Meat Joints
March 28th 2009 03:25
Meat joints
Mutton Joints
1. Leg (roasting, baking, boiling).
2. Loin (best end, grilling, baking).
3. Loin (chump end, grilling).
4. Ribs (baking, cutlets for frying or grilling).
5. Neck (scrag, soups or broths).
6. Shoulder (baking)
7. Breast (boiling, corned, stewing).
8. Head (soups, broths, or boiling).
9. Shanks (soups, borhts or boiling).
10. Trotters (boiling
Beef Joints
1. Leg (soups, stews, curries, pies, puddings (?), brawn).
2. Silverside (corned, round, prime joint).
3. Rump (prime steak for grilling)
4. First Cut Sirloin (roast joint with undercut).
5. Middle Loin (prime roast).
6. Wing Rib (prime roast).
7. and 8. Ribs (rolled roast, bones for soup).
9. Back Rib (cheap roast).
10. Chuck (rolled and seasoned to bake, stews).
11. Neck (stews, pies, puddings, beef tea)
12. Ox Cheeck (stewed or braised)
13. Shoulder (tender steak for stews,pies, puddings)
14. Brisket (corned for boiling, rolled)
15. Brisket (middle cut, corned, wth bone in).
16. Brisket (thin end, corned with bone, streaky fat).
17. Thin Flank (corned and rolled, very fat).
18. Thick Flank and Topside (good beef steak).
19. Bolar (baked, boiled or stewed).
20. Shin (soups, stews, curries, pies, puddings, brawn).
I love that every bit of the animal can be used. No wastage!
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Comment by samaritan
Fringe Faith
Samaritan's Stories
Samaritan
Comment by Samantha Elley
Food Journo
The Sandwich Shak
Vintage Foodie
Little House among the Canefields
I remember being on a sheep station in outback Queensland once, a bunch of the guys insisted that I watch them slaughter some of the wild goats they had rounded up. Against my better judgement I watched as they gutted a nanny goat that had been pregnant.
Two days later we sat and ate barbequed goat and I have to say I never appreciated more where my meat came from than I did that night!
Sam
Comment by GlenB
Raw Fish
Butchering the carcass of an animal, any animal, is instructive, but I agree the innards are not a pretty sight or smell.
Try dismembering a whole dressed chicken, as demonstrated on Rawfish. I buy a whole chook and cut it into two wings, two breasts, two thighs, two legs and a carcasse for soup. Or, remove the breasts and reserve them for later and roast the remainder.
If you want to go to extremes, there is a new cookbook out called "The Testicle Cookbook - Cooking With Balls" by Ljubomir Erovic. It features testicle recipes such as testicle pizza, testicle Goulash and white wine testicles.
Comment by Samantha Elley
Food Journo
The Sandwich Shak
Vintage Foodie
Little House among the Canefields
I use all of the whole chicken too. I've been using the chicken carcass for stock (Hence my previous posts on making stock).
I had a good chuckle on the testicle cookbook. I'll be waiting for the next issue 'The Penis Pantry'...
Sam