Beef Meat Cuts
Total Page：16
File Type：pdf, Size：1020Kb
Know your beef meat cuts Boneless Chuck steaks Diced Rib-eye steaks Fore rib Sirloin steaks Fillet steaks Top rump Rump steak Daubes beef chuck rolled sirloin Silverside Braising steak Rolled brisket Stir fry strips Topside steak joint mp Ru Neck Chuck Fore Sirloin Rib O T x opside/ t k a n Silverside i l a l F Thick Rib k c Thin i Clod h Flank T Beef shin rings Beef burgers Beef mince Brisket Topside joint Boneless leg Leg Shin Sections of the carcase Cooking techniques Beef oxtail Neck Shin Thick Rib Sirloin Leg Topside/Silverside The neck produces a variety of cuts Cuts from the shin consist of lean Cuts from the thick rib are suitable Produces tender cuts of meat This can also be referred to as the This is a lean cut of beef more Barbecuing and grilling which are suitable for stewing and meat with a high proportion of for slow cooking. The meat is which is a popular choice with hind shank and commonly deboned. often used for roasting and braising. Meat from this section is connective tissue suitable for slow slightly more tender than other consumers for grilling, frying and The meat is sinewy and requires pot-roasting. Traditionally used also commonly used to produce cooking methods such as for stews, stewing cuts. roasting. Sirloin meat is leaner lengthy cooking at low temperature. for salting and sold sliced as mince. casseroles, soups and stocks. than fore rib meat. salted beef. Roasting Brisket Thick & Thin Flank Clod Chuck This is a traditional cut of beef Fore Rib Flank meat is flavoursome and Rump The clod produces economical The chuck produces a fairly lean which is available either on the This is a traditional cut of beef tends to contain more fat lending The rump is a lean and tender cut, cuts of meat which should be slow cut which is often sold as chuck bone or boned and rolled and is which is available either on the itself to long, slow cooking methods. commonly sold in large steaks for Frying and stir frying cooked. Meat from this section steak and diced chuck. It is also used to prepare rib-eye steaks bone or boned and rolled and is However, minced or cut into strips it grilling, frying and barbecuing. is also commonly used to produce suitable for braising, stewing before roasting. The fat marbling also used to prepare rib-eye steaks can be cooked quickly. Thin flank mince and mince products, and used for pie fillings. makes it a very succulent joint. before roasting. The fat marbling steak, or skirt steak, can be flash fried e.g. burgers. makes it a very succulent joint. and is traditionally used for fajitas. Slow cooking © Food - a fact of life 2019 www.foodafactoflife.org.uk.