MEAT BASICS

BEEF

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PORK

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CHUCK

The chuck primal cut extends from the neck to the fifth rib and includes the shoulder blade and upper arm.. The texture varies from coarse to fine and so does the degree of tenderness. The chuck has plenty of connective tissues that melt when the meat is cooked. This helps to add flavor and also helps to tenderize the meat. Although chuck cuts are flavorful, they are not as tender as the loin and rib cuts.They can become rather tough if not cooked properly. Cuts from the chuck benefit from slow cooking using moist heat methods such as braising.

Uses

  • Whole or rolled chuck / chuck tender – Pot-roast
  • Cubes (30mm) – Stew
  • Mince
SHOULDER BLADE / OYSTER BLADE

Blade steak comes from the shoulder blade. It is a versatile cut that can be barbecued and pan-fried, cut into strips and stir-fried or diced for slow-cooking in a braise. The oyster blade is connected to the shoulder blade of the beef. It is a very flavourful cut that is versatile enough to be cooked whole as a roast, sliced into steaks and cooked on the barbecue or in a pan, thinly sliced for a stir-fry or diced for slow cooking in a braise or casserole.

Uses

  • Cubes – Braise, stew
  • Strips – Stir-fry, sauté
  • Cubes – Kebabs, stew, deep-fry
  • Whole -Oven-roast
  • Steaks – BBQ -Grill
SHIN SHANK

The shin consists of a large proportion of bone and a lot of white connective tissue (collagen), which makes this a tough but tasty cut. This is one of the least expensive cut and is best to use a moist, slow cooking method to produce a tender and tasty meat.

Uses

  • Cubes – Braise, stew
RIBEYE / PRIME RIB

The beef carcass has 13 pairs of ribs, but not all of the ribs are included in the rib primal cut. The first 5 ribs are part of the chuck cut in the front of the animal. The 13th rib is part of the loin. The rib primal contains ribs 6 through 12. A bone-less prime rib is known as the ribeye. The cuts obtained from the rib primal are very tender and contain many of the best steaks and roasts. Dry heat cooking methods, such as grilling, pan-frying and roasting, bring out the flavor of rib cuts and keep the meat tender.

Uses

  • Whole prime rib (2 – 7 ribs) – Oven-roast
  • Prime rib steak – Oven-roast, grill, BBQ
  • Whole ribeye – Oven-roast
  • Ribeye steak (also called Scotch Fillet) – Pan-fry, grill or BBQ
SHORT RIBS

Short rib refers to a small piece that has been trimmed of the main portion of a rib when the rib section is trimmed into smaller cuts. It is the continuation of the prime rib towards the brisket (belly). Short ribs cut parallel to the bone are known as English style beef ribs. Short ribs that are cut across the rib bones are commonly used in Japanese and Korean dishes (LA Kalbi). These ribs are usually marinated for a period of time to achieve the desired tenderness.English style beef ribs can be braised or steamed first before roasting or barbequing so that the meat remains juicy and tender when cooked.

Uses

  • Beef ribs – Brown & braise, BBQ
  • Short ribs, cut – Marinate & grill
BRISKET

The brisket consists of the point end and the navel end.This flavoursome cut located on the underside of the animal below the chuck primal has a coarse and stringy texture. It contains the breastbone and the lower ends of ribs 1-5.

Uses

  • Whole brisket, rolled – Pot-roast
  • Portioned brisket – Stew, braise
SHORTLOIN / STRIPLOIN

The short loin is the most tender of the primal cuts because the muscles in this area are the least used. The sirloin muscle is the largest muscle and the tenderloin is the smaller inside muscle.They are very lean, but usually lack the flavor of some of the tougher beef cuts that contain more fat and connective tissue. It is best to cook beef cuts from the short loin with dry heat cooking methods such as grilling and roasting. It is important not to overcook loin cuts because they can loose their natural tenderness, which is one of the primary reasons for purchasing them.

Uses

  • Whole sirloin – Oven-roast (Alternate use: Cold roast beef sliced thinly)
  • Sirloin steak (also known as NY strip, porterhouse, entrecôte) – Pan-fry, grill, BBQ
  • T-Bone or porterhouse – Pan-fry, grill, BBQ
RUMP

The rump consists of several loose muscle layers and the large pelvic bone. It is located between the short loin and the leg and includes the hip section and ends at the socket of the pelvis. Cuts such as the rump, rump cap and tri-tip from the rump are flavorful and tender, but they are a bit less tender than cuts from the short loin.

