Ox Tongue - Scotch Beef & Lamb€¦ · The 4 rib carvery roast with the cap muscles removed. PREPARATIONS Prepared as a 4 rib carvery roast, the external fat and associated cap muscles

Cut

Cooking Techniques Cut Origin

Ox Tongue

Specification

AVERAGE WEIGHT

1 - 1.5kg

APPROXIMATE YIELD

800 - 1.25kg

DESCRIPTION

An internal organ found in the head. A fleshy muscle surrounded by a grainy protective outer skin.

PREPARATIONS

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.

USES

Traditionally cooked and pressed, it has a soft but structured texture.

Cooking Techniques

Steam

Boil Stew

Cut Origin

Cut


Ox Heart

Specification

AVERAGE WEIGHT

1 - 1.5kg

APPROXIMATE YIELD

800 - 1.25kg

DESCRIPTION

An internal organ positioned within the chest. Externally the heart is lean with some hard visible fat. Internally the muscles are dense and fleshy.

PREPARATIONS

Remove all excess fat and any areas of cartilage/ bone and excess arteries.

USES

Ideal for braising or roasting, can also be sliced or stuffed.

Cooking Techniques

Oven

Steam

Boil

Stew

Cut Origin

Cut


Ox Liver

Specification

AVERAGE WEIGHT

Depends on size of carcase.

APPROXIMATE YIELD

Depends on size of carcase. Very little waste.

DESCRIPTION

An internal organ found in the lower chest cavity. A soft fragile texture with a pronounced gamey flavour.

PREPARATIONS

Usually sliced to required thickness, may need some of the central veins to be removed.

USES

Mainly pan fried.

Cooking Techniques

Fry

Oven Stew

Cut Origin

Cut


Ox Kidney

Specification

AVERAGE WEIGHT

300 - 800g

APPROXIMATE YIELD

250 - 750g.

DESCRIPTION

An internal organ found below the diaphragm on the inside of the loin, encased in suet fat.

PREPARATIONS

Kidney is removed from the kidney suet fat. The centre fat should be trimmed to an acceptable level.

USES

May be sliced or diced, pan fried or braised and stewed.

Cooking Techniques

Grill

Fry

Oven Boil

Stew

Cut Origin

Cut


Hind Leg/ Shin

Specification

AVERAGE WEIGHT

Depends on carcase size.

APPROXIMATE YIELD

2.5kg. 50 - 60% waste is possible.

DESCRIPTION

Comes from the bottom of the hind leg. The muscles of the shin have a very high proportion of connective gristle.

PREPARATIONS

May be sliced and sawn across the marrow bone, or is fully boned and trimmed of excessive heavy gristle and external fat.

USES

Shin requires extended, long, slow moist cooking. Ideal for braising on or off the bone.

Cooking Techniques

Boil

Stew

Cut Origin

Cut


Heel

Specification

AVERAGE WEIGHT

1 - 1.2kg

APPROXIMATE YIELD

1kg

DESCRIPTION

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.

PREPARATIONS

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.

USES

Centre core needs slow, long, moist cooking whereas the finer muscle pieces can be used for braising steaks.

Cooking Techniques

Boil

Stew

Cut Origin

Cut


Thin Skirt

Specification

AVERAGE WEIGHT


APPROXIMATE YIELD

Depends on carcase size. Up to 1kg.

DESCRIPTION

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.

PREPARATIONS

When the membranes and connective tissues are removed, this leaves a flat single muscle with an open fibrous texture.

USES

Ideal for slow cooking, sliced or diced, traditionally used in meat pies.

Cooking Techniques

Oven Boil

Stew

Cut Origin

Cut


Thick Skirt - Onglet

Specification

AVERAGE WEIGHT

Up to 1kg

APPROXIMATE YIELD

Up to 1kg

DESCRIPTION

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.

PREPARATIONS

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.

USES

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.

Cooking Techniques

Grill

Fry

Oven

Stew

Cut Origin

Cut


Thick Flank EX Cap - Knuckle

Specification

AVERAGE WEIGHT


APPROXIMATE YIELD

6kg

DESCRIPTION

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.

PREPARATIONS

Separated from the topside and silverside by following the natural seams between the muscle primals. All external fat and cap muscle to be removed.

USES

Traditionally used for roasting or quality braising steaks.

Cooking Techniques

Oven Boil

Stew

Cut Origin

Cut


Thick Flank

Specification

AVERAGE WEIGHT


APPROXIMATE YIELD


DESCRIPTION

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.

PREPARATIONS

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.

USES

May be used as a slow roasting joint or braising steaks.

Cooking Techniques

Fry

Oven Stew

Cut Origin

Cut


Striploin

Specification

AVERAGE WEIGHT

Depends on carcase size. Approx. 7 - 10kg.

APPROXIMATE YIELD

Depends on carcase size. Approx. 7 - 10kg.

DESCRIPTION

Prepared from the sirloin, from which the loin fillet and bones have been removed.

PREPARATIONS

All bones, bone cartilage tips and backstrap gristle are removed. Excess fat may be trimmed to required thickness.

