Beef It’s What’s for Dinner!
description
Transcript of Beef It’s What’s for Dinner!
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BeefIt’s What’s for Dinner!
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Wholesale Cuts
1 2 3 4 5
678
910
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Wholesale Cuts
• 1 Chuck
• 2 Rib
• 3 Short Loin
• 4 Sirloin
• 5 Rump
• 6 Round
• 7 Flank
• 8 Shortplate
• 9 Brisket
• 10 Shank
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Retail Cuts
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Marbling and Fat
Fat surrounds muscles
Marbling is fat that runs through the muscle
The leaner the cut, the tougher the meat is to chew
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Steak vs Roast?
• Steak is a thin slice from a muscle mass
• Roast is the whole muscle mass from a particular area
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Methods of cooking
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• Broil * Grill * Panfry
–Fast cooking
–High heat
–Short time
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• Stew–Slow cooked in heavy pan with
liquid added
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• Roast–Slow cooked in
oven roasting pan
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Chuck
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Chuck• Characteristics:
– Heavy muscle– Less tender
• Best used for: – Stew Meat– Pot Roast
• Cooking method:– Braise– Stew
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Rib
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Rib• Characteristics:
– Most tender
– Most marbling
Best served as:•Steak•Roast
Cooking method:•Grill•Roast
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Short Loin
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Short Loin• Characteristics:
– Most tender
– Most marbling
• Best used for:– Steak– Roast
• Cooking method:– Grill– Roast
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Sirloin
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Sirloin• Characteristics:
– Tender– Light marbling
• Best used for:– Steak
• Cooking method:– Broil– Grill
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Round
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Round• Characteristics:
– Tender
– Less marbling
• Best used for:– Steak & Roast
• Cooking method:– Broil
– Grill
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Round Steak
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Top Round Steak
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Flank
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Flank• Characteristics:
– Tough
– Less marbling
• Best used for:– Stew
– Stuffed
• Cooking:– Braise or Stew
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Shortplate
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Flank Steak
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Brisket
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Brisket• Characteristics
– Tough– Less marbling
• Best used for:– Corned Beef – Stew
• Cooking method:– Braise– Stew– Boil
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Shank
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Shank
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Hamburger
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Stew Meat
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Summary
• More marbling – Most tender
– Less cooking time
• Less marbling– Less tender
– More cooking time and with liquid added