ALL ABOUT BEEFALL ABOUT BEEF

A General Overview

Meat has been prepared since the beginning of time. This illustration, from an Egyptian tomb, shows the cutting of meat.

Evans, T.M. and Greene, D. (1973). The Meat Book. p. 1.

What is Meat?What is Meat?

Meat is considered to be the flesh of an animal used as food; fish and poultry are not usually called meat.

Red Meats:Beef PorkVeal Lamb

Fish Poultry

Meat and AlternativesMeat and Alternatives

Eggs

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Peanuts and peanut butter

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Dried beans and peas

Nuts

Nutrients in BeefNutrients in Beef

Protein - For growth, repair, and replacement of body cells, and tissues.complete - animal sources

incomplete - plant sources which must be used in combinationEg. peanut butter and bread

B Vitamins - eg. Thiamine, niacin, riboflavin, folic acid, and cobalamin(B12)

Maintains healthy skin. Normal function of the nervous system.

Iron (Mineral) - Necessary part of hemoglobin in red blood cells.

Transports oxygen and carbon dioxide. Prevents iron-deficiency anemia.

InspectionInspection

The meat The meat inspection stamp inspection stamp tells the tells the consumer that consumer that the meat has the meat has been federally been federally inspected and inspected and that it meets the that it meets the requirements for requirements for food safety.food safety.

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GradingGrading

Based on the age, quality, and the proportion of fat to lean meat.

Colour, texture, and firmness of lean and fat are also taken into account.

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MarblingMarbling

Refers to the microscopic streaks of fat throughout the lean part of the red meat.

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Grades

USDA:PrimeChoiceSelect

The Structure of BeefThe Structure of Beef

Muscle fibres

Bands of connective tissue (tough fibres which hold the muscle fibres together). Two types:

Collagen

Elastin

Collagen - White bands of connective tissue which can be softened to gelatin by moist heat cooking.

Elastin - Yellow, tough bands of connective tissue which cannot be softened.

Factors Affecting the Tenderness of a Factors Affecting the Tenderness of a Cut of BeefCut of Beef

Location of Cut on the Carcass Age of the Animal Length of Aging Time Amount of Marbling Quality of the Beef

Tender Less Tender Medium

Tender

• Location of Cut on the Carcass

• Age of the AnimalAge of the Animal

Beef from younger animals will be more tender (top picture), due to less connective tissue.

Older animals will have received more exercise.

• Length of Aging TimeLength of Aging Time

Carcasses are allowed to hang for approximately 7 -10 days.

Enzymes in the beef help to tenderize the connective tissues.

• Amount of MarblingAmount of Marbling

The more marbling the beef has, the more tender it will be.

• Quality of the Beef

The higher the quality, the more tender it will be.

How Much to Buy?How Much to Buy?

Boneless meat - 1/4 lb./servingBone-in meat - 1/2 lb./servingBony meat - 3/4-1 lb./serving

When shopping for meat, consider: amount of bone, fat, and gristle cooking loss serving size

Cooking BeefCooking Beef

• do you know where the cut comes from on the animal in order to determine its degree of tenderness?

• do you know whether a dry or moist heat method is required?

• do you know which specific cooking method to use?

Before you start . . .

The answer to those three questions could mean the difference between a sumptuous repast and a total disaster!

If you want to go for the sumptuous repast then pay close attention . . .

Wholesale Cuts of BeefWholesale Cuts of Beef

Tender Cuts of BeefTender Cuts of Beef

Tender areas include the Rib, Loin and Sirloin.

Medium Tender CutsMedium Tender Cuts

Medium Tender areas include part of the Hip area.

Less Tender CutsLess Tender Cuts

Chuck

Brisket/Fore Shank

Plate

Flank

and the Hind Shank

Meat is often the most expensive item on the food bill.

Be a wise consumer. Learn how to judge quality, cuts, grades to get the most for your money.

Less expensive cuts give the same nutrients as the more expensive cuts.

ChuckChuck Cuts from the

Chuck include the Blade and Cross Rib. They may come in the form of roasts or steaks.

eg. Blade Roast, Cross Rib Roast, Blade Steak, Cross Rib Steak, Pot Roast

Brisket/Fore ShankBrisket/Fore Shank

Brisket may be flat or rolled.

Shank or heel cuts come from either the Fore Shank or the Hind Shank.

PlatePlate

Short Ribs come from the Plate area of the carcass.

FlankFlank

Flank Steak is the most common cut from the Flank.

Hip/Hip/Hind ShankHind Shank Round steak,

Sirloin Tip steak, Eye of the Round, Rump Roast, and the Baron of Beef are all examples of cuts from the Hip.

Shank and heel cuts come from the leg of the animal.

SirloinSirloin

Sirloin Steak, regular or boneless, is the most common cut from this area.

LoinLoin The loin is known

for its steaks - Wing, T-bone, Porterhouse, Tenderloin (Filet Mignon), and Strip Loin.

It is also the most expensive section of the carcass as it is the most tender.

Porterhouse Steak

T-Bone Steak

Wing Steak

As one moves down the carcass more tenderloin is found on the steak (right side of bone).

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RibRib

Cuts from the Rib include Rib Eye Steak, Prime Rib Roast and Prime Rib Steak.

This area is also expensive because of its degree of tenderness.

A Word about Ground Beef and A Word about Ground Beef and Stewing BeefStewing Beef

Ground beef and stewing beef may come from either medium tender or less tender cuts where the meat has been mechanically ground to tenderize it.

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In summary . . . .In summary . . . .

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You May Know Them by Their Bones !

Bones from tender cuts of meat are flat.

Whereas, bones from less tender cuts of meat are round and knobby.

Evans, T.M. and Greene, D. (1973). The Meat Book. p. 19.

To Cook Tender Cuts of Meat . . . To Cook Tender Cuts of Meat . . .

Use dry heat methods such as: roasting frying broiling barbecuing

There is no liquid nor is there a lid. Steam is not needed because there is little connective tissue. Tender cuts are more flavourful when cooked this way.

Ways to Tenderize Ways to Tenderize Less TenderLess Tender Meat Meat

• Use moist heat - lid holds in the liquid that has been turned to steam to soften connective tissue.

Mechanical - breaks or cuts connective tissue. Examples include grinding, pounding, scoring, and cubing.

• Chemical - acid dissolves connective tissue. Examples include marinating meat in tomato sauce.

To Cook To Cook Less TenderLess Tender Cuts of Meat . . . Cuts of Meat . . .

Use moist heat methods such as : stewing pot roasting oven or top-of-the-stove braising

Liquid and a lid are used to produce steam which penetrates the meat and softens the connective tissue.

To Cook To Cook Medium Tender Medium Tender Cuts of Cuts of Meat. . Meat. .

Either dry or moist heat methods may be used.

However, use moist heat for extra tenderness.

ReferencesReferences

Evans, T.M. and Greene, D. (1973). The Meat Book. New York: Charles Scribner’s Sons. 310 pp.

Beef Information CentrePersonal notesFoods for Today: Text Chapter 36