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Meat types and cuts
Module focus
Most people buy their meat in the form of cuts, joints or mince
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g
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Knowing where meat comes helps you know how to prepare, cook
and serve it
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Introduction
Cuts of meat are prepared by butchers in shops or supermarkets to
meet the different needs of consumers
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Carcase meat is prepared into cuts, joints and mince to make it:
• convenient to buy in smaller amounts;
• convenient to buy in suitable portions sizes, e
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chops, steaks;
• easier to prepare and quicker to cook;
• easier to store safely
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Where we buy meat
Meat today
• Boneless cuts (beef, pork and lamb)
– economical and suitable for quick and
easy methods of cooking, e
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grilling
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• Lean and extra lean cuts – trimmed
cuts of meat which are lower in fat
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• Lean minced meat – meat is
trimmed of fat and minced
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g
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Identifying cuts of meat
A carcase of beef, pork or lamb is
divided into different cuts – which may
vary according to the carcase weight and
quality
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Although there are these variations, retail
cuts of meat are influenced by the
structure and composition of the
carcase, e
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the position of bones and
muscles
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Identifying cuts of meat
In general terms:
• the back half (hindquarters) of a carcase contains
fewer muscles (per cut of meat), which have done
less work, have less connective tissue, and
therefore produce the most tender cuts of meat
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Beef meat cuts
Find the cuts of meat suitable for slow cooking
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Choice and variety
To add extra choice and variety, pork can be cured and
smoked
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After maturing it is sold as unsmoked bacon
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Gammon
Gammon is the cured whole leg of pork
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It is
also sold cooked and cold as ham
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Choice and variety
Offal is not strictly a meat cut – it is the word
used to describe those parts of cattle, pigs and
sheep which are cut away (off-falls) from the
carcase when it is being prepared for sale
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Blood is also a type of offal, and is used in the
making of black pudding
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Meat cuts and cooking
The method of cooking selected for a cut of meat will depend on:
• the type of muscle fibre it is made up from;
• the amount of connective tissue it contains
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g
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Cuts of meat which are from muscles areas not so heavily used by
the animal can be cooked much more quickly, e
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grilling, stirfrying
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Liver and kidney need shorter cooking
methods
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Cooking techniques
Barbequing
Cooking food (normally in an outdoor environment) on a
pre-heated trivet or grill, over wood or charcoal embers or
gas flame
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Stir: quickly cooking food, with or without fat, over a high
heat
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Grilling
Quickly cooking or browning food under the radiant
heat of an electric element or a gas flame
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Cooking techniques
Roasting
Cooking food using dry, high temperatures in an oven
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Casseroling/Braising/ Stewing
Slowly cooking tougher cuts of meat, in plenty of liquid
with a tight fitting lid
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The cut of meat used
is normally cubed, diced or steaks
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Cooking techniques: beef
Barbequing
Frying
Grilling
Cooking techniques: beef
Roasting
Casseroling/Braising/
Stewing
Pot roasting
Cooking techniques: lamb
Barbequing
Frying
Grilling
Cooking techniques: lamb
Roasting
Casseroling/Braising/
Stewing
Pot roasting
Cooking techniques: pork
Barbequing
Frying
Grilling
Cooking techniques: pork
Roasting
Casseroling/Braising/
Stewing
Pot roasting
Summary
• Meat is available to buy in the form of cuts, joints or mince
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g
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• These types of cuts make it easy for the consumer – they
provide choice, and are convenient to prepare, simple to store
and easy to cook
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g
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• Because of where the cut of meat comes from on the animal,
different cuts require different cooking methods, e
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slow
(casserole), quicker (stir-fry)
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Offal is also available
to be used in a range of popular dishes, e
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liver and bacon
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meatandeducation