grantklover.files.wordpress.com · Web viewList all the items that will be fabricated from the primal or sub-primal cut (this is a question that chef bill will help us with as that

Grant KloverMod 2/Block C

Chef Bill Koucky

Meat Fabrication Journal

Day 1 –10/04/2010

1. Summary of Lecture – Classroom Orientationa. Eat lunch before class so that we can easily transition from lecture time to Lab time.b. Because we don’t want to bring in any unnecessary outside dirt, we will bring only the

tools we need to the Meat Fabrication Kitchen.c. Stay in brigade to get items we may need from VC, but take off hat and apron if going to

the restroom.d. The Meat Fab Kitchen falls under USDA regulations instead of the Department of Health

because; we are fabricating and producing meat products that are sold to the public. USDA regulations are much stricter then the Department of Health because of this fact.

e. Chef Bill’s teaching philosophyi. Use our own common sense. Asking questions is ok but we should try and use

what we know first to answer it ourselves.ii. Keep it simple and don’t over think it; “beef goes on the Beef shelf”.

iii. Communication and teamwork are the most important part of working in any kitchen.

iv. Help each other and be willing to accept help from others.f. Math and the Butchers Test card

i. AP -1. Weight = lbs or # 2. Cost = dollars or $3. Price = $/# or dollars divided by pounds

ii. EP –Same as AP but the Weight, Cost, or Price AFTER fabrication.1. Weight = #2. Cost = $3. Price =$/#

iii. When moving from AP to EP cost will stay the same but the Price will change1. Using carrots as the Ex. We have 25# of Carrots at $1.23 per # what is

the cost? The cost would be 25(#) * 1.23($)/25(#), Because the Labels cancel each other out the problem would look like 25*1.23=$30.75 cost

a. (Always round to the penny, and round anything less than or equal to 4 down and anything greater than or equal to 5 up. So 0.124 would =0.12 and 0.125 would=0.13)

2. Cost stay the same but to find the EP price you would use, EP = $/# or total cost/EP #

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a. Ex. Say we have a EP of 35# and we want to know the cost per #. This problem would be 30.75($, cost from last example)/ 35(#, our given weight) so this equation would look like 30.75/35=0.878571 or with rounding $0.88 per #=EP cost per #

iv. Butcher Test Card

1. The top part is all for AP which you get from the box or the shipping log2. EP is the chart part3. List all the items that will be fabricated from the primal or sub-primal

cut (this is a question that chef bill will help us with as that is what he is teaching us)

4. Record the weight of each item5. Gather the Assigned market value from the white board. The X is where

we need to do the math to find the EP. 6. Fallow the steps of multiply, add, subtract, and divide IN THAT ORDER to

find the portion cost.2. Description of demonstration using numbered steps – Classroom Introduction and Set-Up

a. Calibrate thermometer everyday and record in log (MUST PUT NAME)b. Where to find the Temperature logs. Not ground and ground logs.c. MUST record starting temp, 30 min temp and final temp. Time and initials each time a

temp is recorded. Max temp for packaging is 50˚Fd. Soux chef duties reviewed and outlined

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i. Check the ending temp of reach in, walk in, and freezer.ii. Check and delegate the fixing of kitchen sanitation at end of day

e. Mixer used for sausage mixturesf. Cryo-vac machine – smallest bag with most stuff = best seal

i. Get item as close to seal as possibleii. Inspect seal. (no wrinkles)

iii. Turn off as soon as the lid opensg. Estimate scale used for butcher test cards round to .2h. Labeling and inspection scale, PLU #s listed above scalei. Tier trays with paper and write weight on green paper (shiny side up)j. Free standing fridge for cooked items. No HAACP plan for cooked productk. Utility cart for meat fab and smoking roomsl. Freezer and walk in run down (were the beef shelf is)m. Separate tables for separate proteins. Beef and poultry should not be worked on at the

same tablen. Cannot put food directly on tableo. Sani solution is 4 times stronger than bleach we normally use p. Cutting boards are placed in rinse water and ½ c bleach after were through with themq. Drizzle liquid charcoal over compost (1 part charcoal and 10 parts water)r. Grinder Set up and use

i. Grinder parts kept in freezerii. Put elbow on and tighten

iii. Place worm, with 2 washers on it, in elbow (goes on with long thin part in the elbow first. Line up square end with square hole)

iv. Put blade on worm with blade facing outv. Place dye on worm with notch at 6:00 (on a clock) position

vi. Screw cover on (hold dye in place while you screw on cover)vii. Put special hotel pan with hole in it at top of grinder

viii. Set up landing zone – deep hotel pan with ice, normal hotel pan on top of iceix. Fill up hotel pan above grinder with meat to be grinded (must be a level hotel

pan as this will be approximately 10# of meat, and only work on 10#’s at a time)x. Never turn on grinder without meat loaded otherwise it gets to hot and

creaming occursxi. Grind meat twice, once through large dye, and once through medium dye

xii. Record necessary information on grinding log before grinding and after 30 minutes

xiii. Tighten the cover and elbow as you grind to prevent creaming3. Tasting comments- Salmon Muses

