Ox Tongue. Cooking Techniques. Cut Origin. Specification. Cut. AVERAGE WEIGHT 1-1.5kg. APPROXIMATE YIELD kg

Transcription

1 Ox Tongue Origin Boil Steam 1-1.5kg kg An internal organ found in the head. A fleshy muscle surrounded by a grainy protective outer skin. Small glands, cartilage and ragged edges are removed from the back or base of the tongue. The outer grainy skin should be removed after cooking. Traditionally cooked and pressed, it has a soft but structured texture.

2 Ox Heart Origin Boil Steam 1-1.5kg kg An internal organ positioned within the chest. Externally the heart is lean with some hard visible fat. Internally the muscles are dense and fleshy. Remove all excess fat and any areas of cartilage/ bone and excess arteries. Ideal for braising or roasting, can also be sliced or stuffed.

3 Ox Liver Origin Depends on size of carcase. Depends on size of carcase. Very little waste. An internal organ found in the lower chest cavity. A soft fragile texture with a pronounced gamey flavour. Usually sliced to required thickness, may need some of the central veins to be removed. Mainly pan fried.

4 Ox Kidney Origin Grill Boil g g. An internal organ found below the diaphragm on the inside of the loin, encased in suet fat. Kidney is removed from the kidney suet fat. The centre fat should be trimmed to an acceptable level. May be sliced or diced, pan fried or braised and stewed.

5 Hind Leg/ Shin Origin Boil Depends on carcase size. 2.5kg % waste is possible. Comes from the bottom of the hind leg. The muscles of the shin have a very high proportion of connective gristle. May be sliced and sawn across the marrow bone, or is fully boned and trimmed of excessive heavy gristle and external fat. Shin requires extended, long, slow moist cooking. Ideal for braising on or off the bone.

6 Heel Origin Boil 1-1.2kg 1kg Located in the hind leg between the shin and main leg primal muscle. This muscle block contains two main muscle characteristics. The centre core is of high gristle content, the outer muscles are of fine texture. Centre core muscle to be trimmed at both ends of excess gristle. Outer muscles to be trimmed of connective tissues to leave fine textured single muscles. Centre core needs slow, long, moist cooking whereas the finer muscle pieces can be used for braising steaks.

7 Thin Skirt Origin Boil Depends on carcase size. Depends on carcase size. Up to 1kg. Part of the diaphragm which separates the internal organs of the carcase. It is attached to the inside of the rib cage. A long frilled shallow muscle, broader at one end than the other. When the membranes and connective tissues are removed, this leaves a flat single muscle with an open fibrous texture. Ideal for slow cooking, sliced or diced, traditionally used in meat pies.

8 Thick Skirt - Onglet Origin Grill Up to 1kg Up to 1kg Thick skirt is an internal organ, attached muscles found within the chest. It hangs below the heart attached to the diaphragm working with the lungs. These muscles fall into the offal category. The heavy gristle running down the centre between the 2 main muscles and the external gristle and heavy connective tissues are to be removed. Once trimmed it produces 2 single muscles. Traditionally braised or diced and stewed, now very popular cooked quick and served rare as a Hanger Steak or Onglet Steak. Do not cook past medium.

9 Thick Flank EX Cap - Knuckle Origin Boil Depends on carcase size. 6kg Located at the front of the hind leg, situated next to the topside & silverside, and attached to the main leg bone (femur) and knee cap. Separated from the topside and silverside by following the natural seams between the muscle primals. All external fat and cap muscle to be removed. Traditionally used for roasting or quality braising steaks.

10 Thick Flank Origin Depends on carcase size. Depends on carcase size. Located at the front of the hind leg, situated next to the topside and silverside, attached to the main leg bone (femur) and knee cap. Separated from the topside and silverside by following the natural seams between each muscle primal. May be kept whole or cut down the centre and strung. May be used as a slow roasting joint or braising steaks.

11 Striploin Origin Grill Depends on carcase size. Approx. 7-10kg. Depends on carcase size. Approx. 7-10kg. Prepared from the sirloin, from which the loin fillet and bones have been removed. All bones, bone cartilage tips and backstrap gristle are removed. Excess fat may be trimmed to required thickness. A premium cut suitable for roasting and steaks.

12 Silverside - Salmon Origin Boil Steam Depends on size of carcase. 3kg Named because of its shape which resembles a salmon. It is one of the 2 main muscles to make up the silverside. This is a single, lean and cylindrical muscle of long muscle fibres. May be tied and cut into smaller roasting joints. Also may be fully trimmed of all visible fat and connective tissue. Ideal for slow roasting, pot roasting and thin cut flash fry steaks or sliced for braising. Traditionally brined and boiled as salt beef.

13 Silverside Origin Depends on carcase size. 4.5kg Silverside comprises of 2 main muscles, the triangular side muscle and the long cylindrical salmon muscle found in the hind leg. Removed from the hind leg by following the natural muscle seams between the topside and the thick flank. It can be strung and cut into smaller roasting joints or all fat may be removed for cutting into steaks. Ideal for slow roasting or for braising steaks.

