1 / 10

Meat Identification

Meat Identification. Beef. Essential Questions. How does the location of the primal cut help determine the proper cooking method? What are other factors that determine the tenderness of meat and how do they impact the tenderness?. Muscle Composition. 72% water 20 % protein 7% fat

uma
Download Presentation

Meat Identification

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Meat Identification Beef

  2. Essential Questions • How does the location of the primal cut help determine the proper cooking method? • What are other factors that determine the tenderness of meat and how do they impact the tenderness?

  3. Muscle Composition • 72% water • 20 % protein • 7% fat • 1 % minerals • The amount of connective tissue determines the tenderness

  4. Division of Meat Cuts • Primal- the primary division of muscle, bone and connective tissue. • Sub-primal- the basic cuts produced from each primal • Fabricated cuts- Individual portions cut from the sub-primal

  5. Primal Cuts of Beef

  6. Sub-primal Cuts of Beef • Most commonly bought by restaurants • Round- Shank, top round, bottom round • Loin- Sirloin, tenderloin, strip loin • Rib- Short rib, Bone-in rib • Chuck- Shoulder clod, chuck roast

  7. Fabricated cuts • Filet Mignon • Top steak • London broil • Delmonico steak • New York strip steak • Flat iron steak

  8. Variety Meat/ Offal Cuts • Liver • Tripe • Tongue • Oxtails

  9. Cooking Temperature of Steak • Rare — (52 °C [125 °F] core temperature) The outside is gray-brown, and the middle of the steak is red and slightly warm • Medium rare — (55 °C [130 °F] core temperature) The steak will have a fully red, warm center.

  10. Cooking Temperature of Steak • Medium — (60 °C [140 °F] core temperature) The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown • Medium well done — (65 °C [150 °F] core temperature) The meat is light pink surrounding the center. • Well done — (71 °C [160 °F] and above core temperature) The meat is gray-brown throughout and slightly charred.

More Related