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Chef Bill Koucky

a. To me this just tasted like a lighter salmon. Still had the very distinct flavor and taste of Salmon but what lighter in texture then I have had fish before. I liked it but I think it would need to be stuffed or used as a filling for something as it is to light on its own.

4. Production task in sequenced steps – Trimming Hanger Steaka. Trim off the fatb. Remove the silver skinc. Cut out the hard connective fat from between the two hanger steaksd. Place fully trimmed steak in landing zone

5. Techniques learned and/or practiceda. The A to Q of Fabrication breakdown.

6. Assess/reflect on what areas of improvement are needed to reach competency in the skills learned. What are the essential techniques involved in improving yield and speed?

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Chef Bill Koucky

a. Understanding where the cut comes from on the animal helps you understand the cooking method that should be used for that cut. Understanding the anatomy is also important as not all cuts are going to look exactly the same so if you understand the bone and muscle structure and what fats are desirable/undesirable this will help you cut accordingly. Practice and the ability to “feel” were the tip of the knife is going to help increases yield and speed.

7. Tips/suggestions/personal reminders about operational steps or techniques that will lead to higher proficiency.

a. A sharp knife makes trimming the fat away from the meat easier. White is good to cut red is bad to cut!

8. Applied understanding on cooking techniques of products I worked with today.a. Hanger Steak is used to make things like Fajitas, we would use a dry heat cooking

method on them, as there is not a great deal of elastin and the meat is not as tough.

Day 2 –10/06/2010

1. Summary of Lecture – Understanding the Meat Buyers Guidea. The guide is standardized so that I can call a seller in CA and we can be looking at the

same information.b. Put together by the North American Meat Processors Association (NAMP)c. Starts off with the carcass and works its way down to the final cuts.d. The pictures are # so that you can tell the person you are talking with the page and

picture # so there is no miss communication.e. Walked through the “map” of how we get from a carcass to Ribeye

i. Carcass(100pg 11)-> Beef Side (101 pg 11)->Beef Forequarter (102pg 11)-> Beef Rib, Primal (103pg12) -> Beef Rib, Ribeye Roll (112pg 15)->Beef Rib, Ribeye Roll Steak, Boneless (1112pg 57)

f. Went over the Primal Cuts of the Beef carcass and where they are located

i. The Forequarter and Hindquarter is split between the 12th and 13th rib

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Chef Bill Koucky

g. Went over the Skeletal Structure and bone layout on a beef carcass

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Chef Bill Koucky

h. Inspection stamps are shown on carcassi. A label tag is also included from the slaughter house to say when the beef carcass was

packaged and from what farm the beef came from.2. Description of demonstration using numbered steps – Breaking down of the Primal cuts in to

Sub primal cuts.a. Take Temp of both the Fore and Hindquarterb. Remove the scapula on the forequarterc. Video of steps for removing scapula, and brisket d. Next cut off the flank primal from the hindquarter

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Chef Bill Koucky

e. Cut the Rib primal off leaving the Chuck primal

f. Cut Rib and Short plate apart.g. Once all the primal are separated begin to trim down to the sub-primals for example the

Rib primal to Ribeye Rollh. Fabricate out the cuts from the sub primal (see picture on next page)i. Once all cuts are fabricated weigh and package

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3. Tasting commentsa. We tasted flank steak, ribeye, sirloin, tenderloin, flat steak, and meat from right below

the ribs. b. It was interesting to taste how the different cuts of meat from different muscle groups

and if that was an anaerobic muscle or not, all had an effect on the taste and texture of the beef.

c. The more fat content and marbling the cut has the more tender the meat is. d. The more anaerobic the muscle the stronger the taste of gameness or beef flavor in the

meat. 4. Production task in sequenced steps – Fabricating Ribeye Roll Steak

a. Remove the meat from the bone staying as close to the bone as possible.b. Once you have gone all the way down the ribs, turn 90 degrees and remove the meat.c. Remove the “Lip” from the ribeye rolld. Trim off the fat from the Lip and turn the meat in to “meat for grind”e. Cut the ribeye roll steak in to 9oz portionsf. Remove the remaining meat from the bones and fabricate in to “meat for grind”g. Place bones in the bone landing zone.

