Meat Cuts
You are hosting four of your closest school friends for an End-Of-School-Year BBQ. Your parents have given you the task of choosing the cut of steak for the event.
1 - Top Sirloin Filet (Baseball Cut)
Judging Criteria
FAT AND MARBLING - 20 POINTS
- Some fat is required for flavour (about 1 cm)
- fat should be white and firm
- some marbling should be seen but too much marbling means too much fat
- marbling evenly distributed
COLOUR - 20 POINTS
- muscle tissue should be bright red for beef
MEAT YIELD - 20 POINTS
- high proportion of lean meat to bone and fat
- consider cost per serving if given
- consider end use of product
TEXTURE - 20 POINTS
- surface of cut smooth and velvety
- minimum amount of connective tissue and large muscle fibres and bundles
- fine texture indicates tenderness
FIRMNESS - 20 POINTS
- Lean meat firm to touch
- Fat firm to touch
