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

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