5. Techniques learned and/or practiceda. The breakdown of a Forequarter of beef in to the Primals and further in to sub-primals,

and then in to the cuts of beef.b. The most important thing is to use the tip of the knife.c. The boning knife is used to de-bone, not to curve.


a. Having a very sharp knife and having the dexterity to “feel” where the tip of the knife is makes all the difference in the world. Also running the blade of the knife down the bone will create the greatest yield on the ribeye.


a. “fallow the reticulum road”b. Hold your knife in a dagger grip or “OJ grip”

8. Applied understanding on cooking techniques of products I worked with today. a. Dry heat cooking meats generally sell for more than moist heat cooking method meats,

as they are the steaks

Day 3 –10/08/2010

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Chef Bill Koucky

1. Summary of Lecture – Properties of Meata. Proper understanding of the properties of meat yields creativity, confidence and

profitabilityb. Understanding of the proper way to cook a cut of meat means we know more about

what is going to happen when you use a dry or moist heat cooking method. c. When you know how to cook a cut of meat you don’t have to think about the why you

are cooking it that way and lets you play with the flavor and taste of the dish leading to creativity.

d. Cuisine is a dish from a place or region that uses the same cut but cooked in a different way or with different spices to create a dish or cuisine from that region

e. What we like about Meati. Flavor

1. Exchange of flavors, in the case of beef stew the stock flavors the beef, and as the meat cooks it gives off the beef flavors to the stew.

ii. Creativityiii. Meat is a canvas to express ideas through cooking

f. What is meat?i. Muscle that we eat

g. Meat is food for survival1. Contains Amino acids in the protein which help refresh new cells and

cycle out dead cells.2. Humans cannot produce amino acids because we only have one

stomach but we get them from the cellulose in meat.3. Animals like cattle have 4 stomachs that allow them to create amino

acids4. Meat also contains vitamins and minerals, like B vitamins and iron.

h. The role of bloodii. Blood provides circulation, of oxygen, minerals, nutrients, and helps flush out

dead cells and replenish live cellsiii. Regulates temperature

1. Body gets cold by blood rushing to center of the body to protect essential organs

2. Body gets hot by friction, ligaments rubbing together and creating heat. Blood goes to the area where friction is occurring to cool it down

iv. Blood in meat?1. Flavors like iron, gamey, savory, metallic2. Certain cuts are more flavorful because of the amount of blood.

a. beef is more flavorful than pork because beef is bloodier, due to lifestyle of animal (grazing)

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b. Parts of the body that work more, have more blood in them because they need more blood to cool working muscles, and these muscles need more oxygen

i. Fatsv. We need fat to live because it provides insulation, and cushioning for the organs

vi. Fat can trap, or hold on to flavor bettervii. Fat can create flavor when it renders out

viii. Fat provides a texture component to the mouth (mouth-feel) ix. Fat stores energy, and oxygen for the muscles x. There are 4 types of fat (listed in order of importance to the animal)

1. Kidney, Cavity, or Leaf a. Protects the organs so they stay safe. b. Very softc. Found around the organs or organ cavityd. Is rendered and used in cooking (lard)

2. Intermusclar a. Is found between the musclesb. Is very busy lookingc. The fat where oxygen is stored for working muscles, the harder

the muscle works the bigger the fat becomesd. Is removed to add value of the cute. Can be used to make soap if rendered

3. Sucutaneousa. Under the skin fatb. Provides insulation and warmthc. Is used to judge quality (color)d. In some cases (beef) is very neutral in flavor so can take on lots

of flavor. In others (pork) it is very high in flavor (fatback $1.00/#)

4. Intramuscular a. The fat inside the muscleb. Only appears in 4% of normal beef. Is created by the animal

being gourged to the point that it’s body has no place left to grow fat. This is done by a grain feed diet, as the animal is not use to grain and cannot normally process it, but when given a prophylactic acid to counteract with the acid building up it corrects this problem.

c. Holds a lot of flavord. Is used to grade the meat (marbling)

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Chef Bill Koucky

j. Connective Tissuexi. Collagen

1. Connects bone to bone, found in muscles and in all bones2. Muscles near joints have more collagen. Bone on bone needs to be

flexible because of rubbing. 3. Younger animals have more collagen4. Wonderful ingredient in cooking as it is a natural thickener and provides

mouth-feel5. moist heat cooking methods

xii. Reticulin1. Connects muscle to muscle, found between muscle fibers2. Cobwebby3. dry heat cooking methods

xiii. Elastin1. Connects muscle to bone, tendons and Silverskin2. Does not break done with either cooking method

a. Dry heat – seizes up, gets tighter and tougher. Why it’s trimmed from steaks

b. Moist heat – softens, won’t go away but becomes more palatablek. Muscle Activity

xiv. Aerobic1. Muscles that are used all the time2. Moist heat cooking3. aerobic muscles are used more therefore they have more tendons,

collagen, blood and ultimately more flavor4. Aerobic muscles tend to be darker and more red because they have

more bloodxv. Anaerobic

1. Muscles that are used with bursts of energy2. Fight or flight muscles natural response to alert is to perk up. 3. Loin and back muscles are anaerobic muscles

xvi. Different animals have different lifestyles meaning different meat1. Beef is aerobic animal.

