rendered parts of beef

8/2/2019 Rendered Parts of Beef

http://slidepdf.com/reader/full/rendered-parts-of-beef 1/12

Rendered Parts of Beef & Pork

Ian Jeff C. Iglesias

BSHRM 3A

International Cuisine (Lec)



BEEF

Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be

harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine

of the Middle East, Australia, Argentina, Brazil, Europe and the United States, and is also

important in Africa, parts of East Asia, and Southeast Asia.

The diffrent kinds of beef cuts are based on which part of the animal the meat is rendered from.

These cuts have diffrent characteristics that affect their use in cooking.



Chuck

Consisting of parts of the neck, shoulder blade and upper arm, beef chuck is a tough cut of meat

with a good deal of connective tissue. This makes it a good choice for braising and stewing,particularly for making pot roast. Because of its fat content, beef chuck is also excellent for

making ground beef.

Brisket

Beef brisket is another tough cut frequently used for pot roast. Beef brisket is also used for

making corned beef.



Shank

The beef shank is the leg of the animal, and is extremely tough and full of connective tissue.

(Note also that each side of beef has two shanks, one in the forequarter and one in thehindquarter.) Beef shank is used in making the luxurious Italian dish osso buco.

Rib

Made from the center section of rib, the beef rib primal cut is used for the traditional standing rib

roast (sometimes referred to as prime rib). It's also the source of the popular rib eye steak as well

as the classic French entrecôte.

Because it's so tender, beef rib is well suited for various forms of dry-heat cooking.



Plate

Also called the short plate, beef plate includes the short ribs and the skirt steak, which is used for

making carne asada. Beef plate contains a lot of cartilage, making it good for braising. It's alsoused for making ground beef.

Short Loin

Beef short loin is where we get many of the most desirable cuts of meat, including T-bone and

Porterhouse steaks, as well as the strip loin or strip steak. Dry-heat cooking is best for the tender

cuts from the short loin.



Flank

Though often grilled, beef flank can be tough when prepared this way, which is why it is usually

marinated first. Beef flank is much better suited for braising or for making ground beef.

Sirloin

Another tender cut, beef sirloin is an excellent choice for roasting or barbecuing.



Tenderloin

Possibly the finest cut of beef, the beef tenderloin is found inside the loin, and is where we get

filet mignon, which is made from the very tip of the pointy end of the tenderloin (as seen above).

Chateaubriand is made from the center cut of the tenderloin.

Round

Beef round is a fairly lean cut, but also tough. Beef round is best prepared using moist-heat, as in

a crockpot. Beef round is traditionally where we get cube steak.



Pork

Pork is the culinary name for meat from the domestic pig (Sus domesticus), which is eaten in

many countries. It is one of the most commonly consumed meats worldwide, with evidence of

pig husbandry dating back to 5000 BC.

Pork is eaten in several forms, including cooked. Pork can also be processed into different forms,

which may also extend the shelf-life of the product, with the resultant products being cured

(some hams, including the Italian prosciutto) or smoked or a combination of these methods(other hams, gammon, bacon or Pancetta). It is also a common ingredient in sausages.

Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.

However, by some definitions, "pork" denotes only fresh pig meat.



Jowl

The pork jowl is mostly used in making sausages, although it can also be cured and made into

bacon. In Italian cooking, cured pork jowl is referred to as guanciale.

Boston Butt

Despite what its name might indicate, the pork butt, also called the Boston butt, comes from the

upper shoulder of the hog. Consisting of parts of the neck, shoulder blade and upper arm, the

pork butt is a moderately tough cut of pork with a good deal of connective tissue. Pork butt can

be roasted or cut into steaks, but it is also well suited for braising and stewing, or for making

ground pork or sausages.

Just above the Boston butt is a section of fat called the clear plate or fatback, which can be used

for making lard, salt pork, or added to sausage or ground pork.



Picnic Shoulder

Another tough cut, the pork shoulder (also called the picnic shoulder) is frequently cured or

smoked. Pork shoulder is also used for making ground pork or sausage meat. The pork shoulder

is sometimes roasted, but it's not really ideal for this.

Loin

Hogs are bred to have extra long loins, so they can have up to 17 ribs —

unlike beef and lambwhich have 13. The entire pork loin can be roasted, or it can be cut into individual chops or

cutlets. The tenderloin is taken from the rear of the pork loin, and baby-back ribs come from the

upper ribcage area of the loin.

Above the loin is another section of fatback which can be used for making lard, salt pork, or

added to sausage or ground pork.



Sparerib

Taken from the belly side of the ribs where they join the breastbone, pork spareribs are often

prepared by grilling very slowly over low temperatures. Pork spareribs can also be braised or

cooked in a crockpot.

Belly/Side

The pork belly, or pork side, is where we get pancetta and bacon. Pork belly meat can also be

rolled and roasted or even cut into steaks.

Foot

High in collagen, pork feet are excellent sources of gelatin and are frequently added to soups and

stews. Long, slow simmering breaks down the tough connective tissues in the pork foot and

tenderizes the meat. Pork feet can also be cured, smoked or even pickled. Pig feet are a key

ingredient in the traditional Mexican menudo.



Ham

The back leg of the hog is where we get fresh, smoked or cured hams. Serrano ham and

prosciutto are made from hams that are cured, smoked and then air-dried. Fresh hams are usually

roasted, but they can be cut into ham steaks as well.

The ham hock, which is used extensively in southern U.S. cuisine, is taken from the joint at the

shank end of the ham, where it joins the foot. The ham hock is often braised with collards or

other greens.

rendered parts of beef

Documents