© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Beef  Meat from domesticated cattle  Most of the meat Americans eat comes from steers  Steers are castrated as calves and specifically raised for beef

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Cattle  Bulls  Calves  Cows  Heifers  Stags  Steers

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal and Sub-Primal Cuts of Beef  Forequarter Chuck Brisket Shank Rib Short plate

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal and Sub-Primal Cuts of Beef  Hindquarter Short loin Sirloin Flank Round

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Figure 14.2 The primal cuts of beef.

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal And Sub primal Cuts Of Beef Shoulder Top Blade (Whole Flat Iron)

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal And Sub primal Cuts Of Beef Brisket

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal And Sub primal Cuts Of Beef Oven-Ready Rib Roast

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal And Sub primal Cuts Of Beef Beef Rib Eye Roll

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal And Sub primal Cuts Of Beef Porterhouse Steak

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal And Sub primal Cuts Of Beef Tenderloin

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal And Sub primal Cuts Of Beef Flank Steak

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal And Sub primal Cuts Of Beef Beef Round Rump and Shank Partially Removed (Steamship Round)

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal And Sub primal Cuts Of Beef Top (or inside) Round

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Figure 14.3 Cross cut of muscles in a whole round.

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal and Sub-Primal Cuts of Beef  Organ Meats These products are known as the offal  Heart  Kidney  Tongue  Tripe  Oxtail  Sweetbreads

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Procedure For Cutting A New York Steak From A Boneless Strip Loin 1 Square up the strip loin by trimming off the lip so it extends 1 to 2 inches (2.5 to 5 centimeters) from the eye muscle.

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Procedure For Cutting A New York Steak From A Boneless Strip Loin 2 Turn the strip over and trim off any fat or connective tissue.

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Procedure For Cutting A New York Steak From A Boneless Strip Loin 3 Turn the strip back over and trim the fat covering to a uniform thickness of 1/4 inch (6 millimeters).

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Procedure For Cutting A New York Steak From A Boneless Strip Loin 4 Cut the steak to the thickness or the weight desired.

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Procedure For Cutting A New York Steak From A Boneless Strip Loin 5 The eye meat of steaks located on the sirloin end of the strip is divided by a strip of connective tissue. Steaks cut from this area are called vein steaks and are inferior to steaks cut from the rib end of the strip.

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Procedure For Trimming A Full Beef Tenderloin And Cutting It Into Chateaubriand, Filet Mignon And Tender Tips 4 Cut the tenderloin as desired into (left to right) tips, châteaubriand, filet mignon, tournedos tips, and tenderloin tips.

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Procedure For Butter flying Meats 1 Make the first cut nearly all the way through the meat, keeping it attached by leaving approximately 1/4 inch (6 millimeters) uncut.

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Procedure For Butter flying Meats 2 Make a second cut, this time cutting all the way through, completely removing the steak from the tenderloin.

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Recipe 14.2 Marinated London Broil

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Tough Cuts of Beef, what to do  Marinade  Tenderize  Low & slow cook  Sous-Vide  Cook w/Acids  Cut or shorten strands/grains

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Beef Discussion Topics  Boxed beef  Certified angus beef  Kobe beef  Offal or variety meats