Sirloin Rump Fore Rib Fore Topside/ Neck Chuck Knuckle Silverside Thick Rib Thin

Total Page：16

File Type：pdf, Size：1020Kb

Sirloin Rump Fore Rib Fore Topside/ Neck Chuck Knuckle Silverside Thick Rib Thin

BRITISH BEEF Know your cuts Boneless Silverside Chuck steak Diced chuck Rib-eye steak Fore rib Fillet steak Sirloin steak Knuckle Rump steak rolled sirloin joint Fillet Rolled brisket Braising steak Stir-fry strips Ranch steak Topside joint Oxtail Sirloin Rump Fore rib Fore Topside/ Neck Chuck Knuckle Silverside Thick rib Thin Shin beef Beef burger Beef mince Brisket flank Oxtail Hind shin Fore shinFore Different cuts of beef Neck Chuck Brisket Fillet Rump Thin flank Cooking techniques Produces cuts suitable for stewing. When trimmed, produces lean cuts A traditional beef cut, which is ideal Is the tenderest muscle on the A lean and tender cut, commonly Cuts that are flavoursome and tends Meat from this section is commonly often sold as chuck steak and diced for slow roasting, or as a pot roast. carcase and is cut into steaks sold in large steaks for grilling, to be well marbled. Once trimmed, used to produce mince. chuck. It is suitable for braising, More recently, it has become a suitable for grilling or frying. frying and barbecuing. thin flank can be used for mince. stewing and used for pie fillings. favourite for slow cooking on the BBQ. Barbecuing Frying and Fore/Hind shin Topside/Silverside Knuckle Oxtail Cuts from the shin consist of lean Thick rib Topside is a lean cut of beef, which Contains some connective tissues Oxtail is a gelatine-rich meat, which and grilling stir-frying meat with a high proportion of Cuts from the thick rib are suitable Sirloin is traditionally used for roasting joints and, when trimmed, it produces mini is usually slow-cooked as a stew connective tissue suitable for slow for braising or slow cooking. The Sirloin steaks are a popular choice but can also be used for thin-cut roasts and thin-cut frying steaks that or braised cooking methods such as for stews, meat is slightly more tender than with consumers. They are suitable steaks and stir-fries. Silverside can are ideal for steak sandwiches or casseroles, soups and stocks. other stewing cuts. for grilling, frying or barbecuing, it be used as a roasting joint, mini beef stir-fries. Roasting Slow cooking also makes a great roasting joint. joint or as a pot roast; it can also be salted and sold sliced as salted beef..

Copy Link

Recommended publications

Guide to Identifying Meat Cuts
THE GUIDE TO IDENTIFYING MEAT CUTS Beef Eye of Round Roast Boneless* Cut from the eye of round muscle, which is separated from the bottom round. Beef Eye of Round Roast Boneless* URMIS # Select Choice Cut from the eye of round muscle, which is Bonelessseparated from 1the480 bottom round. 2295 SometimesURMIS referred # to Selectas: RoundChoic Eyee Pot Roast Boneless 1480 2295 Sometimes referred to as: Round Eye Pot Roast Roast, Braise,Roast, Braise, Cook in LiquidCook in Liquid BEEF Beef Eye of Round Steak Boneless* Beef EyeSame of muscle Round structure Steak as the EyeBoneless* of Round Roast. Same muscleUsually structure cut less than1 as inch the thic Eyek. of Round Roast. URMIS # Select Choice Usually cutBoneless less than1 1inch481 thic 2296k. URMIS #**Marinate before cooking Select Choice Boneless 1481 2296 **Marinate before cooking Grill,** Pan-broil,** Pan-fry,** Braise, Cook in Liquid Beef Round Tip Roast Cap-Off Boneless* Grill,** Pan-broil,** Wedge-shaped cut from the thin side of the round with “cap” muscle removed. Pan-fry,** Braise, VEAL Cook in Liquid URMIS # Select Choice Boneless 1526 2341 Sometimes referred to as: Ball Tip Roast, Beef RoundCap Off Roast, Tip RoastBeef Sirloin Cap-Off Tip Roast, Boneless* Wedge-shapedKnuckle Pcuteeled from the thin side of the round with “cap” muscle removed. Roast, Grill (indirect heat), Braise, Cook in Liquid URMIS # Select Choice Boneless Beef Round T1ip526 Steak Cap-Off 234 Boneless*1 Same muscle structure as Tip Roast (cap off), Sometimesbut cutreferred into 1-inch to thicas:k steaks.Ball Tip Roast, Cap Off Roast,URMIS # Beef Sirloin Select Tip ChoicRoast,e Knuckle PBonelesseeled 1535 2350 Sometimes referred to as: Ball Tip Steak, PORK Trimmed Tip Steak, Knuckle Steak, Peeled Roast, Grill (indirect heat), **Marinate before cooking Braise, Cook in Liquid Grill,** Broil,** Pan-broil,** Pan-fry,** Stir-fry** Beef Round Tip Steak Cap-Off Boneless* Beef Cubed Steak Same muscleSquare structureor rectangula asr-shaped.
