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

-Chuck -Brisket -Rib -Plate -Sirloin -Tenderloin -Short Loin -Bottom Sirloin -Tri Tip -Rump -Round -Flank -Shank

- Aging~ hours…Allows muscles to relax…Meats is hung to increase tenderness... Increased aging= More flavor and less moisture - Boning~ To remove bone from muscle - Butterfly~ Cut almost in half length-wise so it opens and lies flat - Fabrication~ Cutting primal cuts into usable portions - Kosher~ Specially slaughtered to comply with Jewish dietary laws (use forequarter only) - Marbling~ Fat in thin lines between muscle fibers

Offal~ Organ meats (not always awful) Primal Cuts~ Primary divisions in meat-large pieces Retail Cuts~ Ready for sale (in stores) Silverskin~ Tough membrane surrounds meat Tying~ Using kitchen twine to tie a roast for even cooking Veal~ Young cow (under 6 months old)

Prime = A+ on report card Choice = B on report card Select = C on report card Standard = D on report card Commercial = F on report card Utility = Don’t Ask All Grades are Wholesome, Just Not as Delicious

Brains Heart Kidney Liver Sweetbreads (Thymus gland) Tripe (Stomach lining) Think About It, Don’t Just Throw It Away

Buffalo Lower in Fat and Cholesterol Beefalo A cross between beef and buffalo

Medallions~ Small round, Boneless pieces (Medallions au poivre) Noisettes~ Same ^^ Scallops~ Thin, Boneless, Lightly pounded (Veal Piccata) Emincé~ Thin strips use for sautéing (Beef Stroganoff)

Tender Cuts come from muscle groups with the least amount of exercise They have more marbling Searing meat adds caramelization and improves flavor and appearance. It does NOT seal in juices They should be cooked with DRY HEAT methods Roasting Grilling Broiling Pan Frying

Less tender cuts are from muscle groups that get the most exercise Chuck~ Shoulder Rump~ Derriere Shank~ Legs They benefit from MOIST HEAT methods Simmering Boiling Stewing Braising

Very Rare Rare Medium Rare Medium Medium Well Well 115°F-120°F 125°F-130°F 130°F 140°F 155°F Not Recommended (No Juice, No Flavor)

French Term meaning Under Vacuum Foods are vacuum-sealed in heavy plastic pouches, thin cooked to temperature in a water bath Flavorful juices stay inside the meat Excellent for Beef Tenderloin

COWS GIVE US MILK Milk gives us Cheese Milk gives us Cream Cream gives us Butter Cream gives us Ice cream Milk gives us Buttermilk Milk gives us Yogurt Milk gives us calcium for strong bones and teeth!

What is rennett?

What dairy products are used? What sweetener? Should it boil? How long to chill? What texture tells you the ice cream is ready What is a good topping?