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BEEF

BEEF. Class Case Study: Read your case study in partners Identify your cuts and find how much to purchase for the banquet!. What information do you need to know?. What kind of cut? How to cook it? What is the yield? Yield means the final amount produced after trim, bones and waste.

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BEEF

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  1. BEEF Class Case Study: Read your case study in partners Identify your cuts and find how much to purchase for the banquet!

  2. What information do you need to know? • What kind of cut? • How to cook it? • What is the yield? • Yield means the final amount produced after trim, bones and waste.

  3. What effects yield? • Bones • Silverskin- connective tissue surrounding all muscles • Fat • Ligaments

  4. There Are Two Basic Cuts • Wholesale cuts • larger cuts of meat • shipped to grocery stores and meat markets • also called primal cuts • Retail cuts are the family sized or single serving cuts that are purchased at the store.

  5. There are eight Wholesale cuts that we get our Retail cuts from. Chuck Rib Short Loin Sirloin Round Flank Plate Shank Wholesale Cuts>Retail Cuts

  6. Wholesale Cuts

  7. Bones of a cow….

  8. CHUCK • From the neck region. • Most economical cuts- • Less Tender • Moist Heat • Retail Cuts: • Boneless Chuck Roast • Cross Rib Roast • Short Ribs • Pot Roasts

  9. RIB • Used for many applications. • One of the most desirable in terms of tenderness.

  10. RETAIL CUTS for the Rib • Back Ribs • Rib Eye Roast • Rib Eye Steak • Rib Steak

  11. SHORT LOIN • Loin and short ribs. • One of the most desirable for tenderness. • Typically the most expensive.

  12. RETAIL CUTS for the loin • Porterhouse Steak • Tenderloin Roast • T-Bone Steak • Tenderloin Steak • Boneless Top Loin Steak

  13. SIRLOIN • Is the waist of the animal, located between the ribs and round. • Top Sirloin Steak is a favorite cut from this section. • Retail Cuts: • Top Sirloin Steak • Sirloin Steak

  14. ROUND • The, rump and tip muscles. • It can be used in multiple applications and is fairly inexpensive. • Fat content is generally 5-8% • (low in fat----makes it tougher)

  15. RETAIL CUTS • Round Steak • Boneless Rump Roast • Tip Steak • Top Round Roast • Tip Roast • Bottom Round Roast • Top Round Steak

  16. FLANK • The flank is the area between the body and the hind legs • No Bones to identify • Common uses are fajitas and jerky. • Retail Cuts: • Flank Steak • Flank Steak Rolls

  17. Plate • The plate is sometimes referred to as the short plate. • The plate is the section that is separated from the Rib. • The Retail Cuts Include: • Skirt Steak • Short Ribs

  18. FORE SHANK & BRISKET • Taken from the breast section beneath the chuck, under the first five ribs. • Brisket is the most common retail cut. • Retail Cuts: • Corned Brisket • Brisket-Whole & Half • Shank Cross Cut

  19. Questions from Case Study • What cuts are you using? • How much do you purchase to yield 30 pounds? • How do you cook each type of cut?

  20. Did you get it correct? • Wholesale Cut: Loin • Retail Cut: Porterhouse • Yield 75% • Amount to Purchase 30 pounds/ 75%= 40 pounds • You will need 30 edible pounds total

  21. Did you get it correct? • Wholesale: Rib • Retail: Rib • Yield: 52% • Amount to purchase • 30 / 52% = 58 pounds

  22. Did you get it correct? • Wholesale: Round • Retail: Round Steak • Yield: 90% • Amount to purchase • 30 /90% = 34# • Cooking method: • Moist Heat!

  23. White Board Review

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