TS-3.ppt

BEEF
Compiled by Chef Sitaram Murthy,
Assistant Professor- Food Production,
IHM-A

BEEF AND VEAL
• Beef and Veal are got from the Bovine animals and
they are classified by their ages:
• Veal: Flesh of calf ( less than 3 months of age)
• Calves: The animals are from 3 to 8 months
• Beef: The meat is taken when an animal is above 8
months old
• Beef is the most popular of all the edible meats in
Western Countries
• It is the flesh of Steers, Heifers, Cows, Bulls and
Stags.
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ORDER OF DISSECTION:
BEEF CUTS
The carcass is divided into two lengthwise:
Hindquarter
Forequarter
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Basic Cuts - Beef
Forequarter
– Chuck
– Brisket
– Shank
– Rib
– Short Plate
Hindquarter
– Full Loin
– Short loin
– Sirloin
– Flank
– Round
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BEEF CUTS
1 Neck 13 Forequarter flank
2 Pony back rib,“entrecôtes
découvertes”
14 Brisket for stewing
3 Rib, “entrecôtes couvertes”,
entrecôte
15 Tendron
4 Sirloin 16 Flank
5 Fillet 17 Thick skirt
6 Rump steak 18 Thin skirt
7 Brisket 19 Goose skirt
8 Chuck tender for steak 20 Full rump
9 Chuck tender for stewing 21 Thick flank
10 Clod for braising 22 Silverside
11 Clod for stewing 23 Topside /
various cuts of steak
12 Clod for steak 24 Hind shank

FOR HINDQUARTERS
• The whole side is divided between the wing ribs and the fore
ribs
• Remove the rump suet and kidney
• Divide the loin and rump from the leg (topside, silverside, thick
flank, shin)
• Remove the fillet
• Divide the rump from the
sirloin
• Remove the wing ribs
• Remove the shin
• Bone out the aitch bone
• Divide the leg into three remaining joints (silverside, topside
and thick flank)
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FOR FOREQUARTERS
Remove the shank
Divide in half down the center
Take off the fore ribs
Divide into joints
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CUTS OF
BEEF
•Beef is divided into large sections
called PRIMAL CUTS. These primals
are then broken down further into
individual steaks and other retail cuts
•A SIDE of beef is one side of the
beef carcass that is split through the
backbone. Each side is then halved
between the 12th and 13th ribs into
sections called FOREQUARTER &
HINDQUARTER.
•The most tender cuts of beef, like the
rib and tenderloin, are the ones
furthest from the horn and the hoof.
•The neck and leg muscles are
worked the most, which makes them
tougher
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CHUCK
A large and fairly lean cut of
high-quality braising meat,
this complex area of
shoulder muscle is boned
and cut into slices to be sold
as CHUCK STEAK.
The meat may also be
cubed for stewing.
It needs long cooking by the
moist heat method to
tenderize the connective
tissue
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CHUCK
From the neck region.
Most economical cuts.
Makes up 26% of the
carcass weight.
Retail Cuts:
– Boneless Chuck
Roast
– Cross Rib Roast
– Short Ribs
– Pot Roasts
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Beef Chuck Cuts
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Beef : Chuck : Arm Roast
Cookery Method
– Moist
Contains round arm
bone and may contain
cross sections of rib
bones. Includes
several muscles
separated by
connective tissue.
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Beef : Chuck : Arm Roast (bnls)
Cookery Method
– Moist
Same as arm roast
except arm bone and
ribs are removed.
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Beef : Chuck : Arm Steak
Cookery Method
– Moist
Same muscle structure
and bones as arm
roast except cut
thinner, usually about
½ inch thick.
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Beef : Chuck : Arm Steak (bnls)
Cookery Method
– Moist
Same as arm steak,
except arm bone and
ribs are removed.
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Beef : Chuck : 7-Bone Roast
Cookery Method
– Moist
Cut from the center of
the chuck and is
identifiable by the 7-
shaped blade bone.
Also contains
backbone, rib bones
and a variety of
muscles.
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Beef : Chuck : 7-Bone Steak
Cookery Method
– Dry/Moist
Same a 7-bone roast,
except cut usually
about 1 inch thick
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Beef : Chuck : Blade Roast
Cookery Method
– Moist
Contains the blade bone,
backbone, ribs, and a
variety of muscles.
Usually cut about 2
inches thick.
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Beef : Chuck : Blade Steak
Cookery Method
– Dry/Moist
and bones as blade
roast except cut
thinner.
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Beef : Chuck : Chuck Eye Roast
Cookery Method
– Dry/Moist
Boneless cut that
contains the muscles
located in the inner
portion of the blade
region of the chuck.
