Beef Beef

VRQ2 TheoryVRQ2 TheoryUnit 709Unit 709UPK 709UPK 709

Quality PointsQuality Points

1.1. Lean meat should be bright red, with Lean meat should be bright red, with small flecks of white fat (Marbled)small flecks of white fat (Marbled)

2.2. The fat should be firm, brittle in texture, The fat should be firm, brittle in texture, creamy white in colour and odour less, creamy white in colour and odour less, grass fed or corn fed beef has a yellow grass fed or corn fed beef has a yellow fat.fat.

3.3. Older animals and dairy breeds have fat Older animals and dairy breeds have fat that is usually a deeper yellow colour.that is usually a deeper yellow colour.

Marbling of Beef, Wagyu Marbling of Beef, Wagyu GradesGrades

Age & AgingAge & Aging Usually slaughtered Usually slaughtered

around 18-35 months.around 18-35 months. Maturation or hanging at Maturation or hanging at

a temperature of 1C for a temperature of 1C for up to 14 days (up to 45 up to 14 days (up to 45 days)days)

Enzyme action and Enzyme action and increased acidity causes increased acidity causes muscles relaxation and muscles relaxation and ensures meat becomes ensures meat becomes soft and pliablesoft and pliable

Average weight of a Average weight of a forequarter 200lb (75-forequarter 200lb (75-100K)100K)

Types of agingTypes of aging Wet (cryo) aging- the carcase is Wet (cryo) aging- the carcase is

broken down to its primal cuts, broken down to its primal cuts, then tightly vacuumed packed.then tightly vacuumed packed.

The aging occurs under anaerobic The aging occurs under anaerobic conditions, much less weight loss conditions, much less weight loss as the moisture is retained. Meat as the moisture is retained. Meat can be wet in texture and metallic can be wet in texture and metallic tastingtasting

Dry Aging- the whole carcase is Dry Aging- the whole carcase is hung from its hindquarters and hung from its hindquarters and held in a temperature controlled held in a temperature controlled room, this controls the rate of room, this controls the rate of tenderisation of the carcase.tenderisation of the carcase.

Quite a lot of weight loss (up to Quite a lot of weight loss (up to 25%) and this is not including 25%) and this is not including trimming of the dry bits.trimming of the dry bits.

More intense beef flavour, denser More intense beef flavour, denser texture, less wet but moist when texture, less wet but moist when cooked correctly.cooked correctly.

2 3 4

56 7

8

1. Fore rib1. Fore rib

2. Middle 2. Middle ribrib

3. Chuck 3. Chuck ribrib

4. Sticking 4. Sticking piecepiece

5. Plate5. Plate

6. Brisket6. Brisket

7. Leg of 7. Leg of mutton cutmutton cut

8. Shank8. Shank

1

Cuts obtained

Cut’s obtainedCut’s obtained

JointJoint UsesUses KgKg lblb1. Fore rib1. Fore rib Roasting and braisingRoasting and braising 88 1616

2. Middle rib2. Middle rib Roasting and braisingRoasting and braising 1010 2020

3. Chuck rib3. Chuck rib Stewing and braisingStewing and braising 1515 3030

4. Sticking 4. Sticking piecepiece

Stewing and sausagesStewing and sausages 99 1818

5. Plate5. Plate Stewing and sausagesStewing and sausages 1010 2020

6. Brisket6. Brisket Pickled in brine, boiled Pickled in brine, boiled pressed beefpressed beef

1919 3838

7. Leg of 7. Leg of mutton cutmutton cut

Braising and stewingBraising and stewing 1111 2222

8. Shank8. Shank Consommé, beef teaConsommé, beef tea 66 1212

Total weightTotal weight 8888 176176

Dissection of the Dissection of the forequarterforequarter

1.1. Remove the shankRemove the shank

2.2. Divide on half down the centreDivide on half down the centre

3.3. Take off the fore ribsTake off the fore ribs

4.4. Divide into jointsDivide into joints

Common Cooking methodsCommon Cooking methods

Mostly economical Cuts obtained, Mostly economical Cuts obtained, some prime cutssome prime cuts

1.1. StewingStewing

2.2. BraisingBraising

3.3. PicklingPickling

Cuts obtainedCuts obtained

Short Ribs

Wing Rib

Fore Rib

Hindquarter CutsHindquarter Cuts

Common Cooking methods for Common Cooking methods for Hindquarter CutsHindquarter Cuts

1.1. RoastingRoasting

2.2. BoilingBoiling

3.3. BraisingBraising

4.4. StewingStewing

5.5. FryingFrying

6.6. GrillingGrilling

Prime Cuts from Prime Cuts from HindquarterHindquarter

1.1. Sirloin - Sirloin - Whole on the bone - Whole on the bone - AloyauAloyau2.2. SirloinSirloin – – Boned fillet removedBoned fillet removed

3.3. SteaksSteaks – – Sirloin (EntrecSirloin (Entrecôôte)te) – – ½” ½” thickthick approx approx 160g.160g.

Minute - Minute - flattened to make as thin as flattened to make as thin as

possible.possible.Double – Double – 1” thick approx 300g1” thick approx 300gPorterhouse – Porterhouse – Cut from the rib end of the Cut from the rib end of the

sirloin including the sirloin including the boneboneT bone – T bone – Rump end of the sirloin including bone Rump end of the sirloin including bone

and and filletfillet

Hindquarter CutsHindquarter Cuts

Sirloin

T-Bone / Porterhouse

Rump Steak

FilletFillet

Can vary from 2Can vary from 2½ - 4½Kg½ - 4½Kg

SteaksSteaks Chateaubriand – Chateaubriand – approx weight 300g – 1Kgapprox weight 300g – 1Kg

Fillet – Fillet – 100-150g100-150g (4 steaks)(4 steaks)

Tournedos – 100gTournedos – 100g (6-8 steaks)(6-8 steaks)

Filet mignon - ½kFilet mignon - ½k

Weights given working on a 3k filletWeights given working on a 3k fillet

Fashionable cuts of BeefFashionable cuts of Beef Ox CheeksOx Cheeks OngletOnglet

BavetteBavette

Cooking times Cooking times

Off The Bone RoastingOff The Bone Roasting

20 minutes per lb (500g) plus 20 20 minutes per lb (500g) plus 20 minutes extraminutes extra

On the bone RoastingOn the bone Roasting

15 minutes per lb (500g) plus 15 15 minutes per lb (500g) plus 15 minutes extraminutes extra

Testing for cookingTesting for cooking

With ProbeWith Probe WithoutWithout

Rare meatRare meat 55 – 60c55 – 60c Juices redJuices red

MediumMedium 66 – 71c66 – 71c Juices pinkJuices pink Done!Done! 78 – 80c78 – 80c Juices Juices

clearclear

Cooking degreesCooking degrees

1.1. Very RareVery Rare Au Au bleubleu

2.2. RareRareSaignantSaignant

3.3. MediumMedium A A PointPoint

4.4. Well doneWell doneBien CuitBien Cuit

Classical Beef dishesClassical Beef dishes Boiled beef and dumplingsBoiled beef and dumplings

Grilled Steak Vert PreGrilled Steak Vert Pre

Boeuf BourguignonBoeuf Bourguignon Tournedos RossiniTournedos Rossini

Daube of BeefDaube of Beef

Steak Tartare

Breeds of Beef Breeds of Beef

Questions ????