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© 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.
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© 2007 Pearson Education, Upper Saddle River, NJ 07458. 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
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© 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Cattle Bulls Calves Cows Heifers Stags Steers
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© 2007 Pearson Education, Upper Saddle River, NJ 07458. 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
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© 2007 Pearson Education, Upper Saddle River, NJ 07458. 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
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© 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Figure 14.2 The primal cuts of beef.
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© 2007 Pearson Education, Upper Saddle River, NJ 07458. 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)
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© 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal And Sub primal Cuts Of Beef Brisket
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© 2007 Pearson Education, Upper Saddle River, NJ 07458. 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
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© 2007 Pearson Education, Upper Saddle River, NJ 07458. 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
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© 2007 Pearson Education, Upper Saddle River, NJ 07458. 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
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© 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Primal And Sub primal Cuts Of Beef Tenderloin
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© 2007 Pearson Education, Upper Saddle River, NJ 07458. 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
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© 2007 Pearson Education, Upper Saddle River, NJ 07458. 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)
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© 2007 Pearson Education, Upper Saddle River, NJ 07458. 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
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© 2007 Pearson Education, Upper Saddle River, NJ 07458. 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.
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© 2007 Pearson Education, Upper Saddle River, NJ 07458. 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
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© 2007 Pearson Education, Upper Saddle River, NJ 07458. 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.
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© 2007 Pearson Education, Upper Saddle River, NJ 07458. 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.
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© 2007 Pearson Education, Upper Saddle River, NJ 07458. 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).
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© 2007 Pearson Education, Upper Saddle River, NJ 07458. 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.
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© 2007 Pearson Education, Upper Saddle River, NJ 07458. 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.
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© 2007 Pearson Education, Upper Saddle River, NJ 07458. 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.
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© 2007 Pearson Education, Upper Saddle River, NJ 07458. 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.
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© 2007 Pearson Education, Upper Saddle River, NJ 07458. 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.
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© 2007 Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Recipe 14.2 Marinated London Broil
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© 2007 Pearson Education, Upper Saddle River, NJ 07458. 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
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© 2007 Pearson Education, Upper Saddle River, NJ 07458. 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
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