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Poultry.
Meat.
• Meat and poultry and are important foods providing much of
the protein people need for the growth and repair of our
bodies while at the same time providing a source of energy.
• Chateaubriand (double fillet
steak).
– Cut from the head of the fillet, and
for more than two portions between
300 gms – 1 kg (12 ozs – 1 lb) can
be obtained.
• Fillet steak.
– 4 – 5 steaks can be obtained each
of 100 – 150 gms (4 – 6 ozs).
• Tournedos steaks.
– Approximately 6 – 8 at 100 gms (4
ozs). Each steak should be tied to
form a regular shape.
• Tail of fillet.
– This is cut into julienne or minced
according to its intended use.
Sirloin.
• Minute steaks.
– Cut each steak approximately 1 cm thick and flatten with
a cutlet bat making it as thin as possible. If necessary
trim to a regular shape.
• Sirloin steaks.
– Cut into 1 – 2 cm slices and trim to about (entrecotes)
150 gms (6 ozs).
• Porterhouse and T-bone Steaks.
– Porterhouse steaks are cut including the bone from the
rib end of the sirloin.
– T-bone steaks are cut from the rump end of the sirloin
including bone and fillet.
Rump.
• The middle portion from each slice is considered
to produce the best steak and are known as point
steaks.