ALL ABOUT the bovine

OBJECTIVES- Parts of the Cow- Bovine Vocabulary- Love Me Tender- The Carnivore

Kitchen- Beyond The Cow

(Milk and Cheese)

Primal Cuts….-Chuck-Brisket-Rib-Plate-Sirloin-Tenderloin-Short Loin-Bottom Sirloin-Tri Tip-Rump-Round -Flank-Shank

- Aging~ 48-72 hours…Allows muscles to relax…Meats is hung to increase tenderness... Increased aging= More flavor and less moisture

- Boning~ To remove bone from muscle- Butterfly~ Cut almost in half length-wise so it

opens and lies flat- Fabrication~ Cutting primal cuts into usable

portions - Kosher~ Specially slaughtered to comply with

Jewish dietary laws (use forequarter only)

- Marbling~ Fat in thin lines between muscle fibers

Bovine VocabularyKey Terms:

Offal~ Organ meats (not always awful) Primal Cuts~ Primary divisions in meat-large

piecesRetail Cuts~ Ready for sale (in stores)Silverskin~ Tough membrane surrounds meatTying~ Using kitchen twine to tie a roast for

even cookingVeal~ Young cow (under 6 months old)

Continued

All Beef is Graded

Beef GradesPrime = A+ on report cardChoice = B on report card Select = C on report cardStandard = D on report cardCommercial = F on report card Utility = Don’t Ask

All Grades are Wholesome, Just Not as Delicious

BrainsHeartKidney LiverSweetbreads (Thymus gland)Tripe (Stomach lining)

Think About It, Don’t Just Throw It Away

Organ Meats a.k.a Offal

What’s New?Buffalo

Lower in Fat and Cholesterol

BeefaloA cross between beef

and buffalo

Medallions~ Small round, Boneless pieces (Medallions au

poivre)Noisettes~ Same ^^Scallops~ Thin, Boneless, Lightly pounded

(Veal Piccata)Emincé~ Thin strips use for sautéing (Beef

Stroganoff)

Cuts from Loin or Tenderloin(Menu Names)

Tender Cuts come from muscle groups with the least amount of exercise

They have more marblingSearing meat adds caramelization and

improves flavor and appearance. It does NOT seal in juices

They should be cooked with DRY HEAT methods

RoastingGrillingBroilingPan Frying

Love Me Tender

Less tender cuts are from muscle groups that get the most exerciseChuck~ ShoulderRump~ DerriereShank~ Legs

They benefit from MOIST HEAT methodsSimmering Boiling StewingBraising

Less Tender Cuts

Always Let Meat REST BeforeCutting and Serving

Take Your Cow’s TemperatureVery RareRareMedium RareMediumMedium WellWell

115°F-120°F125°F-130°F130°F140°F155°FNot Recommended(No Juice, No Flavor)

French Term meaning Under VacuumFoods are vacuum-sealed in heavy plastic

pouches, thin cooked to temperature in a water bath

Flavorful juices stay inside the meatExcellent for Beef Tenderloin

Sous Vide Cooking

Cows give us milk….COWS GIVE US

MILKMilk gives us CheeseMilk gives us CreamCream gives us

ButterCream gives us Ice

creamMilk gives us

ButtermilkMilk gives us YogurtMilk gives us

calcium for strong bones and teeth!

How to Make MozzerellaWhat is rennett?

Making Ice CreamWhat dairy

products are used?What sweetener?Should it boil?How long to chill?What texture tells

you the ice cream is ready

What is a good topping?