Beef Cuts

Australian Beef and Lamb Cuts with Serving Suggestion

肩胛部是經常運動的部位肌肉發達筋多肉質較堅實 a.嫩肩里肌 附著愉於肩胛骨上之一塊肉，富油花且肉質嫩是極佳的牛排燒烤及火鍋片用肉。 b.下肩胛沙朗心 油花含量適中口感佳適合牛排燒烤及火鍋 肋脊部 運動量較小，肉質嫩，大理石油花均勻，俗稱沙朗牛排，即切自肋脊部，常以煎烤牛排烹調，也常用於蒸牛肉火鍋片鐵板燒等。 腱子 牛腱心〈HEEL MUSCLE〉屬常運動的部位，筋紋呈花狀。美國肉牛以穀物飼育且牛齡小，烹調時間只為草飼牛之一半。筋煮後QQ多汁，口感極佳。適合滷、清燉、切薄片以火鍋、炒的方式食用。 牛小排 取自牛隻的前胸肋骨〈Short Rib〉部位，此部位的肉質結實帶油筋且油脂甚多，非常適合以炭燒或燒烤的方式，燒烤過程中油脂會滋滋地流出，香味四溢。建議食用熟度不宜太生，在全熟的狀態下，牛肉煎熟而收縮會與骨頭部位自然分離，此時最能表現出牛小排焦脆的筋肉跟咀嚼口感。 前腰脊部 腰脊部運動量較少，肉質較嫩，大理石油花分部均勻，是屬於屠體大里 肌肉之後段，丁骨、紐約客牛排即是腰脊肉切得。此部位適合以煎、烤 牛排方式烹調。也常被於蒸牛肉、火鍋片、鐵板燒等。 里肌肉〈腰內肉〉運動量較少，是最嫩的部位、常用來做菲力牛排及鐵板燒。  後腰脊肉 一般所稱沙朗應屬此部位。後腰脊肉分上下兩部份：上部份的肉質細嫩 且含油花，又分上後腰里肌肉與嫩蓋仔肉〈嫩後腰里肌〉 a. 上後腰里肌肉〈TOP SIRLOIN BUTT〉其肉質細嫩，是很好的牛排、燒肉及炒肉。 b. 上後腰嫩蓋仔肉〈CULOTTE〉為肉牛屠體五塊最嫩肉之一塊，其肉質細嫩含油花，是上等的牛排及燒烤肉選材。   後腿部 居外側後腿肉部位，狀似菲力。但肉質卻較粗且硬實，通常用以炒肉絲、火鍋 片。如做牛排，最好先去筋或以拍打方式加以嫩化處理。 腹脅肉 肉質纖維較粗，常以修去脂肪後以腹脅排方式販賣，也可用來做薄片燒肉。

(http://www.wangsteak.com.tw/manner_smart.htm)

HOW TO COOK THE PERFECT PAN OR BBQ STEAK

BEFORE COOKING:

• Steaks should be at least 21mm-25mm thick
• If possible steaks should not be frozen and best cryovaced or fresh to preserve the meats ageing qualities (Ask your Butcher if unsure)
• Heat pan or BBQ to hot before placing steaks on the surface

Rare

• Cook for a few minutes per side (depending on thickness)
• Turn once only
• Cook until steak feels ‘very soft’ with back of tongs.
• Cook to an internal temperature of approximately 35°C

Medium Rare

• Cook on one side until moisture is just visible on top surface
• Turn once only
• Cook on other side until surface moisture is visible.
• Cook until steak feels ‘soft’ with back of tongs.
• Cook to an internal temperature of approximately 45°C

Medium

• Cook on one side until moisture is pooling on top surface
• Turn once only
• Cook on other side until surface moisture is visible.
• Cook until steak feels ‘springy’ with back of tongs.
• Cook to an internal temperature of approximately 55°C

Medium Well

• Cook on one side until moisture is pooling on top surface
• Turn once only
• Cook on other side until moisture is pooling on the surface.
• Reduce heat and cook until steak fells ‘firm’ with back of tongs.
• Cook until steak feels ‘springy’ with back of tongs.
• Cook to an internal temperature of approximately 65°C

Well Done

• Cook on one side until moisture is pooling on top surface
• Turn once only
• Cook on other side until moisture is pooling on the surface.
• Reduce heat and cook until steak fells ‘very firm’ with back of tongs.
• Cook until steak feels ‘springy’ with back of tongs.
• Cook to an internal temperature of approximately 75°C

AFTER COOKING:

• Position steaks in a warm place, or cover with foil and rest for 3-5 minutes.

(http://www.bedrockmeat.com.au/how_to_cook.php)

01, July, 10

09:30 a.m. Good Morning ~~~

English Breakfast

Oat bran with banana, egg and lemon tea 

11:00 a.m. to 05:00 p.m.

• Driving Class @ Oakleigh 
• Library @ Parkdale
• Library @ Beaumaris
• Cheltenham Shopping Centre

05:00 p.m. to 06:00 p.m. -Relax and tidy up

06:00 p.m. to 07:00 p.m. -Dinner Preparation:

• Beef & Vegetables 
• Lamb Kebak 

07:00 p.m. to 09:30 p.m. -Dinner and Movie