Uses

  • Whole rump – Pot roast, Oven-roast
  • Rump steaks (Minute steaks) – Pan-fry, grill or BBQ
  • Strips – Stir-fry, sauté
  • Cubes – Kebabs, stew, deep-fry

FLANK

The flank consists of a bone-less section located on the underside of the animal below the loin primal. It contains cuts like the
flank steak (also know as Bavette, London Broil) and flap meat/skirt which are very flavourful and sufficiently tender when cooked
properly. These cuts are also commonly used in Mexican cooking,tenderized with a marinade and used to fill tacos, fajitas or as a main
course.

Uses

  • Flank steak & flap meat – Pan-fry or grill not more than medium in doneness
  • Strips – Stir-fry, sear
TOPSIDE SILVERSIDE

Beef cuts from the leg are located in the rear portion ofthe carcass, which includes cuts such as the topside, knuckle,silverside and eye round. Cuts from the round primal are lean, but not necessarily tender. The fat and marbling that is present in some of the other primal beef cuts help to tenderize and flavor the meat as it cooks. Because of the limited quantity of marbling, round cuts benefit
from a moist, slow cooking method such as braising in order to produce a tender and flavorful meat.

Uses

  • Topside – Pot roast, braising
  • Silverside – Corned beef, pastrami
  • Mince
NECK

Pork neck is the front part of the back rack up to the 4th or 5th rip. I tis well marbled and great for Roasts, Neck Steaks or
Pulled pork. In germany it is very popular for BBQ as marinated pork neck steak.

SHOULDER / BUTT

Pork shoulder is the top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. The upper part of the shoulder, often called the blade pork roast, The blade roast is a well-marbled cut. This versatile
cut can be pot-roasted whole, cut up for stews or cooked over moist smoke in a smoker to transform it into classic pulled pork barbecue. Whether it isroasted, braised or barbecued, blade roast becomes meltingly tender and deliciously flavorful.

KNUCKLE

The pork knuckle is covered by a thick layer of fat and displayes a very well marbled texture. It is very flavourfull and tender
but needs to be cooked for longer periods. The skin shoudl be easily removable indifferent of the cooking method such as stewing or grilling.Very Popular across germany as Schweinshaxe.

LOIN

Pork rib roast or rack of pork originate in the rib area of the loin that runs from the pig’s hip to shoulder.It contains a bit more fat which makes it flavorful. This primal cut of the pork can be also be used for pork Chops. Pork chops are the most popular cut from the pork loin. Depending on where they originate, pork chops can be found under a variety of names, including loin, rib, sirloin, top loin and blade chops.

SPARE RIBS

Spareribs come from the belly of the hog and are known for their delicious, meaty pork flavor. These ribs are the least meaty variety of ribs, but full of flavor. Spareribs are typically larger and heavier than back ribs.When prepared for BBQ, Ribs are commonly prepared with either “wet” or “dry.” Ribs rubbed with a mixture of herbs and spices are called dry ribs. Such rubs can be applied just before barbecuing.Ribs basted with sauces during the barbecuing process are called wet ribs. For best results, brush ribs generously during the last 30 minutes of cooking to prevent burning. Ribs are also highly popular in Chinese cooking

PORK BELLY

Pork belly comes from a hog’s ‘belly’ or underside after the loin and spareribs have been removed. This boneless cut may be served fresh, or cured or smoked.Fresh belly is succulent and richly flavorful and is often served in small portions. Pork belly is at its best and is most tender when prepared using a slow cooking method, such as braising. Pork belly also is a popular menu item among restaurant chefs who appreciate its versatility, flavor and texture. It benefits form a slow cooking method such as braising or roasting to bring out its full potential.

HAM / LEG

Fresh pork leg, also known as fresh ham, is the uncured hind leg of the hog. The whole bone-in leg weighs between 15 and 25 pounds and includes the shank and leg bones. It consists of a variety of cuts such as topside, silverside and shank that can be used for a variety of cooking methods and dishes.The Topside is great for short sauted pieces of meat or schnitzelsSilverside suits itself great for Roast and Broiling Other parts are great for Schnitzel , Steaks , Stirfry, Stew or for cold cuts such as cooked and baked ham.

