Know your beef meat cuts - Food - a fact of life€¦ · Cuts from the shin consist of lean meat...

Neck The neck produces a variety of cuts which are suitable for stewing and braising. Meat from this section is also commonly used to produce mince. Clod The clod produces economical cuts of meat which should be slow cooked. Meat from this section is also commonly used to produce mince and mince products, e.g. burgers. Shin Cuts from the shin consist of lean meat with a high proportion of connective tissue suitable for slow cooking methods such as for stews, casseroles, soups and stocks. Chuck The chuck produces a fairly lean cut which is often sold as chuck steak and diced chuck. It is suitable for braising, stewing and used for pie fillings. Thick Rib Cuts from the thick rib are suitable for slow cooking. The meat is slightly more tender than other stewing cuts. Brisket This is a traditional cut of beef which is available either on the bone or boned and rolled and is also used to prepare rib-eye steaks before roasting. The fat marbling makes it a very succulent joint. Sirloin Produces tender cuts of meat which is a popular choice with consumers for grilling, frying and roasting. Sirloin meat is leaner than fore rib meat. Fore Rib This is a traditional cut of beef which is available either on the bone or boned and rolled and is also used to prepare rib-eye steaks before roasting. The fat marbling makes it a very succulent joint. Leg This can also be referred to as the hind shank and commonly deboned. The meat is sinewy and requires lengthy cooking at low temperature. Thick & Thin Flank Flank meat is flavoursome and tends to contain more fat lending itself to long, slow cooking methods. However, minced or cut into strips it can be cooked quickly. Thin flank steak, or skirt steak, can be flash fried and is traditionally used for fajitas. Topside/Silverside This is a lean cut of beef more often used for roasting and pot-roasting. Traditionally used for salting and sold sliced as salted beef. Rump The rump is a lean and tender cut, commonly sold in large steaks for grilling, frying and barbecuing. Sections of the carcase Barbecuing and grilling Roasting Frying and stir frying Slow cooking Beef shin rings Beef burgers Chuck steaks Silverside joint Diced beef chuck Rib-eye steaks Fore rib Sirloin steaks Fillet steaks Boneless rolled sirloin Top rump Daubes Braising steak Rump steak Topside steak Beef mince Stir fry strips Rolled brisket Beef oxtail Boneless leg Sirloin Chuck Neck Rump Fore Rib Thick Rib Brisket Shin Clod Leg Thin Flank Thick Flank Topside/ Silverside Oxtail Topside joint Cooking techniques Know your beef meat cuts © Food - a fact of life 2019 www.foodafactoflife.org.uk

Upload
others
Category

Documents
view
10
download
1

Embed Size (px):

Transcript of Know your beef meat cuts - Food - a fact of life€¦ · Cuts from the shin consist of lean meat...

Page 1: Know your beef meat cuts - Food - a fact of life€¦ · Cuts from the shin consist of lean meat with a high proportion of connective tissue suitable for slow cooking methods such

NeckThe neck produces a variety of cutswhich are suitable for stewing andbraising. Meat from this section isalso commonly used to producemince.

Clod The clod produces economical cuts of meat which should be slowcooked. Meat from this section is also commonly used to producemince and mince products, e.g. burgers.

ShinCuts from the shin consist of leanmeat with a high proportion ofconnective tissue suitable for slowcooking methods such as for stews,casseroles, soups and stocks.

ChuckThe chuck produces a fairly leancut which is often sold as chucksteak and diced chuck. It issuitable for braising, stewing and used for pie fillings.

Thick RibCuts from the thick rib are suitablefor slow cooking. The meat isslightly more tender than otherstewing cuts.

BrisketThis is a traditional cut of beefwhich is available either on thebone or boned and rolled and isalso used to prepare rib-eye steaksbefore roasting. The fat marblingmakes it a very succulent joint.

SirloinProduces tender cuts of meatwhich is a popular choice withconsumers for grilling, frying androasting. Sirloin meat is leaner than fore rib meat.

Fore RibThis is a traditional cut of beefwhich is available either on thebone or boned and rolled and isalso used to prepare rib-eye steaksbefore roasting. The fat marblingmakes it a very succulent joint.

LegThis can also be referred to as thehind shank and commonly deboned.The meat is sinewy and requireslengthy cooking at low temperature.

Thick & Thin FlankFlank meat is flavoursome and tends to contain more fat lendingitself to long, slow cooking methods.However, minced or cut into strips itcan be cooked quickly. Thin flanksteak, or skirt steak, can be flash friedand is traditionally used for fajitas.

Topside/SilversideThis is a lean cut of beef more often used for roasting and pot-roasting. Traditionally used for salting and sold sliced as salted beef.

RumpThe rump is a lean and tender cut,commonly sold in large steaks forgrilling, frying and barbecuing.

Sections of the carcase

Barbecuing and grilling

Roasting

Frying and stir frying

Slow cooking

Beef shin rings Beef burgers

Chuck steaks

Silversidejoint

Diced beef chuck

Rib-eye steaks Fore rib Sirloin steaks Fillet steaksBoneless

rolled sirloinTop rump Daubes