Beef

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

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

Carbohydrates

Meats have such a low amount of carbs, however they do play a major role while cooking meat.

Roasting

Broiling

Sauteing

Muscle Fibers

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

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

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

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

Inspection and Grading

Inspection- guarantee of wholesomeness

A round stamp is used

All meat must be inspected

Quality grading

Not required by U.S. law

Grading- designation of quality

Based on texture, firmness, and color of lean meat

Grades of Meat

Prime

Choice

Select

Standard

Commercial

Utility

Cutter

Canner

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%

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

Aging

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

$$$

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.

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

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

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

Primal Cuts of Beef

Primary divisions of quarters, foresaddles, hindsaddles, and carcasses

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

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

Fabricated cuts

Cuts based on individual customer requirements

Portion controlled cuts- ordered by weight or piece. Most expensive but least amount of work