Halal: The most humane slaughter

Best explanation on on Halal slaughtering
Read More at
The Halal Journal  website
http://www.halaljournal.com/article/3360/halal:-the-most-humane-slaughter

Mari Belajar - Panduan Memotong Carcass Lembu (3)

Tutorial 3 - Beef Forequarter - Shin, Neck & Clod Sections (Source http://www.qmscotland.co.uk )

The Shin (Hough), Neck & Clod are more economical cuts and are generally suited for stewing and casseroling, they are also suitable for mincing.

The Shin is one of the toughest cuts, but has a rich flavour and great texture when cooked slowly over a long period of time. All these cuts add a rich texture and flavour to casseroles and stews.

How many percentage do these sections contribute to the whole carcass??  

Shin (Hough), Neck & Clod

Shin (Hough) 6.0%
Neck 8.5%
Clod 11.0%

Cooking Method 

Shin (Hough), Neck & Clod

Clod: Diced (Boneless)                                                   Stew/casserole

Neck: Sliced & Diced (Boneless)                                 Stew/casserole

Shin (Hough): Steaks and Dice(Boneless)                Stew/casserole

Mince                                                                            Fry/Simmer on hob

Watch the Video Playlist on Youtube   

  

Mari Belajar - Panduan Memotong Carcass Lembu (2)

Tutorial 2 - Beef Forequarter - Brisket Section (Source http://www.qmscotland.co.uk )

Brisket is an economical cut of meat which is often sold boned and rolled or as LMC Steaks. Although one of the tougher cuts it is a flavoursome one which really benefits from long and moist cooking methods such as stewing, braising and pot-roasing. Brisket is also the most popular cut for corned beef.
LMC or Thick Rib Steaks can also be grilled and pan fried, but need a bit more time than the hindquarter steaks. 

How many percentage do this section contribute to the whole carcass?? 

Brisket
Brisket 18.6%
Thin Rib 4.5%

LMC / Thick Rib 13.0% 

Cooking Method 

Brisket, LMC/Thick Rib

LMC/Thick Rib Steaks (Boneless)       Fry/Casserole/Braise

Rolled Brisket (Boneless)                     Pot Roast/Slow Roast

Mince                                                  Fry/Simmer on hob 


Watch the Video Playlist on Youtube

Mari Belajar - Panduan Memotong Carcass Lembu (1)

Tutorial 1 -> Beef Forequarter - Fore Rib, Chuck & Blade sections. (source: QMS)

The fore rib, taken from the back of the animal behind the blade, is a medium priced cut of beef. If is usually sold as a roasting joint and can be sold either on or off the bone. Off the bone the joint is rolled and often stuffed. Either way the fore rib makes a good and tender roasting joint when cooked slowly. The fore rib can also be sold as steaks.
Chuck & blade, often known as the shoulder, is the cut next to the neck. As with the neck it is suitable for slow, moist cooking in casseroles or is often used for braising. This cut can also be sold as a joint for slow roasting. This is another less expensive cut of beef.

How many percentage do these sections contribute to the whole carcass??
Fore Rib, Chuck & Blade (Shoulder):
Fore Rib 9.9%
Chuck and Blade (Shoulder) 28.5%

Cooking Method

1.  Fore Rib - Rolled (Bone-in)                 - Roast
2. Fore Rib - Rolled (boneless)                - Roast
3. Fore Rib - Rib eye steaks (boneless)   - Grill / Fry/ Casserole/ Pot Roast
4. Chuck Steaks (Boneless)                   -  Grill / Fry/ Casserole/ Pot Roast
5. Blade and Feather steaks (boneless)   -  Grill / Fry/ Casserole/ Pot Roast 
6. Mince                                                -  Fry/ Simmer on Hob

Watch the Video Playlist on Youtube   

Lembu TIF di Jelebu, Negeri Sembilan