21 June 2017

2 minute read

Europe

Despite the beef carcase becoming leaner and changing shape over the years, muscle groups remain the same. Each individual muscle has its own characteristics and can produce specific cuts, with muscle grain that suits a particular cooking method. When correctly selected, this brings out the best quality and value from the carcase.

AHDB Beef & Lamb Master Butcher, Dick Van Leeuwen, said: “Retail and foodservice beef cuts are constantly adapting to keep up with consumers and their changing eating habits – there is a need for continuous new product development to satisfy this demand.

“The guide helps demystify the beef carcase – allowing professionals to choose quickly the best muscles and create new quality products.”

The Beef Muscle Guide complements the award winning Meat Education Programme, designed to provide invaluable knowledge to people working in the meat industry – from butchers to chefs and anybody in between.

Mr Van Leeuwen said: “As well as the muscle guide we’ve produced posters for use in development kitchens and food colleges with easy to use tables. They breakdown the forequarter and hind quarter muscles, detailing the type of muscle grain and the cooking method they’re best suited for – from sous vide through to cuts suitable for mince and burgers.”

In addition to the guide, AHDB has produced a number of practical butchery and theory training modules, covering not only beef and lamb meat cuts, but red meat in general and information to help improve customer service.

Online assessment and certification are available and completely free-of-charge. For more information visit qsmbeefandlamb.co.uk or phone the scheme hotline: 0845 491 8787 for a printed copy of the guide, posters and advice.

You can view the Beef Muscle Guide  by clicking here.

TheCattleSite News Desk