14 Topside Origin Depends on carcase size. 9kg Topside is separated from the silverside and thick flank from the hind leg. It can be kept whole or separated by natural seams into its different individual muscles. Separated from the hind leg by natural muscle seams. Trimmed of all excess fat ragged edges, veins, arteries and discoloured tissues. Traditionally cut into 3 portions and tied into roasting joints. May be used for roasting joints or seamed into individual muscles for smaller joints, steaks and other value added products.

15 Intercostal Muscles Finger Ribs Origin Grill Depends on carcase size and from where they are cut. Depends on carcase size. These are the muscles which lie between the rib bones. They are fleshy with a high percentage of intramuscular fat; the fibres are short with a firm texture and a well-developed flavour. The muscles are removed from between the ribs and trimmed of excess fat and connective tissue, traditionally minced but now has a wider range of use. Need an ideal long slow and moist cooking. Often served as part of a combination dish.

16 Carvery Rib Cap off (4 Rib) Origin Grill 5-6kg Depends on carcase size and specification. The 4 rib carvery roast with the cap muscles removed. Prepared as a 4 rib carvery roast, the external fat and associated cap muscles are removed by following the natural seam over the Eye muscle. Traditionally roasted on the bone, may be cut into individual rib roasts.

17 4 Rib Roast Carvery Style Origin Grill 5-6kg Depends on carcase size and specification. A premium roast removed from the fore quarter by cutting between the 6 th and 7 th rib and between the 10 th and 11 th rib. Contains 4 ribs and associated back bone vertebrae and a portion of the blade bone cartilage. The backbone, blade bone cartilage and the yellow back strap gristle are removed. The 4 ribs remain attached to the joint. May be tied. Ideal for a succulent carvery roast, may be served hot or cold.

18 Ribeye Origin Grill Depends on carcase size. Approx kg. Depends on carcase size. Approx kg. The Eye muscle is removed by natural seams from the rib roast. This muscle is the extension of the eye muscle of the sirloin. It has a good level of tenderness and excellent flavour. This premium cut is seamed from the rib roast, length depends upon how far into the fore quarter it is taken. Normally between the 5 th and 10 th /11 th ribs. A premium cut used ideally for roasting, grilling or steaks.

19 LMC Leg of Mutton Origin Depends on size of carcase. 3.5kg Located in the mid shoulder, above and behind the front leg (shin). A large, lean muscle with external fat covering, contains 2 main muscles. External fat may be removed and the 2 muscles may have to be separated if required by following either side of a centre gristle sheet. Traditionally used for braising steaks or slow roasting. May be seamed out to produce smaller roasting joints or steaks.

20 Fillet Origin Grill Depends on carcase size. Approx. 2.5kg. 1 Depends on carcase size. Approx. 2.5kg. The fillet is located within the carcase on the underside of the rump and loin. This is a premium cut and care should be taken on its removal. 2 Trimmed of all ragged edges and surface fat, chain muscle may be left on or off. The fillet can be sub-divided into fillet head, centre cut and tail. It is considered as the most tender of muscles and is ideal for steaks and roasting. 3 2 & Chain on Chain off Head removed

21 Feather / Blade Origin Grill Depends on carcase size. Approx kg. Depends on carcase size and use. The feather / blade is located alongside the blade of the scapula, known as the feather due to its appearance of the thick central gristle that fans out through the centre of the muscle like a feather. Traditionally the feather would be slow cooked due to the gristle content. Centre gristle may be removed to produce two lean flat muscles which can now be used to grill or fry (Flat Iron steaks). Mainly used for braising or pot roasting prepared as Flat Iron steaks can be grilled or fried. Do not take steaks beyond medium.

22 Rump Tail Origin Boil Depends on carcase size. Approx. 1kg. Depends on carcase size. Approx. 1kg. A think pointed muscle that lies partially on the edge of the rump and continues over the thick flank. A coarser muscle than the rest of the rump. Removed from the narrow end of the rump by following the natural muscle seam. Rump tail is a coarse textured muscle ideally suitable for braising or stewing.

23 Rump Bistro Fillet / Heart Origin Grill Steam Depends on carcase size. Approx kg. Depends on carcase size. Approx kg. A premium cylindrical muscle found in the centre of the rump, it has a fine consistent grain and uniform shape and texture. Removed from the rump by following the natural muscle seam. It is separated from the rump cap, D cut and rump tail. A very desirable premium cut, ideal for steaks and roasting.

24 Rump Cap Origin Grill Depends on carcase size. Up to 1.5kg. Depends on carcase size. Up to 1.5kg. A single muscle laying over the whole rump it carries most of the external fat of the rump. It has consistent grain and uniform texture. Removed from the rump by following the natural muscle seams. Separated from the rump D cut, tail and rump heart. It is a triangular muscle which should be cut across the grain into steaks or cooked whole as a roasting joint. A premium muscle ideal for steaks and roasting. Known and prized as Picanha in South America.

25 Rump - D Muscle Origin Grill Depends on carcase size. Up to 2kg. Depends on carcase size. Up to 2kg. The main centre muscle within the whole rump. A single muscle with consistent grain and uniform texture. Removed from the rump by following the natural seams between each muscle. Separated from the rump cap, tail and rump heart muscles. Ideal for steaks and roasting.

