Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Beef.

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Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Beef

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Quality points Lean meat should be bright red, with small flecks of white fat (marbled). Fat should be firm, brittle in texture, creamy white in colour and odourless. Fat from older animals and dairy breeds is a deeper yellow.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Butchery The carcass is divided into two hindquarters and two forequarters and then into various joints. The hindquarter, including fat and kidneys, weighs approximately 90 kg. The forequarter weighs approximately 88 kg.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Butchery

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins The hindquarter JointUsesApprox. weight ShinConsommé, beef tea, stew7 kg TopsideBraise, stew, second-class roast10 kg SilversidePickle and boil28 kg Thick flankBraise, stew24 kg RumpBraise, grill, fry in steaks20 kg Thin flankStew, boil, sausages20 kg Sirloin Roast, grill, fry in steaks 18 kg Fillet6 kg Wing ribs10 kg

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins The forequarter JointUsesApprox. weight Fore ribRoast, braise8 kg Middle rib10 kg Chuck ribStew, braise15 kg Leg of mutton cut11 kg Sticking pieceStew, sausages9 kg Plate10 kg BrisketPickle and boil, press19 kg ShankConsommé, beef tea6 kg

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Forequarter or hindquarter? Is the beef in these dishes taken from the forequarter or the hindquarter?

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Forequarter or hindquarter? Is the beef in these dishes taken from the forequarter or the hindquarter?