Primal cut 1 round 2 topside 3 silverside 4 rump

Primal cut
1. Round
2. Topside
3. Silverside
4. Rump
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8. Why is the silverside tougher than the topside?
Reason
The silverside is tougher than the topside just because of where it is cut from. The silverside
is cut from the back of the thigh.
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9. List 6 measures which help to ensure correct hygiene standards when handling and
preparing meat and meat dishes. What would this need to include when thawing
meats?
Hygiene requirements
1. Prepare meat in one designated area of the kitchen. Ensure that all work benches, trays
and storage containers are clean and sanitized.
2. Clean and sanitise knives and board before commencing work as they can become
contaminated with bacteria from raw food
3. Prevent cross-contamination during preparation and storage.
4. Use colour coded boards for prepared and finished products and never cut cooked items
on board that have been used previously for the cutting of raw items.
5. Ensure storage temperatures below 4 degree for raw meat and holding temperatures
2

S ITHCCC014
Prepare meat dishes
above 70 degree for cooked meat to be served.
6. Minced meat should be processed on the same day it is purchased and should always be
cooked through.
When freezing, place packages of meat separately on the shelves. Meat should not be
frozen in stacks or placed on top of one another as this extends the time the layers take
to freeze. Frozen meat has to be defrosted in a fridge.
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10. List 3 advantages of having offal and second-class cuts on the menu:
Advantages
1. Reduce the wastage.
2. Less of cost.
3. Various of dishes on the menu for choosing.
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11. List 3 restaurant cuts which can be obtained from a leg primal.
Restaurant cut
1. Topside
2. Striploin
3. Fillet
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12. Provide 2 reasons why you should not stew beef topside.
Reasons
1. Topside is grade meat with low fat so it is easy to dried out.
2. It gets tough, hard and chewy, they are fat-free.
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13. What are the suitable temperature ranges for roasting e.g a Striploin? What are the
reasons and how do the different temperatures affect the product? What needs to be
considered when carving roasted meats for service?
Temperature range: well done: 70-75 , medium: 60-65 , medium-rare: 50-55 , rare: ℃ ℃ ℃
45-50 ℃
Reasons and explanation
The cooking temperatures greatly affect the breakdown of the collagen and elastic.
Be aware of the bone. When carving roast beef, for example, make an incision along the
rib-bone every so often to allow slices to fall free as you reach that point.
When carving whole joints, always cut against the grain. To carve a haunch, slice it like a
leg of lamb and mix the slices from different primal cuts for each serve like topside and
knuckle. It’s essential to rest the meat before you carve it. As the meat is being roasted the
juices retreat into the centre of the meat. If it is carved straight away the juices like leak out