On Cooking Beef

1. 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

2. 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

3. 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

4. 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

5. The Skeletal Structure of a
Steer 5
BEEF
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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