Beef.pptx
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The document discusses beef cuts and grading. It describes how a steer is divided into forequarters and hindquarters containing various primal cuts. Beef grades are based on marbling and maturity, with Prime, Choice, and Select being the three grades for consumers. Prime beef has the most marbling while Select has the least. The rib and short loin are two desirable primal cuts known for tenderness.
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3. Proper butchering, selection, storage, cooking and tenderizing techniques are important to ensure the highest quality and palatability of meat. Different cuts of beef and pork are described along with their appropriate cooking methods.
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This document discusses the primal cuts of beef, pork, and lamb. It begins by explaining that beef is divided into large sections called primal cuts, which are then further fabricated into individual steaks and retail cuts. The forequarter cuts of beef include the chuck, rib, brisket, plate, and shank. The hindquarter cuts include the shortloin, sirloin, tenderloin, flank, and round. For pork, the primal cuts discussed are the Boston butt, picnic shoulder, loin, ham, spareribs, jowl, and foot. Lamb primal cuts are also briefly mentioned.
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Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
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Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
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Powerpoint presentation of "Fish and Shellfish" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
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Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
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This document provides information about meat, its composition, different types of meat from various animals, cuts of beef and pork, and meat processing and cooking. It discusses that meat is mainly composed of water, protein and fat. It describes red and white meat, and gives examples of different meats including beef, pork, lamb, poultry and fish. It outlines the basic cuts of beef and pork carcasses. It also covers meat processing methods like curing and canning, and provides tips for storing and cooking meat.
Grading judging and fabrication of meat carcass
This document discusses carcass grading and meat fabrication. It defines grading as systematically sorting carcasses into groups based on selected characteristics. Grading is important for marketing, value assessment, and helping farmers improve animal quality. Different countries have their own grading systems. The document outlines quality grades based on factors like marbling and maturity, and yield grades based on cutability. It also provides details on grading systems for cattle, buffalo, sheep, goats and poultry. Meat fabrication involves separating primal cuts according to muscle types, grain, and fat content to suit market needs. Proper facilities, equipment and following standard procedures are important for fabrication.
PREPARING AND COOKING MEAT.pptx
This document provides information on preparing and cooking meat. It discusses the objectives of learning about meat preparation, which are to perform mise en place, cook meat cuts, present and evaluate meat dishes, and store meat. It then covers topics like the different types of meat, meat cuts, cooking methods, factors that affect tenderness, and types of marinades. Key points covered are the different primal cuts of beef and how to best cook each one.
Prepare meat
This document provides information on preparing meat and poultry, including descriptions of different cuts of beef and methods for cooking them. It discusses the nutritional value of meat, different cooking methods, the structure of meat, and quality points to look for when purchasing beef. Details are given on cuts from the hindquarter and forequarter of beef and small cuts suitable for grilling or frying.
Employee Beef Training
Created to accompany a training session designed increase employee knowledge of product served at the restaurant.
Vfg Custom Meat Brochure
Certified Angus Beef (CAB) has set the quality standard for beef since 1978, using scientific specifications to ensure superior flavor, tenderness, and consistency compared to other Angus programs. Only one in five Angus cattle meet the stringent CAB specifications, making it a higher quality choice than USDA Prime or Choice grades. PFG-Virginia Foodservice operates a USDA-inspected meat cutting facility that provides custom cuts of aged, high quality beef to customers.
Pfs customer beef catelog 110510
The document summarizes information about PFG-Virginia Foodservice's custom cut meat program. They operate a USDA-inspected meat cutting facility in Richmond, Virginia where they age and custom cut beef, pork, veal and lamb to customer specifications. Their commitment is to provide the highest quality meats. They specialize in portion-controlled cuts of steaks, roasts and other items. Orders placed by 2pm are cut and delivered the next day.
LESSON 1 PREPARE AND COOKING MEAT GRADE 10
In this lesson, Grade 10 students will learn the essential skills and techniques for preparing and cooking meat. Understanding how to properly handle and cook meat is crucial for both culinary enthusiasts and aspiring chefs. The lesson will cover various aspects, including selecting quality cuts of meat, proper handling and storage techniques, as well as different cooking methods to enhance flavor and texture.
Key Learning Objectives:
Understanding Meat Selection: Students will learn how to identify quality cuts of meat, considering factors such as marbling, color, and freshness.
