BEEF

OR
BOEF

The meat of the bullock, cow or even bull, the best

and most expensive meat being that of a bullock
about two years old. The quality of beef is very
dependent on all sorts of factors, such as the age,
breed and sex of the animal and the hanging, storing
and cutting up of the joints.

The quality and the yield vary according to the breed of

cattle. Beef cattle are specially bred for meat production.
The proportion of the muscle is high with relatively little
fat. Young males may be castrated to accelerate the
fattening process. Bullocks are slaughtered at 24 40
months. Heifers that are not required for breeding are
also slaughtered at this age, providing meat which is
very tender and full of flavour. Recently, there has been
a trend towards rearing uncastrated males. They grow
more rapidly and can therefore be slaughtered at 16
24 months, but their meat is sometime criticised for its
lack of flavour.

QUALITY OF MEAT
Beef should look fresh and moist, but not watery, with
small flecks of fat through the lean. This fat called
marbling helps to keep the meet moist and tender during
cooking. Choose meat with little gristle between the fat
and the lean. Home-killed beef is the choicest, but
imported frozen or chilled beef of good quality comes from
South Africa, Australia, New-Zealand and other countries.

Good-quality beef is bright red and shiny in

appearance and firm and springy to touch with a
sweet light scent. It has a network of white or
slightly yellowish fat; when a lot of fat is present
in the muscle, the meat is described as marbled.
In order to be tendered, beef must be matured
after slaughtering, for a period of varying from a
few days to a week.

FOOD VALUE OF BEEF

Beef like all meat, is a good source of protein. It also supplies
energy, particularly if there is a lot of fat. The amount of fat in
different cuts varies considerably and it is impossible to give
exact figures for the nutrients. However, it is a good source of B
vitamins and a fair source of Iron.

Beef consists of
Water
53 65%
Proteins
16 20%
Fat
16 31%
Phosphorous Trace
Iron
Trace
It supplies 220 340cal / 100gms.

ADVICE ON COOKING
Take the beef out of the refrigerator at least an hour before
cooking it; it can be studded with 2 or 3 pieces of garlic. The
meat will be more tender if it is cooked steadily in a moderately
hot oven rather than rapidly in a hot oven. Place the meat in a
hot oven (2300C) for about 15mins, then lower the temperature
to 2000C allowing 15 20mins per 450gms for a medium roast.
A very tender prime roast can be cooked rapidly in a hot oven,
allowing 12 15mins per 450gms.

THAWING To bring down the temperature from a frozen

state to a normal room temperature.

FRENCH CUTS OF BEEF

1,2 Collier (Neck), 3 Basses-ctes, 4 Jumeau (for grilling or frying), 5 Jumeau (for
stewing), 6 Macreuse, 7 Plat de Ctes dcouvert (uncovered rib), 8 Plat de Ctes couvert
(covered rib), 9 Gte de Devant, 10 Gte de Derrire, 11 Entrecte, 12 Hampe, 13
Poitrine, 14 Faux Filet, 15 Filet, 16 Bavette (for grilling or frying), 17 Bavette (for
stewing), 18 Flanchet, 19 Romsteck (Rump Steak), 20 Aiguillette Baronne, 21 Rond de
Tranche Basse, 22 Tranche, 23 Gte la noix, 24 Queue (tail).

BRITISH CUTS OF BEEF

1 Neck & Clod, 2 Chuck & Blade, 3 Fore-rib, 4 Thick-rib, 5 Thin-rib, 6 Rolled ribs, 7
Sirloin, 8 Rump, 9 Silverside, 10 Topside, 11 Thick Flank, 12 Leg, 13 Flank, 14 Brisket,
15 Shin

AMERICAN CUTS OF BEEF

1 Chuck, 2 Flanken style Ribs, 3 Rib, 4 Back Ribs, 5 Short Loin, 6 Porterhouse Steak, 7
Tenderloin, 8 Sirloin, 9 Round, 10 Boneless Rump Roast, 11 Round Steak, 12 Hind
Shank, 13 Flank, 14 Flank Steak Rolls, 15 Short Plate, 16 Brisket, 17 Fore Shank.

RIGORMORTIS
Temporary stiffness of joints and muscular rigidity occurring
after death.
OR
Muscular stiffening that begins 2 to 4 hours after death and lasts
for about 4 days.

HANGING
The operation of leaving red meat, in a cool place for a varying
length of time to make the flesh more tender and improve the
flavour.

HANGING OF BEEF
Beef should be hung in a
cool airy place. In theory,
beef requires to be hung
for 3 to 4 weeks at -1.50C,
15 days at 00C, 2 days at
200C or 1 day at 430C. In
practise, however, it is
hung in a cold room at 20C
for 5 or 6 days.

