Transcript Beef - Chef Nick Boland

Beef
Composition of Meat
WaterProteinFat-
Fat
1. Juiciness
Marbling
Surface Fats
2. Tenderness
Muscle Fibers
3. Flavor
Carbohydrates
Low in carbs
Carbs play an important role
Muscle Fibers
Lean meat is composed of long, thin muscle
fibers bound together in bundles.
Connective tissue
Bind muscle fibers together
Connective tissue is tough
Muscles that are exercised, contain more
connective tissue
Older animals also contain more connective
tissue
Types of connective tissue
Collagen- will break down into _______
Can be broken down _________
Acid aids in dissolving collagen
Enzymes break down collagen, naturally
- enzymes are destroyed during cooking
Types of connective tissue
Elastin- present in older animals
Not broken down by cooking
Has to be physically removed such as…
Pounding and cubing
Grinding
slicing
Inspection and Grading
Inspection- guarantee of wholesomeness
A round stamp is used
All meat must be inspected
Quality grading
Not required by U.S. law
Grading- designation of quality
Based on texture, firmness, and color of
lean meat
Grades of Meat
Prime
Choice
Select
Standard
Commercial
Utility
Cutter
Canner
Yield Grading
Percentage of edible meat
Yield Grade 1- 52.3%
Yield Grade 2- 52.3-50%
Yield Grade 3- 50-47.7%
Yield Grade 4- 47.7-45.4%
Yield Grade 5- less than 45.4%
Aging
Aging is the process by which meat is
tenderized through enzymatic action (lactic
acid), which causes the meat to further
ripen.
Aging is performed under refrigeration,
causing the meat to develop flavor and
become tender
Aging
Dry aging- temperature, relative humidity,
and air flow are monitored to control
bacteria
Fast aging- aged at higher temperatures to
reduce time, UV lights are used to control
bacteria
Wet, or Vacuum-packed aging in MAP or
Cryovac, air is removed from product.
$$$
Aging costs money!
As meat ages, shrinkage, time and storage
must be paid for.
Although wet aging is less expensive, loss
in moisture during the cooking process is
greater.
You must decide what aging and how long
is best for your particular establishment.
Handling and storage
32 to 34 degrees
Humidity of 80%
Cryovac meat should remain sealed until
use
Note- when opened, meat will have a musty
smell, this will go away
Basic Cuts of Beef
Carcasses- the whole animal minus entrails,
head, feet and hide
Whole carcasses are seldom purchased
Cuts of Beef
A Majority of meat purveyors use IMPS
I.M.P.S
system is used by the National Association
of Meat Purveyor Specification (NAMPS)
NAMPS Meat Buyers Guide
Primal Cuts of Beef
Primary divisions of quarters, foresaddles,
hindsaddles, and carcasses
Forequarter
Chuck- Shoulder clod, blade roast, chuck
short ribs, stew beef, shank
Brisket-boneless and corned
Primal Rib- rib steaks, rib roast, short ribs
Short Plate- skirt steak, short ribs, stew
beef, ground beef
Hindquarter
Short Loin- top loin, t-bone, strip, NY
Sirloin- top and bottom sirloin, tenderloin
butt, shell steaks
Round- Sirloin tip, top and bottom round,
eye of round, shank, heel
Flank- Flank
Fabricated cuts
Cuts based on individual customer
requirements
Portion controlled cuts- ordered by weight
or piece. Most expensive but least amount
of work