Beef and Veal Fabrication and ID Sessions 6 and 7

1. Beef and Veal Fabrication and IDSessions 6 and 7

2. AgendaIngredient and Materials Knowledge Goal • Quiz Review • Beef and Veal • Definitions • Breeds and Primals: Using the NAMP Standards • Standards of Quality • Handling and Storage • Fabrication • Cutting Steaks • Following Seams • Using the Grinder

3. Quiz Review www.quia.com

4. Meat-Definition The flesh of furred land animals

5. Meat-Definition Beef Meat from cattle (usually steers) raised for such purpose (slaughtered between Veal Meat from young male cattle born to female dairy cows

6. Breeds Scottish Highland – for Grazing Black Angus Wagyu Hereford

7. Meat is composed of • 72 % water • 20 % protein • 7 % fat • 1 % minerals.

8. Muscle compositionWhy some cuts tender and some are tough.

9. How can you tell a tender cut from a tough one before cooking? • Location on carcass dictates tough or tenderness from actual muscle usage. • Length of fibers • short= tender • long and stringy=tough • Amount of intramuscular fat or marbling.

10. Muscle fiber vs. connective tissue

11. Collagen vs. Elastin • Collagen • ElastinCollagen • Protein based, white, dissolvable substance that is connective tissue between muscles. It breaks down in the presents of low heat and moisture. Tenderized by acids. In slow cooking, collagen is broken down into gelatin and water. • Elastin • Protein based, yellow colored, connective tissue that is not broken down by heat or moisture. • Only removal in meat or mechanical breaking up of the fibers in processed meat products can tenderize a product.

12. Inspection & Grading • Inspection • Grading • Inspection • Guarantee of wholesomeness, not quality or tenderness. Animal not diseased and meat is clean. • Indicated by round inspection stamp USDA • Required by federal law- all meat must be inspected. • Grading • Grading is a quality designation • Indicated by a shield stamp • It is not required by law. Reliability of private grades depends only upon the reputation of the packer.

13. Aging meats • A means by which meat fibers break down and get tender. • The enzymes of decomposition continue to function after death. If meat is held in a clean and cold environment, this break down function renders the meat more palatable, and tender. Aging meat is a procedure that requires, a clean environment, free from dangerous bacteria, not just cold, but the correct humidity.

14. Aging meats Wet aging – Primal cuts that are wrapped in a Cryovac plastic wrap. Air tight and moisture proof, cuts are held in vacuumed packed plastic and age. Bacteria and contaminants are sealed out, and moisture is sealed in, so the meat doesn’t loose water weight. Unfortunately for the consumer, when cooking wet aged meat, there is much moisture loss during this process.

15. Aging meats • Dry aging – Dry aging is the process of storing meats, usually large cuts, under carefully controlled conditions. The meat is not packaged or wrapped and is exposed to air on all sides. Temperature, humidity, and air circulation are precisely controlled to prevent spoilage. Ultraviolet lights are sometimes used in aging coolers to kill bacteria.

16. Irradiation • Exposing meat to radiation to kill harmful bacteria such as e-coli. • Upside: meat can be kept longer, and bacteria is destroyed. • Downside: Meat has molecular damage and unknown long term effects due to the radiation/ consumption. Also, radiation by-products need to be safely stored and disposed of…major issue.

17. Butchering and dressing • Slaughtering, processing and fabrication of large animals for human consumption. • After the animal is killed and bled and the hide removed, the animal is inspected for sores, tumors, bruises and other flaws. • If the meat is deemed safe and sanitary, it is then broken down into carcasses, partial carcasses, primal cuts and fabricated cuts.

18. Butchering and dressing • Carcasses: • Whole animal, minus the entrails, head, hooves and hide. Rarely seen anymore in food service. Replaced by boxed beef or primal cuts. Lack of trained meat cutters and labor costs. • Sides, quarters, foresaddles, and hindquarters or saddles • Again, these larger cuts are no longer frequently used in food service. • Beef is cut into halves through the back bone. Sides are divided between the 12 and 13th ribs into forequarter and hindquarter sections.

19. Primal cuts • Wholesale cuts that are the industry standards. These are the primary divisions of the larger cuts. They are smaller and more manageable in many food service kitchens. Are still large enough to allow a variety of different cuts for different uses or needs. And are easier to utilize completely than quarters or halves.

20. There are 8 primal cuts according to the National Livestock and Meat Board • Eight Primal Cuts of Beef: • chuck • rib • short loin • sirloin • round • brisket/shank • short plate • flank

21. Veal there are 7 primal cuts according to the National Livestock and Meat Board • Seven Primal Cuts of Veal: • shoulder • rib • loin • sirloin • leg • breast/shank • flank

22. After Primal Cuts • Sub primal cuts • Subprimal cuts are cut from a primal down to a more manageable size. • Fabricated cuts • Even smaller cuts for foodservice, such as roasts, steaks, chops, cutlets, stewing meats, ground meat and so forth as set forth by the IMPS/NAMPS specifications.

23. Purchasing meats • Getting value • Specifications • Size • Weight • Quality grade • Yield grade • portion size or NAMPS

24. Purchasing meats • Deliveries: • Check specifications • Check weight • Check condition • Check state • Store properly • Wrapped to prevent burn • Vapor proof wrapping to prevent freezer burn. • Label and date. • Keep less than 6 months if fatty cut/type – fat oxidation

25. Flavoring and Tenderization Techniques • Larding • Barding • Pounding • Marinating • Jaccarding