26 Rump Origin Grill Depends on carcase size. Approx. 5kg. Depends on carcase size. Approx. 5kg. A premium cut located between the loin and the top of the hind leg, contains hip bone and sacral vertebrae. The rump is made up of individual muscles, each with different character and eating quality. All bones, skirt muscle and rump fillet are to be removed. External fat and visible fat pockets are trimmed to required level. Traditionally the rump is either cut into steaks for frying or grilling or cut into joints for roasting. Rump may be seamed into individual muscles. For more consistent eating quality, the whole rump should be seamed into individual muscles.

27 Loin - Bone In Origin Grill Depends on carcase size. Depends on carcase size. A premium cut, removed from the back of the carcase between the rump and the fore rib. It consists of lumbar and thoracic vertebrae and between 3 and 5 ribs. Length of loin tail, depends on final use, but is measured from the tip of the eye muscle. For T Bone steaks, the lumbar vertebrae and fillet are left attached. For Sirloin steaks or joints all bones and back strap gristle are removed. Ideal for T bone steaks. Sirloin steaks of required thickness, and roasting joints. The loin fillet for steaks.

28 5 Bone Rib Roast Origin Grill 8-9kg Depends on carcase size. A premium roast removed from the fore quarter by cutting between the 10 th and 11 th ribs and the 5 th and 6 th ribs. It contains 5 ribs and associated back bone (vertebrae) plus a portion of the blade bone cartilage. The backbones (vertebrae), blade bone cartilage and the yellow back strap gristle are to be removed. The 5 ribs remain attached to the joint, it may be tied. Ideal for a succulent carvery roast, can be served hot or cold.

29 Skirt Bavette Aloyau Origin Grill Depends on carcase size. Up to 1.5kg. Depends on carcase size. Up to 1.5kg. Bavette aloyau is the larger and more elongated of the two muscle groups that make up the bavette. It lies in the soft thin flank under the bavette flanchet. The whole muscle is removed from the thin flank by following the natural muscle seams. It has an open fibrous texture which when fully trimmed of all fat and connective tissues leaves a single muscle. The bavette aloyau is best braised as it is less suited to quick cooking than the bavette flanchet.

30 Skirt Bavette Flanchet Origin Depends on carcase size. Up to 1.5kg. Depends on carcase size. Up to 1.5kg. Bavette flanchet is the large oval shaped muscle found in the soft thin flank. The whole bavette is removed by following the natural muscle seams. When fully trimmed of all fat and connective gristle, the single, oval muscle has reasonable close fibres. It can be rolled, braised or roasted. It can also be sliced and flash fried and is best served rare.

31 Back Ribs / Chuck Origin Boil Depends on carcase weight. 8kg between the 4 th and 5 th cervical (neck) vertebrae and the 6 th and 7 th ribs. The joint lies under the blade (scapula) bone. It contains 6 ribs, associated neck and back bones and the yellow back strap gristle. All the bones, yellow back strap gristle and excess fat pockets are to be removed. May be tied if required as slow roast joints. Ideal for slow roasting or may be sliced for braising.

32 Check List - Beef Remember that a specification is a communication tool to help you and your supplier understand each other and avoid disappointments. The more you communicate to your supplier the easier it is for him to give you exactly what you require. Know what you want to achieve in terms of the finished dish before you order. Know the skills of your kitchen team. Are they as good as the butcher? Do you have time to do the job? Can you utilise trim in other dishes? Listed below are some aspects of specification which should be considered when ordering beef. Origin: Scotch : Carcase classification: for example R4H Weight range of carcase: important in determining the size of individual muscles especially for steaks Sex: steer, heifer, young bull or cow Length of maturation time: Bone in or bone out: Anatomical reference to determine cutting lines: eg between 5 th and 6 th rib Fat thickness: + or mms Weight if portion controlled: max and min range Degree of trim: for example - length of breast flap; length of bones; length of tail; cap on; cap off; chain on; chain off etc. No incisions or deep slashes No bone splinters or saw dust Heavy gristles and connective tissue removed Remember to ask to for any trim that you have asked to be removed. You will have paid for it. You will be able to use it for further processing.

33 Check List - Beef Where possible ask for the abattoir carcase tag to accompany whole primals. It can tell you a lot about the product you have bought. For example: Kill date and therefore period of maturation Carcase classification a visual estimate of conformation quality and fat cover of carcase Carcase weight of side Ear Tag number showing farm of birth. All Scottish ear tag numbers begin with UK5 Abattoir number all Scottish abattoir codes begin with 1. eg 1560 (Scotbeef at Bridge of Allan) Sex - C= Steer; E = Heifer; A = Young Bull or D = Cow. Note that individual abattoir management systems may differ and additional information may also be shown such as: the owner of the animal at time of slaughter and breed. To find out more: Request a free copy of The Chefs Guide from Quality Meat Scotland by ing info@qmscotland.co.uk. Contact: Quality Meat Scotland, Rural Centre, West Mains Ingliston, Newbridge, EH28 8NZ Tel: +44 (0) Fax: +44 (0) info@qmscotland.co.uk