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1. Presentation on How to choose the PERFECT Cut of BEEF
FUNDAMENTAL KNOWLEDGE & SKILLS
- Common breed of Beef Cattle
- Explain on Inspection vs Grading
- Different types of Cattle Feed
- Identify Beef Cuts
- Difference between Porterhouse Steak vs T-Bone Steak – both have the best of both world which is the tenderloin and the sirloin
Porterhouse Steaks – cut from the rear end of the short loin, contain a bigger section of tenderloin along with a large strip steak
T-bone Steaks – cut closer to the front, contain a smaller section of tenderloin
2. BASIC BEEF TERMINOLOGY
- Marbling – refers to the white specks of intramuscular fat in each meat cut, it adds great flavour and can be an indicator of how good the beef is. Cattle raised on grain will have more marbling than grass-fed.
- Three types of Beef Grading in USA
Prime – highest quality, features beautiful red meat laced with thin pattern of white fat. This type of beef on the market makes up only 2-3% of available consumable beef – most expensive cuts
Choice – high quality, widely available beef (top 54% quality), but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking
Select – is very uniform in quality and normally leaner than the higher grade. It will lack in flavour coz less marbling.
Certified Angus Beef (CAB) – Cattle have consistent, high quality beef with superior taste. Do not confused Angus Beef with CAB (cannot be legally used by an establishment that is not licensed to do so.
- Wagyu – simply means Japanese Cow, there are 4 breeds native to Japan. One of the breeds is genetically unique – it has this crazy marbling of fat on inside of muscle tissue – so integrated within the muscle.
- Kobe – specific product from a specific place, cattle are hand-fed using high-energy feed including beer and beer mash, to ensure tenderness and high fat content. Also hand-massage to reduce stress.
- Grass-Fed – cattle raised exclusively on forage.
- Grain-Fed – cattle raised primarily on forage but “finished” in a feedlot with grains to fatten them.
- Organic – cattle raised without added hormones, pesticides or other chemicals
- Antibiotic-Free – animals were not given antibiotics in their feed, in their water, or by injection.
3. RECIPES – using
- Chuck Tender with Ginger & Spring Onion – https://youtu.be/EfRpZ3GnvBM
- Beef Bourguignon – https://youtu.be/_Bx9P32tdaM
- Do you have a lot of cooking equipment? How often do you use it all? Do you have any pieces of equipment that you rarely ever use?
ANSWER – some loves cooking and never fail to purchase the best equipment to make the cooking journey more pleasurable. Some after a while due to age catching up or hardly cook, left their well-equipped pots n pans as white elephant.
So do dig up your storeroom or kitchen cabinet and drag them all out to give them a new lease of life.
Having the most essential cooking tools in your cupboard will make your life so much easier…