Quality Standard beef Roasting Joints
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1 Premium Topside Joints Topside Joint (without gracilis) Topside Joint (traditional) Topside Joint (without side muscle, fat added) Topside B002 Topside B003 Topside B004 Topside B005 Description: A premium topside joint. The loosely attached muscle (gracilis) is removed and only the middle and corner cut of the topside is used. This results in no gristle in the middle of the joint and the cooked slices will not fall apart. 5mm thick basting fat is added to any lean surface part on top of the joint. Description: The loosely attached muscle (gracilis) is removed and the remainder of the topside is used. 5mm thick basting fat is added to any lean surface on top of the joint. Description: The whole topside is cut into three equal joints. 10mm thick basting fat is added to any lean surface on top of the joint. Description: The side muscle of the topside containing internal gristle is removed. A cover of a maximum of 10mm fat is added to the underside of the joint resulting in both sides of the topside containing basting fat. Premium Easy Carve Rump Roast Premium Rump Roast Traditional Rump Roast Premium Picanha Roast Rump B008 Rump B009 Rump B010 Rump B007 Description: A premium rump joint. This rump is cut into three joints of even-sized diameter for easy carving so that the slices will not fall apart. Description: The cap of the rump is removed using a seam cutting method and both joints are rolled. The joints will not have an even diameter slicing face. Description: The whole rump is cut into two even-sized joints and rolled. This joint is more diffi cult to carve than the Premium Easy Carve Rump Roast version as slices might fall apart. Description: A favourite. Cut from the cap of the rump, a delicious fl avoured joint containing a thin layer of scored natural fat. 10 For full cutting specifi cation refer to CD at the back of the manual.
2 Rolled Sirloin Sirloin Cannon Sirloin Banqueting Roast Silverside Joint (with added fat) Sirloin B011 Sirloin B009 Sirloin B012 Silverside B002 Description: Prepared from the strip loin. Flank is removed 50mm from the tip of the eye muscle. 25mm back strap is removed and fat level is not to exceed 10mm. Description: Prepared from a 2-rib bone sirloin with the rump ( D muscle) section removed. The eye muscle is seamed out and fat and gristle removed. The lean eye muscle is then cut lengthways into two cannons. Description: A perfect sirloin roast with a consistent smaller diameter slicing face for consistent cooking, easy carving and no plate waste. A cannon of 80mm diameter is removed. Fat is then rolled back over the remaining sirloin and secured with string. Description: The whole silverside is cut into two equal portions. A 10mm thick layer of basting fat is added to the lean surface part of the joint. Thick Flank Joints Thick Flank Joints (with added fat) LMC Roast (without fat) LMC Roast (with added fat) Thick Flank B002 Thick Flank B003 LMC B009 LMC B008 Description: This joint includes part of the rump tail. Maximum natural fat level 10mm. Description: This joint includes part of the rump tail. Basting fat is added to the lean parts on top of the joint. Maximum fat level 10mm. Description: Gristle and connective tissue from the outside of the joint and 30mm of the thickest part of the centre gristle are removed. The remainder is rolled into a joint. Description: Gristle and connective tissue from the outside of the joint and 30mm of the thickest part of the centre gristle is removed. Basting fat is added to the top and the remainder is rolled into a joint. For full cutting specifi cation refer to CD at the back of the manual. 11
3 Fore rib bone-in Fore rib bone-in partly chined Fore rib French Trimmed Fore rib French Trimmed oven-prepared Fore Rib B001 Fore Rib B004 Fore Rib B002 Fore Rib B003 Description: The fore rib contains ribs 7, 8, 9 and 10 counting from the neck upwards. Maximum 60mm tail and fat thickness 10mm. Description: The backbone is partly chined. Maximum 60mm tail and fat thickness 10mm. Description: 40mm of meat is removed to expose rib bones. Chine, feather bones and backstrap are removed. Maximum 60mm tail and fat thickness 10mm. Description: 40mm of meat is removed to expose rib bones. Chine, feather bones and backstrap are removed. Feather bones are placed back at the base of the joint before rolling to help it stand up during roasting. Maximum 60mm tail and fat thickness 10mm. Fore rib carvery (rolled) Premium Fore rib boned and rolled Fore rib boned and rolled King Arthur s Beef Roast Fore Rib B005 Fore Rib B006 Fore Rib B007 Chuck B029 Description: Back, chine bones and backstrap are removed. Maximum 75mm tail and fat thickness 10mm. Description: A premium boneless fore rib with the cap muscle seamed back to expose internal fat pockets, which are removed. Maximum 60mm tail. The rib is rolled and an additional two strings placed lengthways to help the joint to stay in shape during cooking. Maximum fat thickness 10mm. Description: A boneless rolled fore rib with a maximum 60mm tail. Maximum fat thickness 10mm. Description: Prepared from the Chuck Eye Roll with the Cap of the Fore Rib added. 12 For full cutting specifi cation refer to CD at the back of the manual.
4 Chuck Rib on the bone Chuck Eye Joint Chuck Eye Centre Cut Joint Brisket Joint Chuck B032 Chuck B003 Chuck B026 Brisket B002 Description: This cut is produced from a bone-in chuck roll, utilising ribs 4 and 5 counting from the neck. Description: A cylindrical joint, ideal economy joint for slow cooking. Description: This joint has a smaller diameter than the Chuck Eye Joint and is ideal for a slow roast. Description: All bone, cartilage and fat deposits are removed from the brisket. The joint is then rolled ready to be cut into the required size. Maximum fat thickness 5mm. Thin Flank Boned and Rolled Feather extra trimmed Flat Iron Roast Thin Flank B011 Chuck B011 Chuck B015 Description: This joint needs slow cooking. Description: The feather is a distinctive muscle with lots of fl avour. It contains a thick gristle running through the middle of the joint and when cooked slowly the gristle will turn into jelly. Description: Cut from a seam cut feather muscle, from which all fat and centre gristle is removed. The remaining lean meat produces a very tender fl avoursome roast. For full cutting specifi cation refer to CD at the back of the manual. 13
5 Quality Standard beef Mini Roasting Joints Topside Mini Joints (with added fat) Silverside Mini Joints (with added fat) Silverside B003 Mini Joints (LMC) Topside B006 LMC B005 Description: The loosely attached muscle (gracilis) is removed and the remainder of the topside prepared into mini joints. 5mm thick basting fat is added to the lean surface on top of the joint. The diameter of the joint is approx 60mm-70mm. Description: All connective tissue and gristle are removed from the silverside. The remainder is cut into mini joints and a 5mm layer of fat is added and secured with roasting bands. The diameter of the joint is approx 60mm-70mm. For this cut the silverside should be matured for a Description: Produced from the LMC muscle, which is seam cut to remove all gristle and connective tissue. The remainder is cut into mini joints and secured with roasting bands. The diameter of the joint is approx 60mm-70mm. Mini Joints (Brisket) Mini Joints Centre Cut Picanha Roast (portions) Brisket B003 Thick Flank B005 Rump B007 Description: All bone, cartilage and fat deposits are removed from the brisket. The joint is then cut into mini joints of required weights and secured with roasting bands. The diameter of the joint is approx 60mm-70mm. Maximum fat thickness 5mm. Description: These joints are produced from the tender centre muscle of the thick fl ank. These joints are totally lean, without any gristle. For this cut the thick flank should be matured for a Description: Cut from the cap muscle of the rump. Delicious fl avoured portions containing a thin layer of scored natural fat. Weight range 125g-200g for individual portions or 375g-450g for two larger portions. 14 For full cutting specifi cation refer to CD at the back of the manual.
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