Chapter 13 Chapter 13: Chemical Reactions Chemical Reactions
Chapter 13
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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 soul of cooking. – Maire-Antoine Carmé, French chef (1784 - 1833) BEEF C H A P T E R THIRTEEN
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On Cooking Beef
Transcript of Chapter 13
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
”“ Beef is the soul of cooking.
– Maire-Antoine Carmé, French chef (1784 - 1833)
BEEF
C H A P T E R THIRTEEN
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EF
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • 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, 5eLabensky • Hause • Martel
Beef is the meat of domesticated cattle.
Although Americans are consuming less beef today than we once did,
we still consume far more beef than any other meat.
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, 5eLabensky • 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 intoForequarterHindquarter
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • 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, 5eLabensky • 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, 5eLabensky • 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, 5eLabensky • Hause • Martel
Fabricated Cuts
Individual portions of meat cut from the subprimal Roasts Steaks Chops
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • 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, 5eLabensky • 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, 5eLabensky • Hause • Martel
Nutrition
Beef is a major source of protein and the primary food source of zinc as well as B vitamins, trace minerals and other nutrients
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • 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