Proper Meat Handling: Students will be taught proper techniques for handling raw meat to prevent contamination and ensure food safety.
Meat Preparation Techniques: Students will learn basic meat preparation techniques, including trimming, portioning, and tenderizing.
Cooking Methods: The lesson will cover different cooking methods such as grilling, roasting, braising, and pan-searing, along with appropriate seasoning and flavoring techniques.
Food Safety Practices: Emphasis will be placed on maintaining proper hygiene and sanitation practices throughout the meat preparation and cooking process to prevent foodborne illnesses.
Instructional Materials:
Visual aids: Charts or posters illustrating different cuts of meat, proper handling techniques, and cooking methods.
Demonstration Videos: Videos showing step-by-step instructions for meat preparation and cooking methods.
Recipe Cards: Simple yet flavorful recipes that students can follow to practice their skills.
Safety Equipment: Aprons, gloves, and other safety gear to ensure safe handling of raw meat.
Teaching Methodology:
Lecture and Demonstration: The instructor will provide explanations and demonstrations of meat preparation and cooking techniques.
Hands-On Practice: Students will have the opportunity to practice their skills in a supervised kitchen environment, preparing and cooking meat dishes.
Group Activities: Collaborative activities such as recipe development or cooking competitions can encourage teamwork and creativity.
Discussion and Reflection: Class discussions on food safety, flavor profiles, and cooking tips will allow students to deepen their understanding and reflect on their learning.
Assessment:
Practical Skills Assessment: Students will be assessed based on their ability to properly prepare and cook meat dishes, considering factors such as flavor, texture, and presentation.
Written Assessments: Quizzes or exams may include questions on meat selection, handling, cooking methods, and food safety practices.
Participation: Active participation in class activities and discussions will be considered in the overall assessment of student engagement and learning.
Overall, this lesson aims to equip Grade 10 students with the knowledge and skills necessary to confidently prepare and cook meat dishes while prioritizing food safety and culinary excellence.
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- 2. Primal Cuts • After being split into sides, the steer is broken into quarters • This split happens between the 12th and 13th rib • The forequarter contains square chuck, point brisket, rib, and plate •The hindquarter contains the short loin, sirloin, flank and the hip (round)
- 3. Beef Grades are Based on Two Factors 1. Degree of Marbling Marbling (the amount and distribution of intramuscular fat) within the rib eye is the primary determinant of USDA Quality Grade. Beef cuts with high levels of marbling are more likely to be tender, juicy and flavorful than cuts with low levels of marbling.
- 4. 2. Degree of Maturity of the animal. Mature Steer Young Steer. The age of a beef animal has a direct effect on tenderness of the meat it produces. As cattle mature, their meat becomes progressively tougher. To account for the effects of the maturing process on beef tenderness, evaluations of carcass maturity are used in determining USDA Quality Grades.
- 5. Grades of Beef Prime beef Produced from young, well-fed cattle. It has abundant marbling. Produced in smaller quantities than other grades, and is often sold in hotels and restaurants. Prime roasts and steaks are excellent for roasting, grilling or broiling.
- 6. Choice beef High quality and produced in highest quantity, but has less marbling than Prime. Choice roasts and steaks, especially from the rib and loin, will be very tender, juicy and flavorful. They are suited for roasting, grilling and broiling. Less tender cuts are perfect for slow-cooking
- 7. Select beef Slightly leaner than Prime and Choice because it has less marbling. It can lack some tenderness, flavor and juiciness as compared to the higher grades. Select grade beef often benefits from slow-cooking or from marination prior to grilling or broiling
- 8. What two factors are used to grade beef? What are the three grades of beef eaten by consumers?
- 9. Two Basic Cuts of Beef Primal cuts Larger cuts of meat Shipped to grocery stores and meat markets to be cut smaller by butcher. Also called wholesale cuts.
- 10. Retail cuts Are the family sized or single serving cuts that are purchased at the store.
- 13. CHUCK RIB SHORT LOIN SIRLOIN ROUND BRISKET AND SHANK SHORT PLATE AND FLANK
- 15. RIB Used for many applications. One of the most desirable in terms of tenderness.
- 17. SHORT LOIN Loin One of the most desirable for tenderness. Typically the most expensive.
- 19. SIRLOIN Is the waist of the animal, located between the ribs and round. Top Sirloin Steak is a favorite cut from this section.