Scotland is renowned for producing quality beef, lamb and pork, but for the consumer to enjoy these quality products, it is essential that butchers are skilled in the preparation of different meat cuts.
This Cutting Guide has been produced by Quality Meat Scotland as an introduction to primary preparation skills for butchers, whether in retail or an on-farm business. There are separate sections for Beef Forequarter, Beef Hindquarter, Lamb and Pork. Each section shows the breakdown of the carcase into primals and then you can select to view the preparation of a number of manageable retail cuts from each primal.
Learn the skills that can provide both chef and consumer with a product they will have pleasure in preparing.
Beef Forequarter: Fore Rib, Chuck & Blade
The fore rib, taken from the back of the animal behind the blade, is a medium priced cut of beef. If is usually sold as a roasting joint and can be sold either on or off the bone. Off the bone the joint is rolled and often stuffed. Either way the fore rib makes a good and tender roasting joint when cooked slowly. The fore rib can also be sold as steaks.
Chuck & blade, often known as the shoulder, is the cut next to the neck. As with the neck it is suitable for slow, moist cooking in casseroles or is often used for braising. This cut can also be sold as a joint for slow roasting. This is another less expensive cut of beef.