The large oval muscle
is a continuation of the
ribeye muscle from the
rib.
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Beef : Chuck : Mock Tender Roast
Cookery Method
– Moist
Boneless cut removed
from above the ridge
of the blade bone.
Consists of one single
tapering muscle that
possesses minimal fat
covering.
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Beef : Chuck : Mock Tender Steak
Cookery Method
– Moist
Steak cut from the mock
tender roast, usually 1
inch or less thick.
Generally appears
course textured with
minimal marbling.
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Beef : Chuck : Top Blade Steak
(bnls)
Cookery Method
– Dry/Moist
Boneless oval shaped
steaks originating from
under the blade bone.
Contains a thick piece
of connective tissue
down the center
portion of the steak.
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RIB
Thin Rib: The primal cut contains
4 to 5 ribs, with relatively tender
and fine-grained meat. Makes a
good slow roast, can be boned
out completely, rolled and tied.
The meat may also be pot-
roasted or braised
Fore Rib: The Primal cut
contains 4 or 5 ribs, from which 2-
rib and 3-rib roasts are usually
prepared. This classic Prime Rib
roast is very tender. Rib steaks
and single ribs on the bone are
excellent when grilled
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RIB
Thin Rib: This cut, overlying the rib
bones, is composed of muscle
interlaced with some fat. Well suited
for poaching, can also be braised on
or off the bone, sliced or cubed. The
meat is also often minced.
Thick Rib: This structure is often
considered part of the shoulder with
its large associated muscles. The
division of this section varies with
local practices, but thick rib is often
butchered to produce a good cut of
well-flavoured, boneless meat
(sometimes known are the leg of
mutton), that is excellent for
roasting. The meat is also cut into
steaks for braising
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Beef Rib Cuts
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Beef : Rib: Large End Roast
Cookery Method
– Dry
Cut from the large end of the
rib, usually containing 2-3
ribs. Contains ribeye
muscle and smaller
surrounding muscles with
the spinalis extending more
than half the distance of
the ribeye muslce.
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Beef : Rib: Small End Roast
Cookery Method
– Dry
Cut from the smaller end of
the rib, usually containing
2-3 ribs. Contains large
ribeye muscle and small
surrounding muscles.
Spinalis is small and does
not extend over half the
distance of the ribeye
muscle.
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Beef : Rib: Small End Steak
Cookery Method
– Dry
as Rib Roast Small
End, usually cut into 1
inch thick steaks.
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Beef : Rib: Small End Steak (bnls)
Cookery Method
– Dry
Same as Rib Steak
Small End, but with
the bones removed.
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Beef : Rib - Eye Roast
Cookery Method
– Dry
Boneless roast from the
rib. Primary muscle is
the large center
muscle (ribeye) of the
rib.
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Beef : Rib - Eye Steak
Cookery Method
– Dry
Cut from the boneless
ribeye roast, across
the grain, with little to
no fat cover.
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BRISKET
The breastbone and ribs are
removed to leave the brisket,
a long, flat piece of meat that
is usually rolled and tied.
The flavour is good due to
the interspersed fat.
Brisket needs moist cooking.
It may be braised but is
usually poached either fresh
or salted (corned beef)
Brisket is one of the
traditional cuts for salting
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Beef Brisket Cuts
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Beef : Brisket : Brisket (whole bnls)
Cookery Method
– Moist
Boneless cut from the
breast section,
between the foreshank
and plate. Contains a
large fat pad and is
usually triangular in
shape.
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Beef : Brisket : Flat Half (bnls)
Cookery Method
– Moist
The rear portion of the
whole brisket. Side a
generally almost
parallel.
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Beef : Brisket : Point Half (bnls)
Cookery Method
– Moist
The forward portion of
the whole brisket,
tapering to a point.
Contains a fat layer .
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Beef : Brisket : Brisket, Corned
Cookery Method
– Moist
Any form of brisket that
has been cured with a
salt brine (pickle).
Generally, spices and
seasonings can be
seen on the outer
surface.
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PLATE
Also called as short plate,
this cut includes the Short
Ribs and the Skirt Steak,
which contains a lot of
cartilage, making it good for
braising. It is also used for
making ground beef.
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Beef Plate Cuts
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Beef : Plate : Skirt Steak
Cookery Method
– Dry/Moist
The “skirt” is the
diaphragm muscle, an
elongated muscle
which typically exhibits
a very course texture.
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Beef : Plate : Short Ribs
Cookery Method
– Moist
Rectangular-shaped,
with alternating layers
of lean and fat.
Contains rib bones.
