Beef VRQ2 Theory Unit 709 UPK 709

Quality Points Lean meat should be bright red, with small flecks of white fat (Marbled) The fat should be firm, brittle in texture, creamy white in colour and odour less, grass fed or corn fed beef has a yellow fat. Older animals and dairy breeds have fat that is usually a deeper yellow colour.

Marbling of Beef, Wagyu Grades

Age & Aging Usually slaughtered around 18-35 months. Maturation or hanging at a temperature of 1C for up to 14 days (up to 45 days) Enzyme action and increased acidity causes muscles relaxation and ensures meat becomes soft and pliable Average weight of a forequarter 200lb (75-100K)

Types of aging Wet (cryo) aging- the carcase is broken down to its primal cuts, then tightly vacuumed packed. The aging occurs under anaerobic conditions, much less weight loss as the moisture is retained. Meat can be wet in texture and metallic tasting Dry Aging- the whole carcase is hung from its hindquarters and held in a temperature controlled room, this controls the rate of tenderisation of the carcase. Quite a lot of weight loss (up to 25%) and this is not including trimming of the dry bits. More intense beef flavour, denser texture, less wet but moist when cooked correctly.

1. Fore rib 2. Middle rib 3. Chuck rib 4. Sticking piece 5. Plate 6. Brisket 7. Leg of mutton cut 8. Shank 1 2 3 4 5 6 7 8 Cuts obtained

Cut’s obtained Joint Uses Kg lb 1. Fore rib Roasting and braising 8 16 2. Middle rib 10 20 3. Chuck rib Stewing and braising 15 30 4. Sticking piece Stewing and sausages 9 18 5. Plate 6. Brisket Pickled in brine, boiled pressed beef 19 38 7. Leg of mutton cut Braising and stewing 11 22 8. Shank Consommé, beef tea 6 12 Total weight 88 176

Dissection of the forequarter Remove the shank Divide on half down the centre Take off the fore ribs Divide into joints

Common Cooking methods Mostly economical Cuts obtained, some prime cuts Stewing Braising Pickling

Cuts obtained Wing Rib Fore Rib Short Ribs

Hindquarter Cuts

Common Cooking methods for Hindquarter Cuts Roasting Boiling Braising Stewing Frying Grilling

Prime Cuts from Hindquarter Sirloin - Whole on the bone - Aloyau Sirloin – Boned fillet removed Steaks – Sirloin (Entrecôte) – ½” thick approx 160g. Minute - flattened to make as thin as possible. Double – 1” thick approx 300g Porterhouse – Cut from the rib end of the sirloin including the bone T bone – Rump end of the sirloin including bone and fillet

Hindquarter Cuts T-Bone / Porterhouse Sirloin Rump Steak

Fillet Can vary from 2½ - 4½Kg Steaks Chateaubriand – approx weight 300g – 1Kg Fillet – 100-150g (4 steaks) Tournedos – 100g (6-8 steaks) Filet mignon - ½k Weights given working on a 3k fillet

Fashionable cuts of Beef Onglet Bavette Ox Cheeks

Cooking times Off The Bone Roasting 20 minutes per lb (500g) plus 20 minutes extra On the bone Roasting 15 minutes per lb (500g) plus 15 minutes extra

Testing for cooking With Probe Without Rare meat 55 – 60c Juices red Medium 66 – 71c Juices pink Done! 78 – 80c Juices clear

Cooking degrees Very Rare Au bleu Rare Saignant Medium A Point Well done Bien Cuit

Classical Beef dishes Boiled beef and dumplings Grilled Steak Vert Pre

Tournedos Rossini Boeuf Bourguignon

Daube of Beef Steak Tartare

Breeds of Beef

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