Beef it s what s for dinner
Download
1 / 35

Beef It’s What’s for Dinner! - PowerPoint PPT Presentation


  • 128 Views
  • Uploaded on

Beef It’s What’s for Dinner!. Wholesale Cuts. 5. 4. 3. 2. 1. 6. 8. 7. 9. 10. 1 Chuck 2 Rib 3 Short Loin 4 Sirloin 5 Rump. 6 Round 7 Flank 8 Shortplate 9 Brisket 10 Shank. Wholesale Cuts. Retail Cuts. Marbling and Fat. Fat surrounds muscles

loader
I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
capcha
Download Presentation

PowerPoint Slideshow about ' Beef It’s What’s for Dinner!' - benita


An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript
Beef it s what s for dinner

BeefIt’s What’s for Dinner!


Wholesale cuts
Wholesale Cuts

5

4

3

2

1

6

8

7

9

10


Wholesale cuts1

1 Chuck

2 Rib

3 Short Loin

4 Sirloin

5 Rump

6 Round

7 Flank

8 Shortplate

9 Brisket

10 Shank

Wholesale Cuts



Marbling and fat
Marbling and Fat

Fat surrounds muscles

Marbling is fat that runs through the muscle

The leaner the cut, the tougher the meat is to chew


Steak vs roast
Steak vs Roast?

  • Steak is a thin slice from a muscle mass

  • Roast is the whole muscle mass from a particular area




  • Stew

    • Slow cooked in heavy pan with liquid added


  • Roast

    • Slow cooked in oven roasting pan



Chuck1
Chuck

  • Characteristics:

    • Heavy muscle

    • Less tender

  • Best used for:

    • Stew Meat

    • Pot Roast

  • Cooking method:

    • Braise

    • Stew



Rib

  • Characteristics:

    • Most tender

    • Most marbling

  • Best served as:

    • Steak

    • Roast

  • Cooking method:

    • Grill

    • Roast



Short loin1
Short Loin

  • Characteristics:

    • Most tender

    • Most marbling

  • Best used for:

    • Steak

    • Roast

  • Cooking method:

    • Grill

    • Roast



Sirloin1
Sirloin

  • Characteristics:

    • Tender

    • Light marbling

  • Best used for:

    • Steak

  • Cooking method:

    • Broil

    • Grill



Round1
Round

  • Characteristics:

    • Tender

    • Less marbling

  • Best used for:

    • Steak & Roast

  • Cooking method:

    • Broil

    • Grill





Flank1
Flank

  • Characteristics:

    • Tough

    • Less marbling

  • Best used for:

    • Stew

    • Stuffed

  • Cooking:

    • Braise or Stew





Brisket1
Brisket

  • Characteristics

    • Tough

    • Less marbling

  • Best used for:

    • Corned Beef

    • Stew

  • Cooking method:

    • Braise

    • Stew

    • Boil






Summary
Summary

  • More marbling

    • Most tender

    • Less cooking time

  • Less marbling

    • Less tender

    • More cooking time and with liquid added


ad