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slcolbeck
slcolbeck

Cuts of meat..

message posted 09-Nov-11 21:21:28
So I'm currently doing a diploma in professional cookery and as part of my assignment I have to find out the different cuts of: beef, lamb and pork. I've got a few books with these in but every book seems to call each cut a different thing. I'm just wondering if anyone knows the official name for each cut of each meat. It terms of in the kitchen rather than at butchery point (If they are any different) this is UK terms. Thanks in advance
Tourant.chef
Tourant.chef
message posted 10-Nov-11 12:27:20
They do all differ, really and depending where a butcher trained, they will provide different names.

Beef

Braising Steak

Mince
Stewing Steak
Chuck Steak

Fore Rib

Ribeye Steak
Forerib Roast
Rolled Boneless Rib
Single Rib

Sirloin (inc.Fillet)

Boneless Rolled
Sirloin
Sirloin Steak
T-Bone Steak
Fillet Steak
Wing Rib


Rump

Rump Steak

Topside and Silverside

Topside
Silverside
Mini Joint
Braising Steak
Daubes
Strips
Topside Cubes

Leg

Braising Steak

Thin Flack Thin Flank (Skirt)

Mince

Thick Flank

Braising Steak
Thick Flank

Brisket

Boneless Rolled Brisket

Thin Rib

Short Ribs

Thick Rib

Boneless Rolled Brisket

Shin

Boneless Shin
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