Transcript Beef - Chef Nick Boland

Beef
Composition of Meat
Water- 75% of muscle tissue
Protein- 20% of muscle tissue, coagulates
and becomes firmer when cooked
Fat- 5% of meat, some fat is desirable
Fat
1. Juiciness- marbling is fat deposited in the
muscle tissue, surface fats protect the meat
while cooking.
2. Tenderness- marbling separates muscle
fibers, making them easier to chew
3. Flavor- fat is the main source of flavor
Carbohydrates
Meats have such a low amount of carbs,
however they do play a major role while
cooking meat.
Roasting
Broiling
Sauteing
Muscle Fibers
Lean meat is composed of long, thin miscle
fibers bound together in bundles. The fibers
determine the “grain” of the meat.
Connective tissue
Connective tissue bounds 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 gelatin and
water
Can be broken down by moist cooking
methods
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 by
food service operators, due to utilization
factors
Cuts of Beef
A Majority of meat purveyors use IMPS
Institutional Meat Purchase Specification
This same system is used by the National
Association of Meat Purveyor Specification
(NAMPS)
The cuts, numbers, and names are contained
in the 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