Transcript Beef and Veal

Beef and Veal Fabrication and ID
Sessions 6 and 7
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Protein Fabrication
Agenda
Ingredient and Materials Knowledge Goal
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Quiz Review
Beef and Veal
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Definitions
Breeds and Primals: Using the NAMP Standards
Standards of Quality
Handling and Storage
Fabrication
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Cutting Steaks
Following Seams
Using the Grinder
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Protein Fabrication
Quiz Review
www.quia.com
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Protein Fabrication
Meat-Definition
The flesh of furred land animals
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Protein Fabrication
Meat-Definition
Beef
Meat from cattle (usually steers) raised for such
purpose (slaughtered between
Veal
Meat from young male cattle born to female dairy
cows
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Protein Fabrication
Breeds
Scottish Highland – for Grazing
Black Angus
Wagyu
Hereford
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Protein Fabrication
Meat is composed of
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72 % water
20 % protein
7 % fat
1 % minerals.
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Protein Fabrication
Muscle composition
Why some cuts tender and some are tough.
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Protein Fabrication
How can you tell a tender cut from a
tough one before cooking?
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Location on carcass dictates tough or
tenderness from actual muscle usage.
Length of fibers
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short= tender
long and stringy=tough
Amount of intramuscular fat or marbling.
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Protein Fabrication
Muscle fiber vs. connective tissue
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Protein Fabrication
Collagen vs. Elastin
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Collagen
ElastinCollagen
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Elastin
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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.
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.
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Protein Fabrication
Inspection & Grading
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Inspection
Grading
Inspection
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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
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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.
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Protein Fabrication
Aging meats
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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.
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Protein Fabrication
Aging meats
Wet 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.
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Protein Fabrication
Aging meats
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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.
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Protein Fabrication
Irradiation
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Exposing meat to radiation to kill harmful
bacteria such as e-coli.
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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.
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Protein Fabrication
Butchering and dressing
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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.
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Protein Fabrication
Butchering and dressing
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Carcasses:
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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
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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.
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Protein Fabrication
Primal cuts
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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.
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Protein Fabrication
There are 8 primal cuts according to the
National Livestock and Meat Board
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Eight Primal Cuts of Beef:
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chuck
rib
short loin
sirloin
round
brisket/shank
short plate
flank
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Protein Fabrication
Veal there are 7 primal cuts according to
the National Livestock and Meat Board
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Seven Primal Cuts of Veal:
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shoulder
rib
loin
sirloin
leg
breast/shank
flank
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Protein Fabrication
After Primal Cuts
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Sub primal cuts
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Subprimal cuts are cut from a primal down to a
more manageable size.
Fabricated cuts
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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.
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Protein Fabrication
Purchasing meats
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Getting value
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Specifications
Size
Weight
Quality grade
Yield grade
portion size or NAMPS
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Protein Fabrication
Purchasing meats
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Deliveries:
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Check specifications
Check weight
Check condition
Check state
Store properly
Wrapped to prevent burn
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Vapor proof wrapping to prevent freezer burn.
Label and date.
Keep less than 6 months if fatty cut/type – fat oxidation
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Protein Fabrication
Flavoring and Tenderization
Techniques
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Larding
Barding
Pounding
Marinating
Jaccarding
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Protein Fabrication