What cut of beef is chine?
‘If a chine of beef is a cut of meat containing part of the backbone, as above, then it is a very good cut for a roast, containing at least part of the short-loin, and possibly part of the tenderloin. ‘
What is a beef chine?
“CHINE (of beef)” “a cut of meat containing part of the backbone.” To “chine,” is “to cut along or across the backbone of (a carcass of meat).” —Webster’s New World Dictionary.
What is a chine bone?
(Entry 1 of 2) 1 : backbone, spine also : a cut of meat including all or part of the backbone. 2 : the intersection of the bottom and the sides of a flat or V-bottomed boat. chine.
What is the best cut of beef for a joint?
Topside. A topside roast is extremely lean and has a lot of connective tissue as it comes from the inner thigh muscles of the hind leg. This cut is best roasted as a whole joint and is usually on the cheaper side of your roast choices. It can have a slightly tougher texture but it is still flavour-packed.
What is chine meat?
Chine is an old English word for backbone, derived from Norman French. In general culinary use to indicate the backbone, with some attached flesh, of any animal until the 18th century, it continued to be used in connection with bacon pigs – from which the sides are normally removed without splitting the backbone.
What is the beef chine bone?
On a beef roast, the Chine Bone is referred to as the backbone which is attached to the rib roast. When buying a pork or beef roast, it is desirable to have staff in the meat department cut through the Chine Bone so it is removed prior to roasting the meat.
What is Chine meat?
What beef is used for Sunday roast?
By far the most popular roast for a Sunday is beef. First, you need to choose the best joint for roast beef which can be either a rib of beef, a sirloin, or a fillet. Prime rib works well as it is usually cooked on the bone; keeping the bone in makes for a tastier piece of beef when cooked.
What meat is chine?
How do you remove beef from chine bone?
Use a small knife to angle beneath the end of the ribs against the chine bone and, keeping the knife firmly against the chine bone, cut down carefully a little at a time to release the eye of meat and ribs from the chine. Avoid cutting into the eye of the meat.
Which is better topside or silverside?
Topside And Silverside Silverside is leaner than Topside and can be used as inexpensive roasting joint, but the lean meat yields much better results as a slowly cooked pot roast. Steaks cut from the Silverside make excellent, tasty Braising Steaks.
What cut is a supermarket beef roasting joint?
Rump and Topside are good, lean and tasty roasting joints that are usually wrapped in a layer of fat to keep the meat tender and moist during roasting.
What beef roast is the most tender?
Chateaubriand Tenderloin Roast
Chateaubriand Tenderloin Roast The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture.
How do you chine a rib of beef?
When the rib of beef is cooked and rested, stand the joint so the ribs are pointing upwards. Position a sharp carving knife (or your biggest knife) between the top of the ribs and the meat. Keeping the knife pushed against the ribs, gradually cut along the bones to release the meat from the ribs.
What is chine pork?
Pork Chine is a squarish area across the backbone between the shoulder blades that holds tender meat. It may or may not come attached to a rack of pork (pork loin), Often, it is trimmed off to allow easier carving at the table.
Which is the best cut of beef for roasting UK?
For roasts, the best cuts include rib (on the bone or boned and rolled), sirloin, top rump and fillet. For quick cooking, try fillet, entrecôte, rib eye, sirloin or rump steaks.
Why is my topside beef tough?
Beef has a lot of collagen in it, and that’s what makes it tuff. If you cook it fast, the collagen contracts, and squeezes out some of the moisture. On the other hand, if you cook it real slow, the collagen can disolve/melt, and it actually adds to the mouth feel.
What is the best beef for a Sunday roast?
How to cut off the chine bones from the bottom of roast?
How to Cut Off the Chine Bones From the Bottom of the Roast. 1 Step 1. Lift the roast to an upright position and trace the rib bones with the electric knife starting at the bottom and moving towards the base. This 2 Step 2. 3 Step 3.
Do Butchers cut off the bones from roast beef?
Most of the time the butcher will cut off the chine bones located on the bottom of the roast for the buyer, since they have heavy machinery that makes the job much easier. Any person can do this with the help of the right knife and the needed knowledge.
What cut of meat is a forerib with bone attached?
But a forerib with bone attached is the same . These are quite fatty cuts which need slow cooking to melt and tenderize . When cooked you will have the most amazing , soft and tender roast beef . I don’t buy any other cuts anymore ! Right . Oven on low at 140 or 120 if fan oven .
What can I substitute for beef in Chinese food?
Instead of ordering out Chinese food, do it yourself. Great with white rice or sticky rice (jasmine rice). Family recipe! Substitute beef with 1/2-inch pieces chicken breast prepared the same as the beef above or 2 cups cooked shrimp prepared as above.