[Show full text]
Meat Purchasing Guide Eighth Edition March 2019
Now contains over 700 beef, veal, lamb, mutton and pork cuts Meat purchasing guide Eighth edition March 2019 1 Contents How to use this guide 3 Quality and consistency for Link to the Cutting the meat industry Specifications on our website 4 Beef & Lamb: Higher standards, Please quote this code better returns and product name when you place your order 5 Red Tractor farm assurance or search online pigs scheme Beef 6 Beef carcase classification Each section is 7 Beef index colour-coded for 9 Beef cuts easy use Veal 50 Veal index 51 Veal cuts Product description and useful hints Lamb 66 Lamb carcase classification 67 Lamb index 68 Lamb cuts Mutton 92 Mutton index 92 Mutton cuts Pork 96 Pig carcase classification 97 Pork index Cutting specifications 99 Pork cuts Our website contains our entire range The information in this booklet was compiled by Dick van Leeuwen. of step-by-step cutting specifications that your supplier can use. Visit ahdb.org.uk/mpg 2 Quality and consistency for the meat industry Meeting the demands of the meat buyer Dick van Leeuwen Lifestyle changes and the increasing Born in Holland, Dick van Leeuwen did his training at the widely acclaimed demand from the discerning consumer Utrecht School of butchery and he is now acknowledged as a leading have led to tremendous changes and authority in butchery skills and meat processing. pressures on the red meat industry in Dick has worked in retail outlets, processing plants and at the Meat and terms of product integrity and Livestock Commission, where he developed many new products and consistency.
[Show full text]
Hickory's Menu
BARBECUE HEAVEN, NEED YOUR HICK’S FIX? EVERY DAY FROM ELEVEN our menu is inside Monday to Sunday Open from 11am GASPING FOR A DRINK? FOLLOW US ON FACEBOOK & INSTAGRAM FLIP TO the back page OR VISIT WWW.HICKORYS.CO.UK - THE - KORY’S MEN HIC The Disposable Edition - Autumn 2020 U H H H H H HALLELUJAH! FRICKLES & THE COOKIE THE SMOKIN’ DEALS SANDWICH ALL DAY RETURN. monday - thursday You asked & we delivered! ARE BACK! We knew you loved these juicy, Cajun battered pickles but we just didn’t realise how £10.99 £10.99 £10.99 £15.99 much - so we had to put them back on the menu. And, for all you dessert fans, you can now enjoy our Cookie Sandwich again - super soft Fro-Co, chocolate, butterscotch sauce, fluffy marshmallows & honeycomb! It has to be done! MONDAYS TUESDAYS WEDNESDAYS THURSDAYS cheesesteak super sub the big chicken bucket steak & Shake Barbecue blowout Autumn has landed & - a giant foot-long Philly with Southern fried chicken Thursday’s ultimate BBQ for us that can only mean Cheesesteak packed with heaps breasts, popcorn chicken bites Blowout! Hand-pulled pork, one thing… Our smokin’ of thinly carved rump steak, & buttermilk wings & all the barbecue beans, jalapeño & deals are back! caramelised onions, roasted sides. Certain to make chicken cheese pork sausage, slow- field mushroom, all chopped fans smile. smoked chicken wings, We’ve brought you some pretty & sautéed together with all- Memphis baby back ribs & epic deals over the years Everyone’s favourite on American cheese, to make this Southern fried chicken.
