Quarters of a Cow Diagram

Beef hindquarter.

1. Used for choice roasts, the porterhouse and sirloin steaks.
2. Rump, used for steaks, stews and corned beef.
3. Aitch bone, used for boiling-pieces, stews and pot roasts.
4. Buttock or round, used for steaks, pot roasts, beef á la mode; also a prime boiling piece.
5. Mouse-round, used for boiling and stewing.
6. Shin or leg, used for soups, hashes, etc.
7. Thick flank, cut with under fat, is a prime boiling piece, good for stews and corned beef, pressed beef.
8. Veiny piece, used for corned beef, dried beef.
9. Thin flank, used for corned beef and boiling-pieces.

Beef forequarter.

• 10. Five ribs called the fore rib. This is considered the primest piece for roasting; also makes the finest steaks.
• 11. Four ribs, called the middle ribs, used for roasting.
• 12. Chuck ribs, used for second quality of roasts and steaks.
• 13. Brisket, used for corned beef, stews, soups and spiced beef.
• 14. Shoulder piece, used for stews, soups, pot-roasts, mince meat and hashes.
• Nos. 15, 16. Neck, clod or sticking-piece used for stocks, gravies, soups, mince pie meat, hashes, bologna sausages, etc.
• 17. Shin or shank, used mostly for soups and stewing.
• 18. Cheek.

Contents Reference for Receipts

http://uktv.co.uk/food/recipe/aid/617482

Ingredients

• 200 g pork belly, skin and bones removed
• 400 g pork shoulder, off the bone
• 400 g pig's liver
• pinches ground allspice
• dashes of brandy, or cognac
• 2 cloves garlic, finely chopped
• 50 g butter
• 200 g onions, peeled, chopped
• 1 sprigs thyme, leaves picked
• 1 bay leaf
• 1 free range egg
• 50 g pistachio nuts, shelled
• 150 g streaky bacon, rashers

To serve

• pickled onions
• gherkins
• salad
• toasted crusty bread

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Method

1. Mince the pork belly, pork shoulder and liver (you can ask your butcher to do this) and place into a bowl. Add a pinch of allspice, a dash of cognac or brandy, the garlic and season with salt and freshly ground black pepper. Cover with cling film and leave to marinate in the fridge for at least two hours.

2. Melt the butter in a pan until foaming and sweat the onions with a pinch of salt and the picked thyme leaves and bay leaf for 3-4 minutes, or until softened but not coloured. Leave to cool, then remove the bay leaf.

3. Stir the onion mixture into the marinated meat, then mix in the egg and pistachio nuts until well combined. Into the minced meat, now mix in the onions, add the egg and pistachio nuts.

4. Preheat the oven to 160C/gas mark 3.

5. Line a terrine mould with the streaky bacon rashers, making sure there’s excess bacon hanging out over the sides. Press the terrine mixture into the mould, then fold the excess bacon over the top of the mixture.

6. Place the terrine into a roasting tin and fill with enough boiling water until it comes up halfway up the sides of the mould. Cover the terrine with tin foil and bake in the oven for two hours. (To check if the terrine is cooked through, simply place a skewer into the middle of the terrine for 7 seconds, remove and check to see it’s piping hot.)

7. Remove the terrine from the bain marie and leave to cool. Chill in the fridge for one day before serving (this improves its flavour). Thickly slice and serve with some gherkins, pickled onions salad and toasted crusty bread.

Ingredients

• 100 g dried vermicelli mung bean noodles, pre-soaked & drained (or rice noodles)
• 1 cucumber, cut into julienne strips
• 250 g cooked chicken breasts
• 50 g radishes, sliced
• 1 large spring onion, finely sliced
• 1 medium red chilli, deseeded and finely chopped

For the dressing

• 2 tbsp groundnut oil
• 1 tbsp toasted sesame oil
• 1 tsp sichuan dried red chilli flakes, or dried chilli flakes
• 1 tsp freshly ground roasted peppercorns
• 2 tbsp crunchy peanut butter
• 1 tbsp light soy sauce
• 1 lemon, juice only
• 1 tbsp grated ginger
• 2 tbsp water

For the garnish

• 1 tsp each toasted black and white sesame seeds, or mixed health seeds and coriander
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• Method

1. Arrange the noodles, cucumber, chicken, radish, spring onion and chopped chilli on a plate, cover with cling-film and chill in the fridge for 20 minutes.