Topside
Prime Rib (bone-in) / Ribeye (bone-less)
Rump
Chuck
Prime Rib (bone-in) / Ribeye (bone-less) Shortloin (Bone-in) / Striploin (Bone-less)
Chuck Shoulder Blade Rump Bottom Sirloin
Shortloin (Bone-in) / Striploin (Bone-less)
Prime Rib (bone-in) / Ribeye (bone-less)
Shoulder Blade Short Ribs
Flank
Brisket Flank
Flank Shin Shank Topside
Shoulder Blade Shin Shank
Shin Shank

Topside

Rump Flank
Prime Rib (bone-in) / Ribeye (bone-less) Chuck Rump Shortloin (Bone-in) / Striploin (Bone-less) Chuck Prime Rib (bone-in) / Ribeye (bone-less) Shoulder Blade Chuck Shortloin (Bone-in) / Striploin (Bone-less) Prime Rib (bone-in) / Ribeye (bone-less) Chuck Shoulder Blade Chuck Rump Shortloin (Bone-in) / Striploin (Bone-less)

Rump
Shortloin (Bone-in) / Striploin (Bone-less) Prime Rib (bone-in) / Ribeye (bone-less) Shoulder Blade Chuck Short Ribs Flank Brisket Shoulder Blade Flank Brisket Shin Shank Shoulder Blade Flank Brisket Flank Shin Shank Topside Flank Topside Shoulder Blade Shin Shank Shoulder Blade Shin Shank


Back
Back Loin
Loin Ham / Leg
Neck
Neck
Neck Shoulder / Butt
Loin Spare Ribs Loin
Loin Belly
Shoulder / Butt
Shoulder / Butt Knuckle
Knuckle

Neck
Loin
Loin

Shoulder / Butt
Ham / Leg Belly Loin
Neck Neck Neck Shoulder / Butt Neck Loin Shoulder / Butt Spare Ribs Loin Shoulder / Butt Loin Loin Shoulder / Butt Belly Spare Ribs Loin Shoulder / Butt Shoulder / Butt Shoulder / Butt Knuckle Shoulder / Butt

BEEF

  1. CHUCK

    The chuck primal cut extends from the neck to the fifth rib and
    includes the shoulder blade and upper arm.. The texture varies from
    coarse to fine and so does the degree of tenderness. The chuck has
    plenty of connective tissues that melt when the meat is cooked. This
    helps to add flavor and also helps to tenderize the meat. Although chuck
    cuts are flavorful, they are not as tender as the loin and rib cuts.
    They can become rather tough if not cooked properly. Cuts from the chuck
    benefit from slow cooking using moist heat methods such as braising.

    Uses

    • Whole or rolled chuck / chuck tender – Pot-roast
    • Cubes (30mm) – Stew
    • Mince
  2. SHOULDER BLADE / OYSTER BLADE

    Blade steak comes from the shoulder blade. It is a versatile
    cut that can be barbecued and pan-fried, cut into strips and stir-fried
    or diced for slow-cooking in a braise. The oyster blade is connected to
    the shoulder blade of the beef. It is a very flavourful cut that is
    versatile enough to be cooked whole as a roast, sliced into steaks and
    cooked on the barbecue or in a pan, thinly sliced for a stir-fry or
    diced for slow cooking in a braise or casserole.

    Uses

    • Cubes – Braise, stew
    • Strips – Stir-fry, sauté
    • Cubes – Kebabs, stew, deep-fry
    • Whole -Oven-roast
    • Steaks – BBQ -Grill
  3. SHIN SHANK

    The shin consists of a large proportion of bone and a lot of
    white connective tissue (collagen), which makes this a tough but tasty
    cut. This is one of the least expensive cut and is best to use a moist,
    slow cooking method to produce a tender and tasty meat.

    Uses

    • Cubes – Braise, stew
  4. RIBEYE / PRIME RIB

    The beef carcass has 13 pairs of ribs, but not all of the ribs
    are included in the rib primal cut. The first 5 ribs are part of the
    chuck cut in the front of the animal. The 13th rib is part of the loin.
    The rib primal contains ribs 6 through 12. A bone-less prime rib is
    known as the ribeye. The cuts obtained from the rib primal are very
    tender and contain many of the best steaks and roasts. Dry heat cooking
    methods, such as grilling, pan-frying and roasting, bring out the flavor
    of rib cuts and keep the meat tender.