Cuts & methods of cooking of Beef

Cuts of beef vary from country to country, but the best cuts, for
roasting, grilling or frying, always come from the rump of the
animal, while the proper quality meat, for stewing, braising or
casseroling, comes from the forequarter.

SHIN (Foreleg) and LEG (Hindleg) (4&5)

-Produce lean meat

with a high proportion of
connective tissue. It is
suitable for stews, casseroles,
stock, soup and brawn.

NECK & CLOD (6&7) - Are

usually cut into pieces
and sold as stewing
steak or mince.

SILVERSIDE (3) - Is traditionally

salted and sold for boiling. Today
it is more often sold for roasting
but, because it is lean, needs
constant basting. Uncooked salted
beef is grey, but turns pink during
cooking.

FORE RIB (15) - Is the

traditional cut of roast beef
and is sold on the bone or
boned and rolled.

WING RIB (14) - Is a popular roasting joint,

but is often boned and sliced, then sold as
frying or grilling steaks.

SIRLOIN (12) - Is a tender and delicious cut

of beef sold on the bone or boned and
rolled with or without fillet for roasting.
The fillet is the smaller eye on the
inside of the rib bone, which is usually
removed. It is sold in slices as fillet
steak, or whole for Beef Wellington.
Sirloin steaks are slices of the larger
eye of the lean.

CHUCK & BLADE STICK (9&10) - Is a large,

fairly lean cut of high quality meat
removed from the bone and sold as
Chuck Stick. Suitable for braising,
stewing and pie fillings.

THICK FLANK (Top Rump) (1) - Is a lean cut

suitable for roasting, pot roasting
and braising or, when sliced, for
braising and frying.

TOPSIDE (18) - A lean cut of beef,

with little or no fat, is often sold
with a layer of fat tied around it. It
can be roasted or pot roasted.

THIN FLANK (8) - Is ideal for

braising and stewing. It is often
salted or pickled and frequently
sold as mince.

SKIRT (11) - Is tasty economical stewing meat which comes

from inside the ribs and the flank.
BRISKET (2) - Sold either on the
bone or boned and rolled, is
suitable for braising or boiling,
and is often sold salted. It is good
cooked and served cold.

THIN RIBS & THICK RIBS (16 & 17) - Usually sold
boned and rolled, are ideal for braising
and pot roasting.
RUMP (13) - Is an excellent large
lean and tender cut, sold in slices
for grilling and frying.

STEAK
This are the lean slices from the tenderest cuts of beef. They
take very little time to cook and need careful watching to
ensure they do not overcook.

Steaks need very little preparation, trim them to a good

shape if necessary and wipe well. Cut off excess fat but do
not remove it all, then slash the remaining fat at regular
intervals before cooking to prevent the edges of the meat
curling while it is cooking.

CUTS OF STEAK
RUMP - Is the joint next to the sirloin and one
of the commonest cuts used for grilling or
frying. The point is considered the best
part for tenderness and flavour.

CHATEAUBRIAND - A thick slice taken from the

middle of the fillet, is generally regarded as the
most superb cuts of all. It can weigh about
350gms. and is best grilled.

FILLET - The undercut of sirloin, is probably one of the best known

and most expensive of the cuts used for grilling or frying. It is
very tender although it usually has less flavour than rump. The
centre or eye of the fillet is considered the best part. The fillet is
often cut and shaped into small rounds known as TOURNEDOS,
weighing 100gms. each. A FILLET MIGNON TOURNEDOS is a
small round steak weighing 75gms. cut from the end of the fillet.

SIRLOIN or CONTRE FILLTE - is cut into two parts. PORTERHOUSE

steaks is cut from the thick end of the sirloin giving a large juicy
piece that can weigh 800gms. when it is cooked on the bone it is
called T-BONE STEAK. MINUTE STEAK is a very thin steak
from the upper part of the sirloin weighing 125 - 150gms. without
trimmings of fat.

PORTERHOUSE

T-BONE

MINUTE

ENTRECOTE - By definition, is the

part of the meat between the ribs
of the beef, but a slice cut from the
sirloin or rump is often also served
under this name.
STEAK TARTARE - Is not a cut of steak, but a dish
of finely chopped or minced steak served
raw. It is garnished with raw egg yolks and
served with capers, onions, anchovies and
seasonings.
FLASH FRY - Again is not a cut of steak. This
cuts are slices from lean cuts. It is more
tender and juicy that it can be Flash
(quickly) fried.

CATEGORY OF STEAK
Generally steak is cooked in four different categories. Very
Rare or Blue, Rare, Medium to Rare and Well Done.

BLUE STEAK

RARE DONE

MEDIUM TO RARE

WELL DONE

SUMMARY
What is BEEF
How to understand the quality of beef meat
Food value of beef meat
Cooking advice of beef meat
Cuts of beef meat
Hanging of beef meat
Cuts & cooking methods of beef meat
Steak