[Show full text]
Cutting and Packaging Guidelines What’S in a Box
Cutting and packaging guidelines What’s in a box Detailed cutting specifications for each Braise/ Cut Code Fry/Grill Roast Stew Mince of the cuts begin on the next page Pot Roast and a carcase will make up 20 packs. Contents and weights will vary but, as Topsides B004 12 joints a guideline, each pack should weigh Silversides B002 16 joints approximately 10-12kg and contain: Thick Flanks B003 12 joints • 3 roasting/pot roasting joints – derived Rumps B006 40 steaks from topside, silverside, thick flank, Sirloins B006 60 steaks LMC or brisket Fillets B005 40 steaks • 3-4 packs of grilling/frying steak – Fore Ribs B008 20 steaks derived from rump, sirloin, fillet and Chucks B005/B009/B012 25 kg rib eye LMCs B008 6 joints • 3 packs of braising steaks – derived Briskets B002 14 joints from the chuck eye, feather and blade Thin Flanks B001 10 kg • 1 pack of stewing steak – derived Shin/Heels B004/B001 10 kg from the leg and the shin Dice B001 16 kg • 2 packs of diced beef – derived from Mince B004 22 kg lean trimmings • 3 packs of mince – derived from trimmings The cuts/pack information in this You can print off sheets and indicate what brochure is based on a 300 kg carcase, products are in the box, when you deliver MLC Classification R4H. Therefore, the number/weight of cuts in the packs are it to your customers. intended to act as a guideline only as butchery techniques may vary from one business to another. Code: Topside Joints (traditional) Topside B004 1.
[Show full text]
Cut Sheet Beef
Date: CUT SHEET PLEASE BE VERY GENTLE WHEN HANDLING YOUR VACCUM PACKED BEEF BAGS AS THE BONES CAN PIERCE THE PLASTIC. Farmer to fill out: Name: Phone: Email: Farm Address: Number of Animals to be butchered: # Breed Type: Special Instructions: Below for the butcher use only: Butcher to fill out: Animal Hanging Weight: Extra Notes: SAUSAGE FLAVOURING LIST PAYMENT - BANK TRANSFER FLAVOURS Please Tick Tranfer Details Direct Deposit SAUSAGE MIXES Total Amount Due: $ 1. Tomato & Onion 2. Worchestire & Cracked Pepper Account Name: Farm Direct 3. Sun Dried Tomato & Basil BSB #: 034 037 4. Herb & Garlic Account Number #: 349 076 5. Plain Beef BEEF CUTS Please CUTS Please Tick Tick 1. CHUCK x2 5. LEG X 2 Rolled Roast Corned Silverside Chuck Steak Silverside Steak Diced (suitable for diced, won’t be cut into diced) Rump Steak Thin 2. BRISKET x2 Rump Steak Thick Brisket Rump Roast Y-Bone Topside Roast Blade Roast Topside Steak Blade Steak Mince Oyster Blade Steak Knuckle Steak 3. RACK x2 Knuckle Roast Rib Eye Steak Thin 6. SKIRT / FLANK Rib Eye Steak Thick Ribs Rib Eye Bone In Skirt 4. LOIN X2 Mince Sirloin Steak Soup Bones T-Bone Marrow Bones Sirloin Roast Fillet Steak 7. SHANK / SHIN Diced / Gravy Beef (suitable for diced, won’t be cut into diced) Osso Bucco LEFT OVER MEAT AND TRIM WILL BE MADE INTO MINCE AND SAUSAGES. Notes: 1 3 4 5 1 - Chuck 2 2 - Brisket 6 3 - Rack 4 - Loin 5 - Leg 7 6 - Skirt / Flank 7 7 - Shank.
