Beef Cookery

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

Beef Cookery

Beef is primarily water and protein 3 meat proteins:

Myofibrillar proteins Stromal proteins (also called connective tissues) Sarcoplasmic proteins

Life-Giving Protein

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

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)

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

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!

The Maillard ReactionBROWN = FLAVOR:

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

Craving Connected to CookeryBEEF COOKING METHODS:

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

Dry Heat BasicsBEEF COOKING METHODS:

Dry Heat Cooking BasicsBEEF COOKING METHODS:

Quick cooking at higher temperatures Uncovered pans Direct heat No additional liquid Browning via the Maillard Reaction is a key flavor factor

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

Moist Heat BasicsBEEF COOKING METHODS:

Moist Heat Cooking BasicsBEEF COOKING METHODS:

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

Steaks, Roasts and Other Whole Muscle Cuts 145°F medium rare 160°F medium 170°F well done

Ground Beef 160°F medium 170°F well done

Braised or Stewed Beef Always well done, fork tender

Beef’s Degree of DonenessGET ‘ER DONE (BUT NOT TOO DONE!)

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 http://www.fda.gov/Food/ResourcesForYou/Consumer

s/ucm255180.htm

Clues to DonenessGET ‘ER DONE (BUT NOT TOO DONE!)

Beef Steak Color Guide

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!

Beef CookeryTURN UP THE HEAT: