Beef

Here are the eight primal cuts: (p. 445) Chuck Rib Loin Round Flank Short Plate Brisket Shank Cuts of Prime Beef

How to pick a steak

Cutting Meat Determine what the grain of the meat is The grain is the direction that the muscle fibers run. Always cut across the grain of the meat to ensure tenderness.

Cooking Methods Dry-Heat Even though some of thee methods use hot fat, hot air or radiant heat waves to actually cook the food product. Searing – browning meat to form an even crust, appealing brown color and caramelized flavor

Sautéing pan and fat are preheated only enough fat to coat bottom of pan fat must reach peak temperature to sear meat and seal in juices add only a single layer of meat at a time

Grilling and Broiling intense heat to sear meat and seal in its juices Broiling – heat source is over Grilling – heat source is under Both use a grill or rack, excess fat drips away from meat Both must be preheated to sear meat

Roasting Less intense heat and longer cooking time

Cooking Methods Moist-Heat Moisture tenderizes tough cuts and adds flavor to the finished dish. Simmering – cooking foods in liquid hot enough to break down meat’s connective tissue but not so hot as to toughen it. Most effective way to break down connective tissue

Braising – first searing and then simmering Combination of dry- and moist-heat cooking Used for tough cuts to make them tender

Stewing – simmering or braising bite-size pieces Stews contain vegetables along with the liquid which is thickened.