a. natural grazerb. meat very red and bloody

2. Pork is lazy.a. omnivore, doesn’t need to grazeb. meat is whiter and has less flavor

3. Lamb more active

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Chef Bill Koucky

a. more flavor, more gamey4. Fish

a. Halibuti. bottom of the ocean

ii. mellow, meat very lean and whiteb. Tuna

i. always moving, if it stops it dies like sharksii. meat very fatty and bloody

2. Description of demonstration using numbered steps – setting up sausage machine, breakdown of a chicken and duck.

a. Sausage machinei. Fill can with sausage mixture

ii. Screw on piston, gasket and air valve (not too tight)iii. There are two speeds, the top notch is high speed and the low notch is low

speediv. Horn goes on spigit at bottom of machinev. Put oil on horn for casing to slide on

vi. Slide casing all most all the way on horn, leaving a little bit to “tie” the end of the casing (casing we use is pig small intestine)

vii. Put crank on low speed positionviii. Crank towards the window slowly guiding and plumping sausage in casing as it

comes out of horn (fill about 80%)ix. Pinch and twist 4 times alternating directions on the next linkx. Use poker to pop air bubbles in casing

xi. Place on sheet pan with rack in it and move to walk in to dry (must have VC only tag on sheet tray)

b. Chicken break downi. Remove giblets if necessary

ii. Remove fat, discardiii. Remove wishbone

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Chef Bill Koucky

iv. French wings

v. Cut off wing tipsvi. Place wing tips and frenched wings in landing zones

vii. Cut safety cuts and “pop out” leg and thigh bones from breastviii. Remove breast

ix. Remove tenders from breast and put in landing zonex. Remove thigh and leg from carcass

xi. Remove leg from thigh and place in landing zonexii. Remove skin from thigh, discard

xiii. Bone out thigh and place in landing zone.c. Duck break down

i. Remove giblets if necessaryii. Remove fat, save

iii. Remove wishboneiv. Cut safety cuts and “pop out” leg and thigh bones from breastv. Remove breast

vi. Remove tenders from breast and put in landing zonevii. Remove thigh and leg from carcass

viii. Remove leg from thigh and place in landing zoneix. Looking down at the meat, remove overlapping skinx. Turnover and score skin

xi. Bone out thigh and place in landing zone.3. Tasting comments

a. We tasted the sausage meat to check the seasoning level; we needed to add a little bit of salt.

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b. We tried a grass feed beef that was ground up today. The beef had a lighter less chemical taste to it, and seamed to stay on the palate longer.

4. Production task in sequenced steps – a. Add all the money of the beef for grind b. Grind the beef using the demo steps from day one (see day one)c. Package all the ground beefd. Weigh out all of the packagese. Take total money/total weight to get cost per poundf. Label with a non-inspected label

5. Techniques learned and/or practiceda. Practiced the way to grind beefb. Learned how to fill sausage casingc. Received a demo on fabricating chicken and duckd. Practiced math from the grinding project


a. Having the steps listed out and understand the order to do the steps in are huge in the breakdown of a chicken or duck

b. Getting in a rhythm of feeding the casing and cranking the sausage so that it fills evenly is important because it allows you fill it 80% full with greater speed. Also prevents large amounts of air getting in to the casing, which means less air pocket to pop.

c. Having a sharp knife is still very important.7. Tips/suggestions/personal reminders about operational steps or techniques that will lead to

higher proficiency. a. It takes practice to get good at fabricating a chicken or duck. But once you understand

and can follow the order of steps it goes very fast.8. Applied understanding on cooking techniques of products I worked with today.

a. All the items I made today would be best used with a dry heat cooking method. However with some cuts of the chicken or duck that the rest of class fabricated today it would be best used with a moist heat cooking method, because of the elastin that holds the muscle to the bone.

Day 4 –10/11/2010

1. Summary of Lecture – Inspection and Gradinga. Inspection

i. Inspection is a set of processes employed to maintain wholesomeness and safe to eat food.

