Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel ” “ Beef is the soul of cooking. – Maire-Antoine Carmé, French chef ( ) BEEF C H A P T E R THIRTEEN

2 BEEF Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel After studying this unit You will be able to: – Identify the primal, subprimal and fabricated cuts of beef – Perform basic butchering procedures – Apply appropriate cooking methods to several common cuts of beef

3 BEEF Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Beef is the meat of domesticated cattle. (8,000 yrs) Although Americans are consuming less beef today than we once did, we still consume far more beef than any other meat. 2010: 26.4 billion lbs. compared to 2002: 27.9 billion lbs. (Source: USDA.gov) Beef’s flavor stands up to almost any sauce or seasoning. Beef Overview

4 BEEF Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Primary Cuts The steer is cut into four pieces (quarters) down the backbone and between the 12th and 13th ribs – First the carcass is split down the backbone – Then each half is divided between the 12 th and 13 th ribs into Forequarter Hindquarter

5 BEEF Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel The Skeletal Structure of a Steer

6 BEEF Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Primal Cuts of Beef Forequarter – Chuck – Brisket and shank – Rib – Short plate Hindquarter – Short loin – Sirloin – Flank – Round

7 BEEF Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel The Primal Cuts of Beef

8 BEEF Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Fabricated Cuts or Subprimal

9 BEEF Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel IMPS/NAMP IMPS: Institutional Meat Purchase Specifications Means the USDA approved the specifications for fresh beef, lamb and pork. Describes in great detail each cut of meat, with illustrations and photographs. Assigns meats a number used to identify the various meat cutting cuts using a nationwide system. Ex: 116A Beef Chuck, Chuck Roll. NAMP: North American Meat Processors Association. They have been issuing a Meat Buyer/s Guide since 1963.

10 BEEF Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Boxed Beef Industry terminology for primal and subprimal cuts of beef that are vacuum- sealed and packed into cardboard boxes for shipping from the packing plant to retailers and food service operations

11 BEEF Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Organ Meats (Offal) Liver Heart Kidney Tongue Tripe (stomach lining) Sweetbreads (thymus glands) Extremities – Oxtail

12 BEEF Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Nutrition Beef is a major source of protein and the primary food source: – zinc – B vitamins: B6, B12 – Iron – Zinc – Niacin

13 BEEF Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Fat Marbling – Whitish streaks of inter- and intra- muscular fat Causes meat to be juicy and tender Subcutaneous – Exterior fat; the fat layer between the hide and muscles Usually trimmed to ¼ inch during butchering