    Uses

    • Whole prime rib (2 – 7 ribs) – Oven-roast
    • Prime rib steak – Oven-roast, grill, BBQ
    • Whole ribeye – Oven-roast
    • Ribeye steak (also called Scotch Fillet) – Pan-fry, grill or BBQ
  5. SHORT RIBS

    Short rib refers to a small piece that has been trimmed of the
    main portion of a rib when the rib section is trimmed into smaller cuts.
    It is the continuation of the prime rib towards the brisket (belly).
    Short ribs cut parallel to the bone are known as English style beef
    ribs. Short ribs that are cut across the rib bones are commonly used in
    Japanese and Korean dishes (LA Kalbi). These ribs are usually marinated
    for a period of time to achieve the desired tenderness. English style
    beef ribs can be braised or steamed first before roasting or barbequing
    so that the meat remains juicy and tender when cooked.

    Uses

    • Beef ribs – Brown & braise, BBQ
    • Short ribs, cut – Marinate & grill
  6. BRISKET

    The brisket consists of the point end and the navel end. This
    flavoursome cut located on the underside of the animal below the chuck
    primal has a coarse and stringy texture. It contains the breastbone and
    the lower ends of ribs 1-5.

    Uses

    • Whole brisket, rolled – Pot-roast
    • Portioned brisket – Stew, braise
  7. SHORTLOIN / STRIPLOIN

    The short loin is the most tender of the primal cuts because
    the muscles in this area are the least used. The sirloin muscle is the
    largest muscle and the tenderloin is the smaller inside muscle. They are
    very lean, but usually lack the flavor of some of the tougher beef cuts
    that contain more fat and connective tissue. It is best to cook beef
    cuts from the short loin with dry heat cooking methods such as grilling
    and roasting. It is important not to overcook loin cuts because they can
    loose their natural tenderness, which is one of the primary reasons for
    purchasing them.

    Uses

    • Whole sirloin – Oven-roast (Alternate use: Cold roast beef sliced thinly)
    • Sirloin steak (also known as NY strip, porterhouse, entrecôte) – Pan-fry, grill, BBQ
    • T-Bone or porterhouse – Pan-fry, grill, BBQ
  8. RUMP

    The rump consists of several loose muscle layers and the large
    pelvic bone. It is located between the short loin and the leg and
    includes the hip section and ends at the socket of the pelvis. Cuts such
    as the rump, rump cap and tri-tip from the rump are flavorful and
    tender, but they are a bit less tender than cuts from the short loin.

    Uses

    • Whole rump – Pot roast, Oven-roast
    • Rump steaks (Minute steaks) – Pan-fry, grill or BBQ
    • Strips – Stir-fry, sauté
    • Cubes – Kebabs, stew, deep-fry
  9. FLANK

    The flank consists of a bone-less section located on the
    underside of the animal below the loin primal. It contains cuts like the
    flank steak (also know as Bavette, London Broil) and flap meat/
    skirt which are very flavourful and sufficiently tender when cooked
    properly. These cuts are also commonly used in Mexican cooking,
    tenderized with a marinade and used to fill tacos, fajitas or as a main
    course.

    Uses

    • Flank steak & flap meat – Pan-fry or grill not more than medium in doneness
    • Strips – Stir-fry, sear
  10. TOPSIDE SILVERSIDE

    Beef cuts from the leg are located in the rear portion of the
    carcass, which includes cuts such as the topside, knuckle, silverside
    and eye round. Cuts from the round primal are lean, but not necessarily
    tender. The fat and marbling that is present in some of the other primal
    beef cuts help to tenderize and flavor the meat as it cooks. Because of
    the limited quantity of marbling, round cuts benefit from a moist, slow
    cooking method such as braising in order to produce a tender and
    flavorful meat.

    Uses

    • Topside – Pot roast, braising
    • Silverside – Corned beef, pastrami
    • Mince

PORK

  1. NECK

    Pork neck is the front part of the back rack up to the 4th or
    5th rip. I tis well marbled and great for Roasts, Neck Steaks or Pulled
    pork. In germany it is very popular for BBQ as marinated pork neck
    steak.

  2. SHOULDER / BUTT

    Pork shoulder is the top portion of the front leg of the
    hog. The terminology for pork shoulder can vary widely depending on the
    region. The upper part of the shoulder, often called the blade
    pork roast, The blade roast is a well-marbled cut. This versatile
    cut can be pot-roasted whole, cut up for stews or cooked over moist
    smoke in a smoker to transform it into classic pulled
    pork barbecue. Whether it
    isroasted, braised or barbecued, blade roast becomes
    meltingly tender and deliciously flavorful.