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ii. The pathogens in meat naturally create bacteria that causes food borne illnessesiii. To limit pathogen growth to a controlled decay.iv. NECI is a self inspected

1. We do our own inspections2. We are checked in on by the federal government to see that we are

doing what we say we are doing.v. Tax payers are the people who pay meat inspectors

vi. History1. Started in 19062. The Jungle

a. Described in graphic detail the horrors and unsafe working environment of slaughter houses.

b. ‘Muck raking” reporter or writer investigating and publishing truthful reports involving a host of social issues

c. Massive reaction from public – disdain and concern, President Theodor Roosevelt was said to have vomited after reading it.

3. Food Safety and Inspection Service (FSIS) formed requiring meat products processed for sale to be federally inspected

a. If it is for sale within that state it must be state inspected4. Inspectors needed to be treated as employees and given their own work

space, but their salaries were (and still are) paid for by government5. 1967 all state levels must exceed or match federal inspection criteria

a. NECI exceeds the standards for inspection6. Fish are not domesticated so they do not have to be inspected

vii. Methods of Slaughter1. Typically animal is knocked out then throat is slit, hung upside down and

bled2. ½ of the blood will be drained by this hanging, so it is more sanitary3. Riga Mortis sets in seizing the muscles in place4. The sternum is split and esophagus tied, and is removed all at once5. Heart ,lungs, liver, and kidney are all inspected6. Pork panic because they can sense death7. Kosher vs. conventional

a. Animal is not knocked out, shot and killed in one shotb. Animal will not fall down into waste to remain sanitaryc. Must pray and thank the animal as it is killedd. Rabi butchers

b. Gradingi. Grading is voluntary, inspection is mandatory

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ii. Grading is for marketing purposes, to direct the saleiii. Established in 1927 because of general call from consumers to set standards and

gauge quality of meat they were buyingiv. Graders are employees of slaughter house but licensed by the government v. Consideration for grading

1. Conformation = build of animal2. Finish = quality and distribution of surface fat (subcutaneous fat)3. Quality = intramuscular fat (marbling)

vi. ‘roll’ vs ‘no roll’ = roll is the stamp when meat is graded. No roll=ungraded meat

2. Description of demonstration using numbered steps – Deboning Pork Butta. Remove any small bits of bone from when the spine was attachedb. Turnover and remove fatbackc. Placing boning knife on the bottom of the scapula cut out the short sided. Turn or “roll out” the bone so that you can cut along the bonee. Once the scapula is removed cut off any extra meat, and reserve for grind

3. Tasting commentsa. Today we tasted smoked jowl bacon, and Canadian bacon. The jowl bacon contained a

lot of cologne in it and was packed full of flavor, but was a little bit chewy because of the amount that the muscle worked.

b. The Canadian bacon was very moist and tender. When compared to the jowl bacon it was not as flavorful.

4. Production task in sequenced steps – Fabricating Chicken and De-Boning Pork Butta. De-Boning pork Butt

i. Remove any small bits of bone from when the spine was attachedii. Turnover and remove fatback

iii. Placing boning knife on the bottom of the scapula cut out the short sideiv. Turn or “roll out” the bone so that you can cut along the bonev. Once the scapula is removed cut off any extra meat, and reserve for grind

b. Fabricating Chickeni. Remove giblets if necessary

ii. Remove fat, discardiii. Remove wishboneiv. French wingsv. Cut off wing tips

vi. Place wing tips and frenched wings in landing zonesvii. Cut safety cuts and “pop out” leg and thigh bones from breast

viii. Remove breastix. Remove tenders from breast and put in landing zone

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x. Remove thigh and leg from carcassxi. Remove leg from thigh and place in landing zone

5. Techniques learned and/or practiceda. Today we fabricated chicken and hanger steak again so it was good practice for myselfb. We learned how to de-bone a pork butt and this was a matter of using the tip of the

knife to feel the edge of the bone.6. Assess/reflect on what areas of improvement are needed to reach competency in the skills

learned. What are the essential techniques involved in improving yield and speed?a. Remember to cut out the short end and to roll the pork butt scapula out so that it makes

it easier to cut around.b. When de-boning a chicken it is import to follow the steps because it is the fastest way.

For example if you forget to remove the wishbone when you go to cut out the breast you will run in to the wishbone and potentially cut yourself or miss fabricate the breast


a. When de-boning a pork butt it is important to roll out the bone. This makes it easier because it pulls the bone and muscle up so that you can see it, and you just need to follow the edge of the bone around.

b. When fabricating a chicken it is very important to press the back of the knife against the bone so that you don’t miss any meat.

8. Applied understanding on cooking techniques of products I worked with today.a. With the pork butt today it is best to use a moist heat cooking method.

