BEEF COOKERY

GRILLING AND ROASTING- CLASS OBJECTIVES

• Introduction to Beef Cookery
• Anatomy of Beef
• Primal and Sub Primal
• Platter Presentation

WHERE DOES OUR BEEF COME FROM?

• 4 slaughter houses control 82% of all U.S. Beef
• Walmart and Kroger are main retailer

PRIMARY CUTS

• Steer cut into 4 pieces (quarters)
• First carcass split down backbone
• Then each half sep between 12 & 13th rib
• Then split into a forequarter and hindquarter

BEEF PRIMAL CUTS

BEEF PRIMAL CUTS

• Forequarter comprised of...
• 1) Chuck- tough
• 2) Rib- tender
• 3) Plate- tough
• 4) Brisket

BEEF PRIMAL CUTS

• Hindquarter
• 1) Flank- tough
• 2) Round- tough
• 3) Full Loin- tender

SUBPRIMAL CUTS OF FULL LOIN- TENDER

• Sirloin- top amd bottom
• Short loin- aka Strip
• Tenderloin

FAT

• Marbeling
• - white streaks of inter and intra muscular fat
• - causes meat to be tender and juicy
• Subcutaneous- trimmed to 1/2"
• - layer of fat between hyde and muscle

CONNECTIVE TISSUE

• Collagen- breaks down during cooking
• 1) braise or confit
• 2) marinade with acid
• 3) aging
• 4) cook rare, slice thin

CONNECTIVE TISSUE- CONT

• Elastin
• - cannot be broken down fm cooking
• - must be removed
• - tenderizing by grinding, pounding or slicing thin

PLATTER PRESENTATION

• Plates at beginning
• Expensive items at end
• Dressing, condiments always next tomitem
• See platter as if you were the quest
• Clean presentation and height