BEEF
| Ways to Cook | Cuts of Meat | |
| 1. | Roasting : | Sirloin, topside, fillet, prime fore-ribs, middle ribs, rump, silverside, aitchbone. |
| 2. | Grilling or Frying : | Fillet steak, rump steak, sirloin, buttock steak, entrecote. |
| 3. | Stewing or Braising : | Skirt or Chuck, Bladebone, Silverside, Ox-tail, Flank, Brisket |
| 4. | Casserole Dishes & Stews: | Shin, brisket, neck, leg, clod. |
| 5. | Pickling or Boiling | Brisket, Shin or Leg, Silverside, Flank, Aitch-bone, |
| 6. | Stock for Soup | Neck, Shin or leg, Clod, Marrowbone Oxtail, Flank |
Never buy meat that smells the least unpleasant, as it is likely to be unwholesome. The lean of meat should be finely grained, firm and more or less dry to the touch; the fat should be hard and white and not spotty, mottled or blood-stained. The lean of good beef is rich and red in colour: pads of gristle between the lean and the fat are the mark of an old animal, whose flesh will naturally be less tender in the eating.
| Ways to Cook | Cuts of Meat | |
| 1. | Roasting : | Shoulder, Breast, Best end of neck , loin, Fillet, Chump end of Loin |
| 2. | Grilling or Frying : | Chops from loin, fillet, Best end of neck chops, Thin slices from leg. |
| 3. | Stewing or Braising : | Breast, Fillet, Knuckle, middle and scrag end of neck, |
| 4. | Boiling | Head, Feet, Breast |
| 5. | Stock for soups | Feet, Knuckle |
Veal comes into season in December and lasts until the end of August so that those who like veal can have it almost all the year round if they wish. Belgian and French veal is the best, as they feed their calves on eggs and milk.
Veal should be plump and pinkish; the fat should be almost transparent and the meat finely rained. If you can see the kidneys, they are the best guide to the condition; they should be white and waxy, but firm, and they should be sweet smelling. The fillet and loin are the prime cuts, but almost all calf makes good eating. Veal must be very freshly killed and should be eaten within forty-eight hours of killing, or at least cooked within that time. The fresher from killing, according to the connoisseur, the sweeter the eating.
HOW TO CARVE BEEF
Good carving takes practice, it is better, having begun a cut, to continue in the one place; this applies particularly to the first time the joint is cut, hot or cold. When hot, the more cuts, the more places for the juices to escape, which leaves a tasteless joint for cold service. Do buy a good knife use a shorter bladed knife for game and poultry, with a sharp point and a little flexibility.
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To carve beef you need to be sharp direct and incisive hold your knife firmly, it cuts best when applied lightly, cut long slices across the joint, as thin as possible. When carving the sirloin remove the top bone or chine, cut the first slices along the bone, then turn the joint and cut thick slices at right angles from the bone. |