Day 5 –10/13/2010 1. Summary of Lecture – Beef Primals, Forequarter

a. Portion Cuts, are cuts that you can get even portions from the whole musclei. Chuck

1. Inside Chucka. Chuck eye roll, would use moist heat cooking

2. Outside Chuck (clod)- moist heat cookinga. Chuck tenderb. Are Roastc. Blade Roast

i. Top Blade Steak. Can be cooked with dry heatii. There are two different types shapes of roast “Frisbee shaped” and “nerf

football shaped” 1. “Frisbee Shaped” are cuts like flat iron steak, and flank steak2. “Frisbee” are about ½-1 inch wide

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3. “Nerf football shaped” are the different roastiii. Brisket

1. Comes from the top of the Chest2. Comes in two pieces Flat or Deckle

iv. Fore-shank1. Is used as meat for grind mostly

a. Is a great meat for consumei. Lean- no fat

ii. Collagen- provides mouth feeliii. Elastin- provides structure for the raftiv. Anaerobic- high in blood and flavor

v. Rib1. “Prime rib” is a general term that means it is cut from the rib primal, it is

not a grade.2. The longissimus doris is smaller at the anterior and wider at the

posterior.a. Anterior is from the head end (chuck end)b. Posterior is from the rear end (short loin)

vi. Short Plate1. Short Rib2. Inside Skirt3. Outside Skirt

a. Both the inside and outside skirt can be used with dry heat cooking methods and are “Frisbee shaped”

b. Private Gradingi. Are companies like Angus, or Kobe Beef.

ii. They don’t use government grading but use the “name” to act as the grade2. Description of demonstration using numbered steps – De-bone Lamb Shoulder and, Turkey

Breast Fabricationa. De-Boning Lamb Shoulder

i. Just like with the pork butt you start by cutting along the underside of the scapula and cutting out the short side.

ii. You roll out the scapula to cut along the bone.iii. Once you have cut the scapula out of the meat you start to cut around the arm

boneiv. Once you have boned out the lamb you cut the muscles or “cuts” out of the

meatb. Turkey Fabrication

i. Remove the wishbone

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ii. Remove the breastiii. Remove extra fat on the breastiv. Cut off extra meat from the carcass for grind

3. Tasting commentsa. Today we tasted the longissimus dorsi from the lamb shoulder. With being cooked in dry

heat it was chewy but full of flavor. Since this was the piece close to the scapula it was full of elastin, and should not have been cooked with the dry heat like it was.

b. We also made Duck Liver Pâté. This was a very fatty mouth feel but was creamy and full of duck flavor from the liver.

c. We tasted the neck meat and belly meat of the turkey. The neck was very tough but full of flavor. The belly meat was tender but didn’t have as much taste in it.

4. Production task in sequenced steps – Made Duck Liver Pâtéa. Duck Liver Pâté

i. Yield: Makes 1/2 cup, enough for about 16 toastsii. 3 ounces duck fat

iii. 1 large shallot, peeled and coarsely chopped (2 1/2 tablespoons) iv. 1 duck liver (about 3 ounces), cut into 1-inch pieces v. 1/4 teaspoon herbes de Provence (savory, fennel, basil, and thyme)

vi. 1 clove garlic, peeled and crushed vii. 1/4 teaspoon salt

viii. 1/4 teaspoon freshly ground black pepper ix. 1 teaspoon Cognac

x. 16 1/4-inch-thick horizontal slices from a small baguette, toasted1. Place duck fat in a skillet, and cook over medium to high heat for 4 to 5 minutes, until the fat has melted and some of it has browned.

xi. 2. Add the shallots, and cook for about 30 seconds, stirring occasionally. Add the liver, herbes de Provence, and garlic, and cook over medium to high heat for 1 1/2 to 2 minutes, stirring occasionally. Add the salt and pepper.

xii. 3. Transfer the mixture to a blender, add the Cognac, and blend until liquefied. If a finer textured pâté is desired, push the mixture through the holes of a strainer with a spoon. This will yield 1/2 cup. Let cool for at least 1 1/2 hours, then cover and refrigerate until serving time.

xiii. 4. Spread the pâté on the toasted baguette slices, and serve. The pâté will keep, well covered, for 3 to 4 days.

b. To this recipe we added cream, and pushed the pâté threw a china cap.

