Protein Fabrication 1 Beef and Veal Fabrication and ID Sessions 6 and 7.

Protein Fabrication1

Beef and Veal Fabrication and IDSessions 6 and 7


AgendaIngredient and Materials Knowledge Goal Quiz Review Beef and Veal

1. Definitions2. Breeds and Primals: Using the NAMP Standards3. Standards of Quality4. Handling and Storage5. Fabrication

a. Cutting Steaksb. Following Seamsc. Using the Grinder


Quiz Reviewwww.quia.com


Meat-DefinitionThe flesh of furred land animals


Meat-DefinitionBeef

Meat from cattle (usually steers) raised for such purpose (slaughtered between

Veal

Meat from young male cattle born to female dairy cows


Breeds

Scottish Highland – for Grazing

Wagyu

Black Angus

Hereford


Meat is composed of

72 % water 20 % protein 7 % fat 1 % minerals.


Muscle composition Why some cuts tender and some are tough.


How can you tell a tender cut from a tough one before cooking?

Location on carcass dictates tough or tenderness from actual muscle usage.

Length of fibers short= tender long and stringy=tough

Amount of intramuscular fat or marbling.


Muscle fiber vs. connective tissue


Collagen vs. Elastin Collagen ElastinCollagen

Protein based, white, dissolvable substance that is connective tissue between muscles. It breaks down in the presents of low heat and moisture. Tenderized by acids. In slow cooking, collagen is broken down into gelatin and water.

Elastin Protein based, yellow colored, connective tissue that is

not broken down by heat or moisture. Only removal in meat or mechanical breaking up of

the fibers in processed meat products can tenderize a product.


Inspection & Grading Inspection Grading Inspection

Guarantee of wholesomeness, not quality or tenderness. Animal not diseased and meat is clean.

Indicated by round inspection stamp USDA Required by federal law- all meat must be inspected.

Grading Grading is a quality designation Indicated by a shield stamp It is not required by law. Reliability of private grades

depends only upon the reputation of the packer.


Aging meats A means by which meat fibers break down and get

tender. The enzymes of decomposition continue to function

after death. If meat is held in a clean and cold environment, this break down function renders the meat more palatable, and tender. Aging meat is a procedure that requires, a clean environment, free from dangerous bacteria, not just cold, but the correct humidity.


Aging meatsWet aging – Primal cuts that are wrapped in a

Cryovac plastic wrap. Air tight and moisture proof, cuts are held in vacuumed packed plastic and age. Bacteria and contaminants are sealed out, and moisture is sealed in, so the meat doesn’t loose water weight. Unfortunately for the consumer, when cooking wet aged meat, there is much moisture loss during this process.


Aging meats Dry aging – Dry aging is the process of

storing meats, usually large cuts, under carefully controlled conditions. The meat is not packaged or wrapped and is exposed to air on all sides. Temperature, humidity, and air circulation are precisely controlled to prevent spoilage. Ultraviolet lights are sometimes used in aging coolers to kill bacteria.


Irradiation Exposing meat to radiation to kill harmful

bacteria such as e-coli. Upside: meat can be kept longer, and bacteria is

destroyed. Downside: Meat has molecular damage and

unknown long term effects due to the radiation/ consumption. Also, radiation by-products need to be safely stored and disposed of…major issue.


Butchering and dressing Slaughtering, processing and fabrication of

large animals for human consumption. After the animal is killed and bled and the

hide removed, the animal is inspected for sores, tumors, bruises and other flaws.

If the meat is deemed safe and sanitary, it is then broken down into carcasses, partial carcasses, primal cuts and fabricated cuts.


Butchering and dressing Carcasses:

Whole animal, minus the entrails, head, hooves and hide. Rarely seen anymore in food service. Replaced by boxed beef or primal cuts. Lack of trained meat cutters and labor costs.

Sides, quarters, foresaddles, and hindquarters or saddles Again, these larger cuts are no longer frequently used in

food service. Beef is cut into halves through the back bone. Sides are

divided between the 12 and 13th ribs into forequarter and hindquarter sections.


Primal cuts Wholesale cuts that are the industry

standards. These are the primary divisions of the larger cuts. They are smaller and more manageable in many food service kitchens. Are still large enough to allow a variety of different cuts for different uses or needs. And are easier to utilize completely than quarters or halves.


There are 8 primal cuts according to the National Livestock and Meat Board Eight Primal Cuts of Beef:

chuck rib short loin sirloin round brisket/shank short plate flank


Veal there are 7 primal cuts according to the National Livestock and Meat Board

Seven Primal Cuts of Veal: shoulder rib loin sirloin leg breast/shank flank


After Primal Cuts Sub primal cuts

Subprimal cuts are cut from a primal down to a more manageable size.

Fabricated cuts Even smaller cuts for foodservice, such as roasts,

steaks, chops, cutlets, stewing meats, ground meat and so forth as set forth by the IMPS/NAMPS specifications.


Purchasing meats Getting value

Specifications Size Weight Quality grade Yield grade portion size or NAMPS


Purchasing meats Deliveries:

Check specifications Check weight Check condition Check state Store properly

Wrapped to prevent burn Vapor proof wrapping to prevent freezer burn. Label and date. Keep less than 6 months if fatty cut/type – fat oxidation


Flavoring and Tenderization Techniques Larding Barding Pounding Marinating Jaccarding

Protein Fabrication 1 Beef and Veal Fabrication and ID Sessions 6 and 7.

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