Protein Fabrication 1 Beef and Veal Fabrication and ID Sessions 6 and 7

Protein Fabrication 2 Agenda Ingredient and Materials Knowledge Goal  Quiz Review  Beef and Veal 1. Definitions 2. Breeds and Primals: Using the NAMP Standards 3. Standards of Quality 4. Handling and Storage 5. Fabrication a. Cutting Steaks b. Following Seams c. Using the Grinder

Protein Fabrication 3 Quiz Review

Protein Fabrication 4 Meat-Definition The flesh of furred land animals

Protein Fabrication 5 Meat-Definition Beef Meat from cattle (usually steers) raised for such purpose (slaughtered between Veal Meat from young male cattle born to female dairy cows

Protein Fabrication 6 Breeds Scottish Highland – for Grazing Wagyu Black Angus Hereford

Protein Fabrication 7 Meat is composed of  72 % water  20 % protein  7 % fat  1 % minerals.

Protein Fabrication 8 Muscle composition Why some cuts tender and some are tough.

Protein Fabrication 9 How can you tell a tender cut from a tough one before cooking?  Location on carcass dictates tough or tenderness from actual muscle usage.  Length of fibers short= tender long and stringy=tough  Amount of intramuscular fat or marbling.

Protein Fabrication 10 Muscle fiber vs. connective tissue

Protein Fabrication 11 Collagen vs. Elastin  Collagen  Elastin

Protein Fabrication 12 Inspection & Grading  Inspection  Grading

Protein Fabrication 13 Aging meats

Protein Fabrication 14 Aging meats

Protein Fabrication 15 Aging meats

Protein Fabrication 16 Irradiation

Protein Fabrication 17 Butchering and dressing

Protein Fabrication 18 Butchering and dressing

Protein Fabrication 19 Primal cuts

Protein Fabrication 20 There are 8 primal cuts according to the National Livestock and Meat Board  Eight Primal Cuts of Beef: chuck rib short loin sirloin round brisket/shank short plate flank

Protein Fabrication 21 Veal there are 7 primal cuts according to the National Livestock and Meat Board  Seven Primal Cuts of Veal: shoulder rib loin sirloin leg breast/shank flank

Protein Fabrication 22 After Primal Cuts  Sub primal cuts Subprimal cuts are cut from a primal down to a more manageable size.  Fabricated cuts Even smaller cuts for foodservice, such as roasts, steaks, chops, cutlets, stewing meats, ground meat and so forth as set forth by the IMPS/NAMPS specifications.

Protein Fabrication 23 Purchasing meats  Getting value Specifications Size Weight Quality grade Yield grade portion size or NAMPS

Protein Fabrication 24 Purchasing meats  Deliveries: Check specifications Check weight Check condition Check state Store properly  Wrapped to prevent burn Vapor proof wrapping to prevent freezer burn. Label and date. Keep less than 6 months if fatty cut/type – fat oxidation

Protein Fabrication 25 Flavoring and Tenderization Techniques  Larding  Barding  Pounding  Marinating  Jaccarding