1. Introduction about meat
Meat ( viande) comes from animals or birds.
Most of meat is muscle any other part edible
part of animal.
The quality of the meat is affected by the
amount of connective tissue in the muscle
and the amount of fat
Another factor whch affects the eating quality
of meat is how it has been treated after the
animal has been slaughtered.
2.
Beef (boeuf) is the meat obtained from
domesticated cattle.
The main types of carcasses available are as
follows
Bobby calves:- animals upto 6 weeks old
Veal:- calves specially reared to
produceanimals with tender, pale-coloured
flesh.
3. steer/ bullocks:- male cattle that have been
castrated at an early age.
Bull beef:- un castrated male animal that are
brought to a marketable size in about 15
months.
Heifers:- female animals that have not
produced a calf.
Cow beef:- female animals that have been
used for breeding. Have poor meat.
Mature bull beef:- male animal used for
breeding.
4. Sticking piece
Middle ribs
Fore ribs
Chuck ribs
Wing ribs
Fillet
Rump
Top side
Sirloin
silver side
Brisket
shin
Leg of mutton
Plate
Shank
Thin flank
Thick flank
5.
6. 1.
Shin :- the meta from below the knee
cap, boned and trimmed before use with
appox. Weight of 5.5 kg- 7 kg. used for
consomme and beef pudding.
7.
The top side represents one of the leanest
pieces of the meat of the whole beef. Usually
rolled and tied for roasting and braising.
8.
This piece of meat is very coarse and needs a
long cooking time . It is often brined and
boiled.appox. Weight 14 kg.
9.
A nice lean and tender piece of meat used
for braising and stewing with appox. Weight
of 12 kg.
