1. Beef

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

5. How to pick a steak

6. 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.

7. 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

8. 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

9. 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

10. Roasting
Less intense heat and longer cooking time

11. 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

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

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