Beef

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Beef

• Its whats for dinner

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Vocabulary for Chapter 19

• Cut-a particular edible part of meat, poultry or
  fish

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Vocabulary for Chapter 19

• Marbling-small white flecks of internal fat

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Vocabulary for Chapter 19

• Collagen-a thin, white or transparent connective
  tissue that when cooked often turns into gelatin

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Vocabulary for Chapter 19

• Elastin-a very tough, yellowish connective tissue
  that can not be softened by heat

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Vocabulary for Chapter 19

• Wholesale cuts-also known as primal cuts, these
  are the larger cuts for marketing

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Vocabulary for Chapter 19

• Retail Cuts-smaller cuts that you find in the
  supermarket

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Moist vs Dry

• Moist-heat cooking includes methods in which food
  is cooked in hot water based liquid, steam, or a
  combination of the two for long times
• Some examples are boiling, simmering, steaming,
  roasting covered and pressure cooking

• Dry-heat means cooking food uncovered without
  added liquid, on hot heat for a short time
  period.
• Some examples are roasting uncovered, sautéing,
  pan frying, deep frying, baking, broiling, and
  pan-broiling

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Tender and Tough cuts

• Tender is cooked using dry-heat methods
• Sirloin cuts
• Loin
• Rib cuts
• Expensive Cuts

• Tough cuts are cooked using moist-heat methods
• Flank cuts
• Plate
• Brisket
• Chuck
• Round
• Shank
• More affordable cuts

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Cooking

• Marinades and rubs help to break down the
  collagen making it possible to cook tough cuts
  using a dry method.

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Nutrition

• A serving of Beef is the size of a deck of cards
• You should be eating 2-3 servings from the meat,
  nut, bean group each day.
• Rich in protein, b-vitamins and Iron

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Nutrition

• Rich in protein, B-vitamins and Iron
• Protein helps build and repair body tissue
• B-Vitamins help the body to use energy, promotes
  healthy skin and good vision.
• Iron helps red blood cells carry oxygen to and
  away from the other body cells.
• Women, athletes, and children are often lacking
  iron resulting in the disease _____?

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Grading

• Prime The grade of beef that contains the
  greatest degree of marbling. Generally sold at
  high quality restaurant and only available at the
  grocery store by special order.

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Grading

• Choice less costly than prime but contains
  sufficient marbling. Preferred by many consumer
  because of its taste and tenderness at a
  reasonable price.

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Grading

• Select Lowest priced grade of beef sold to
  consumers. Less marbling, tenderness and taste.
  Most common grade found in grocery stores.

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Safety

• Always get beef into the refrigerator as soon as
  possible.
• Store in the bottom of the refrigerator. Why?
• Buy beef at the end of your shopping and put on
  the bottom of your cart.

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Freezing

• Freeze beef that you arent going to use in 1-4
  days
• Refrigerator life
• 1-2 days for ground
• 2-3 days for stew meat
• 3-4 days for steaks and roasts

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Thawing

• Thaw in microwave for immediate use
• Thaw in refrigerator a day or two before use
• Thaw in cold running or ice water if refrigerator
  is not available.
• Keep it out of the danger zone.

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Cooking

• Ground beef should be cooked to an internal
  temperature of 155 (according to the KCDOH) or
  160 (according to the USDA) degrees Fahrenheit to
  assure all bacteria is killed.
• Which is safer?
• Why is ground beef more dangerous?

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Cooking

• Whole cuts of beef (steaks roasts) do not have
  to be cooked through. Why?
• Rare 135
• Medium Rare145
• Medium 160
• Well-Done 170

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Cooking

• Do not puncture your steak. You could put the
  bacteria from the outside in the steak where it
  might not get cooked
• Do not use the same utensils to handle raw meat
  and cooked meat. (EX take your burgers out to
  the grill on a plate and then put them back on
  that plate when they are cooked)