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ALL ABOUT the bovine

ALL ABOUT the bovine. OBJECTIVES. Parts of the Cow Bovine Vocabulary Love Me Tender The Carnivore Kitchen Beyond The Cow (Milk and Cheese). Primal Cuts…. Chuck Brisket Rib Plate Sirloin Tenderloin Short Loin Bottom Sirloin Tri Tip Rump Round Flank Shank.

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ALL ABOUT the bovine

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  1. ALL ABOUT the bovine

  2. OBJECTIVES • Parts of the Cow • Bovine Vocabulary • Love Me Tender • The Carnivore Kitchen • Beyond The Cow (Milk and Cheese)

  3. Primal Cuts…. • Chuck • Brisket • Rib • Plate • Sirloin • Tenderloin • Short Loin • Bottom Sirloin • Tri Tip • Rump • Round • Flank • Shank

  4. Bovine VocabularyKey Terms: • Aging~ 48-72 hours…Allows muscles to relax…Meats is hung to increase tenderness... Increased aging= More flavor and less moisture - Boning~ To remove bone from muscle - Butterfly~ Cut almost in half length-wise so it opens and lies flat - Fabrication~ Cutting primal cuts into usable portions - Kosher~ Specially slaughtered to comply with Jewish dietary laws (use forequarter only) - Marbling~ Fat in thin lines between muscle fibers

  5. Continued • Offal~ Organ meats (not always awful) • Primal Cuts~ Primary divisions in meat-large pieces • Retail Cuts~ Ready for sale (in stores) • Silverskin~ Tough membrane surrounds meat • Tying~ Using kitchen twine to tie a roast for even cooking • Veal~ Young cow (under 6 months old)

  6. All Beef is Graded

  7. Beef Grades • Prime = A+ on report card • Choice = B on report card • Select = C on report card • Standard = D on report card • Commercial = F on report card • Utility = Don’t Ask All Grades are Wholesome, Just Not as Delicious

  8. Organ Meats a.k.a Offal • Brains • Heart • Kidney Liver • Sweetbreads (Thymus gland) • Tripe (Stomach lining) Think About It, Don’t Just Throw It Away

  9. What’s New? Buffalo • Lower in Fat and Cholesterol Beefalo • A cross between beef and buffalo

  10. Cuts from Loin or Tenderloin(Menu Names) • Medallions~ Small round, Boneless pieces (Medallions au poivre) • Noisettes~ Same ^^ • Scallops~ Thin, Boneless, Lightly pounded (Veal Piccata) • Emincé~ Thin strips use for sautéing (Beef Stroganoff)

  11. Love Me Tender • Tender Cuts come from muscle groups with the least amount of exercise • They have more marbling • Searing meat adds caramelization and improves flavor and appearance. It does NOT seal in juices • They should be cooked with DRY HEAT methods • Roasting • Grilling • Broiling • Pan Frying

  12. Less Tender Cuts • Less tender cuts are from muscle groups that get the most exercise • Chuck~ Shoulder • Rump~ Derriere • Shank~ Legs They benefit from MOIST HEAT methods • Simmering • Boiling • Stewing • Braising

  13. Always Let Meat REST BeforeCutting and Serving

  14. Take Your Cow’s Temperature • Very Rare • Rare • Medium Rare • Medium • Medium Well • Well 115°F-120°F 125°F-130°F 130°F 140°F 155°F Not Recommended (No Juice, No Flavor)

  15. Sous Vide Cooking • French Term meaning Under Vacuum • Foods are vacuum-sealed in heavy plastic pouches, thin cooked to temperature in a water bath • Flavorful juices stay inside the meat • Excellent for Beef Tenderloin

  16. Cows give us milk…. • COWS GIVE US MILK • Milk gives us Cheese • Milk gives us Cream • Cream gives us Butter • Cream gives us Ice cream • Milk gives us Buttermilk • Milk gives us Yogurt • Milk gives us calcium for strong bones and teeth!

  17. How to Make Mozzerella • What is rennett?

  18. Making Ice Cream • What dairy products are used? • What sweetener? • Should it boil? • How long to chill? • What texture tells you the ice cream is ready • What is a good topping?

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