Beef Cuts and Usage

8/10/2019 Beef Cuts and Usage

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BEEF

ORBOEF


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The meat of the bullock, cow or even bull, the best

and most expensive meat being that of a bullock

about two years old. The quality of beef is very

dependent on all sorts of factors, such as the age,breed and sex of the animal and the hanging, storing

and cutting up of the joints.


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The quality and the yield vary according to the breed of

cattle. Beef cattle are specially bred for meat production.

The proportion of the muscle is high with relatively little

fat. Young males may be castrated to accelerate the

fattening process. Bullocks are slaughtered at 24 40

months. Heifers that are not required for breeding are

also slaughtered at this age, providing meat which is

very tender and full of flavour. Recently, there has been

a trend towards rearing uncastrated males. They grow

more rapidly and can therefore be slaughtered at 16

24 months, but their meat is sometime criticised for its

lack of flavour.


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Beef should look fresh and moist, but not watery, with

small flecks of fat through the lean. This fat called

marbling helps to keep the meet moist and tender during

cooking. Choose meat with little gristle between the fat

and the lean. Home-killed beef is the choicest, but

imported frozen or chilled beef of good quality comes from

South Africa, Australia, New-Zealand and other countries.

QUALITY OF MEAT


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Good-quality beef is bright red and shiny in

appearance and firm and springy to touch with asweet light scent. It has a network of white or

slightly yellowish fat; when a lot of fat is present

in the muscle, the meat is described as marbled.In order to be tendered, beef must be matured

after slaughtering, for a period of varying from a

few days to a week.


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FOOD VALUE OF BEEF

Beef like all meat, is a good source of protein. It also supplies

energy, particularly if there is a lot of fat. The amount of fat indifferent cuts varies considerably and it is impossible to give

exact figures for the nutrients. However, it is a good source of B

vitamins and a fair source of Iron.

Beef consists of

Water - 53 65%

Proteins - 16 20%Fat - 16 31%

Phosphorous - Trace

Iron - Trace

It supplies 220 340cal / 100gms.


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ADVICE ON COOKING

Take the beef out of the refrigerator at least an hour beforecooking it; it can be studded with 2 or 3 pieces of garlic. The

meat will be more tender if it is cooked steadily in a moderately

hot oven rather than rapidly in a hot oven. Place the meat in a

hot oven (2300

C) for about 15mins, then lower the temperatureto 2000C allowing 15 20mins per 450gms for a medium roast.

A very tender prime roast can be cooked rapidly in a hot oven,

allowing 12 15mins per 450gms.

THAWING To bring down the temperature from a frozen

state to a normal room temperature.


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FRENCH CUTS OF BEEF

1,2 Collier (Neck), 3 Basses-ctes, 4 Jumeau (for grilling or frying), 5 Jumeau (forstewing), 6 Macreuse, 7 Plat de Ctes dcouvert (uncovered rib), 8 Plat de Ctes couvert

(covered rib), 9 Gte de Devant, 10 Gte de Derrire, 11 Entrecte, 12 Hampe, 13

Poitrine, 14 Faux Filet, 15 Filet, 16 Bavette (for grilling or frying), 17 Bavette (for

stewing), 18 Flanchet, 19 Romsteck (Rump Steak), 20 Aiguillette Baronne, 21 Rond de

Tranche Basse, 22 Tranche, 23 Gte la noix, 24 Queue (tail).


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BRITISH CUTS OF BEEF

1 Neck & Clod, 2 Chuck & Blade, 3 Fore-rib, 4 Thick-rib, 5 Thin-rib, 6 Rolled ribs, 7

Sirloin, 8 Rump, 9 Silverside, 10 Topside, 11 Thick Flank, 12 Leg, 13 Flank, 14 Brisket,

15 Shin


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AMERICAN CUTS OF BEEF

1 Chuck, 2 Flanken style Ribs, 3 Rib, 4 Back Ribs, 5 Short Loin, 6 Porterhouse Steak, 7

Tenderloin, 8 Sirloin, 9 Round, 10 Boneless Rump Roast, 11 Round Steak, 12 Hind

Shank, 13 Flank, 14 Flank Steak Rolls, 15 Short Plate, 16 Brisket, 17 Fore Shank.


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HANGING

The operation of leaving red meat, in a cool place for a varyinglength of time to make the flesh more tender and improve the

flavour.

RIGORMORTIS

Temporary stiffness of joints and muscular rigidity occurring

after death.

OR

Muscular stiffening that begins 2 to 4 hours after death and lasts

for about 4 days.


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HANGING OF BEEF

Beef should be hung in acool airy place. In theory,

beef requires to be hung

for 3 to 4 weeks at -1.50C,

15 days at 00C, 2 days at200C or 1 day at 430C. In

practise, however, it is

hung in a cold room at 20C

for 5 or 6 days.


