Meat dishes BEEF

             Meat dishes served in restaurants are prepared from one of the following meats: BEEF/LAMB/VEAL/PORK/VANISON. The diagram below are simplified to show only the major commercial cuts. Names of these cuts and joints vary from country to country. This time, the diagram shows the cuts and joints of a beef.

1.  ROUND.  Lean meat that needs long,slow cooking. Used for stews, casseroles and ground [minced] beef dishes e.g. hamburgers, meatloaf, meat sauce for pasta etc.
2.   RUMP.Lean meat with good flavour. Used for grilling [rump steak], braising, or pot roasting.   
3. SHORT LOIN  & 4. TENDERLOIN Steaks such as sirloin, porterhouse, entrecote, rib-eye and t-bone come from this section.  Also used for dishes like kebabs, roast beef and beef ribs.   

      5.   BOTTOM SIRLOIN Lean, boneless meat that is very tender and very expensive.                                  Used for dishes like chateaubriand, fillet mignon, beef tournedos, beef bourguignon, etc.  

          6.      CHUCK  The rib portion of this cut is used for roasting.                                                                            Chuck or blade steak from this section  is Used for slow cooking casseroles or stews.  

          7.  BRISKET   & 8. SHORT PLATE Inexpensive and rather fatty meat.                                                          Used for corned beef, pot roasts or slow braising.                                                                                    Meat from the flank is also used for beef roulades or paupittes [rolls], flank steak, pot roasts.

                That’s the name of cuts and joints of a beef. Just remember when you buy beef in the butcher, always check the freshness and hygienity. When you do not cook directly after buying from market, keep the meat in the plastic tightly the put in the freezer. No worth to try, see you again.