1. BEEF!
“It’s what for dinner”

2. CUT
A particular edible part of meat, poultry or fish

3. Wholesale Cuts
AKA: Primal or Commercial Cuts

4. Retail Cuts
Smaller cuts that you find in the supermarket

5. Marbling Small white flecks of internal fat. Fat = Flavor
Never fear, it melts into tasty
and tender juices during cooking.
Higher amounts of marbling
protect beef from overcooking.
More marbling equals more juices.

6. Collagen
The thin, white or transparent connective tissue that when cooked often turns into gelatin

7. Elastin
A very tough, yellowish connective tissue that can not be softened by heat
AKA: Silver Skin = should be removed before cooking

8. Grain

9. Cut Against the Grain to ‘tenderize’

10. What’s What? Tender cuts are cooked using dry-heat methods
Sirloin cuts
Loin
Rib cuts
Expensive Cuts
$$$$$$$$$$$$
Tough cuts are cooked using moist-heat methods
Flank cuts
Plate
Brisket
Chuck
Round
Shank
More affordable cuts

11. What’s Where?

12. Tender Cuts Rib. Short Loin. Sirloin. ‘Rib’ & ‘Loin’ are tender clues
These are more tender, flavorful & juicier cuts
The cuts located on the cow’s back are barely used so the muscles are very tender.
Ribs are the only exception to everything we know about the tender/tough cuts of beef…

13. Tough & Cheap
Shoulder, Hip, Butt, Stomach & Legs
AKA: Chuck, Round, Short plate, Flank, Shank & Brisket
These parts of the cow do all the moooving & support the animal.
This means the muscles are tougher
The way we cut & prepare the tougher meats will make all the difference…

14. Working with Tough Meats
Cut Against the Grain
Working with Tough Meats
Tenderize with a
Meat Mallet
Marinate
Braise Tough Meats = Low & Slow in liquid to break down tough muscles.
Braised Shank…
Definitely worth the wait!

15. The Ribs
While they are located in the back (with the tender/expensive cuts)
They aren’t as pricy
They are best cooked low & slow or with combination cooking
They need to be cooked to tenderize & they’re always better with a rub, marinade &/or sauce

16. Chuck (Shoulder) Ranch Steak Country Style Ribs Denver Cut Sierra Cut
Flat Iron
Chuck Eye Roast
Top Blade
Cross Rib Roast
Chuck Roast
Chuck Short Ribs
Chuck Arm Roast
Mock Tender $
Shoulder Clod

17. Rib Prime Rib Ribeye/Delmonico Ribeye Roast Cowboy Steak Short Ribs
“Prime rib” has nothing to do with the
prime grade of beef. It’s simply the
name of a particular cut
Ribeye/Delmonico
Ribeye Roast
Cowboy Steak
Short Ribs
Back Ribs $$

18. Loin (Short & Sirloin) $$
Strip Steak/Roast
Sirloin Steak
Tenderloin
Tri Tip Steak/Roast
Filet Mignon
Ball Tip Steak/Roast
T-Bone Steak
Bottom Sirloin Flap
Porterhouse Steak
Hanger Steak
(Hanging Tender)

19. Sirloin The “King of Meat’s”
The only portion of meat to be called a “Sir” in front of the name.
It is said that King Henry VIII was so fond of this particular steak cut from the loins of beef, that he termed it as ‘Sir Loin’
The sirloin steak is cut from the lower portion of the ribs, which continues onwards to the rump and the tenderloin.
The muscles of this region are a bit exercised and hence, the sirloin steak is a tad bit tougher than the other premium steak, the filet mignon.
It is the cheapest of the premium cuts of steak. $$

20. Round Rump Round Top Round Bottom Round London Broil (top & bottom)
Eye of Round
Sirloin Tip Roast
Sirloin Tip Side Steak
Butterfly Top Round Steak $$

21. Brisket & Shank. Plate & Flank.
Beef Brisket
Short Ribs
Brisket Flat Cut
Skirt Steak
Brisket point
Flank Steak
Flap
Shank Cross Cut

22. Other (The random left-overs)
Ground Beef
Cubed Steak
Stew or Kabob Meat
Thin Cut
(for stir-fry or fajitas)

23. Cows Get Grades Too!
All beef is inspected for wholesomeness by the U.S.
Department of Agriculture (USDA), and is graded for quality.
Marbling plays a big role in quality grades because more marbling means more flavor.
USDA Prime –represents the highest degree of marbling and an elite product. Less than 3% of beef qualifies as USDA Prime, often found in high-end steakhouses
USDA Choice –There are extreme variations in marbling, with some steaks looking more like Prime and others, more like Select. USDA Choice is the "every man" grade and for the tastiest beef, look for more marbling. Choice is most commonly advertised by retailers and restaurants.
USDA Select – With a name like "select" it's a bit confusing, but USDA Select beef tastes nothing like Choice and Prime cuts. It doesn't have the flavor or texture of the higher grades because it has very little marbling.
Standard Grade – Has only traces of marbling or is practically devoid of marbling. Translation: practically devoid of flavor and tenderness. Cheap beef may seem economical, but that doesn't mean it will look good on your plate or taste good in your mouth. *If the label doesn't say Select, Choice or Prime on the sticker, it usually means the product received a Standard grade.

24. Grades
Grading = Marbling
& Marbling = Fat
& Fat = Flavor

25. Beef Nutrition Beef packs a powerful punch of protein, iron, B vitamins and minerals.
A 3oz. serving of lean beef has less than 10 grams of total fat. (Comparable to skinless chicken breast)
3oz of Beef = The size of a deck of cards = 154 Calories
ZINC 3-ounce lean beef = 13 ½ (3-ounce) servings of salmon (2,363 calories)
Vitamin B12 3-ounce lean beef = 7 ½ (3-ounce) skinless chicken breasts (1,050 calories)
IRON 3-ounce lean beef = 2 ¾ cups of raw spinach (19 calories)
RIBOFLAVIN 3-ounce lean beef = 4 ½ (3-ounce) servings of white tuna meat (491 calories)
Vitamin B6 3-ounce lean beef = 6 ½ cups of raw spinach (46 calories)

26. Beef -Safety Review Cook Beef to? Cook Ground Beef to? Why?
Safest ways to store & thaw beef?
What concerns do we have with handling raw beef?
How do we eliminate these risks?

27. Cooking Beef
Rare
Medium Rare
Medium
Medium Well
Well Done

28. From Blue to Well

29. Random Bits Center Cut = better part of the cut
Butterfly = a steak or cut that has been split open
horizontally creating a thinner, larger piece. (This is done to either cook it faster or to stuff or roll the meat)
Veal = is a young calf, (up to 1 year in age)
usually male & primarily fed a milk diet.
Kobe Beef = is an exclusive grade of from cattle
raised in Kobe, Japan. These pampered cattle
are massaged with sake and fed a special
diet that includes lots of beer.
The result is extraordinarily tender
and full-flavored as well as very expensive beef!

30. Really?!?!?! 