A Consumer's Guide to Red Meat
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A consumer’s guide to Red Meat For news, information, competitions and recipes visit eatwelshlamb.com & eatwelshbeef.com Protected Geographical Indication (PGI) “The lush green Welsh Lamb and Welsh Beef’s distinctive quality has been recognised by the European Union (EU) as having unique pastures in Wales regional characteristics and has been awarded the coveted status of Protected Geographical Indication (PGI). provide the ideal PGI designation was developed by the EC to encourage diverse agricultural production; protect product names from misuse and imitation; and to help consumers by giving them habitat for sheep information concerning the specific character of the products. PGI establishes a link between the quality, traditions and and cattle, environment of an area and, in the case of Welsh Lamb and Welsh Beef, this means you can be assured that only sheep and cattle born and reared in Wales – which are fully traceable producing tender and have been slaughtered and processed in approved abattoirs – can be sold as Welsh. meat with bags With inspections at every stage of the supply chain, Welsh This publication has received funding through the Lamb and Welsh Beef’s quality standards, food safety and Rural Development Plan For Wales 2007-2013. traceability are first class – producing some of the best and Design: VWD Design Associates of flavour” tastiest Lamb and Beef money can buy. 1 An introduction to Welsh Lamb & Welsh Beef Factors affecting the cost of Choosing Lean Red Meat Fat Flavour Connective Tissue obtained from prime steer, heifer and meat young bulls that are relatively young Although the colour of lean meat is not The colour of fat may vary for a The flavour of meat after cooking Connective tissue (gristle) is always at time of processing, connective Red meat is a natural food and an indication of eating quality, number of reasons such as breed, age varies according to the proportions of present in meat in varying amounts. It tissue build-up is limited. therefore the price varies with supply consumers will commonly choose beef and the sex of the animals and is lean and fat. Traditionally, good flavour can be seen as a fine, silvery sheath and demand. Only if the supply that is bright red in colour because they particularly affected by the feeding has been associated with fatter meat, around the outside of the muscles or The small amounts of connective matches demand can the farmers, consider this indicates freshness. All this method, e.g. grass-fed beef may although current consumer preference as coarse strands within the meat. It is tissue found in Welsh Lamb cuts due wholesalers and retailers obtain the really indicates is that the beef has develop a yellowier fat colour than is for lean meat. Consumers should important for consumers to to the smaller size and nature of the price they require to pay their own recently been cut. barley-fed beef, which usually has white choose the proportion of fat to lean, understand where the cuts of meat animals soften much more easily costs and maintain the upkeep of their fat. The colour of the fat does not affect which their families prefer. It is originate from within the carcass; making most cuts of lamb suitable for About twenty minutes after cutting, farms and businesses. the eating quality; the important thing wasteful and costly to buy fat if it will since more connective tissue will be frying, grilling and roasting etc. the pigment in the meat first becomes is that the fat is firm and dry. be left on the side of the plate, also found in forequarter cuts particularly bright red and gradually turns browner. More information on Welsh Beef and Continuing inflation affects the cost of consumers are advised not to those originating from the neck and These colour changes do not affect Welsh Lamb can be found on feedstuffs, transport, rent and rates, also regularly consume excessive amounts leg cuts. eating quality. Beef displayed in TAKE NOTE pages 4-7. refrigeration and packaging are just a of saturated fats. few of the other additional costs over butchers' shops and supermarkets will Red meat has become Cuts, which contain more connective which there is only limited control from therefore vary from bright red to substantially lower in fat in Fat interspersed between muscles is tissue, require a longer moist method day to day. In addition, the weight reddish brown. Variations in the colour recent years with the fat known as marbling, according to of cooking, which in principle softens losses, which occur during cutting and of raw beef or lamb disappear in content having been reduced popular belief good flavour is only the connective tissue converting this packing, are often not appreciated by cooking. by more than obtained from meat which has fat to gelatine making it more digestible. and the consumer. Since tenderness is the 1 interspersed throughout, though there now contains0% just15 As an animal gets older it naturally most desirable quality in meat, the for lamb.