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Chapter 13

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On Cooking

On Cooking
Beef

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Chapter 13 Chapter 13 Presentation Transcript

  • C H A P T E R THIRTEEN BEEF “ Beef is the soul of cooking. – Maire-Antoine Carmé, French chef (1784 - 1833) ” Copyright ©2011 by Pearson Education, Inc.On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint]Labensky • Hause • Martel
  • After studying this unit 2 BEEF You will be able to: – Identify the primal, subprimal and fabricated cuts of beef – Perform basic butchering procedures – Apply appropriate cooking methods to several common cuts of beef Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • Beef Overview 3 BEEF Beef is the meat of domesticated cattle.Although Americans are consuming less beef today than we once did,we still consume far more beef than any other meat. Beef’s flavor stands up to almost any sauce or seasoning. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • Primary Cuts 4 BEEF The steer is cut into four pieces (quarters) down the backbone and between the 12th and 13th ribs – First the carcass is split down the backbone – Then each half is divided between the 12th and 13th ribs into Forequarter Hindquarter Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • The Skeletal Structure of aSteer 5 BEEF Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • Primal Cuts of Beef 6 BEEF Forequarter  Hindquarter – Chuck – Short loin – Brisket and shank – Sirloin – Rib – Flank – Short plate – Round Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • The Primal Cuts of Beef 7 BEEF Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • Fabricated Cuts 8 BEEF Individual portions of meat cut from the subprimal Roasts Steaks Chops Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • Boxed Beef 9 BEEF Industry terminology for primal and subprimal cuts of beef that are vacuum- sealed and packed into cardboard boxes for shipping from the packing plant to retailers and food service operations Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • Organ Meats (Offal) 10 BEEF Liver Heart Kidney Tongue Tripe (stomach lining) Sweetbreads (thymus glands) Extremities – Oxtail Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • Nutrition 11 BEEF Beef is a major source of protein and the primary food source of zinc as well as B vitamins, trace minerals and other nutrients Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  • Fat 12 BEEF Marbling – Whitish streaks of inter- and intra-muscular fat Causes meat to be juicy and tender Subcutaneous – Exterior fat; the fat layer between the hide and muscles Usually trimmed to ¼ inch during butchering Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel