The hind quarter cuts

Yield: 6 servings

Measure Ingredient
1 bunch Of beef cutting information

UNDERCUT OR FILLET: is the most suitable meat for frying. Having a very delicate flavour it is unsuitable for any other treatment. There are however, only 5-7 pounds of fillet in a carcase of 600-700 pounds.

Certainly not enough to satisfy the potential demand.

SIRLOIN: may be considered to be the next most suitable frying cut, and on the grounds of its superior flavour, is preferred to fillet by many people. It is not often cut in England, where the most usual practice is to roast the sirloin.

RUMP STEAK: is the most common frying cut, and the prime end of the rump is to be found in the small slices which are removed from the hip bone.

TOPSIDE AND TOP RUMP: Topside being the muscle of the inside leg, and Top rump being the muscle of the front of the thigh, are both suitable for slow frying from the highest quality of fat animal. In nearly all cases, however, they are, together with the rump, better cooked in the oven with a small quantity of water.

SILVERSIDE: is the muscle of the outside of the thigh and also the buttock. It is today common for this joint to be roasted, but it is best suitable only for casseroling if tenderness is desired, and is eminently suitable for salting and boiling.

HINDQUARTER FLANK: Yields a cheap and delicious joint for boiling or casseroles for those who have acquired the taste for beef fat.

LEG OF BEEF: is only suitable for boiling. It may be cut in two ways.

IN strips it shows clearly the structure of working muscle being sheathed with white or trasparent connective tissue which is gathered together at the ends into thick pieces of white gristle. I cut in slices it exhibits "lines" where the various sheaths of connective tissue have been cut across. There is little to choose between the leg and the foreleg or shin except that the leg is larger and willyield bigger pieces of meat for stewing where this is required.

Origin: Mrs Beeton's Cookery and Household Management Book Shared by: Sharon Stevens

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