Quality Meat Scotland
   Thursday 28th August 2008		 HomeContactLinksSearchSite Map
AboutSchemesNews & EventsIndustry DevelopmentsHealthy EatingMarketing ActivityExports

Beef Forequarter
Fore Rib, Chuck & Blade
Brisket
Shin, Neck & Clod
Carcase Classification
Yield
Cooking Methods
Glossary
Beef Hindquarter
Thin Flank
Fillet Sirloin & Rump
Topbit
Carcase Classification
Yield
Cooking Methods
Glossary
Lamb
Leg & Chump
Saddle
Shoulder
Carcase Classification
Yield
Cooking Methods
Glossary
Pork (Major Primals)
Leg & Chump
Middle
Fore-end (shoulder)
Carcase Classification
Yield
Cooking Methods
Glossary
Pork (Individual Primals)
Leg & Chump
Middle
Fore-end (shoulder)
Carcase Classification
Yield
Cooking Methods
Glossary

Search the site

 
For specific Members' details or past news go to the Members' Directory or News Archive pages.


Join now...

Subscribe...

All the Latest News and Developments sent to you by email.


Cooking Methods

Leg & Chump Leg & Chump: carvery joint (boneless) Roast
  Leg shanks Casserole
  Topside & thick flank: steaks (boneless) Grill/Fry
Middle Loin: rib & lumbar chops (bone-in) Grill/Fry
  Belly: spare ribs Marinade before Grill/Fry/Barbecue
  Belly: belly slices (rind-on) Marinade before Grill/Fry/Barbecue
  Belly: belly joints Pot Roast
Fore-end Spare Rib: steaks Marinade before Grill/Fry/Barbecue or Casserole
  Carvery shoulder roast (boneless) Roast
  Mince Fry/Simmer on hob


© QMS 2008  t: +44 (0)131 472 4040  e: info@qmscotland.co.uk
The information and expression of opinions that are contained in the site are intended to provide general guidance only and should not be treated as a substitute for specific advice concerning individual situations.