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c. Instead of the cognac we used burban

5. Techniques learned and/or practiceda. We practiced identifying the different cuts of meat and where the muscle attaches to

the bone and how this affects flavor. This was all to reflect on our understanding of what different muscles and how they attach to each other is important in the cooking methods we use.


a. It is very important to have a sharp knife and to use the tip of the knife in order to get the highest yield.

b. Having an understanding of how the muscles connect and attaché to the rest of the body helps us understand how to cut out the muscles for the best affect.


a. Red is muscle and is bad to cut, white is fat and should be cut. b. Fat tells you where to cut, so follow the fat

8. Applied understanding on cooking techniques of products I worked with today.a. Having gone over all the forequarter primal we achieved a very complete

understanding of the different cooking methods used for each one. Today I worked with rendering duck fat and then cooked the liver in the rendered duck fat.

Day 6 –10/15/2010

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1. Summary of Lecture – Beef Definitions, and Hindquartera. Definitions

i. Bovine- The species name for cattleii. Beef- Domestication of bovine for meat as food

iii. Cow- Female bovine raised for dairy. Has given birthiv. Heifer- Female bovine 1-2 years old, raised for beef but has not yet given birthv. Steer- Male bovine castrated for higher grade beef. A dressed carcass weighs

55-1000lb’svi. Bulls-Top quality males raised for breading

vii. Veal- By product of dairy industryb. Beef Hindquarter

i. There is more anaerobic meat in the hindquarter is greater than in the forequarter. This means the amount of dry heat cooing meats and $ value is greater.

ii. Short Loin1. Cut’s threw 3 muscle, the longissimus dorsi, the Guldium Madeus, and

the Souis Major2. Cuts like T-bone and Porter House3. Most of the time the tenderloin is removed

iii. Sirloin1. 4 main cuts

a. Top butt- rear endb. Butt Tenderloin-top of the Butt, tappers off at the ribsc. Ball Tip- top of legd. Knuckle- over the top of the sirloin

iv. Round1. Knuckle muscle2. Goose Muscle- made up of 3 muscles

a. Bottom roundb. Healc. Eye of the round

3. Inside round- least aerobic of the round a. Roast beef

v. Flank1. Flap2. Plank

2. Description of demonstration using numbered steps – No Demo’s today3. Tasting comments

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Chef Bill Koucky

a. Today we tasted Chicken Italian sausage, it was lighter and not as “greasy” as the Italian sausage I have had in the past but other than this it tasted like normal Italian sausage

b. We also tasted turkey livers. This tasted like all the liver I have had in the past but with a stronger turkey taste

4. Production task in sequenced steps – a. Today I worked on tri tips and hanger steaks

i. With both beef’s cuts we removed the fatii. We also removed the silver skin

iii. Place in landing zone iv. Package and label

5. Techniques learned and/or practiceda. Because today was all removing fat and silver skin I was able to practice “feeling” where

the tip of my knife was. I also practiced m skills of trimming the fat with minimal loss of meat


a. As I was taking the fat off the hanger steak it was important to remember and feel where the tip of y knife was at. As with all things it just takes practice to improve speed.


a. Cut the fat, not the muscle and pull the fat up and back to see the connection points8. Applied understanding on cooking techniques of products I worked with today.

a. In both the hanger steaks and the tri tips we should use a dry heat cooking method as the amount of connective tissue in the meat is minimal so you don’t have to break it down with a moist heat cooking method

Day 7 –10/18/2010

1. Summary of Lecture – Veal, and Lamb/Goat Primalsa. Veal- A byproduct of the Dairy industry

i. Bob Veal1. <21 days old2. Light grayish/ pink in color 3. 50-70#’s4. Very tender meat

ii. Milk/Formula fed Veal1. 14-18 weeks old2. 175-225#’s

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Chef Bill Koucky

3. Grayish pink in color4. Normal veal on the market5. Fed a powder formula that is high in fat and protein

iii. Kept in a small box to prevent movement, or to give very little movement1. This prevents the anaerobic muscles from getting as much blood so is a

more neutral flavoriv. Separation points

1. Chuck/Shoulder (moist heat cooking method) before the 4/5 rib2. Hotel Rack the primal between 5/11 rib3. Loin/Saddle (dry heat cooking method) behind the 12th rib4. Leg(s) (moist heat cooking method) Tip of the Aitoh bone

b.

c. Lamb/Goati. Gamey, and very Strong in flavor meat

ii. Tougher meatiii. Lamb and goat are very similar in habitat and anatomyiv. Most widely eaten meat in the world

1. First domesticated animal

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Chef Bill Koucky

2. Easy to raise3. Adaptable4. No religious restrictions

v. 3 market sizes of Ovine1. Lamb- 0-12 months old2. Hogett- 12/24 months old3. Mutton- 24+ months old

vi. Because of the carcass size all primal are cut from the whole carcassvii. Separation points

1. Shoulder-before the 4th rib2. Hotel Rack- between the 5th and 12 rib3. Loin/saddle- 12/13 rib4. Leg set-Tip of the Aitoh bone

d.

