BEEF

Quality points of Beef.

The following list indicates the quality points
to look for when purchasing beef.
Moist, firm with bright red flesh.

There should be no excessive fat.

The lean meat should be flecked with fat

which is known as marbling.
The fat should be dry, creamy white in
colour and odourless.
The bones should not be brittle and when
cut should have a bloody interior.
 Storage

Beef is purchased in hind or fore quarters and

must be hung in a chilled temperature for up to 14
days.

During this period the meat becomes tender and

the flavour develops as a result of an enzymic
reaction and the natural relaxation after rigor
mortis.

The period of hanging is longer than with other

types of meat because the animal is older when
slaughtered.
 Joints should be stored in deep trays under
refrigeration and the surplus blood drained from
the trays regularly.

Frozen joints of beef must be kept at a

temperature of 18C and correctly defrosted
before use.

Nowadays it is common to purchase chilled vacuum

packed joints and cuts of beef. When required the
clear wrapping is removed and the meat allowed to
stand in a refrigerator until the colour becomes
normal.

Once opened this type of meat must be used

quickly. Vacuum packed meat should be stored at
0C.
Joints from a Hindquarter of
Beef.
1. Shin.
2. Topside.
3. Silverside.
4. Thick Flank.
5. Rump.
6. Sirloin.
7. Wing Rib.
8. Thin flank.
9. Fillet. Total weight 180 lbs.
The hindquarter
produces prime cuts of
beef.
 Methods of Cooking.

1. Shin. Clarification of Consomm.

2. Topside. Roasting, Braising.
3. Silverside. Boiling, Salting.
4. Thick Flank. Braising.
5. Rump. Roasting, Frying, Grilling.
6. Sirloin. Roasting, Frying, Grilling.
7. Wing Rib. Roasting.
8. Thin Flank. Stewing, Mincing.
9. Fillet. Roasting, Frying, Grilling.
Joints from a Forequarter of
Beef.
10. Fore Rib.
11. Middle Rib.
12. Chuck Rib.
13. Sticking Piece.
14. Plate.
15. Brisket.
16. Leg of Mutton Cut.
17. Shank.

Total weight 170 lbs.

 Methods of Cooking.

10. Fore Rib. Roasting.

11. Middle Rib. Braising, Stewing.
12. Chuck Rib. Stewing.
13. Sticking Piece. Stewing, Mincing.
14. Plate. Stewing, Mincing.
15. Brisket. Fresh Boiling.
16. Leg of Mutton Cut. Stewing, Mincing.
17. Shank. Clarification of Consomm.
 Small Cuts of Beef Suitable
for Grilling & Frying.
All small cuts of beef which are suited for grilling or
shallow frying are referred to as steaks. All steaks
come from one of the following three joints.
Fillet.
Sirloin.
Rump.
A Typical Fillet.
Likely to Weigh 3 Kg.

Chateaubriand (double fillet

steak).
Cut from the head of the fillet, and
for more than two portions
between 300 gms 1 kg (12 ozs
1 lb) can be obtained.
Fillet steak.
4 5 steaks can be obtained each
of 100 150 gms (4 6 ozs).
Tournedos steaks.
Approximately 6 8 at 100 gms (4
ozs). Each steak should be tied to
form a regular shape.
Tail of fillet.
This is cut into julienne or minced
according to its intended use.
 Sirloin.
Minute steaks.
Cut each steak approximately 1 cm thick and flatten
with a cutlet bat making it as thin as possible. If
necessary trim to a regular shape.
Sirloin steaks.
Cut into 1 2 cm slices and trim to about (entrecotes)
150 gms (6 ozs).
Porterhouse and T-bone Steaks.
Porterhouse steaks are cut including the bone from
the rib end of the sirloin.
T-bone steaks are cut from the rump end of the
sirloin including bone and fillet.
 Rump.
The middle portion from each slice is considered to
produce the best steak and are known as point steaks.

Some menus feature a 'plank steak'. This is a

complete slice for more than two customers and is
divided into portions after cooking.