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 (1784 - 1833)
BEEFC H A P T E R THIRTEEN
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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
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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
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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 12th and 13th ribs into
Forequarter Hindquarter
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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
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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
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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
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EF
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
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EF
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.
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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
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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
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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
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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
