Know the Quality Grades in BeefThe following quality grades in Beef cuts diagram shows the prevailing method used in traditional Irish cooking and recipes. This varies a little in different countries and sometimes even in the different localities in one country. The Beef meat cuts diagram is however a good general representation and should be of assistance in deciding what piece to buy for each particular recipe. I know , I know, not much future in graphics for me. A ha, something else I know --- stick to the quality grades beef and the recipes and you won't go far wrong.
Guide to the Beef Cuts Diagram 1. Head 2. Neck Beef 3. Rib Steaks or Top Ribs 4. Rib Roasts ( 7 Ribs ) 5. Sirloin Roasts 6. Steak piece or Sirloin Steaks 7. Tail-End 8. Round Steak or Rump Steak 9. Flank of Beef ******************************** 10. Brisket 11. Button-End 12. Shoulder Beef divided into- A. Shoulder Rings B. Housekeeper's Cut 13. Leg Beef 14. Ox Tail 15. Ox Tongue 16. Cowheel Hopefully the above Beef cut diagram and the rough guide to U.S. quality grades in beef provide enough information for creating mouthwatering, lip smacking Beef Recipes. QUALITY GRADES OF BEEF IN U.S.Quality grades of meat reflect the flavour and tenderness of meat and all are primarily determined by the amount of marbling present in the meat i.e. the amount of fatty tissue present. Beef quality refers to the flavour,tenderness and juiciness experienced whilst eating the cooked meat. We won't go into the specific grading, suffice to say that the more marbling present the tastier the meat.Well, we know what's coming next, the tastier the price! HANG IN THERE WE'RE ALMOST AT THE BEST PART. We only have to run over a few more things and then we're into the real action!
HEAD NECK BUTTON END These first three parts are rather coarse-grained and gelatininous. Used only for cheap stews and soups. RIB STEAKS: Suitable for stewing and braising. RIB ROASTS: Good for roasting, the "wing-rib" (three-cornered piece nearest the sirloin is the most tender, with only one short bone. Various sizes of joints can be cut, and if liked, may be boned and rolled-the bones being used for stock. SIRLOIN ROASTS: The choicest cut for roasting and the most expensive. Contains the tender fillet or "undercut". The fillet is sometines cut away and sold separately for entrées, but its removal lowers the value of the sirloin. This joint may be boned and rolled. SIRLOIN STEAKS: Used for grilling and frying. TAIL END: May be braised, or pickled and boiled. ROUND STEAK: Consists of a large solid piece of meat with very little bone, and is usually cut into steaks for stewing, or may be braised or pickled or salted. FLANK OF BEEF: May be stewed, or slated and boiled. BRISKET: Usually salted or spiced and boiled. SHOULDER RINGS: May be stewed. Usually sold as mince. HOUSEKEEPER'S CUT: May be roasted or braised. LEG OF BEEF: May be stewed. Used mostly for stock as it is gelatinous. OX TAIL: A delicacy-used in soups and stews. OX TONGUE: Usually pickled and boiled-used either hot or cold. May also be braised. COWHEEL: Is very gelatinous. Used for making jelly and stock. May also be boiled or stewed and served with a good piquant sauce. PHEW, we finally got there. Hope that wasn't as painful for you to read as it was for me to type. I am a very slow typist even by two-fingered typist standards. It is handy to know or have an idea of the Quality grades in beef and if all comes to all it will just sound very knowledgeable to your friends. Just remember to buy the appropriate quality grades in beef and if you are in any doubt just refer back to this page. We've had a look at the beef cut diagram and the quality grades in beef and it is useful for all beef recipes worldwide not just for traditional Irish food. So now it's time to move to the best part - DON'T FORGET THE WINE AND ENJOY
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