Beef The flesh should be moist and firm, lightish red in color with a fine and even grain. Marbling or flecks of fat should be visible in some of the prime joints such as sirloin and fillet. The fat should be creamy white in color and evenly distributed over the carcass. The bones should be pink in color and slightly porous. Following are the main joints and cuts of beef, the approximate weight, method of preparation and possible methods of cooking.
SIRLOIN ON THE BONE — ALOYAU (10 kg);
Remove the fillet for other uses. Saw through and remove the chine bone. Lay back the outer coating of fat next to the chine bone area and remove the exposed sinew. Fold back the fat and tie the joint between each bone.
STRIPLOIN (STRIP SIRLOIN) — CONTREFILET (7 kg);
Remove the fillet for other uses. Bone the joint completely. Remove the chain which runs the full length at the point where the backbone was situated. Remove all excess fat and sinew. Trim along the length of the joint at the thin flank end. It may be rolled and tied or left as a full strip for cooking.
THIN FLANK – BAVETTE D’ALOYAU (10 kg);
Remove all surplus fat and trim. It may be rolled and tied into a joint or cut into 21/2 cm cubes for stewing.
RUMP-CULOTTE (9 kg);
Remove the fillet for other uses. Bone completely. Trim off all excess fat. (Mainly used for rump steaks).
SHIN- JAMBE (7 kg);
Bone completely. Trim off all membrane, fat and sinew. Either:
(a) cut into 2½ cm cubes. (b) pass through a mincer. (c) crack open the bone, remove the marrow and soak in cold water.
MIDDLE RIB – COTE DECOUVERTE (8 kg);
Bone completely. Remove surplus fat and sinew. Cut into joints, roll and tie. Also either:
(a) lard (b) cut into steaks
(c) cut into 2½ cm cubes
FORE RIB-COTE PREMIERE (6 kg);
Saw through and remove the chine bone. Lay back the fat outer coating next to the chine bone area and remove the exposed sinew. Fold back the fat and tie the joint between each rib bone.
WHOLE FILLET – FILET DE BOEUF (3 kg);
Remove the fat and thin outer membrane. Cut away the chain which runs the full length of the joint. Lard or bard and tie with string to retain the shape.
WING RIB-COTE D’ALOYAU (4 kg);
Saw through and remove the chine bone. Lay back the outer coating of fat next to the chine bone area and remove the exposed sines Fold back the fat and tie the joint between each rib bone.
TOPSIDE – TRANCHE TENDRE (8 kg);
Bone completely. Trimot all membrane, fat and sinew. Cut into joints and tie. Also either:
(a) lard (see p. 281) (b) cut into steaks
(c) cut into 2½cm cubes
SILVERSIDE – GITE A LA NOIX (10 kg);
(a) Trim, cut into 2½cm cubes. (b) Trim and pickle in brine, cut into joints.
THICK FLANK – TRANCHE GRASSE (10kg);
Trim off excess fat. Either:
(a) cut into joints, tie and lard (b) cut into steaks (c) cut into 2½cm cubes
SHANK – JAMBE DE DEVANT (5 kg);
Bone completely. Trim off all membrane, fat and sinew. Pass through a mincer.
LEG OF MUTTON CUT — MACREUSE (8 kg);
Bone completely. Trim off all sinew. Either:
(a) cut into joints, tie and lard (b) cut into steaks
(c) cut into 2½cm cubes
PLATE – PLAT DE COTE (8 kg);
Trim and remove surplus fat. Either:
(a) cut into joints and tie
(b) cut into 2½ cm cubes
BRISKET – POITRINE (12 kg);
Bone completely and remove surplus fat. Either:
(a) cut into joints, tie and pickle in brine
(b) cut into 2½cm cubes
CLOD AND STICKING PIECE – COLLIER (10 kg);
Bone completely and remove surplus fat. Cut into 2½ cm cubes.
CHUCK RIB-COTE DE COLLIER (13 kg);
Bone completely. Either:
(a) cut into joints, tie and lard (b) cut into 2½ cm cubes
CHATEAUBRIAND (250 g or 2-4 portions);
Cut from the thick end of the fillet and slightly flatten.
DOUBLE SIRLOIN STEAK — ENTRECOTE DOUBLE (400 g);
Cut from the striploin into slices 3-4 cm thick.
FILLET STEAK (200 g);
Cut from the prepared fillet in slices 5 cm thick.
MINUTE STEAK – ENTRECOTE MINUTE (200 g);
Cut from the striploin into slices 3 mm thick.
POINT STEAK (200 g);
Cut from the triangular end piece of the rump approximately 2 cm thick.
PORTERHOUSEIT-BONE STEAK (650g);
Cut from the whole sirloin on the bone including the fillet. Cut through approximately 4 cm thick. 7.25 RUMP STEAK (200 g) Cut from boned rump. (The first slice across the joint is used for braising or stewing.) Cut a slice the width of the joint approximately 2 cm thick and cut into steaks across the slice.
SIRLOIN STEAK -ENTRECOTE (200 g);
Cut from the striploin into slices 1/2 cm thick.
TOURNEDOS (200 g);
Cut from the centre of the fillet in slices 3 cm thick. Trim and tie.