  3. KNUCKLE

    The pork knuckle is covered by a thick layer of fat and
    displayes a very well marbled texture. It is very flavourfull and tender
    but needs to be cooked for longer periods. The skin shoudl be easily
    removable indifferent of the cooking method such as stewing or grilling.
    Very Popular across germany as Schweinshaxe.

  4. LOIN

    Pork rib roast or rack of pork originate in the rib area of the loin that runs from the pig’s hip to shoulder.

    It contains a bit more fat which makes it flavorful. This
    primal cut of the pork can be also be used for pork Chops. Pork chops
    are the most popular cut from the pork loin. Depending on where they
    originate, pork chops can be found under a variety of names, including
    loin, rib, sirloin, top loin and blade chops.

  5. SPARE RIBS

    Spareribs come from the belly of the hog and are known for
    their delicious, meaty pork flavor. These ribs are the least meaty
    variety of ribs, but full of flavor. Spareribs are typically larger and
    heavier than back ribs.

    When prepared for BBQ, Ribs are commonly prepared with either
    “wet” or “dry.” Ribs rubbed with a mixture of herbs and spices are
    called dry ribs. Such rubs can be applied just before barbecuing. Ribs
    basted with sauces during the barbecuing process are called wet ribs.
    For best results, brush ribs generously during the last 30 minutes of
    cooking to prevent burning. Ribs are also highly popular in Chinese
    cooking

  6. PORK BELLY

    Pork belly comes from a hog’s ‘belly’ or underside after
    the loin and spareribs have been removed. This boneless cut may be
    served fresh, or cured or smoked.

    Fresh belly is succulent and richly flavorful and is often
    served in small portions. Pork belly is at its best and is most tender
    when prepared using a slow cooking method, such as braising. Pork belly
    also is a popular menu item among restaurant chefs who appreciate its
    versatility, flavor and texture. It benefits form a slow cooking method
    such as braising or roasting to bring out its full potential.

  7. HAM / LEG

    Fresh pork leg, also known as fresh ham, is the uncured
    hind leg of the hog. The whole bone-in leg weighs between 15 and 25
    pounds and includes the shank and leg bones. It consists of a variety of
    cuts such as topside, silverside and shank that can be used for a
    variety of cooking methods and dishes.

    The Topside is great for short sauted pieces of meat or schnitzels

    Silverside suits itself great for Roast and Broiling

    Other parts are great for Schnitzel , Steaks , Stirfry, Stew or for cold cuts such as cooked and baked ham.

肉类基本知识
西冷/里脊肉
牛西冷/牛里脊选自牛的腰脊部位,因这个部位肌肉群运动量少,所以肉质最为鲜嫩。西冷(牛腰外侧肌肉)是最大的肌肉块而里脊肉(牛腰内侧肌肉)是最小的肌肉块。牛西冷/牛里脊脂肪含量低,结缔组织少,多为瘦肉。建议采用干热方法烹调,如烧烤和烘烤。牛西冷/牛里脊的口感精华在于鲜嫩,所以不宜煎烤过熟。
烹饪方法
• 整块西冷牛肉 – 烤箱烘烤(或切成薄片,低温烘烤)
• 西冷牛排(也被称为纽约客)- 用锅煎煮,烧烤或户外烧烤
• T骨牛排 – 用锅煎煮,烤箱烘烤或户外烧烤

猪里脊肉
猪的里脊肉在猪肩和猪臀之间,沿着肋骨分布。这部分的肉含有较多的脂肪,所以美味可口。这块上等的猪肉切块也可用来制作猪排骨。根据它们的不同来源,猪排骨肉有着各种叫法,比如猪肉里脊,猪肉排骨,西冷猪肉,等等。

传承百年瑞士匠心,Swiss Butchery致力于带给中国消费者世界一流的肉食消费体验。我们从可持续发展的本地绿色农场和享有盛誉的澳大利亚屠宰场直接采购,以保证产品供应链的可追溯性。我们有专业的瑞士主厨、严格的卫生品控制度,另有多样化、高品质的新鲜肉食产品,这些都将为您带来不同凡响的美食体验之旅。