chapter 4 - meat 2

8/3/2019 Chapter 4 - Meat 2

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Different cuts of meatDifferent cuts of meat



CUTS OF BEEFCUTS OF BEEF



y Beef is divided into large sections called primal cuts.These beef primal cuts, or "primals," are then brokendown further into individual steaks and other retailcuts.

A "side" of beef is literally one side of the beef carcass

that is split through the backbone. Each side is thenhalved between the 12th and 13th ribs into sectionscalled the forequarter and hindquarter.

The most tender cuts of beef, like the rib andtenderloin, are the ones furthest from the horn andthe hoof. By contrast, the neck and leg muscles areworked the most, which makes them tougher.



BEEF CHUCKBEEF CHUCK

y Consisting of parts of the neck, shoulder

blade and upper arm, beef chuck is a

tough cut of meat with a good deal of

connective tissue.This makes it a goodchoice for making braised dishes like beef

stew or pot roast. Because of its fat

content, beef chuck is also excellentfor making ground beef .



BEEF RIBBEEF RIB

y Made from the center section of rib, the

beef rib primal cut is used for the

traditional standing rib roast (sometimes

referred to as prime rib).

Because it's so tender, beef rib is well

suited for various forms of dry-heatcooking.



BEEF BRISKETBEEF BRISKET

y Beef brisket is another tough cut

frequently used for pot roast. Beef brisket

is also used for making corned beef .



BEEF PLATEBEEF PLATE

y Also called the short plate, beef plate

includes the short ribs and the skirt steak,

which is used for making carne asada.

Beef plate contains a lot of cartilage,making it good for braising. It's also used

for making ground beef.



BEEF SHANKBEEF SHANK

y The beef shank is the leg of the animal,

and is extremely tough and full of

connective tissue. (Note also that each

side of beef has two shanks, one in theforequarter and one in the hindquarter.)

Beef shank is used in making the

luxurious Italian dish osso buco.



BEEF SHORTLOINBEEF SHORTLOIN

y Beef short loin is where we get many of

the most desirable cuts of meat, including

T-bone and Porterhouse steaks, as well as

the strip loin or strip steak. Dry-heatcooking is best for the tender cuts from

the short loin.



BEEF SIRLOIN & BEEFBEEF SIRLOIN & BEEF

T

ENDERLOINT

ENDERLOINy Beef Sirloin:

Another tender cut, beef sirloin is an excellent choicefor roasting or barbecuing.

y Beef Tenderloin:

Possibly the finest cut of beef, the beef tenderloin isfound inside the loin, and is where we get filet mignon,which is made from the very tip of the pointy end of the tenderloin (as seen above).Chateaubriand ismade from the center cut of the tenderloin.

Beef tenderloin should only be cooked using dry heatmethods such as grilling and broiling.



BEEF FLANKBEEF FLANK

y Though often grilled, beef flank can be

tough when prepared this way, which is

why it is usually marinated first. Beef flank

is much better suited for braising orfor making ground beef.



BEEF ROUNDBEEF ROUND

y Beef round is a fairly lean cut, but also

tough. Beef round is best prepared using

moist-heat, as in a crockpot. Beef round is

traditionally where we get cube steak.



CUTS OF PORKCUTS OF PORK



y Just like beef, pork is divided into large sectionscalled pr imal cuts.These primals are then broken

down further into individual retail cuts.

Unlike beef, however, pork is not split into sides.Instead, it is broken down directly into its mainprimal cuts.

The most tender cuts of pork are from the riband loin. It's where we get the expression "high on the hog" ³ the most desirable cuts of meat

come from higher up on the animal. By contrast,the shank and shoulder muscles give us thetoughest cuts.



PORK BUTT or BOSTON BUTTPORK BUTT or BOSTON BUTTy Despite what its name might indicate, the pork butt,

also called the Boston butt, comes from the uppershoulder of the hog.Consisting of parts of the neck,shoulder blade and upper arm, the pork butt is amoderately tough cut of pork with a good deal of

connective tissue. Pork butt can be roasted or cut intosteaks, but it is also well suited for braising and stewing,or for making ground pork or sausages.

Just above the Boston butt is a section of fat called

the clear plate or fatback, which can be used formaking lard, salt pork, or added to sausage or groundpork.



PORK SHOULDER or PICNIC PORK SHOULDER or PICNIC

SHOULDERSHOULDER

yAnother tough cut, the pork

shoulder (also called the picnic

sh

oulder) is frequently cured orsmoked. Pork shoulder is also used

for making ground pork or sausage

meat.The pork shoulder is

sometimes roasted, but it's not really

ideal for this.



PORK LOINPORK LOIN

y Hogs are bred to have extra long loins, sothey can have up to 17 ribs ³ unlike beef and lamb which have 13.The entire pork loincan be roasted, or it can be cut into

individual chops or cutlets.The tenderloin istaken from the rear of the pork loin, andbaby-back ribs come from the upper ribcagearea of the loin.

Above the loin is another section of fatback which can be used for making lard, salt pork,or added to sausage or ground pork.



HAMHAM

y The back leg of the hog is where we getfresh, smoked or cured hams. Serranoham and prosciutto are made from hamsthat are cured, smoked and then air-dried.

Fresh hams are usually roasted, but they canbe cut into ham steaks as well.

The ham hock, which is used extensively insouthern U.S. cuisine, is taken from the jointat the shank end of the ham, where it joinsthe foot.The ham hock is often braised with collards or other greens.



PORK BELLY or SIDEPORK BELLY or SIDE

yThe pork belly, or pork side, is

where we

get pancetta and bacon. Pork belly meat can also be rolled and

roasted or even cut into steaks.



PORK SPARERIBSPORK SPARERIBS

y Taken from the belly side of the ribs

where they join the breastbone, pork

spareribs are often prepared by

grilling very slowly over lowtemperatures. Pork spareribs can also be

braised or cooked in a crockpot.



PORK JOWLPORK JOWL

y The pork jowl is mostly used in making

sausages, although it can also be cured

and made into bacon. In Italian cooking,

cured pork jowl is referred toas guanciale.



FOOTFOOT

y High in collagen, pork feet are excellent

sources of gelatin and are frequently

added to soups and stews. Long,

slow simmering breaks down the tough connective tissues in the pork foot and

tenderizes the meat. Pork feet can also be

cured, smoked or even pickled. Pig feetare a key ingredient in the traditional

Mexican menudo.

chapter 4 - meat 2

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