Meat is often the focal point around which meals resolves. The variety of types and cuts is vast and meat can be prepared in a myriad of ways. Although the term “meat” is often used as an umbrella term for beef, veal, lamb, mutton, pork, poultry and venison, the focus of this post is on beef and the different cuts of beef. It is important to choose the cooking method most suitable for a specific cut of meat to achieve a tender, succulent and juicy end result.
When choosing a cut of meat, the anatomy of the animal should be taken into consideration before choosing a cooking method. Since the animal’s legs and neck muscles do the most work, they are therefore the toughest. The meat becomes more tender as the distance from hoof and horn increases. Different countries have different cuts and names for meat, but , and sometimes use the same name for a different cut but a beef carcass is always split down the middle, i.e. down the backbone, into two symmetrical halves. Each half is a side of beef. Each side is then halved between the 10th and 11th rib bones into sections called the forequarter and hindquarter.
The forequarter runs from the neck to the last rib bone. These muscles have had to work hardest, so cuts tend to be less tender. They require slower methods of cooking, such as stewing, braising, mincing and pot-roasting. These are often cheaper cuts, but if prepared correctly, are just as delicious as the more expensive cuts. The flank, breast and shank are also best prepared using moist cooking methods.
The hindquarter is the back end of the animal. These cuts are more tender and juicy – ideal for roasting and quicker dry-heat cooking methods such as grilling or pan-frying. The hindquarter also contains large cuts that are ideal for slow, moist cooking.
Below is a diagram of the different beef cuts. For more information on the cuts and the best cooking methods for each of the cuts, visit the Karan Beef website. See my post Beef It Up! about Karan Beef for more info on the company and its quality products.
If you find it daunting to choose the cooking method for the different cuts of meat, why don’t you book a customised cooking lesson and learn to prepare delicious home-made meals. Anything from meat to side dishes, to biscuits and rusks. If you prefer, I can teach your domestic worker. The lessons takes place in your own kitchen!
Source: www.karanbeef.com and The Karan Beef Cookbook and the Art Of Cooking Recipe Book.
