Jointing Meat

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

Patterns of jointing meat vary between countries depending on the methods favoured for cookery. In England, meat tends to be cut with two main methods in mind: roasting, for the tenderer parts, and stewing, for areas with more connective tissue. The various roasting joints are cut across bones and groups of muscles, and the fat left in place. Areas such as the forequarter, less suited to this treatment, are cut into chunks for stewing. N. Americans follow a simplified version of the same principle, with more emphasis on yielding small pieces such as steaks and chops suitable for grilling (broiling) or barbecuing; meat unsuitable for such methods is often minced (ground). The French rely more on dissecting out muscles. Freed from bone, fat, and connective tissue, the meat is rolled and tied to give neat compact joints suitable for cooking with wine or stock.