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Meat Identification. Beef. Essential Questions. How does the location of the primal cut help determine the proper cooking method? What are other factors that determine the tenderness of meat and how do they impact the tenderness?. Muscle Composition. 72% water 20 % protein 7% fat

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essential questions
Essential Questions
  • How does the location of the primal cut help determine the proper cooking method?
  • What are other factors that determine the tenderness of meat and how do they impact the tenderness?
muscle composition
Muscle Composition
  • 72% water
  • 20 % protein
  • 7% fat
  • 1 % minerals
  • The amount of connective tissue determines the tenderness
division of meat cuts
Division of Meat Cuts
  • Primal- the primary division of muscle, bone and connective tissue.
  • Sub-primal- the basic cuts produced from each primal
  • Fabricated cuts- Individual portions cut from the sub-primal
sub primal cuts of beef
Sub-primal Cuts of Beef
  • Most commonly bought by restaurants
  • Round- Shank, top round, bottom round
  • Loin- Sirloin, tenderloin, strip loin
  • Rib- Short rib, Bone-in rib
  • Chuck- Shoulder clod, chuck roast
fabricated cuts
Fabricated cuts
  • Filet Mignon
  • Top steak
  • London broil
  • Delmonico steak
  • New York strip steak
  • Flat iron steak
variety meat offal cuts
Variety Meat/ Offal Cuts
  • Liver
  • Tripe
  • Tongue
  • Oxtails
cooking temperature of steak
Cooking Temperature of Steak
  • Rare — (52 °C [125 °F] core temperature) The outside is gray-brown, and the middle of the steak is red and slightly warm
  • Medium rare — (55 °C [130 °F] core temperature) The steak will have a fully red, warm center.
cooking temperature of steak10
Cooking Temperature of Steak
  • Medium — (60 °C [140 °F] core temperature) The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown
  • Medium well done — (65 °C [150 °F] core temperature) The meat is light pink surrounding the center.
  • Well done — (71 °C [160 °F] and above core temperature) The meat is gray-brown throughout and slightly charred.