USES

A premium cut suitable for roasting and steaks.

Cooking Techniques

Grill

Fry

Oven

Cut Origin

Cut


Silverside - Salmon Cut

Specification

AVERAGE WEIGHT


APPROXIMATE YIELD

3kg

DESCRIPTION

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.

PREPARATIONS

May be tied and cut into smaller roasting joints. Also may be fully trimmed of all visible fat and connective tissue.

USES

Ideal for slow roasting, pot roasting and thin cut flash fry steaks or sliced for braising.

Traditionally brined and boiled as salt beef.

Cooking Techniques

Fry

Oven

Steam

Boil Stew

Cut Origin

Cut


Silverside

Specification

AVERAGE WEIGHT


APPROXIMATE YIELD

4.5kg

DESCRIPTION

Silverside comprises of 2 main muscles, the triangular side muscle and the long cylindrical salmon muscle found in the hind leg.

PREPARATIONS

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.

USES

Ideal for slow roasting or for braising steaks.

Cooking Techniques

Oven

Stew

Cut Origin

Cut


Topside

Specification

AVERAGE WEIGHT


APPROXIMATE YIELD

9kg

DESCRIPTION

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.

PREPARATIONS

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.

USES

May be used for roasting joints or seamed into individual muscles for smaller joints, steaks and other value added products.

Cooking Techniques

FryOven

Stew

Cut Origin

Cut


Intercostal Muscles – Finger Ribs

Specification

AVERAGE WEIGHT

Depends on carcase size and from where they are cut.

APPROXIMATE YIELD


DESCRIPTION

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.

PREPARATIONS

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.

USES

Need an ideal long slow and moist cooking. Often served as part of a combination dish.

Cooking Techniques

Grill

Fry

Oven

Stew

Cut Origin

Cut


Carvery Rib ‘Cap off’ (4 Rib)

Specification

AVERAGE WEIGHT

5 - 6kg

APPROXIMATE YIELD

Depends on carcase size and specification.

DESCRIPTION

The 4 rib carvery roast with the cap muscles removed.

PREPARATIONS

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.

USES

Traditionally roasted on the bone, may be cut into individual rib roasts.

Cooking Techniques

Grill

Fry

Oven

Cut Origin

Cut


4 Rib Roast – Carvery Style

Specification

AVERAGE WEIGHT

5 - 6kg

APPROXIMATE YIELD

Depends on carcase size and specification.

DESCRIPTION

A premium roast removed from the fore quarter by cutting between the 6th and 7th rib and between the 10th and 11th rib. Contains 4 ribs and associated back bone vertebrae and a portion of the blade bone cartilage.

PREPARATIONS

The backbone, blade bone cartilage and the yellow back strap gristle are removed. The 4 ribs remain attached to the joint. May be tied.

USES

Ideal for a succulent carvery roast, may be served hot or cold.

Cooking Techniques

Grill

Fry

Oven

Cut Origin

Cut


Ribeye

Specification

AVERAGE WEIGHT

Depends on carcase size. Approx. 2.5 - 4kg.

APPROXIMATE YIELD

Depends on carcase size. Approx. 2.5 - 4kg.

DESCRIPTION

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.

PREPARATIONS

This premium cut is seamed from the rib roast, length depends upon how far into the fore quarter it is taken. Normally between the 5th and 10th/11th ribs.

USES

A premium cut used ideally for roasting, grilling or steaks.

Cooking Techniques

Grill

Fry

Oven

Cut Origin

Cut


LMC – ‘Leg of Mutton Cut’

Specification

AVERAGE WEIGHT


APPROXIMATE YIELD

3.5kg

DESCRIPTION

Located in the mid shoulder, above and behind the front leg (shin). A large, lean muscle with external fat covering, contains 2 main muscles.

PREPARATIONS

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.

USES

Traditionally used for braising steaks or slow roasting. May be seamed out to produce smaller roasting joints or steaks.

Cooking Techniques

FryOven

Stew

Cut Origin

Cut


Fillet

Specification

AVERAGE WEIGHT

Depends on carcase size. Approx. 2.5kg.

APPROXIMATE YIELD

Depends on carcase size. Approx. 2.5kg.

DESCRIPTION

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.

PREPARATIONS

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.

USES

It is considered as the most tender of muscles and is ideal for steaks and roasting.

Cooking Techniques

Grill

Fry

Oven

Cut Origin

3

2

1

Chain on

Chain off

Head removed

1

32 &

3

Cut


Feather / Blade

Specification

AVERAGE WEIGHT

Depends on carcase size. Approx. 1.5 - 2.5kg.

APPROXIMATE YIELD

Depends on carcase size and use.

DESCRIPTION

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.

PREPARATIONS

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).

USES

Mainly used for braising or pot roasting – prepared as Flat Iron steaks can be grilled or fried. Do not take steaks beyond medium.

Cooking Techniques

Grill

Fry

Oven

Cut Origin

Stew

Cut


Rump Tail

Specification

AVERAGE WEIGHT

Depends on carcase size. Approx. 1kg.

