BEEF COOKERY- BRAISING

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BEEF GRADING

• Mandatory inspection
• - for wholesomeness
• Aka clean and disease free

PRIME GRADING

• Young, well fed
• Most amt of marbling
• Highest quality
• Broiling, roasting, grilling

CHOICE

• High quality. Less marbling
• Tender and less tender cuts
• Loin/ribs- tender so broil, roast, grill
• Less tender- braise, roast, simmer

SELECT

• Lean but tender
• Marinate and braise

BEEF AGING

• Wet aging
• - vacume pack, less product loss, enzymes break down
• Dry Aging
• - dried by air contact, $, yield loss 5-20%,

PURCHASING BEEF

• Protein is 70% of total cost
• Market cycles- holidays
• Costs? Gas, feed, demand

FOREQUARTER
Chuck- subs are chuck roast, flat iron, shoulder,
- cut is hamburger
Rib- subs are rib roast, prime rib, back ribs
- cut is rib eye steaks
Briquet- cut is skirt steak

HINDQUARTER
Round- subs are top/bottom round
- cut is round eye and tip
Full loin- subs are tenderloin, sirloin, shortloin
- cuts are filet minion, tournades, ny strip, porterhouse
Flank- cut is flank

COOKING TEMP

• Black & Blue/Pittsburgh- Blood Red/raw- 115/ cold
• Rare- 125/cool and red
• Med rare- 130/ warm and red
• Medium- 140/ hot and pink
• Med. Well- 155/hot and trace pink

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• Well done- 165
• Fist test

PASTA REVIEW

• Fresh- egg, durum wheat, water
• high gluten flour for pasta
• Rest dough 30 min
• Large pot, salted boiling water