% Leanfor beef beef is no foundation for this. Certainly, lean lamb develops more connective tissue, naturally tender cuts generally meat, which contains both fat and 8% 5 which takes longer to soften during command a higher price. % fat, lean, has a different flavour from pure lean. Some people prefer one, some cooking. Because Welsh Beef is the other. A covering of fat does help to keep a lean joint moist during roasting, and therefore may produce a juicier result. 2 3 All joints except those from the neck can be roasted and the individual cuts from them are suitable for grilling and frying. Valentine Steaks Neck Loin Diced Racks Usually sold as neck rings or chops on the The loin is usually divided into loin end Cut from the leg or shoulder, great for and chump end and cut into chops for kebabs, currys and stews. The leg produces Loin Chops Boneless Leg Steaks bone, and used for stewing or braising. Traditional cuts for cawl or hot pot. grilling and frying. The loin can also be leaner dice but the shoulder trimmed of Dice Boneless Rump boned completely, stuffed and rolled to excess fat provides more flavour. produce a roasting joint or cut into Cutlets Noisettes Shoulder A very succulent, tender roasting joint, individual noisettes. Mince Shank available either on the bone or more Typically prepared from a variety of lean commonly boned and rolled and possibly Breast cuts. stuffed. Also available whole or halved into A low cost cut of lamb, good for slow blade and knuckle sections, both of which cooking but more commonly stripped of are ideal for roasting or braising. its lean meat which is used for mince. Neck Fillets Welsh lamb is available all year Shoulder chops and steaks are also Chump round, spring lamb is available from available that are suitable for frying, March with supplies at their peak grilling and braising. The chump can be purchased as chump chops but more commonly are sold as between July and November. Best End boneless lamb rump steaks that are very The earlier age at which lambs tender and ideal for frying and grilling. The Can be purchased as a roasting joint are processed means that the Rump Steaks comprised of six or seven rib bones (ask boneless rump is also suitable as a Kebabs mini-roasting joint. connective tissue in lamb cuts is Half Leg your butcher to remove the back bone to more soluble within the natural provide for easier carving) or more moisture of the meat itself during frequently available as individual lamb Leg cooking. Shoulder Steak cutlets suitable for frying and grilling. Two An excellent roasting joint either on the Rolled Shoulder best end necks facing each other fat side bone or boned and rolled. The leg is often The fat should be crisp and white, Mince outwards makes a guard of honour. divided into fillet end and shank end and the lean fine grained, firm and Stir Fry Strips commonly a range of leg steaks and stir Available also either as 3 or 6 bone racks pinky-brown in colour. Freshly cut fry strips. suitable for frying or cut into French style surfaces should look lightly moist cutlets suitable for frying and grilling. and the bones a pinkish blue. The above guide gives some ideas about the choice Welsh Lamb Cuts of lamb cuts for a variety of cooking methods 4 5 When choosing beef, for the best results it is important to select the most suitable cut for the selected method of cooking. Shin (foreleg) and Leg (hind leg) Fillet Silverside Lean meat with a high proportion of The fillet muscle is found on the inner side A lean cut of beef more often used for Stir Fry Strips connective tissue. Suitable for stews, of the rib bones and is normally removed roasting and pot-roasting. Traditionally Chuck Steak Forerib casseroles, soups and stock. in one piece. Typically available in slices as used for salting and sold sliced as salted fillet steak or can be obtained whole or beef. Rib-Eye Steaks Fillet Steaks Neck pieces for beef Wellington. Topside Steaks Usually cut into pieces and is suitable for Top Rump stewing and braising and is commonly Sirloin A lean cut of beef suitable for roasting, Burgers used for mincing. A very tender and succulent cut of beef pot-roasting and braising, or when sliced that can be purchased on the bone but is for braising. Topside Joint Chuck and Blade typically boned and rolled to produce an A fairly lean cut of high quality beef easy carve supreme roasting joint.