Picking the Right Cut of Steak

Slides:

Advertisements

Similar presentations

... and you are gonna like it!

Advertisements

Stockman’s Practice Info

Meat Cut Identification. Beef Top Round Steak Beef Top Round Steak The Top Round Steak is the most tender of the various round steaks. This boneless.

Welcome to the Wonderful World of Meat!

The Stock Yards ® Locations Stock Yards ® of Chicago Stock Yards ® of St. Paul Stock Yards ® of Seattle Stock Yards ® of San Diego Stock Yards ® of.

USDA Quality and Yield Grades Established in 1927 Sets standards of quality and cutability (yield of edible meat) Assures products that conform to.

Slaughter Overview and Cuts of Beef

MEATS H267 Foods Meat producing animals… _______ (beef and veal) _______ (beef and veal) _______ (pork) _______ (pork) _______ (lamb and mutton) _______.

- Parts of the Cow - Bovine Vocabulary - Love Me Tender - The Carnivore Kitchen - Beyond The Cow (Milk and Cheese)

Chapter 36 List the nutritional contributions of meat. Identify the different kinds of meat.

Identifying cuts in Pork, Beef and Chicken

Beef. Round Round Steak This steak is identified by the round leg bone and three muscles. At the top of the screen is the top round, at the lower left.

Beef It’s What’s for Dinner!. Wholesale Cuts

Understanding Beef.

RUTH’S CHRIS STEAKHOUSE US Prime. Our Mission To build a growing profitable restaurant business in which the highest standards of quality, value, and.

Chronicling Beef’s Change from Gate to Plate

RETAIL CUTS OF BEEF.

Product Information: General.  Large, complex business  Harvesting  Average animal age = 18 to 22 months  Average animal weight = 1,300 lbs  Average.

Beef VRQ2 Theory Unit 709 UPK 709.

Beef Round, Loin, Flank, Rib. IV. Miscellaneous Information A.Roasts are two inches thick or thicker B.Steaks are one inch or less C.Pork Dressing % -

1. What are the guides to meat quality? (V-155). 1. What are the guides to meat quality? Government grades and manufacturer or retailer brands are guides.

* Grades of Beef By Steven Holland. USDA Beef Grades O U. S. Canner O U. S. Cutter O U. S. Utility O U. S. Commercial O U. S. Standard O U. S. Select.

Types of Meat Beef – Cattle, more than 1 year old – Bright red flesh Veal – Calves, 1-3 months old – Mild flavor, light pink color, little fat Lamb – Young.

MEAT AND POULTRY FACTS AND TIPS: Amount of bone affects the number of servings. Boneless meat = 4 servings/lb. To retain juices, add salt at end of cooking.

Beef Notes. Chuck Rib Short LoinSirloin RoundBrisket and Shank Short Plate and Flank.

Look for lean cuts when selecting a type of meat to use for your jerky. Meat that contains lots of fat means extra-oily jerky, which could go rancid faster.

Meats Chapter 34 Textbook Page 533.

Y.2.U6 Flash Mat/Poultrty/Seafood. Blank next The highest quality USDA grade of beef is 1.

Objective: Define cutability, degree of lean, marbling, and quality features used to market beef and swine.

Meat. Types of Meat Beef Beef –Cattle, more than 1 year old –Bright red flesh Veal Veal –Calves, 1-3 months old –Mild flavor, light pink color, little.

By Ifraim Attia. :- it's in Seattle, Washington, a landmark of the Pacific Northwest,it's a symbol of Seattle. The Space Needle is an.

Meat Selection and Storage

MEATS ANOTHER BEEFY GOODSTON PRODUCTION. 1.Our meat supply comes from hogs, from which we get pork; cattle, from which we get beef (mature cattle over.

MEAT MEAT What you wanted to know and more! WHY MEAT? Meat is an important component of the food pyramid because it contains significant amounts of several.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Beef.

Meat and Poultry.

Retail Cut Determinants Measuring rib eye area and back fat.

BEEF! “It’s what for dinner”.

Meat and Poultry.

