introduction to Beef , grading, and parts
- 1. B E E F
- 2. WHAT IS A BEEF § Beef is the culinary name for meat from cattle (Bos taurus). § Beef may be prepared in various ways;cuts are frequently used for steak, which can be grilled to differing degrees of doneness, while trimmings are frequently ground or minced, as found in most hamburgers. Beef includes protein,iron,and vitamin B12. Along with other types of red meat,
- 3. Cattle weigh between 1,100 and 1,250 pounds (typically 18 to 22 months old) when they are considered “finished” and sent to be processed USDAPublic Health Veterinarians examine every single animal before processing. Animals unable to walk or showing signs of any illness are prohibited from the human food supply. The slaughter process is based on scientific research to ensure humane animal treatment and the safe production of food The Humane Slaughter Act dictates strict animal handling and slaughtering standards for packing plants These facilities are under continuous federal inspection
- 4. There are multiple interventions in place that decrease and attempt to eliminate potential food safety concerns at packing plants USDA inspectors oversee the slaughter process, food safety interventions and carcass grading that take place at packing plants
- 5. § Mandatory inspection for all beef sold § at retail and food service levels § FSIS § USDA § carry out inspection
- 6. § Beef grading is voluntary and paid for by the processor or packer § Grading provides an estimate of palatability (tenderness,juiciness & flavor) of the cooked lean meat
- 7. § Age is the most important factor in the overall tenderness of beef • As cattle age: • The amount of connective tissue increases • Muscles & tissues become tougher • Connective tissue will not break down as readily when cooked
- 8. STEP 2 - MARBLING § The visible fat within the muscle is called marbling § This relates to the flavor and juiciness of cooked beef § There are ten degrees of marbling that range from abundant to devoid This Photo by Unknown Author is licensed under CC BY-SA This Photo by Unknown Author is licensed under CC BY-SA
- 10. GRADES OF BEEF § Prime § Abundant Marbling § Young animals § Not available in the grocery store § 3% of all beef § Choice § Moderate marbling § Grocery store steak § ~50% of all beef § Select § Lesser quality steaks § Grass-fed beef § Standard § Not used for steak or roasts
- 11. § USDA grader determines if there is acceptable lean color,texture and firmness § If acceptable, final quality grade is based on maturity level and degree of marbling
- 13. OCCURS THROUGH NATURAL ENZYMATIC PROCESSES TENDERNESS IS ENHANCED AND CONNECTIVE TISSUE IS BROKEN DOWN MAXIMUM TENDERIZATION OCCURS AFTER AGING FOR 10-12 DAYS UNDER REFRIGERATION CAN BE DONE “WET” OR “DRY”
- 14. BEEF COOKING § Cuts from the rib and loin are more tender § Cook with high, dry heat,and quickly § Cook to medium-rare § Cuts from chuck & round are less tender § Cook with lower,moist heat and § Longer § Usually cooked either to medium- rare doneness for round cuts or to the well-done stage for chuck cuts § Tenderizing marinade is recommended
- 15. CONTI… § Steaks and roasts must be cooked to a minimum of 145 § degrees § May use thermometer or visual inspection to check § for doneness § Ground beef must be cooked to 160 degrees F § Use instant read thermometer to check the temperature
- 16. § Contains a weak acid to tenderize the meat surface by breaking down muscle fiber § lemon juice,tomatoes,wine, vinegar or Yogurt § Only penetrate ¼ inch into the meat § Less useful for larger cuts of meat and roasts unless used for flavor § Always marinate in the refrigerator § Use a plastic bag or glass utility dish § Do not use a metal container because marinades are acidic § Allow ¼ to ½ cup of marinade for each 1-2 pounds of beef