1. Beef

2. Composition of Meat Water- 75% of muscle tissue Protein- 20% of muscle tissue, coagulates and becomes firmer when cooked Fat- 5% of meat, some fat is desirable

3. Fat 1. Juiciness- marbling is fat deposited in the muscle tissue, surface fats protect the meat while cooking. 2. Tenderness- marbling separates muscle fibers, making them easier to chew 3. Flavor- fat is the main source of flavor

4. Carbohydrates Meats have such a low amount of carbs, however they do play a major role while cooking meat. Roasting Broiling Sauteing

5. Muscle Fibers Lean meat is composed of long, thin miscle fibers bound together in bundles. The fibers determine the “grain” of the meat.

6. Connective tissue Connective tissue bounds muscle fibers together. Connective tissue is tough Muscles that are exercised, contain more connective tissue Older animals also contain more connective tissue

7. Types of connective tissue Collagen- will break down into gelatin and water Can be broken down by moist cooking methods Acid aids in dissolving collagen Enzymes break down collagen, naturally - enzymes are destroyed during cooking

8. Types of connective tissue Elastin- present in older animals Not broken down by cooking Has to be physically removed such as… Pounding and cubing Grinding slicing

9. Inspection and Grading Inspection- guarantee of wholesomeness A round stamp is used All meat must be inspected

10. Quality grading Not required by U.S. law Grading- designation of quality Based on texture, firmness, and color of lean meat

11. Grades of Meat Prime Choice Select Standard Commercial Utility Cutter Canner

12. Yield Grading Percentage of edible meat Yield Grade 1- 52.3% Yield Grade 2- 52.3-50% Yield Grade 3- 50-47.7% Yield Grade 4- 47.7-45.4% Yield Grade 5- less than 45.4%

13. Aging Aging is the process by which meat is tenderized through enzymatic action (lactic acid), which causes the meat to further ripen. Aging is performed under refrigeration, causing the meat to develop flavor and become tender

14. Aging Dry aging- temperature, relative humidity, and air flow are monitored to control bacteria Fast aging- aged at higher temperatures to reduce time, UV lights are used to control bacteria Wet, or Vacuum-packed aging in MAP or Cryovac, air is removed from product.

15. $$$ Aging costs money! As meat ages, shrinkage, time and storage must be paid for. Although wet aging is less expensive, loss in moisture during the cooking process is greater. You must decide what aging and how long is best for your particular establishment.

16. Handling and storage 32 to 34 degrees Humidity of 80% Cryovac meat should remain sealed until use Note- when opened, meat will have a musty smell, this will go away

17. Basic Cuts of Beef Carcasses- the whole animal minus entrails, head, feet and hide Whole carcasses are seldom purchased by food service operators, due to utilization factors

18. Cuts of Beef A Majority of meat purveyors use IMPS Institutional Meat Purchase Specification This same system is used by the National Association of Meat Purveyor Specification (NAMPS) The cuts, numbers, and names are contained in the NAMPS Meat Buyers Guide

19. Primal Cuts of Beef Primary divisions of quarters, foresaddles, hindsaddles, and carcasses

20. Forequarter Chuck- Shoulder clod, blade roast, chuck short ribs, stew beef, shank Brisket-boneless and corned Primal Rib- rib steaks, rib roast, short ribs Short Plate- skirt steak, short ribs, stew beef, ground beef

21. Hindquarter Short Loin- top loin, t-bone, strip, NY Sirloin- top and bottom sirloin, tenderloin butt, shell steaks Round- Sirloin tip, top and bottom round, eye of round, shank, heel Flank- Flank

22. Fabricated cuts Cuts based on individual customer requirements Portion controlled cuts- ordered by weight or piece. Most expensive but least amount of work