Chapter 36 MEAT. Nutrients RProtein RIron RZinc RVitamin B 6 and B 12 RProtein RIron RZinc RVitamin B 6 and B 12.

General Meat Carcass Information

Introduction to Beef Cattle Bovine Humor Objectives Describe terms commonly used with beef cattle. Learning the language Identify external parts of.

Introduction to Beef Cattle Student Notes Objectives Describe terms commonly used with __________ __________. ___________ __________ _________of the.

Meat and Poultry. What is the main nutrient found in meat? Protein.

Class of Beef Ribs Class of Beef Ribs - Results.

Principles of Cutting Meat

 You need 4-6 oz. of protein. Bone affects serving size ▪ ¼ lb. boneless meat/person ▪ ½ lb. moderate bone meat/person ▪ 1 lb. large bone (turkey)/person.

Beef and Poultry.  You need 5-7 oz. from the meat, poultry, fish, dry bean, egg and nut group daily.  Protein is the main nutrient found in meat. 

Identify the suspension muscles Identify the locomotion muscles.

Prior to the Progressives, Upton Sinclair and the energetic Teddy Roosevelt, most meat packing companies had few standards in which to follow! Things could.

Cooking Meat BY. Chris. Braising Cuts- shoulder, leg, chuck, shank, brisket, oxtail and rump. Brown meat in oil. Simmer meat in a acidic liquid(tenderises.

Meat, Chicken & Fish.

Meat, Chicken & Fish Objective 7.05 Chapters 19, 20, & 21.

Primal and Retail Cuts of Beef

Introduction to Beef Cattle

Meat Nutrition and Foods 2011.

The “Gucci” Steak Who likes juicy steaks?.

Together in space and time Hope Kelly, Ph.D.

Meat Beef and Pork Chapter 34.

Livestock Evaluation This is a presentation from Virginia Tech and has not been edited by the Georgia Curriculum Office.

Beef Carcass and Primal Cuts Placing

People Ethical Treatment Animals People Eating Tasty Animals.

Meats Identify the differences between beef, pork, and lamb cuts;

Presentation transcript:

Picking the Right Cut of Steak

Cut and Quality First things first: you'll need to choose the cut of meat you'll be grilling. Types of steak include: Tenderloin/filet (a top choice) Sirloin strip Rib eye These are some of the most desirable cuts for grilling. http://www.ffwdmag.com/living0701-2.htm

Cut and Quality USDA meat grades go from: Prime: (top quality, mostly found in restaurants) Choice: (typically the highest grade you'll find at the butcher) Select: (leaner and more easily dried out). There are lower grades, you'll want to avoid them. Aged steak is less commonly found. It has a distinct flavor and the aging process can only be applied to the very best cuts of meat.

Marbling is your friend The more marbled the meat, the better. The marbling look comes from small flecks of fat that will mostly melt and keep the meat moist.

Thin is in Thinner steaks are more easy to manage than thick ones. About 1½" thick is the ideal size (but anywhere from 1 - 2 inches should be fine). Filet mignon tends to be on the thicker side. If you can't find what you're looking for pre-packaged, simply ask the butcher to cut the meat to your liking.

Sizzle Quiz Question # 1 Name three different types of steak. Tenderloin/filet (a top choice) Sirloin strip Rib eye

Sizzle Quiz Question # 2 Name three different grades of steak. Prime Choice Select

Sizzle Quiz Question # 3 Why is Marbling is your friend? It keeps the steak moist.

Sizzle Quiz Question # 4 What is the ideal thickness for a steak? About 1½" thick is the ideal size

Credits Layout and design created by Stuart Kessler. IMA5 Assignment Created for: EME6936: Interactive Media Fall 2010, University of South Florida in Tampa, FL. Professor: Oma B. Singh, Ph.D.

Credits Content for lesson sourced from: www.Mahalo.com: How to Grill a Steak For complete information on How to Grill a Steak, please visit: http://www.mahalo.com/how-to-grill-a-steak Picture of delicious steak sourced from: www.nomarmiteintunisia.co.uk/steak.jpg Video sourced from: www.chow.com/food-news/54357/how-to-choose-a-steak/