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, NewZealand 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 TBONE 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
steak. This cuts are
lean cuts. It is more
juicy that it can
(quickly) fried.

not a cut of
slices from
tender and
be Flash

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