1. Beef Cookery

2. Beef Cookery Life-Giving Protein How Proteins Cook
Brown = Flavor (Who’s Maillard?)
Beef Cooking Methods
Degrees of Doneness

3. Life-Giving Protein Beef is primarily water and protein
3 meat proteins:
Myofibrillar proteins
Stromal proteins (also called connective tissues)
Sarcoplasmic proteins

4. Life-Giving Protein Myofibrillar proteins Actin and myosin
Most abundant muscle proteins
Important for muscle fiber structure
Stromal proteins (connective tissues)
Appears in muscles as collagen (white, thin, transparent) and elastin (yellow)
Collagen needs moist heat to convert to tender gelatin
Remove collagen if using dry heat
Elastin should be removed prior to cooking
Sarcoplasmic proteins
Water soluble protein
Hemoglobin and myoglobin
Responsible for beef’s red color

5. How Proteins Cook
Concurrent toughening and tenderizing changes take place when beef cooks
Extent of it depends on:
Cooking time
Temperature
Cooking method (moist or dry heat)
Composition of the muscle
Toughening
As heat or acid is applied, proteins unwind (denature) and lose some water-holding capacity
As heat/acid increases, proteins shrink and become dryer, tougher (i.e., medium rare vs. well done)

6. How Proteins Cook (cont’d)
Tenderizing
When cooked in a moist heat environment, collagen proteins convert into gelatin, which has a tenderizing effect (i.e., pot roast)
Fat also improves tenderness due to its lubricating effect

7. BROWN = FLAVOR:
The Maillard Reaction
Browning process named after French scientist who discovered it
When temperatures reach 350°F or higher, proteins (amino acids) and carbohydrates (sugars) caramelize into intense flavors and aromas
Just enough carbohydrates in beef for the browning reaction
Even baked goods and coffee beans benefit from this complex reaction
Never Skip BROWNING!

8. Craving Connected to Cookery
BEEF COOKING METHODS:
Craving Connected to Cookery
Satisfaction ultimately depends on how beef is cooked
Heat creates true meaty, umami flavor
Transforms proteins, carbohydrates and fats into their smaller, more flavorful components of amino acids, sugars and fatty acids
Beef cooking methods
Dry Heat
Moist Heat

9. Dry Heat Basics Broiling Grilling Oven Roasting
BEEF COOKING METHODS:
Dry Heat Basics
Broiling
Grilling
Oven Roasting
Skillet Cooking/Sauté/Stir-Frying
Best for tender cuts, primarily from middle of the animal
Support muscles, receive less exercise, contain less connective tissue
Some cuts from the Chuck have been found to be tender, such as Flat Iron, Petite Tender

10. Dry Heat Cooking Basics
BEEF COOKING METHODS:
Dry Heat Cooking Basics
Quick cooking at higher temperatures
Uncovered pans
Direct heat
No additional liquid
Browning via the Maillard Reaction is a key flavor factor

11. Moist Heat Basics Braising/Pot Roasting Uses less liquid than stewing
BEEF COOKING METHODS:
Moist Heat Basics
Braising/Pot Roasting
Uses less liquid than stewing
Cooking in Liquid/Stewing/Poaching
Uses enough liquid to cover the beef
Best for less tender cuts, primarily from the front and hind sections of the animal
Heavily exercised muscles with more connective tissue
Low heat, tightly covered pan
Browning beef first adds color and flavor

12. Moist Heat Cooking Basics
BEEF COOKING METHODS:
Moist Heat Cooking Basics
Moist heat’s longer, slower cooking allows time for connective tissue to convert to gelatin and tenderize
Flavor components leach into cooking liquid to create delicately flavored meat
Lack of strong browned beef aromas reduces flavor intensity
In lieu of water, use stock, broth or wine to produce a flavorful, aromatic sauce or gravy

13. Beef’s Degree of Doneness
GET ‘ER DONE (BUT NOT TOO DONE!)
Beef’s Degree of Doneness
Steaks, Roasts and Other Whole Muscle Cuts
145°F medium rare
160°F medium
170°F well done
Ground Beef
Braised or Stewed Beef
Always well done, fork tender

14. GET ‘ER DONE (BUT NOT TOO DONE!)
Clues to Doneness
Color
Protein pigments denature during cooking
Change from red to pink to brown
Resistance
Firmness for steaks
Fork-tender for pot roasts
Temperature
Follow the FDA’s Model Food Code

15. Beef Steak Color Guide

16. Beef Cookery Beef’s made up of life-sustaining proteins
TURN UP THE HEAT:
Beef Cookery
Beef’s made up of life-sustaining proteins
How beef is cooked is key to enjoyment
Browning beef creates unique flavors (remember Maillard!)
Match beef cuts to cooking methods
Color and tenderness – and internal temperature – are important when determining doneness
Don’t overcook!