Carving Meat
Meat

Carving Meat

This is simple if you have a good carving knife, a two-pronged fork and a steel for sharpening the knife. The same principles apply for roast or boiled cuts. The meat will keep hot for about ten minutes once it has been removed from the oven or from the boiling liquor. Put it to rest…

Methods of Cooking meat
Meat

Methods of Cooking meat

OVEN ROASTING Only tender joints are suitable for oven roasting. Beef may be served underdone, but make sure veal, lamb and pork are cooked thoroughly. There is no agreement about the best heat; the temperatures given here are for slow roasting, an increasingly popular method. Pre-set the oven to 180°C (350°F) Gas Mark 4. Put…

How To Use Offal
Meat

How To Use Offal

Offal are the parts left after the slaughtered animal has been dressed: the liver and kidneys are most popular but all are highly nutritious. Calf’s liver The most expensive liver, with a mild flavour. Lamb’s liver The most popular liver, excellent for grilling or frying. Pig’s liver Stronger in flavour than lamb’s liver but softer…

Choosing Beef to Buy
Meat

Choosing Beef to Buy

BEEF Comes from steers or uncalved heifers. It is still the most popular meat in Great Britain, for its versatility as well as its flavour and food value. British beef is most plentiful in autumn, but imported beef is available throughout the year. All beef should be hung by the butcher or wholesaler for about…

Meat

Choosing Meat

Throughout Great Britain you will find the widest possible variety of cuts and joints of meat. This is the result of a partnership. The farmer rears the kind of stock the butcher demands, and this in turn is dictated by his customers’ preferences. There are regional variations in cutting carcases of meat, and the names…