English cuts have evolved through the centuries to reflect changing cooking methods and tastes in English homes.
Nowadays, many cuts are sold with less fat, but the aims of good butchery remain the same: to ensure that each cut cooks in the same way every time; you only get what you want – sometimes still on the bone or with a little fat to assist with cooking and enhance flavour.
Below we have put together some information on cuts and types of cuts from 4 animals: Cow, Sheep, Pig and Deer. As summer time will soon be upon us, it is worth knowing which type of meat you are going to want for your BBQ!!!
Top Loin Steak – The Beef Loin Top Loin Steak is the first type of steak cut from the beef loin. It is cut from the end of the beef loin which contains the last or 13th rib. This steak is identified by the large eye muscle, the rib bone, and part of the backbone.
Rib Roast – The Beef Rib Roast, Small End, contains several ribs, a portion of the backbone and one large muscle, the rib eye.
Rib Steak – On the right is a Beef Rib Steak, Small End. The cut on the left is a Beef Rib Steak, Large End. Both steaks contain a rib and portion of the backbone. Steaks from the small end of the beef rib contains only the large rib eye muscle while steaks from the large end also contains one or more smaller muscles.
Chuck Blade Roast – This large roast contains many small muscles and is easily identified by the blade bone located in the upper center of this cut. Note also that rib bones and a portion of the backbone are located along the lower left portion of the cut. However, these bones may be removed from this large roast before it is packaged and put in the meat counter at the local supermarket.
Chuck Arm Steak – The Chuck Arm Steak is similar to the Chuck Arm Roast, thickness is the only difference. Note the round bone surrounded by many small muscles. This steak will usually not have any rib bones showing.
Chuck Arm Roast – The Beef Chuck Arm Roast is identified by its thickness as a roast, the large round bone in the center of the cut and the many small muscles of which it is made. This roast may or may not have a cross cut rib bones showing but if present would be at the bottom of the picture.
Chuck Blade Steak – The Beef Chuck Blade Steak is similar to the beef chuck blade roast. It is usually cut less than one inch thick. The blade bone shown in this slide has the typical shape of the “sevenbone”, a term frequently used in the meat trade.
Traditional lamb chops come from the rib, loin, sirloin and shoulder of the animal. Shoulder chops (also called blade and arm chops) require a shorter amount of cooking time than other cuts, making them an economical and flavorful choice for quick and easy meals.
One of the most readily available cuts in the case at the grocery store and butcher shop, loin chops are lean, tender and delicious! With their perfect 3- to 4-ounce serving size and attractive “T” shaped bone that runs through the meat, loin chops (sometimes called T-bone chops) are simple to prepare. Season with a dry rub, or marinate 4 to 6 hours, then grill, broil or panfry the chops for a delicious meal.
Rack — An impressive presentation that is surprisingly easy to prepare at home, the rack offers versatility for entertaining. The rack of lamb is an icon of fine dining menus across the country. Serving a rack of lamb makes it easy to have an effortless, restaurant quality meal at home. There are 8 chops per rack and an American Rack weighs about 2 pounds.
Frenched Rack: a few inches of meat is removed from the end of the bones
Crown Roast: two frenched racks tied together to resemble a crown.
Shoulder: Cuts from the upper portion of the shoulder (called the blade shoulder) are well marbled with fat and contain a lot of connective tissue, making them ideal candidates for slow-cooking methods like braising, stewing, or barbecuing. Cuts from the arm, or picnic shoulder, are a bit more economical than those from the blade area but are otherwise quite similar.
Loin: The area between the shoulder and back legs is the leanest, most tender part of the animal. Rib and loin chops are cut from this area, as are pork loin roasts and tenderloin roasts. These cuts will be dry if overcooked.
Leg: The rear legs are often referred to as “ham.” This primal cut is sold as large roasts and is available fresh or cured.
Side/Belly: The underside is the fattiest part of the animal and is the source of bacon and spareribs.
Neck Fillet — This little treasure is perfect for long slow cooking. Caramelise in a hot pan, add your favorite ingredients and slow simmer until all the connective tissue has melted to become a sticky, flavor explosion.
Boneless Shoulder — Dice it, mince it, cook it any way you would beef chuck or mince. The beauty of First Light venison shoulder is that it is super lean and gentle flavoured. First Light venison ground shoulder makes the best gourmet burgers ever.
Tenderloin — Tucked away up under the ribs the tenderloin or fillet is super tender and delicate. Always in hot demand because they are as scarce and hens teeth, if you do manage to get one roast or pan fry and eat it really quickly
The Instabaking Team