CUTS OF LAMB & MUTTON

Skeletal structure

Shoulder roast & stew 3 & 4 1/2kg

Leg roast 3 ½ & 5 ½kg
Breast roast & stew 1 ½ & 2 ½kg
Middle neck stew 2 & 3 kg
Scrag end stew & broth ½ & 1 kg
Rib grill & fry 2 & 3 kg
Loin roast & fry 3½&5½
Kidney
Heart, Liver, Sweet bread
Tongue

CUTS OF BEEF

Skeletal structure
JOINTS & THEIR USES..
SHIN CONSOMME 4 KG
Jambe de devant STEWING
TOPSIDE BRAISING 7.5 KG
Culotte de bouf STEWING
SILVER SIDE SALT BEEF 10 KG
Gite ala noix semelle
THICK FLANK BRAISING 6.7 KG
Gite ala noix STEWING
RUMP GRILLING 7.2 KG
FRYING
SIRLOIN ROASTING 10 KG
Aloyau GRILLING
WING RIBS FRYING STEAKS 5.9 KG
Cote d alyau ROASTING
THIN FLANK BOILING 4 KG
Bavette SAUSAGES
FILLET GRILLING 2.27 KG
Filet FRYING
FORE RIBS ROASTING 6.5 KG
Cote premiere BRAISING
MIDDLE RIBS ROASTING 8 KG
Cote decouverte BRAISING
CHUCK RIBS STEWING 4.08 KG
Cote du collier BRAISING
STICKING STEWING 10 KG
Cou / collier SAUSAGES
BRISKET SALTED/BOILED 6.8 KG
Poitrine
PLATE STEWING 5.9 KG
Plate de cote SAUSAGES
LEG BRAISING 10.5 KG
STEWING
SHANK CONSOMME 4.08 KG
Le jarret
KIDNEY 7.2 KG

CUTS OF VEAL
Veal is obtained from good quality carcasses weighing 200 lb (100 kg). This quality of veal is
required for first class cookery and is produces from calves slaughtered at between 12 – 24
weeks.
JOINTS , USES & WEIGHTS…
KNUCKLE SAUTE & STOCKS 2 KG
LEG ROAST & BRAIS 5 KG
LOIN FRY & GRILL 3 ½KG
BEST END ROAST & GRILL 3 KG
SHOULDER BRAISING & STEW 5 KG
NECK END SAUTE & STEW 2 ½ KG
SCRAG STOCK & STEW 1 ½ KG
BREAST STEW & ROAST 2 ½ KG
KIDNEY PIES & PUDDINGS
LIVER FRYING
SWEET BREADS BRAIS & FRYING
HEAD BOILING & SOUP
BRAINS BOIL & FRY
BONES USED FOR STOCK
CUTS OF PORK

Skeletal structure
ORDER OF DISSECTION
Remove the head.
Remove the trotters.
Remove the leg.
Remove the shoulder.
Remove the spare ribs.
Divide loin from belly.

JOINTS, USES & WEIGHT

Leg (le cuissot) roasting 4.55 kg
boiling
Loin (la longe) roasting 5.45 kg
frying / grilling
Spare ribs (la basse cote) roasting 1.35 kg
in pies
Belly (la poi trine) pickling 1.8 kg
Breast
Shoulder (le paule) roasting 2.7 kg
Head (la tete) 3.6 kg
Trotters (le pied) grilling
Kidney (le rognon) sauté
Liver (le foie) frying