Meat Cuts, Quality Points & Storage — Beef, Lamb, Pork & Fillet Steak Classifications
Food Production · Part 4 · Module 13
Meat Cuts, Quality Points & Storage — Beef, Lamb, Pork & Fillet Steak Classifications
From Chateaubriand to tournedos, from leg of lamb to loin of pork — knowing the cuts of meat and their correct cooking method is the foundation of professional meat cookery. Here is the complete guide.
🥩 Quality Points of Beef
Selecting Quality Beef
✦ Moist, firm with bright red flesh
✦ No excessive fat
✦ Lean meat flecked with fat (marbling)
✦ Fat: dry, creamy white in colour and odourless
✦ Bones: not brittle — when cut should have bloody interior
✦ Hung 12–14 days after slaughtering (longest of all meats — beef is oldest at slaughter)
✦ During hanging: meat tenderises, flavour develops through enzymatic reaction
✦ Storage: deep trays under refrigeration, surplus blood drained daily
✦ Frozen beef: stored at -18°C · Vacuum packed: stored at 0°C
✦ No excessive fat
✦ Lean meat flecked with fat (marbling)
✦ Fat: dry, creamy white in colour and odourless
✦ Bones: not brittle — when cut should have bloody interior
✦ Hung 12–14 days after slaughtering (longest of all meats — beef is oldest at slaughter)
✦ During hanging: meat tenderises, flavour develops through enzymatic reaction
✦ Storage: deep trays under refrigeration, surplus blood drained daily
✦ Frozen beef: stored at -18°C · Vacuum packed: stored at 0°C
🍖 Beef Hind Quarter Cuts & Uses
| Cut | Uses |
|---|---|
| Shin | Consommé, beef tea, stewing |
| Topside | Braising, stewing, second-class roasting |
| Silverside | Pickled in brine then boiled |
| Thick Flank | Braising and stewing |
| Rump | Grilling and frying as steak, braised in piece |
| Sirloin | Roasting, grilling and frying in steak |
| Wing Ribs | Roasting, grilling and frying in steak |
| Thin Flank | Stewing, boiling, sausages |
| Fillet | Roasting, grilling and frying in steaks |
🥩 Fillet Steak Cuts
| Fillet Cut | Description |
|---|---|
| Chateaubriand | Double fillet steak — cut from HEAD of fillet. 300g–1kg. For 2+ portions. |
| Fillet Steak | 4–5 steaks of 100–150g each |
| Tournedos | 6–8 steaks at 100g each. Tied to form regular round shape. |
| Tail of Fillet | Cut into julienne or minced for other uses |
🐑 Quality Points of Lamb
Selecting Quality Lamb
✦ Aged less than 1 year when slaughtered
✦ Flesh: light red in colour, finely grained
✦ Fat: white or creamy white · Bones: soft and porous with slight bluish tinge
✦ Carcass evenly fleshed with even coating of fat
✦ Hung 4–7 days after slaughtering
✦ Storage: carcasses hung by the leg · Joints stored at 3–5°C, max 5 days · Frozen at -18°C
✦ Defrost frozen lamb: refrigerator at 3–5°C for 24 hours
✦ Flesh: light red in colour, finely grained
✦ Fat: white or creamy white · Bones: soft and porous with slight bluish tinge
✦ Carcass evenly fleshed with even coating of fat
✦ Hung 4–7 days after slaughtering
✦ Storage: carcasses hung by the leg · Joints stored at 3–5°C, max 5 days · Frozen at -18°C
✦ Defrost frozen lamb: refrigerator at 3–5°C for 24 hours
🐑 Lamb Cuts & Uses
| Cut | Uses |
|---|---|
| Shoulder | Roasting, stewing |
| Leg | Roasting (mutton: boiled) |
| Best End (Rack) | Roasting, grilling as cutlets |
| Saddle | Roasting |
| Loin | Roasting, grilling as chops |
| Breast | Braising, stewing, roasting (stuffed) |
| Scrag End | Stewing, broth, Irish stew |
🐖 Hanging & Storage Summary by Meat
| Meat | Hanging Period | Notes |
|---|---|---|
| Beef | 12–14 days | Oldest at slaughter — longest hanging |
| Lamb | 4–7 days | Under 1 year at slaughter |
| Veal | NOT hung | Young animal, already tender |
| Pork | NOT hung | Never hung — risk of spoilage |
🎯 UGC NET Key Points — Part 4 Module 13
◆ Beef: hung 12-14 days · Lamb: hung 4-7 days · Pork/Veal: NEVER hung
◆ Beef frozen storage: -18°C · Vacuum packed beef: 0°C
◆ Lamb slaughtered under 1 year · Mutton = over 1 year
◆ Lamb storage: 3-5°C, max 5 days · Freeze at -18°C
◆ Chateaubriand = cut from HEAD of fillet (300g-1kg, 2+ portions)
◆ Tournedos = 6-8 steaks at 100g each, tied to form round shape
◆ Silverside of beef = pickled in brine then boiled
◆ Shin of beef = Consommé, beef tea, stewing
◆ Rump of beef = grilling and frying as steak
◆ Fillet = roasting, grilling, frying in steaks — most prized beef cut
◆ Meat quality influenced by: breed, rearing, sex, age at slaughter, abattoir conditions
◆ Beef frozen storage: -18°C · Vacuum packed beef: 0°C
◆ Lamb slaughtered under 1 year · Mutton = over 1 year
◆ Lamb storage: 3-5°C, max 5 days · Freeze at -18°C
◆ Chateaubriand = cut from HEAD of fillet (300g-1kg, 2+ portions)
◆ Tournedos = 6-8 steaks at 100g each, tied to form round shape
◆ Silverside of beef = pickled in brine then boiled
◆ Shin of beef = Consommé, beef tea, stewing
◆ Rump of beef = grilling and frying as steak
◆ Fillet = roasting, grilling, frying in steaks — most prized beef cut
◆ Meat quality influenced by: breed, rearing, sex, age at slaughter, abattoir conditions