A trip through the butcher counter can be daunting. We all have our regular cuts of meat that we know and use but how are the other cuts used? We all see them, the cuts with the odd sounding names that we tend to shy away from not knowing much about them and not wanting to waste money on an unknown cut of meat. What if we cook it wrong? What if we don’t like the taste or texture of it once it is cooked?
We have put together a list of cuts that Muttlam proudly offers you and we will endeavour to give you a practical guide to their individual information, and also some great cooking tips for each cut. Ready? Let’s go to our meat counter.
Shin and shank refer to the same cut of meat. It is located on the lower leg of the animal and tends to be a bit tough. This meat is mostly muscle and can be sinewy. It is best cooked slowly to tenderise. Use it in stews, soups or a scrumptious potjie. It gives an amazing flavour and is also used to make a rich stock. Shanks are known to melt off the bone when they are slow cooked, loaded with flavour, loved in stews.
Chump can be found in steaks or chops. Its texture is firm and it is a plump and lean meat. Chump is the meat found where the loin meets the leg of the animal. It is considered on the same calibre as a rump steak in beef. Chump is excellent for pan-frying, roasting or grilling. If pan frying or grilling, try cooking it for approximately 6- 8 minutes on each side depending on how well done you like your meat.
This is a large cut of meat and is usually cooked for parties and holiday events. Chops and braais are inseparable. A family get-together is incomplete without good chops on a braai. The meat can be sold in different forms such as shank, sirloin, or frenched. Legs are full of flavour and are wonderful braised, grilled, pan-fried or roasted.
These chops are lean and delicious! They are the most popular of all the cuts and are tender and juicy. Loin chops are also called T-bone chops because of the T-shaped bone running through them. This cut is lovely marinated and pan-fried, grilled or broiled.
This cut is also called the English chop or the double loin chop. It is an interesting cut that blends both the marbled loin with the delicious tenderloin. This yummy cut is wonderful when grilled, broiled or pan-fried.
Rack of Rib
This impressive cut is one of the most expensive cuts of meat that you can purchase and is extremely impressive if cooked right. It is surprisingly easy to cook! There are approximately 6-8 chops to a rack depending on the type that you purchase. They are a versatile cut and are perfect roasted or grilled.
The neck is usually sold in sections with the bone included. It is inexpensive cut and packed with flavour. This cut is perfect for stews, sauces, and slow-cooked dishes.
This is an inexpensive cut from the animal’s shoulder. It has a lot of marbling and is a versatile cut that can be marinated, broiled, and pan-fried or braised. This meat provides a rich and delicious flavour.
This cut is also known as a shoulder cut, top rib cut and more. It is a bit more tender than a stewing steak and should be slow cooked to bring out its full potential. Use it in for braising or in casseroles and stews.
With these tips, you can be more confident at the butcher counter and a little more knowledgeable about the cuts you buy and how to cook them. Try something new tomorrow night for dinner. Try a whole new cut that will provide a whole new taste sensation to your cuisine. You may just find another favourite at the meat counter and a new favourite to add to your everyday menu.