2. Meat
s Meat is probably our most important
food, as it accounts for a major share of
our total expenditure on food.
s Cattle sheep and pigs are reared for fresh
meat.
s The animals are humanely killed and the
meat is prepared in hygienic conditions.
s The skins or hides are removed and the
innards are taken out of the carcass and
the offal is put aside.
3. s Lean meat is composed of muscles which
are held together by connective tissue.
s Their are two types of connective tissues:
– elastin (yellow) will not break down by
cooking and must be broken down by
mechanically pounding or mincing.
– collagen (white) will break down during
cooking as it changes by moist heat to gelatin.
s Small fat deposits between the muscle fibers is
known as marbling. If marbling is present the
meat is likely to be tender and be of good flavor
and moist.
4. Storage of Meat
After slaughter meat should be hung
at 1º Celsius
for up 10 days to increase
tenderness, flavour and moisture.
5. Quality of Beef
s The lean meat should be bright
red, with small flecks of white
fat (marbled).
s The fat should be firm, brittle in
texture, creamy white in colour
and odorless.
s Older animals and dairy breeds
have fat which is usually a
deeper yellow colour.
7. Beef Offal
s Tongue
– Remove bone and gristle from throat end.
– Is sometimes pickled
s Hearts
– Remove arterial tubes and excess fat usually
stewed or braised
s Liver
– Skin, remove gristle and cut into thin slices on a
slant
8. Beef Offal
s Kidney
– Skin, remove the gristle and cut as required
s Sweetbreads
– Wash well, trim, blanch and refresh
s Tripe
– Wash well and soak in cold water, then cut into
even pieces
s Tail
– Cut between natural joints, trim off excess fat
20. Sirloin/Porterhouse
s May be cut into steaks
for grilling.
NB TBone steaks are cut
through the bone and
include both sirloin
and fillet steaks.
21. Skirt (Thick / Thin )
s 2nd class joint.
s Suitable for moist
cooking methods such
as braising, boiling
stewing.
22. Spare Ribs
s Suitable for roasting
or grilling.
s Sometimes braised or
stewed.
23. Thick Flank
2nd class joint. Suitable
for moist methods of
cookery eg: stewing,
braising and boiling.
24. Topside
s Dry cut of meat
containing little fat.
s Suitable for Stewing,
braising and boiling.
s Sometimes cut into
steaks but considered
2nd class in respect to
grilling.
25. Topside Breakdown
s Topside cap.
s Thin muscle used as a
rolled roast or cut for
casserole.
s Is the top muscle of
the whole topside.
28. Wing Rib
s 1st class cut suitable
for roasting and
grilling.
29. Chuck
s 2nd class roast or cut into
braising or stewing steaks.
30. Brisket
s 2nd class joint suitable
for boiling, stewing, or
braising.
s Normally boned and
rolled.
s Often pickled and
cooked in the same
way as corned
silverside.
31. Blade
s 2nd class joint.
s Suitable for braising,
stewing, sausages.
s Cross cut blade
(whole blade cut
against the grain).
