1. Beef
VRQ2 Theory Unit 709 UPK 709

2. Quality Points
Lean meat should be bright red, with small flecks of white fat (Marbled)
The fat should be firm, brittle in texture, creamy white in colour and odour less, grass fed or corn fed beef has a yellow fat.
Older animals and dairy breeds have fat that is usually a deeper yellow colour.

3. Marbling of Beef, Wagyu Grades

4. Age & Aging Usually slaughtered around 18-35 months.
Maturation or hanging at a temperature of 1C for up to 14 days (up to 45 days)
Enzyme action and increased acidity causes muscles relaxation and ensures meat becomes soft and pliable
Average weight of a forequarter 200lb (75-100K)

5. Types of aging
Wet (cryo) aging- the carcase is broken down to its primal cuts, then tightly vacuumed packed.
The aging occurs under anaerobic conditions, much less weight loss as the moisture is retained. Meat can be wet in texture and metallic tasting
Dry Aging- the whole carcase is hung from its hindquarters and held in a temperature controlled room, this controls the rate of tenderisation of the carcase.
Quite a lot of weight loss (up to 25%) and this is not including trimming of the dry bits.
More intense beef flavour, denser texture, less wet but moist when cooked correctly.

6. 1. Fore rib 2. Middle rib 3. Chuck rib 4. Sticking piece 5. Plate
6. Brisket
7. Leg of mutton cut
8. Shank 1 2 3 4 5 6 7 8
Cuts obtained

7. Cut’s obtained Joint Uses Kg lb 1. Fore rib Roasting and braising 8 16
2. Middle rib 10 20
3. Chuck rib
Stewing and braising 15 30
4. Sticking piece
Stewing and sausages 9 18
5. Plate
6. Brisket
Pickled in brine, boiled pressed beef 19 38
7. Leg of mutton cut
Braising and stewing 11 22
8. Shank
Consommé, beef tea 6 12
Total weight 88
176

8. Dissection of the forequarter
Remove the shank
Divide on half down the centre
Take off the fore ribs
Divide into joints

9. Common Cooking methods
Mostly economical Cuts obtained, some prime cuts
Stewing
Braising
Pickling

10. Cuts obtained
Wing Rib
Fore Rib
Short Ribs

11. Hindquarter Cuts

12. Common Cooking methods for Hindquarter Cuts
Roasting
Boiling
Braising
Stewing
Frying
Grilling

13. Prime Cuts from Hindquarter
Sirloin - Whole on the bone - Aloyau
Sirloin – Boned fillet removed
Steaks – Sirloin (Entrecôte) – ½” thick approx g.
Minute - flattened to make as thin as possible.
Double – 1” thick approx 300g
Porterhouse – Cut from the rib end of the sirloin including the bone
T bone – Rump end of the sirloin including bone and fillet

14. Hindquarter Cuts
T-Bone / Porterhouse
Sirloin
Rump Steak

15. Fillet Can vary from 2½ - 4½Kg
Steaks Chateaubriand – approx weight 300g – 1Kg
Fillet – g (4 steaks)
Tournedos – 100g (6-8 steaks)
Filet mignon - ½k
Weights given working on a 3k fillet

17. Fashionable cuts of Beef
Onglet
Bavette
Ox Cheeks

18. Cooking times Off The Bone Roasting
20 minutes per lb (500g) plus 20 minutes extra
On the bone Roasting
15 minutes per lb (500g) plus 15 minutes extra

19. Testing for cooking With Probe Without Rare meat 55 – 60c Juices red
Medium 66 – 71c Juices pink
Done! 78 – 80c Juices clear

20. Cooking degrees Very Rare Au bleu Rare Saignant Medium A Point
Well done Bien Cuit

21. Classical Beef dishes
Boiled beef and dumplings
Grilled Steak Vert Pre

22. Tournedos Rossini
Boeuf Bourguignon

23. Daube of Beef
Steak Tartare

25. Breeds of Beef

26. Questions ????