[Show full text]
Meat Quality Workshop: Know Your Muscle, Know Your Meat BEEF
2/6/2017 Meat Quality Workshop: Know Your Muscle, Know Your Meat Principles of Muscle Profiling, Aging, and Nutrition Dale R. Woerner, Ph.D., Colorado State University BEEF- Determining Value 1 2/6/2017 Slight00 Small00 Modest00 Moderate00 SLAB00 MAB00 ACE ABC Maturity Group Approximate Age A 9‐30 months B 30‐42 months C 42‐72 months D E 72‐96 months 96 months or older Augmentation of USDA Grade Application 2 2/6/2017 Effect of Marbling Degree on Probability of a Positive Sensory Experience Probability of a Positive Sensory Experience 0.99a 0.98a 1 0.88b 0.9 0.82b 0.8 0.7 0.62c 0.6 0.5 0.4 0.29d 0.3 0.2 0.15e 0.1 0 TR SL SM MT MD SA MA Colorado State University M.S. Thesis: M. R. Emerson (2011) 3 2/6/2017 Carcass Weight Trend 900 All Fed Cattle CAB® 875 850 +55 lbs. in 5 years 825 +11 lbs. / year 800 775 750 +117 lbs. in 20 years Hot Carcass (lbs.) Weight +5.8 lbs. / year 725 Year 4 2/6/2017 Further Problems • Food service portion cutting problems = 8 oz. • Steak preparation problems = 8 oz. A 1,300‐pound, Yield Grade 3 steer yields 639 pounds of retail cuts from an 806‐pound carcass. Of the retail cuts, 62% are roasts and steaks (396 pounds) and 38% are ground beef and stew meat (243 pounds). 5 2/6/2017 Objective of Innovative Fabrication • Use quality-based break points during fabrication • Add value to beef by optimizing use of high-quality cuts • Add value to beef cuts by improving leanness and portion size $2.25 $7.56 $2.75 $4.66 $2.50 $12.73 $2.31 $2.85 $3.57 $1.99 Aging Response Premium USDA Choice USDA Select Muscle Aging response
[Show full text]
Beef Cuts for Portioning
BEEF CUTS FOR PORTIONING CHUCK RIB LOIN SIRLOIN ROUND TOP SIRLOIN STEAK CHUCK ROLL PRIME RIB SHORT LOIN 1184 Beef Loin, Top Sirloin Butt Steak, Boneless STEAMSHIP ROUND 116A Beef Chuck, Chuck Roll 109E Beef Rib, Ribeye Roll, Lip-On, Bone In (Export Style) 174 Beef Loin, Short Loin, Short-Cut 166B Beef Round, Rump and Shank Partially Off, Handle On ORDER SPECIFICATIONS ORDER SPECIFICATIONS ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Quality grade ORDER SPECIFICATIONS • Quality grade • Quality grade • Quality grade • Thickness or portion weight • Quality grade • Different arm length portion • Fat cover • Length of tail • Thickness of surface fat • Removal of shank meat exclusions - ventral cut • Weight range • Thickness of surface fat • Specify 1184A to purchase without • Thickness of surface fat • Removal of subscapularis • Thickness of surface fat • Weight range the gluteus accessorius and Portioned Top • Portion weight: 30 to 50 pounds Sirloin Steak Cooking method: Moist heat • Length of tail (lip) Cooking method: Dry heat gluteus profundus Cooking method: • Tied or netted • Specify 1184B to purchase center-cut Dry heat – roast (Cap off) – gluteus medius muscle only Cooking method: Dry heat Cooking method: Dry heat CHUCK EYE STEAK PORTERHOUSE STEAK 1116D PSO:1 Beef Chuck, Chuck Eye Roll Steak, Boneless 1173 Beef Loin, Porterhouse Steak ORDER SPECIFICATIONS RIB STEAK ORDER SPECIFICATIONS 1103 Beef Rib, Rib Steak, Bone In TOP SIRLOIN FILET • Prepared from item 116D • Quality grade 1184F Beef Loin, Top Sirloin Butt Steak, Center-Cut, Boneless,
[Show full text]
Metropolitan Stocked Beef Cuts
Metropolitan Stocked Beef Cuts R O RIB LOIN U CHUCK N D FLANK BRISKET Click on Beef Cut Section above, this will take you to stocked items for each cut. Click for Grinds Click for Grading and Brand Definitions GRADING and BRANDING SNAKE RIVER FARMS BRAND: Wagyu beef is highly sought after because of it's intense marbling and high percentage of oleaginous unsaturated fat. American-style kobe beef is the result of cross-breeding Japanese Wagyu cattle with continental breeds of cattle, resulting in a marbling that far exceeds the USDA standards. BLACK line of beef has a Japanese marbling score of 6-8, whereas the GOLD line's score is 9-12. Note: Wagyu beef grinds and patties imported from Australia is "Greg Norman Brand". USDA