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SHANK
This is the leg of the animal,
is extremely tough and full of
connective tissue.
Contains a marrow bone
It is boned out and usually
cut into thick slices, or
cubed.
Its fine flavour and
gelatinous quality make it an
excellent stewing meat –
OSSO BUCCO for example.
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Beef Shank Cuts
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Beef : Shank : Cross-Cut
Cookery Method
– Moist
Cut from the hindshank
or the foreshank,
perpendicular to the
bone. Usually 1 to 2½
inches thick.
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Beef : Shank : Cross-Cut (bnls)
Cookery Method
– Moist
as the cross cut
shank, but with the
bone removed.
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SHORT LOIN
This is the cut from which many
of the most desirable cuts of meat
are got.
Cuts like T-Bone & Porterhouse
Steaks , as well as the Strip loin
or Strip Steak.
Dry heat cooking is best for these
tender cuts.
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SIRLOIN &
TENDERLOIN
Sirloin: This large section of very tender,
prime meat includes the last 3 ribs (wing
ribs). Sirloin may be roasted on or off the
bone, or the meat may be divided into
various combinations of steaks as boneless.
Porterhouse Steaks are cut on the bone from
the rib and the Sirloin; T-Bone Steaks, cut
from the hind section, include a section of the
tender fillet that lies beneath the backbone.
If the fillet is removed separately, it may be
sometimes be roasted whole, but it is more
often cut up across the grain for steaks
Tenderloin: Possibly the finest cut of beef,
the tenderloin is found inside the loin, and is
where we get the filet mignon, which is
made from the very tip of the pointy end of
the tenderloin. Tenderloin is cooked using
dry heat methods such as grilling and broiling
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Beef Loin Cuts
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Beef : Loin : Top Loin Steak
Cookery Method
– Dry
Contains the loin muscle
and part of the “T”
bone. The tenderloin
muscle has been
removed.
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Beef : Loin : Top Loin Steak (bnls)
Cookery Method
– Dry
Same as top loin steak,
but with the bone
removed.
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Beef : Loin : T- Bone Steak
Cookery Method
– Dry
Contains the “T” shaped
bone, the top loin and
the tenderloin
muscles. Tenderloin
muscle measures
between ½ and 1¼
inches, measured
across the center of
the tenderloin.
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Beef : Loin : Porterhouse Steak
Cookery Method
– Dry
Similar to the T-bone
Steak, but with the
tenderloin muscle at
least 1¼ inches at the
center.
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Beef : Loin : Top Sirloin Steak
(bnls)
Cookery Method
– Dry
Boneless cut from the
sirloin containing two
large muscles : the
biceps femoris and
gluteus medius
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Beef : Loin : Tenderloin Roast
Cookery Method
– Dry
Cut from the tenderloin
muscle, and may taper
from one end. Usually
contains very little fat
outer fat covering, with
more fat being present
in the form of
marbling.
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Beef : Loin : Tenderloin Steak
Cookery Method
– Dry
Cut from the tenderloin
roast. Vary in
thickness from 1 to 2
inches. Usually
contains large amount
of marbling, which
appears to be very
veiny.
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FLANK This thin layer of fibrous
muscle makes up the
animal’s abdominal wall.
After the large amount of
external fat and tough
membranes have been
stripped away, the flank
muscle can be either cut up
for braising or stewing or
minced.
The flavour is good but the
texture is coarse.
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Beef Flank Cuts
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Beef : Flank : Flank Steak
Cookery Method
– Dry/Moist
Boneless, flat, oval
shaped cut containing
elongated muscle
fibers and very little
fat.
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ROUND
Consists of four major components-
Topside, Silverside, Aitchbone cut,
Top Rump.
These four major cuts comprise the
upper hind leg.
Topside, a lean, fine-grained cut from
the inside leg may be slow roasted or
braised.
Silverside, with a coarser grain and
good flavour, may be slow roasted,
braised or salted and poached.
The Aitchbone Cut, a well-flavoured
piece cut from around the pelvic bone,
makes a good slow roast.
Top Rump also known as Thick Flank
may be slow-roasted or braised, but it is
also sliced into steaks to be braised, or
sometimes fried.
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Beef Round Cuts
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Beef : Round : Round Steak
Cookery Method
– Moist
Lean cut containing a
round bone and three
major muscle groups:
top, bottom, and eye.
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Beef : Round : Round Steak (bnls)
Cookery Method
– Moist
Same as round steak,
except round bone has
been removed.
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Beef : Round : Top Round Roast
Cookery Method
– Dry
Boneless roast
comprised of mainly
one muscle (top) of
the round.
