Prepare and cook meat dishes

• Catering
• Further Education (Key Stage 5)

Prepare and cook meat dishes

what is the meat industry worth in the Uk?

The answer 

Our industry employs over 75,000 people with the red and white meat processing industry is worth over £12 billion a year to the British Economy, Trade with our nearest neighbours in Europe accounts for a significant part of that, with between 75% and 90% of overseas trade our members do is with EU countries.

Name a cut of beef

"The cow" 

What part of the beef is the forequarter?

Forequarter - 

Beef forequarters are the prime cuts located in the frontal part of a cow's section. A beef carcass is divided into 2 (through dissection on the 12th or 13th rib sections), once it is divided via the backbone to produce two 'sides'.

Beef cuts 

Beef cuts are split into 2 categories

Forequarter and hindquarter .You will now split into groups and research the cuts.

We will then feed back to the group.   

Hind quarter 

The hind quarter consists of three “primal chunks”—the loin, the flank, and the round. This part of the cow contains all of the premium, tenderest, high--value cuts of beef

Name the quality points of a topside of beef

Quality points of a topside of beef 

 Good aroma (not rancid)

- Deep red/purple colour to the meat

- Meat should have a fine, grained texture

- Almost dry to the touch

- Fat on the outside should feel firm

- Fat should be creamy white in colour

what is Offal ? 

1. Offal is the name given to the edible internal parts of animals produced for food, including heart, kidney, liver and tongue.

www.foodafactoflife.org.uk

Lamb 

Lamb is an expensive meat that is very popular in restaurants .

Like Beef it is important to think about the cuts and cookery methods. 

 

What are the prime cuts of lamb ?

www.australianlamb.com.au

Complete your worksheet ! 

You may work in 2's

You may use the internet for research 

How a best end of lamb is prepared for roasting ?

1.  Remove the skin
   
2. - Saw/cleave off the breast part leaving thin part of the best end
   
3. twice the length of the eye of the meat
   
4. - Remove the sinew from underneath the fat at the back
   
5. - Remove the tip of the blade bone
   
6. - Bare the cutlet bones to a depth of 2cm
   
7. - Clean between the cutlet bones
   
8. - Score the fat in a criss-cross fashion

What do we need to take into account when preparing meat and offal?

 Calculation to allow for trimming loss when preparing meat is

essential when meat has been bought by weight

- Maintain a consistent portion weight of meat that depends on the

cut and type of meat used

- Ensure that each prepared portion is visually equal to others

- The use of the correct tools and equipment (sharp knives and weighing scales for

example) is important to maintain accurate portion control

- Higher quality commodities usually yield a greater number of portions than those

of lower quality (e.g. low quality stewing beef often requires more trimming)

- A standard recipe or procedure should always be followed to ensure the correct

techniques are used to create the correct amount of portions

- Menu compliance

List methods of preserving meat and offal

 Describe three advantages of freezing as a method of preservation for meat and offal

- Offal deteriorates quickly and freezing at -18c or below will

slow the deterioration process

- Freezing immobilises the liquid water into solid ice crystals in meat, therefore the

storage process will be greatly lengthened

- When defrosted (if frozen correctly) it can leave the meat relatively unchanged

from its fresh state

- Freezing of meat and offal can be undertaken quickly and efficiently

in comparison to other preservation methods

- Economical compared to other methods

- Accessible

 Explain why roasting is an appropriate cooking method for a fore-rib of beef

 The process of roasting is an appropriate cooking method for

a fore-rib of beef because it is considered a prime cut of meat

which is tender in its protein structure. Tender joints are best heated quickly and

just to the point that their natural juices begin to release. Roasting is one of the

fastest methods to achieve this and develops

natural flavour. 

Explain why braising is an appropriate cooking method for an oxtail 

 Because boiling is best applied to meats that have a firmer or

tougher texture so that the prolonged effect of a wet, direct heat

will slowly tenderise the meat. Generally meat that has a significant amount of

connective tissue will use the process of

boiling/poaching/braising/stewing/simmering to the best

advantage and can produce excellent flavours.