PRIME: Beef is produced from young, well-fed beef cattle. It has abundant marbling. Less than 2% of cattle harvested fall into this category. CERTIFIED ANGUS BEEF BRAND (CAB): Beef selected must adhere to 10 scientific specifications. Upper 2/3 of USDA Choice and above grade only allowed into the program. Modest or higher marbling. Consistent sizing, superior muscling, no dark cutters. To earn the Certified Angus Beef ® brand name, cattle must first be Angus-influenced, with a predominantly solid black coat. only 3 in 10 Angus cattle meet the CAB high standards. GRASS RUN FARMS BRAND: 100% grass-fed beef delivers less total fat, saturated fat, cholesterol and fewer calories to help support a healthy consumer diet. Raised with no antibiotics, hormones or growth promotants, 100% grass-fed beef is available in USDA Choice and Prime grades.
[Show full text]
Rise + Dine Let's Do Lunch
Rise + Dine Let’s Do Lunch breakfast lunch serving daily | 6.30am - 10.30am serving daily | 10.30am - 3pm toad in the avo (v) filled fresh avocado with artisan sourdough + - on THE SIDE - your choice of standard or vegan topping. 16.0 freshly placed on the side of every lunch order, egg, pico di gallo + pesto aioli. chilli marinated mushrooms + basil oil. Otto’s Golden Shoestring Fries coated with kick-ass chipotle seasoning. baker’s breakfast (v) greek feta in arrabiata sauce, baked in a clay pot, blt Served with a side of artisan sourdough, topped local rindless maple bacon grilled with lettuce, with a grilled pepperoncini. 17.0 tomato, mesculin mix, green chili mustard + aioli on an otto’s bakehaus flat bun. 17.0 monte cristo egg-dipped + grilled breakfast sandwich of leg ham, cheesy meatball sub roast turkey, swiss cheese. 17.0 haus-made beef meatballs in an italian napoli sauce, topped with provolone cheese + a salsa verde drizzle world champion savoury mince crepes on an otto’s bakehaus cheesy pretzel sub. 17.0 with baked egg + cheese. 17.0 german hot dog donkey’s coconut waffles traditional bratwurst with provolone cheese, saurkraut, fried onions, german mustard + bacon vegan waffles served with seasonal fruit compote + dust. served on an otto’s bakehaus long roll. 17.0 coconut foam. 17.0 reuben blt cornbread pancakes smokin’ rocket pastrami, melted swiss cheese, cornmeal pancakes served with bacon jam, saurkraut + russian dressing on grilled rye blistered tomato, roquette, basil oil, maple glazed farmer’s loaf from otto’s artisan bakehaus. 17.0 bacon rasher.
[Show full text]
Breakfast Menu
STEAKS Presidential Choice T-BONE STEAK This hearty portion is sort of “two steaks in one”. It combines the full flavor of the Strip Sirloin, the impeccable tenderness of the Filet and joined together by the famous “T”. This is the steak President Bush preferred when dining in Oklahoma City. We start with the finest Midwest-raised, corn-fed beef. Insisting on USDA Prime or Choice Grades of beef, we offer quality not available at the local grocery store or Cattlemen’s Strip Sirloin Thick, center cut strip sirloin supermarket. Top Sirloin Steak We then slowly age our beef according Cut extra thick for extra goodness from Aged Beef to a closely guarded house secret. This Filet Mignon aging process is impractical to duplicate A choice cut of beef tenderloin with all the sealed in savory at home, and results in a naturally juices, bacon wrapped and broiled to your taste tender, flavorful steak. Rib Eye Steak Perfect center cut from the eye of the rib The “PERFECT STEAK” is then hand- cut (never frozen) in our own butcher Small Filet shop, then broiled over a sharp, hot Cut special for our patrons with very small appetites, wrapped in thick sliced bacon flame from real charcoal that finishes the meat to a sear on the outside—juicy Dinner Steak and tender within! Order your steak Small top-sirloin steak according to the “How Do You Like Your Chopped Sirloin Steak?” chart below, and we’ll serve it up Freshly ground sirloin beef broiled over glowing embers on a platter—hot and juicy with natural steak au jus.
