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

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