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Beef : Round : Top Round Steak
Cookery Method
– Dry
Same as top round
roast, except usually
cut 1 inch or less in
thickness.
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Beef : Round : Bottom Round
Roast
Cookery Method
– Dry/Moist
Thick irregular shaped
cut from the bottom
(outside) section of the
round. Usually in a
exhibited in a
triangular shape.
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Steak
Cookery Method
– Dry/Moist
Same a bottom round
roast, usually in the
same similar triangular
shape. Often cut into
thin steaks, ½ in
thickness.
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Rump Roast
Cookery Method
– Dry/Moist
Irregular shaped cut
from the sirloin end of
the bottom round.
Usually has little fat
cover and little
marbling.
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Beef : Round : Eye Round Roast
Cookery Method
– Dry/Moist
Cut from the eye of the
round muscle, which is
separated from the
bottom round. Has
little fat covering, and
minimal marbling.
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Beef : Round : Eye Round Steak
Cookery Method
– Dry/Moist
Steaks cut from the eye
of the round roast,
usually less than 1
inch. Has very little fat
covering, and even
less marbling.
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Beef : Round : Tip Roast
Cookery Method
– Dry/Moist
Wedge-shaped cut from
the thin side of the
round. Contains the
cap muscle of the
sirloin.
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Beef : Round : Tip Steak
Cookery Method
– Dry
as the Round Tip
Roast, however it is
cut into thin steaks
usually about 1 inch
thick.
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Beef : Round : Tip Roast, Cap Off
Cookery Method
– Dry/Moist
of the Round Tip
Roast, however the
cap muscle of the
sirloin has been
removed along with
most all external fat.
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Beef : Round : Tip Steak, Cap Off
Cookery Method
– Dry
Similar to Tip Roast, Cap
Off except cut thinner,
usually about 1 inch in
thickness.
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Beef : Round : Heel of Round
Roast
Cookery Method
– Moist
Boneless, wedge-
shaped cut from the
lower round section.
Contains considerable
amounts of connective
tissue.
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OTHER
CUTS
Blade: The shoulder blade contained in
the primal cut is removed by the butcher
and the main muscles are divided in
different ways to yield steaks or larger
pieces for braising
The flavour is good and the meat fairly
lean. Some pieces contain a thick seam
of gelatinous tissue that attaches the
muscles to the blade bone.
This is left on the meat because it melts
down and becomes tender when cooked
by moist heat.
•Neck or Sticking
Piece: The neck is a
very muscular cut with a
high proportion of
connective tissue.
•It needs very long,
moist cooking to achieve
tenderness, but it is well-
flavoured and
inexpensive.
•The meat is usually sold
cubed or minced
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Beef Various Cuts
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Beef : Various : Cube Steak
Cookery Method
– Dry/Moist
Square or rectangular
shaped whole lean
cut. Cubed effects are
made by machine that
mechanically
tenderizes.
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Beef : Various : Beef for Stew
Cookery Method
– Moist
Lean pieces of beef cut
into uniform cubes,
usually 1 to 1½ inches
in size. Contains little
fat.
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Beef : Various : Ground Beef
Cookery Method
– Dry
Ground beef in made by
mechanically grinding
lean meat and/or
trimmings from several
lean cuts. Usually
merchandised based
upon it composition.
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Beef Variety Cuts
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Beef Variety Meat - Heart
Cookery Method
– Dry/Moist
Generally heart shaped
and contains more fat
than hearts from other
species. Generally
exhibited spit or cut.
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Beef Variety Meat Kidney
Cookery Method
– Dry/Moist
Beef kidneys are
generally dark brown
to dark red in color,
and contain many
more lobes than
kidneys from other
species.
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Beef Variety Meat Liver
Cookery Method
– Dry/Moist
Beef livers are typically
dark purple in color
and are comprised of
two lobes with one
lobe being much larger
than the other.
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Beef Variety Meat Oxtail
Cookery Method
– Moist
The tail portion of the
beef, usually removed
between the 2nd and
3rd coccygeal
vertebrae. The last
few vertebrae are
removed from the tip.
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Beef Variety Meat Sweetbread
Cookery Method
– Dry/Moist
Thymus gland. Creamy
white consistency
covered with a thin
membrane.
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Beef Variety Meat Tongue
Cookery Method
– Dry/Moist
Rough skin covered
muscles of the tongue,
including the base.
Beef tongues are
generally rough to the
touch and two-toned in
color, with a majority
of the skin color being
bluish-black.
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Beef Variety Meat Tripe
Cookery Method
– Moist
Usually taken from the
first, second, or third
stomach of ruminant
animals. Honeycomb
tripe is shown here.
Usually it is bleached
prior to retail.
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