veal or venison.
• In shin or shank of beef, however, these parts have to
provide support for the animal and are strained by the sheet
weight and work required of them. These cuts are tough
with strong sinews and need prolonged cooking.
• These cuts are used for a limited number of dishes such as
soups or stocks.
4. Structure Of Meat.
• Lean meat is composed of bundles of
long thin muscle fibres.
• Fibres are filled with:
• Water.
• Protein.
• Minerals.
• Extractives.
5. • When cooking meat, think about the structure
of the food you are preparing for cooking.
• Lean flesh of meat is composed of fibrous
muscles, bond together by connective tissues.
• The size and thickness of the fibres in the
muscle will determine the grain and texture of
the meat. Younger animals, with less
developed muscle fibres, provide a more
tender meat.
6. • The amount, condition and distribution of fat
on a meat carcass will also affect tenderness
and flavour.
• Where fat is found between the muscle
fibres, the meat is said to be marbled.
• This type of meat will be more tender and
moist and flavourful.
• These three qualities are also enhanced in all
meats by a process of hanging, which matures
the meat before the carcass is dissected.
8. Quality points of Beef.
The following list indicates the quality points to look
for when purchasing beef.
• Moist, firm with bright red flesh.
• There should be no excessive fat.
• The lean meat should be flecked with fat which is
known as marbling.
• The fat should be dry, creamy white in colour and
odourless.
• The bones should not be brittle and when cut
should have a bloody interior.
9. Storage
• Beef is purchased in hind or fore quarters and
must be hung in a chilled temperature for up to 14
days.
• During this period the meat becomes tender and
the flavour develops as a result of an enzymic
reaction and the natural relaxation after rigor
mortis.
• The period of hanging is longer than with other
types of meat because the animal is older when
slaughtered.
10. • Joints should be stored in deep trays under
refrigeration and the surplus blood drained from
the trays regularly.
• Frozen joints of beef must be kept at a
temperature of –18°C and correctly defrosted
before use.
• Nowadays it is common to purchase chilled vacuum
packed joints and cuts of beef. When required the
clear wrapping is removed and the meat allowed to
stand in a refrigerator until the colour becomes
normal.
• Once opened this type of meat must be used
quickly. Vacuum packed meat should be stored at
0°C.
11. Joints from a Hindquarter
of Beef.
1. Shin.
2. Topside.
3. Silverside.
4. Thick Flank.
5. Rump.
6. Sirloin.
7. Wing Rib.
8. Thin flank.
9. Fillet.
Total weight 180 lbs.
The hindquarter
produces prime cuts of
beef.
15. Small Cuts of Beef Suitable
for Grilling & Frying.
• All small cuts of beef which are suited for grilling
or shallow frying are referred to as steaks. All
steaks come from one of the following three
joints.
• Fillet.
• Sirloin.
• Rump.
16. A Typical Fillet.
Likely to Weigh 3 Kg.
• Chateaubriand (double fillet
steak).
– Cut from the head of the fillet, and
for more than two portions between
300 gms – 1 kg (12 ozs – 1 lb) can
be obtained.
• Fillet steak.
– 4 – 5 steaks can be obtained each
of 100 – 150 gms (4 – 6 ozs).
• Tournedos steaks.
– Approximately 6 – 8 at 100 gms (4
ozs). Each steak should be tied to
form a regular shape.
• Tail of fillet.
– This is cut into julienne or minced
according to its intended use.
17. Sirloin.
• Minute steaks.
– Cut each steak approximately 1 cm thick and flatten with
a cutlet bat making it as thin as possible. If necessary
trim to a regular shape.
• Sirloin steaks.
– Cut into 1 – 2 cm slices and trim to about (entrecotes)
150 gms (6 ozs).
• Porterhouse and T-bone Steaks.
– Porterhouse steaks are cut including the bone from the
rib end of the sirloin.
– T-bone steaks are cut from the rump end of the sirloin
including bone and fillet.
18. Rump.
• The middle portion from each slice is considered
to produce the best steak and are known as point
steaks.
• Some menus feature a 'plank steak'. This is a
complete slice for more than two customers and is
divided into portions after cooking.
