Beef

1. Beef Lesson 11.

2. Beef • Learning outcome : • Know the uses of the specific cuts of Beef. • Learn how to check Beef quality points. • Cooking methods for specific cuts. • Learn why specific cuts are tough and while others are tender. • Learn that dishes have to be economically viable and should be sensitive to profitability and availability, while maintaining standards

3. What is Beef ? Until the outbreak of BSE ( known as Mad Cow) beef has been the most consumed meat in the whole world putting Ireland and Argentina as the foremost producers. Quality is very dependent on the breed and the growing /grazing environment these are the features that makes Scottish Angus beef the best and the most expensive.

4. Beef • Beef comes from an animal which is slaughtered when between 18 to 21 months old. • This makes it the most matured of all farm bred animals which normally average 1 year. • What happens to slaughtering of beef ? After slaughtering of beef is hanged for 14 days at a temperature of 1°C and a relative humidity of 85% . • This hanging is the longest on beef as it is the longest survivor of all breeds.

5. Beef • At the initial stage after slaughter the muscles will stiffen, a process known as rigor mortis and hanging has the effect of increasing tenderness and flavour. • If the beef is destined for Local Consumption it is easily vacuum packed and delivered fresh . • Otherwise if it is intended to be exported it can be vacuum packed , Blast Chilled and Frozen. • Naturally the first alternative is the best option.

6. Beef • The lean Meat should be bright red, with small flecks of white marbled fat.

7. Beef-Quality points • The fat should be firm , brittle in texture, • creamy white in colour and odorless. • Older animals will tend • to have their fat in a • deep yellow colour , • however this theory • is not necessary proof as the dairy breeds and those cattle which graze on a lot of hay will tend to have this kind of colour in their fat.

8. Beef-Specification • Beef is Primarily divided into two sides each weighing approximately 180 kilos , then it is subdivided into the hind and the fore quarter . The logic behind this particular division is to facilitate transport and handling. • Hindquarter • Forequarter

9. Beef • The Cube roll The cube roll is found on the upper part of the back in the forequarter. This can be used for Roasting , Braising and Stewing and in some cases Grilling. It is considered as a secondary cut of beef but if marinated it can be of a good tender nature.

10. Beef • The Middle- Rib. • The Cube Roll is boned out Middle Rib & Fore Rib Together. • The Fore- Rib. • These can be used for Roasting , Braising . They are considered as a secondary cut of beef but if marinated it can be of a good tender nature. Middle Rib Fore Rib

11. Beef • The Shin • The shin is the pre cleft end of the rear foot of the carcass , the front being the shank . This part of the beef is prone to a lot of exercise just like all animal carcasses . This joint contains a lot of bone and is ideally fit for; • Stocks • Consommes • Beef tea and stews Shin

12. Beef Topside The largest piece derived from the leg weighing approximately 10 Kilos. It is lean from fat and bone , however it is still considered as a secondary class cut due to its toughness. Although not recommendable a topside can be roasted but it is much safer to braise or stew. Braising can be done either in steaks or as a whole joint. Topside

13. Beef Silverside The Silverside is the third part joint delivered from the leg and it is the most expensive of the whole leg because of its flavour . The traditional way of cooking Silverside is boiling A L’Anglaise - Pickled in Brine Silverside

14. Beef Thick Flank The thick flank carries similar uses as the topside , that is Braising and Stewing . It is the last joint derived from the leg of beef ThickFlank

15. Beef Rump The rump is the division between the leg and the chine cut right through the aitch bone, the total weight of which being around 10 kilos . This joint of beef is considered as prime cut and one can derive the best steaks known as point steaks . Thanks to its tender nature rump is good for either Fried or Grilled , or can be Braised on the piece. Rump

16. Beef Sirloin The sirloin is the first joint of meat prior to the ribs so the only bone is the chine . Never to be taken for granted Sirloin is considered as a prime cut fit for Roasting , or cut into steaks , Fried or Grilled. Sirloin Wing Rib

17. Beef • Sirloin • Grilling and Frying; • There are five ways how one can present a steak for Grilling or Frying; • Minute Steak ( Flattened) • Sirloin Steak ( 1 cm Thick ) • Double Sirloin ( 2 cm Thick ) • T-Bone Steak • Porterhouse Sirloin

18. Sirloin Porter House T-Bone Steak Fillet Tail Sirloin Fillet Head Double Sirloin

19. Beef Fillet Fillet of beef is by far the most tender and the most expensive of all the carcass. The fillet should be well trimmed otherwise you lose the pleasure of it’s tenderness. Fillet

20. Beef • Fillet • A typical breakdown of a 3kg fillet would be as follows. • Chateaubriand -1 • Fillet Steaks -2 • Tournedos-3 • Mignon of Fillet -4 4 3 2 1

21. Beef Thin Flank The last three ribs of the carcass and the only existent in the hindquarter . This is a prime and for which purpose is it excellent for ? Roasting , the ribs acting as a natural trivet . It can be also boned out . Thin Flank

22. Beef Chuck Rib The initial set of ribs , very lacking in their definition and are mainly fit for Stewing and Braising. Chuck Rib

23. Beef Sticking Piece The Neck part of the cow . Mainly for sausages and stewing Sticking Piece

24. Beef The Plate It is best used as Pickled and Boiled. Menu Example Pressed Beef, Hamburgers ThePlate

25. Beef The Brisket This part of the beef can be brine and boiled. It can also be stuffed. It is considered as a secondary cut for roast. The Brisket

26. Beef Leg Of Mutton Cut The Tricky Name of Beef. Braising and Stewing Leg of Mutton Cut (Underneath)

27. Beef The Shank The shank is suitable for consomme , beef tea. Shank