2. Before serving, put all ingredients for the dressing into a liquidiser and blend. For a warm dressing, pour the dressing into a small saucepan and heat for 2 minutes.

3. Pour the dressing over the chicken mixture, sprinkle with the seeds and serve immediately.

Ingredients

• 1 large chicken, jointed into 8
• 2 tbsp olive oil
• 12-16 shallots, peeled and halved
• 1 large Florence bulb fennel, cut into wedges
• 500 g red or white skinned new potatoes, halved if large
• 200baby g carrots, washed and trimmed
• 1 bay leaf
• 1 small bunch thyme
• 1 tbsp tomato purée
• 500 ml light ale or lager
• 150-200 g spinach leaves
• fine sea salt and freshly ground black pepper

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Method

1. Preheat the oven to 190C/gas 5. Heat the olive oil in large ovenproof casserole over the stove. Season the chicken with salt and pepper and fry until golden on all sides.

2. Transfer the chicken to a plate and add the shallots to the casserole. Fry for 2 minutes, until softened. Stir in the fennel, potatoes, carrots, bay leaf, thyme and tomato puree.

3. Season the mixture with salt and freshly ground black pepper and return the chicken to the casserole. Pour in the ale or larger, cover and transfer to the oven. Cook for 45 minutes.

4. When the casserole is cooked, divide the spinach between 4 warmed bowls. Top each with a few ladles of the casserole (the heat will instantly wilt the spinach) and serve straight away.

Research from butchers row in Leeds market

Open publication - Free publishing - More kirkgate

Good research to check the range and also the signs which are know for not having the best clarity.

Butchers vs Supermarket

As a farmers daughter I would be very, very wary of supermarket meat and personally never buy it. A local butcher can tell you (and some display) exactly where their meat come from, which cattle market, which dealer and sometimes which farmer. I'd rather pay the extra (although very often the butcher is cheaper anyway) and know that my meat is traceable than risk Tesco or some other supermarket packaging which at best states "British Beef" or sometimes only actually states "packed in the UK" The way I see it good butchers are specialists in their field, not jack of all trades

Most butchers seem to be closed in the evening when I do my weekly food shop. I'm at work all day so normally shop mid week evenings and there is no way I would want to go shopping at the weekends!

• Better range of meats - for example our local does mutton, bilton, boerwors (both south african specialties - first dried meat sticks, second v. good sausages), good range of game (venison, rabbit, small game birds.....
• Great quality
• Good prices - and our butcher does have price tags - and often bargains too (for example we got a 3 1/2 kg pork neck joint for £8 this weekend!!!!)
• They're willing to do bones for our dog for free or very small surcharge (a pound or less)

I usually use the butcher, the meat tastes better and it keeps the local economy going. Also get a few freebies and sample now and again, you wouldn't get that service from a supermarket. My butcher also specially made some black pudding & bacon sausages for us

Personally i prefer butchers meat, tends to be of a better quality, I usually find this comes into play when buying steaks, steak chunks or side of beef. For meats such as mince find theres not a huge difference. Also have to say butchers sausages much much better too.

I use the butcher when I can. The quality is so much higher but I definitely don't save any money, they probably cost a bit more.

Do you shop at your local butcher? If so, do you save any money by doing so? Is the quality of the meat really any better? If not, why do you shop at a supermarket rather than a butcher?

I went to a local butcher today to get meat. Maybe I went in with unrealistic expectations of how much things cost, but I came out spending the same on meat as I would Tesco. The only difference is that Tesco (where I do my grocery shopping anyway) and the butcher are in opposite directions. To me, if I'm going to spend £2.80 (give or take 10p) on one pound of steak mince, I might as well get it in the same place as I would get the rest of my bi-weekly shop, rather than going to two or three different shops to get everything. The thing I didn't like was that nothing had a price on it. At least when I go to Tesco, I know how much I'm paying up front rather than wondering if the guy is just charging whatever comes to mind at that moment.

http://www.ceveritt.com/

Thinking of the contexts for the Butchers, found this and found the design and presentation similar to the look I had in mind for Robert Bowring.

Brief 2 : Robert Bowring Butchers