Mear revisor

• Catering
• Further Education (Key Stage 5)

Meat Revisor 

Matching task 

Label the diagram in two's 

Answer the questions

Beef cuts fall into two main categories: forequarter and hindquarter. The forequarter includes the neck, shoulder, ribs, and brisket — ideal for slow cooking. The hindquarter offers many tender cuts, such as sirloin, rump, and fillet, which are better suited for grilling or roasting

 Silverside is leaner than Topside and can be used as an inexpensive roasting joint. This lean meat is perfect for a slow-cooked pot roast.

Give five quality points that should be looked for when buying topside of beef.

Topside quality points :  

 Good aroma (not rancid)

- Deep red/purple colour to the meat

- Meat should have a fine, grained texture

- Almost dry to the touch

 Fat on the outside should feel firm

- Fat should be creamy white in colour

- Fat should have a soft waxy texture

Name the cuts from a hind quarter
of beef

Primal beef cuts 

 Sirloin, fillet, rump, topside, T-bones, silverside, thick flank etc

Name offal from a beef carcass

Offal from beef 

 Oxtail, liver, kidney, tongue, tripe, heart 

Give methods of preservation
for meat ?

Methods of preservation 

Chilling

- Vacuum packing

- Freezing

- Salting

- Pickling

- Smoking

- Canning

- Drying

Describe advantages of freezing as a method of preservation for meat and offal

Advantages of freezing 

Offal deteriorates quickly and freezing at -18c or below will

slow the deterioration process

- Freezing immobilises the liquid water into solid ice crystals in meat, therefore the

storage process will be greatly lengthened

- When defrosted (if frozen correctly) it can leave the meat relatively unchanged

from its fresh state

- Freezing of meat and offal can be undertaken quickly and efficiently

in comparison to other preservation methods

- Economical compared to other methods

- Accessible

State factors in relation to portion control which should be taken into consideration
when preparing meat and offal

 Calculation to allow for trimming loss when preparing meat is

essential when meat has been bought by weight

- Maintain a consistent portion weight of meat that depends on the

cut and type of meat used

Ensure that each prepared portion is visually equal to others

- The use of the correct tools and equipment (sharp knives and weighing scales for

example) is important to maintain accurate portion control

 Higher quality commodities usually yield a greater number of portions than those

of lower quality (e.g. low quality stewing beef often requires more trimming)

- A standard recipe or procedure should always be followed to ensure the correct

techniques are used to create the correct amount of portions

- Menu compliance

Explain why roasting is an appropriate cooking method for a fore-rib of beef.

 The process of roasting is an appropriate cooking method for

a fore-rib of beef because it is considered a prime cut of meat

which is tender in its protein structure. 

Tender joints are best heated quickly and

just to the point that their natural juices begin to release. Roasting is one of the

fastest methods to achieve this and develops

natural flavour. 

. Explain why braising is an appropriate cooking method for an oxtail

 Explain why braising is an appropriate cooking method for an oxtail. 

 Because boiling is best applied to meats that have a firmer or

tougher texture so that the prolonged effect of a wet, direct heat

will slowly tenderise the meat. Generally meat that has a significant amount of

connective tissue will use the process of

boiling/poaching/braising/stewing/simmering to the best

advantage and can produce excellent flavours.