- parts of the cow - bovine vocabulary - love me tender - the carnivore kitchen - beyond the cow...
TRANSCRIPT
ALL ABOUT the bovine
OBJECTIVES- Parts of the Cow- Bovine Vocabulary- Love Me Tender- The Carnivore
Kitchen- Beyond The Cow
(Milk and Cheese)
Primal Cuts….-Chuck-Brisket-Rib-Plate-Sirloin-Tenderloin-Short Loin-Bottom Sirloin-Tri Tip-Rump-Round -Flank-Shank
- Aging~ 48-72 hours…Allows muscles to relax…Meats is hung to increase tenderness... Increased aging= More flavor and less moisture
- Boning~ To remove bone from muscle- Butterfly~ Cut almost in half length-wise so it
opens and lies flat- Fabrication~ Cutting primal cuts into usable
portions - Kosher~ Specially slaughtered to comply with
Jewish dietary laws (use forequarter only)
- Marbling~ Fat in thin lines between muscle fibers
Bovine VocabularyKey Terms:
Offal~ Organ meats (not always awful) Primal Cuts~ Primary divisions in meat-large
piecesRetail Cuts~ Ready for sale (in stores)Silverskin~ Tough membrane surrounds meatTying~ Using kitchen twine to tie a roast for
even cookingVeal~ Young cow (under 6 months old)
Continued
All Beef is Graded
Beef GradesPrime = A+ on report cardChoice = B on report card Select = C on report cardStandard = D on report cardCommercial = F on report card Utility = Don’t Ask
All Grades are Wholesome, Just Not as Delicious
BrainsHeartKidney LiverSweetbreads (Thymus gland)Tripe (Stomach lining)
Think About It, Don’t Just Throw It Away
Organ Meats a.k.a Offal
What’s New?Buffalo
Lower in Fat and Cholesterol
BeefaloA cross between beef
and buffalo
Medallions~ Small round, Boneless pieces (Medallions au
poivre)Noisettes~ Same ^^Scallops~ Thin, Boneless, Lightly pounded
(Veal Piccata)Emincé~ Thin strips use for sautéing (Beef
Stroganoff)
Cuts from Loin or Tenderloin(Menu Names)
Tender Cuts come from muscle groups with the least amount of exercise
They have more marblingSearing meat adds caramelization and
improves flavor and appearance. It does NOT seal in juices
They should be cooked with DRY HEAT methods
RoastingGrillingBroilingPan Frying
Love Me Tender
Less tender cuts are from muscle groups that get the most exerciseChuck~ ShoulderRump~ DerriereShank~ Legs
They benefit from MOIST HEAT methodsSimmering Boiling StewingBraising
Less Tender Cuts
Always Let Meat REST BeforeCutting and Serving
Take Your Cow’s TemperatureVery RareRareMedium RareMediumMedium WellWell
115°F-120°F125°F-130°F130°F140°F155°FNot Recommended(No Juice, No Flavor)
French Term meaning Under VacuumFoods are vacuum-sealed in heavy plastic
pouches, thin cooked to temperature in a water bath
Flavorful juices stay inside the meatExcellent for Beef Tenderloin
Sous Vide Cooking
Cows give us milk….COWS GIVE US
MILKMilk gives us CheeseMilk gives us CreamCream gives us
ButterCream gives us Ice
creamMilk gives us
ButtermilkMilk gives us YogurtMilk gives us
calcium for strong bones and teeth!
How to Make MozzerellaWhat is rennett?
Making Ice CreamWhat dairy
products are used?What sweetener?Should it boil?How long to chill?What texture tells
you the ice cream is ready
What is a good topping?