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Cuts & methods of cooking of Beef

Cuts of beef vary from country to country, but the best cuts, forroasting, grilling or frying, always come from the rump of the

animal, while the proper quality meat, for stewing, braising or

casseroling, comes from the forequarter.


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SHIN (Foreleg) and LEG (Hindleg) (4 5)

-Produce lean meat

with a high proportion of

connective tissue. It issuitable for stews, casseroles,

stock, soup and brawn.

NECK CLOD (6 7) - Are

usually cut into pieces

and sold as stewing

steakor mince.


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SILVERSIDE (3) - Is traditionally

salted and sold for boiling. Today

it is more often sold for roasting

but, because it is lean, needsconstant basting. Uncooked salted

beef is grey, but turns pink during

cooking.

FORE RIB (15) - Is the

traditional cut of roast beefand is sold on the bone or

boned and rolled.


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WING RIB (14) - Is a popular roasting joint,

but is often boned and sliced, then sold as

frying or grilling steaks.

SIRLOIN (12)- Is a tender and delicious cut

of beef sold on the bone or boned and

rolled with or without fillet for roasting.The fillet is the smaller eye on the

inside of the rib bone, which is usually

removed. It is sold in slices as fillet

steak, or whole for Beef Wellington.Sirloin steaks are slices of the larger

eyeof the lean.


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CHUCK BLADE STICK (9 10) - Is a large,

fairly lean cut of high quality meat

removed from the bone and sold as

Chuck Stick. Suitable for braising,

stewing and pie fillings.

THICK FLANK (Top Rump) (1)- Is a lean cut

suitable for roasting, pot roasting

and braising or, when sliced, forbraising and frying.


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TOPSIDE (18) - A lean cut of beef,

with little or no fat, is often sold

with a layer of fat tied around it. It

can be roasted or pot roasted.


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THIN FLANK (8) - Is ideal for

braising and stewing. It is often

salted or pickled and frequently

sold as mince.

SKIRT (11) - Is tasty economical stewing meat which comesfrom inside the ribs and the flank.

BRISKET (2) - Sold either on the

bone or boned and rolled, issuitable for braising or boiling,

and is often sold salted. It is good

cooked and served cold.


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THIN RIBS THICK RIBS (16 17)- Usually sold

boned and rolled, are ideal for braising

and pot roasting.

RUMP (13)

- Is an excellent large

lean and tender cut, sold in slicesfor grilling and frying.


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STEAK

This are the lean slices from the tenderest cuts of beef. They

take very little time to cook and need careful watching to

ensure they do not overcook.

Steaks need very little preparation, trim them to a good

shape if necessary and wipe well. Cut off excess fat but do

not remove it all, then slash the remaining fat at regular

intervals before cooking to prevent the edges of the meatcurling while it is cooking.


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CUTS OF STEAK

RUMP

- Is the joint next to the sirloin and one

of the commonest cuts used for grilling orfrying. The point is considered the best

part for tenderness and flavour.

CHATEAUBRIAND - A thick slice taken from the

middle of the fillet, is generally regarded as the

most superb cuts of all. It can weigh about350gms. and is best grilled.


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FILLET- The undercut of sirloin, is probably one of the best known

and most expensive of the cuts used for grilling or frying. It is

very tender although it usually has less flavour than rump. The

centreor eyeof the fillet is considered the best part. The fillet isoften cut and shaped into small rounds known as TOURNEDOS,

weighing 100gms. each. A FILLET MIGNON TOURNEDOS is a

small round steak weighing 75gms. cut from the end of the fillet.


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SIRLOIN or CONTRE FILLTE - is cut into two parts. PORTERHOUSE

steaks is cut from the thick end of the sirloin giving a large juicy

piece that can weigh 800gms. when it is cooked on the bone it is

called T-BONE STEAK. MINUTE STEAK is a very thin steakfrom the upper part of the sirloin weighing 125 - 150gms. without

trimmings of fat.

PORTERHOUSE T-BONE MINUTE


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ENTRECOTE

- By definition, is the

part of the meat between the ribs

of the beef, but a slice cut from the

sirloin or rump is often also servedunder this name.

STEAK TARTARE- Is not a cut of steak, but a dish

of finely chopped or minced steak servedraw. It is garnished with raw egg yolks and

served with capers, onions, anchovies and

seasonings.

FLASH FRY

- Again is not a cut of steak. This

cuts are slices from lean cuts. It is more

tender and juicy that it can be Flash

(quickly) fried.


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CATEGORY OF STEAK

Generally steak is cooked in four different categories. Very

Rare or Blue, Rare, Medium to Rare and Well Done.

BLUE STEAK RARE DONE


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MEDIUM TO RARE

WELL DONE


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SUMMARY

What is BEEF

How to understand the quality of beef meat

Food value of beef meat

Cooking advice of beef meat

Cuts & cooking methods of beef meat

Cuts of beef meat

Hanging of beef meat

Steak

Beef Cuts and Usage

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