BEEF! “It’s what for dinner”

CUT A particular edible part of meat, poultry or fish

Wholesale Cuts AKA: Primal or Commercial Cuts

Retail Cuts Smaller cuts that you find in the supermarket

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.

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

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

Grain

Cut Against the Grain to ‘tenderize’

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

What’s Where? http://consumer.certifiedangusbeef.com/cuts/beef_cuts_poster_4047.pdf

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…

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…

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!

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

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

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 $$

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)

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. $$

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 $$

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

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

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.

Grades Grading = Marbling & Marbling = Fat & Fat = Flavor

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)

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?

Cooking Beef Rare Medium Rare Medium Medium Well Well Done

From Blue to Well

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!

Really?!?!?! 