Beef. Composition of Meat Water- 75% of muscle tissue Protein- 20% of muscle tissue, coagulates and...
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Transcript of Beef. Composition of Meat Water- 75% of muscle tissue Protein- 20% of muscle tissue, coagulates and...
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Beef
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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
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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
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Carbohydrates
Meats have such a low amount of carbs, however they do play a major role while cooking meat.
Roasting
Broiling
Sauteing
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Muscle Fibers
Lean meat is composed of long, thin miscle fibers bound together in bundles. The fibers determine the “grain” of the meat.
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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
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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
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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
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Inspection and Grading
Inspection- guarantee of wholesomeness
A round stamp is used
All meat must be inspected
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Quality grading
Not required by U.S. law
Grading- designation of quality
Based on texture, firmness, and color of lean meat
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Grades of Meat
Prime
Choice
Select
Standard
Commercial
Utility
Cutter
Canner
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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%
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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
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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.
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$$$
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.
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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
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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
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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
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Primal Cuts of Beef
Primary divisions of quarters, foresaddles, hindsaddles, and carcasses
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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
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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
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Fabricated cuts
Cuts based on individual customer requirements
Portion controlled cuts- ordered by weight or piece. Most expensive but least amount of work