[Show full text]
Latin Touch Prime Rib Worksheet
Latin Touch Prime Rib Worksheet Date: Total Lbs. of Charcoal: Number of Roasts: Ambient (outdoor) temp: A prime rib roast, also known as standing rib roast, is a cut of beef from the rib, one of the nine classic primal cuts of beef. The rib section of a beef is typically comsidered ribs six through twelve, and a prime rib roast may include anywhere from two to seven ribs. A prime is most often roasted "standing" on the rib bones so that the meat does not touch the pan. The rib-eye steak is cut from a standing rib, the bone is removed along with most of the fat and lesser muscles. This recipe can include up to six 4lb prime rib roasts Combine (per roast) 1/4 cup of butter, 1 Tbsp. coarse black pepper, and 1 tsp. Herbes de Provence in a bowl; melt and mix until well blended. Set aside and keep warm. Bring roasts to room temperature (2-3 hours on kitchen counter.) Carefully cut the bones away from the roast in a single piece. Season each roast generously on all sides with kosher salt and a little black pepper. With the point of a sharp knife, poke holes every few inches around the roast, and insert pieces of slivered raw garlic into the holes (optional). Tie the bones back onto the roast with kitchen string. Pre Heating: Position the roasting box is a safe, well ventilated area (but out of direct drafts). If roasting on the lawn, be sure to water the grass well before cooking, just in case.
[Show full text]
Shrinkage and Cooking Times of Rib Roasts of Beef of Different Grades
1.0 :; ~III~ 1I111~ ~5·- Iii. 2 11111 ~ w == I.: ~ 11111 i.I ~": Ij£ .0 1.8 ""1~ ""'1.25 '"" 1.4 111111.6 111111.25 ""'1.4 111111.6 MICROCOPY RESOLUTION TEST CHART MICROCOPY RESOLUTION TEST CHART NATIONAL BUREAU OF STANDARDS-1963-A NATIONAL BUREAU or STANDARDS-196J-A . ~~~~~~~~~ Tl!:CHNICALBuLLETINNo. 676~ APRIL 1939 UNITED STATES DEPARTMENT OF AGRICULTURE WASHINGTON, D. C. SHRINKAGE AND COOKING TIME OF RIB ROASTS OF BEEF OF DIFFERENT GRADES AS INFLUENCED BY STYLE OF CUTTING AND METHOD OF ROASTn~G I By Lucy M. ALEXANDER, associate home economics specialist, Foods and Nutrition Division, Bureau of Home Ecollomics, and NANCY GRISWOLD CLARK, formerly junior home economics specialist, Animal Husbandry Division, Bureau of Animal lndust1y 2 i~ CONTENTS ~ ~ Page Page Id't'tilIIuction__ ___________ ____ ________________ 1 Shrinkage and cooking time as influenced by w ofliterature__________________________ 2 style of cutting beefribs________________ lR Standing and rolleo three-rib roasts_______ 16 . ~kfn~~fme~~=:===:=====::==~::===:=:==: ~ Standing and Tolled two-rib r035ts________ 18 rimental procedure-----------_----______ 6 Shrinkagemethod and of cooking roasting time_____________________ as influenced by _ ~~escr!ption of beef samples_-------_--_--- 6 19 ~08StlDg methods________________________ i Comparisonsearing________________________________ of methods which include_ .uctermination of shrinkage.. _____________ 9 19 Determination of cooking time___________ 9 Comparison of constant-tern p"ta ture Plan of c.~periments-- ____________________
[Show full text]