APPROXIMATE YIELD


DESCRIPTION

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.

PREPARATIONS

Removed from the narrow end of the rump by following the natural muscle seam.

USES

Rump tail is a coarse textured muscle ideally suitable for braising or stewing.

Cooking Techniques

Oven Boil

Stew

Cut Origin

Cut


Rump Bistro Fillet / ‘Heart’

Specification

AVERAGE WEIGHT

Depends on carcase size. Approx. 1 - 1.5kg.

APPROXIMATE YIELD

Depends on carcase size. Approx. 1 - 1.5kg.

DESCRIPTION

A premium cylindrical muscle found in the centre of the rump, it has a fine consistent grain and uniform shape and texture.

PREPARATIONS

Removed from the rump by following the natural muscle seam. It is separated from the rump cap, ‘D’ cut and rump tail.

USES

A very desirable premium cut, ideal for steaks and roasting.

Cooking Techniques

Grill

Fry

Oven

Steam

Cut Origin

Cut


Rump Cap

Specification

AVERAGE WEIGHT

Depends on carcase size. Up to 1.5kg.

APPROXIMATE YIELD


DESCRIPTION

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.

PREPARATIONS

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.

USES

A premium muscle ideal for steaks and roasting. Known and prized as Picanha in South America.

Cooking Techniques

Grill

Fry

Oven

Cut Origin

Cut


Rump - ‘D’ Cut Muscle

Specification

AVERAGE WEIGHT


APPROXIMATE YIELD


DESCRIPTION

The main ‘centre’ muscle within the whole rump. A single muscle with consistent grain and uniform texture.

PREPARATIONS

Removed from the rump by following the natural seams between each muscle. Separated from the rump cap, tail and rump heart muscles.

USES

Ideal for steaks and roasting.

Cooking Techniques

Grill

Fry

Oven

Cut Origin

Cut


Rump

Specification

AVERAGE WEIGHT


APPROXIMATE YIELD


DESCRIPTION

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.

PREPARATIONS

All bones, skirt muscle and rump fillet are to be removed. External fat and visible fat pockets are trimmed to required level.

USES

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.

Cooking Techniques

Grill

Fry

Oven

Cut Origin

Cut


Loin - Bone In

Specification

AVERAGE WEIGHT


APPROXIMATE YIELD


DESCRIPTION

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.

PREPARATIONS

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.

USES

Ideal for ‘T’ bone steaks. Sirloin steaks of required thickness, and roasting joints. The ‘loin’ fillet for steaks.

Cooking Techniques

Grill

Fry

Oven

Cut Origin

Cut


5 Bone Rib Roast

Specification

AVERAGE WEIGHT

8 - 9kg

APPROXIMATE YIELD


DESCRIPTION

A premium roast removed from the fore quarter by cutting between the 10th and 11th ribs and the 5th and 6th ribs. It contains – 5 ribs and associated back bone (vertebrae) plus a portion of the blade bone cartilage.

PREPARATIONS

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.

USES

Ideal for a succulent carvery roast, can be served hot or cold.

Cooking Techniques

Grill

Fry

Oven

Cut Origin

Cut


Skirt – Bavette Aloyau

Specification

AVERAGE WEIGHT


APPROXIMATE YIELD


DESCRIPTION

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.

PREPARATIONS

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.

USES

The bavette aloyau is best braised as it is less suited to quick cooking than the bavette flanchet.

Cooking Techniques

Grill

Fry

Oven

Cut Origin

Stew

Cut


Skirt – Bavette Flanchet

Specification

AVERAGE WEIGHT


APPROXIMATE YIELD


DESCRIPTION

Bavette flanchet is the large oval shaped muscle found in the soft thin flank.

PREPARATIONS

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.

USES

It can be rolled, braised or roasted. It can also be sliced and ‘flash’ fried and is best served rare.

Cooking Techniques

FryOven

Stew

Cut Origin

Cut


Back Ribs / Chuck

Specification

AVERAGE WEIGHT

Depends on carcase weight.

APPROXIMATE YIELD

8kg

DESCRIPTION

Cut between the 4th and 5th cervical (neck) vertebrae and the 6th and 7th ribs. The joint lies under the blade (scapula) bone. It contains – 6 ribs, associated neck and back bones and the yellow back strap gristle.

PREPARATIONS

All the bones, yellow back strap gristle and excess fat pockets are to be removed. May be tied if required as slow roast joints.

USES

Ideal for slow roasting or may be sliced for braising.

Cooking Techniques

Oven Boil

Stew

Cut Origin

Origin: Scotch

Cut:

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 5th and 6th 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.

Specification 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.

Specification 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 emailing [email protected].

Contact: Quality Meat Scotland, Rural Centre, West Mains Ingliston, Newbridge, EH28 8NZ

Tel: +44 (0)131 472 4040Fax: +44 (0)131 472 4038Email: [email protected]

Documents

Ox Tongue - Scotch Beef & Lamb€¦ · The 4 rib carvery roast with the cap muscles removed. PREPARATIONS Prepared as a 4 rib carvery roast, the external fat and associated cap muscles