2. Description of demonstration using numbered steps – No Demo Today

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Chef Bill Koucky

3. Tasting commentsa. Today we tasted Veal and Capicola

i. Veal tasted like light beef. The rack we had was full of collagen and had a very smooth mouth feel

ii. Capicola had a spicy ham taste to it.4. Production task in sequenced steps –

a. The first thing I did today was remove the Capicola from the brine and set on a sheet tray to dry

b. Next I removed turkey breast from its brine and set on a sheet tray to dryc. I ground lamb using the steps for grinding shown on day one. (see day one)

5. Techniques learned and/or practiceda. Today I was working on many different projects all at the same time, so I had time to

practice my organization and multitasking skills6. Assess/reflect on what areas of improvement are needed to reach competency in the skills

learned. What are the essential techniques involved in improving yield and speed?a. Having an eye to organization, and being able to multitask gives you the opportunity to

increases speed. 7. Tips/suggestions/personal reminders about operational steps or techniques that will lead to

higher proficiency. a. Multitasking is key to getting everything done in a timely manner. With many different

projects there is time to do other things on the other projects so that you can get multiple things done all at the same time

8. Applied understanding on cooking techniques of products I worked with today.a. Grinding the lamb today would be used with a dry heat cooking method, and the lamb

or stew would be used in a moist heat cooking method.

Day 8 –10/20/2010

1. Summary of Lecture – Pork and Poultrya. Pork

i. Pig is a very versatile food sourceii. Omnivores, will eat anything

iii. They burro for food, are lazy and not very anaerobiciv. 3/1 feed to body mass ratio.

1. Every 3#’s they eat will yield 1 3 of body massv. 6 months to reach puberty

vi. 3 months, 3 weeks, and 3 days of a gestation periodvii. Average of 10 piglets per litter

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Chef Bill Koucky

viii. 42% of body mass is fat1. More perishable as fat oxidizes faster 2. Sold with skin on3. Skin is edible4. Pork fat has very little flavor

ix. Charcuterie came out of necessity and artistryx. Pork Primals are from ½ a carcass

1. Boston Butt is between the 1st and 2nd rib2. Same for the picnic ham the 1st and 2nd rib3. The loin and belly are cut through half of the Aitoh bone

4.b. Poultry

i. Fowl = birds we eatii. Poultry = domesticated fowl (chicken, goose, guinea hen, duck, turkey,

pigeon/squab)iii. Game = fowl that is undomesticated. iv. Domestication

1. A process of selective breeding, to accentuate characteristics (yield and edibility)

v. Game vs. wild game1. Only farm raised can be sold because it has to be slaughtered under

inspection. vi. Free range is a loosely defined term.

1. Animal is given a more natural diet then it’s counterpart and allowed to move around freely

2. Description of demonstration using numbered steps – Breakdown of the pig carcass

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Chef Bill Koucky

a.b. Start by removing and separating at the 5th and 6th rib to miss the scapulac. Next remove the head and jowls

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Chef Bill Koucky

d.e. Split the Boston butt, from the picnic ham

f.g. Cut the Ham from the loin

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Chef Bill Koucky

h.i. Cut the loin from the bellyj. Remove the trotters from the Ham, and Picnic Ham

k.3. Tasting comments

a. Today we tasted the hanger steak from the inside belly of the pig. We did this to show the difference in texture and taste between the pigs anaerobic cuts and the beef anaerobic cuts. While it tasted must stronger of pork it still was not as flavorful as beef.

4. Production task in sequenced steps – a. Cut carcass into primalb. Remove skin from primalc. Cut back fat to about an 1/8 of an inchd. Remove tenderloine. Cut the silver skin and fat off of tenderloinf. Bone out loing. Cut back ribs from chin bonesh. Remove in to portion cutsi. Cut meat for grind

5. Techniques learned and/or practiced

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Chef Bill Koucky

a. Today was all about feeling where the knife was at in the skin, and using the knife as an extension of your arm


a. Having a sharp knife is critical in being able to cut threw and remove the skin from the pig. Without this you will take longer to get to cutting the meat in to cuts which will slow your time down.


a. When taking the skin off of the pork primals you need to use the curve of your knife to get under the skin and then use the curve to slice down the length of the skin. Also having a very sharp knife is critical to getting the most yield from the skin

8. Applied understanding on cooking techniques of products I worked with today.a. With the Pork Loin today the best way to cook the back ribs would be with a dry heat

cooking method, and the tenderloin and sirloin would be the best with dry heat cooking.

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Documents

grantklover.files.wordpress.com · Web viewList all the items that will be fabricated from the primal or sub-primal cut (this is a question that chef bill will help us with as that