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Anatomy Of The Swine
Anatomy Of The Swine
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Beef Knowledge

  1. 1. Beef knowledge
  3. 3. VARIETIES OF BEEF CATTLE Worldwide there are more than 250 breeds of beef cattle. More than 80 of these breeds are present in the United States however, a relatively small number of breeds (less than 20) constitute the majority of the genetics utilized in the U.S. for commercial beef production.
  4. 4. VARIETIES OF BEEF CATTLE Bos indicus breeds (also referred to as Zebu-type) are humped cattle originating in South Central Asia.  Nelore, Gyr, Guzerat, Brahman, Brangus and Beefmaster Bos taurus breeds are descendants of the ancient Celtic shorthorn.  British Breeds  Continental European Breeds
  5. 5. Bos Indicus cattle Gyr Nelore Brahman Beefmaster
  6. 6. Bos taurus  BRITISH BREEDS - developed in the British Isles and brought to the United States in the late 1700s through the late 1800s.  Angus (Black and Red), Hereford (Horned and Polled), Shorthorn generally smaller when mature, reach mature size at an earlier age, have less growth potential, excel in fertility and calving ease, attain higher quality grades, and yield carcasses with a lower percentage of saleable product.  CONTINETAL EUROPEAN BREEDS - commonly referred to as "exotic" breeds and include:  Charolais, Chianina, Gelbvieh, Limousin, Maine Anjou, Salers, and Simmental. generally larger in mature size, later maturing, produce carcasses with less fat and a higher percentage of saleable product, have lower quality grades.
  7. 7. Bos Taurus cattle BRITISH BREEDS Black Angus Red Angus Hereford Shorthorn
  8. 8. Bos Taurus cattle CONTINETAL EUROPEAN BREEDS Charolais Limousin Simmental Chianina Simmental
  9. 9. Holstein – friesian Beef Cattle Holstein cattle are the most prominent of the seven major dairy breeds in the United States, easily recognizable by their distinctive black and white markings. Cows of Holstein descent make up over 90% of the cows on U.S. dairy farms.
  10. 10. VARIETIES OF BEEF CATTLE  KOBE BEEF Cattle of the kuroge Wagyu breed (black haired Japanese cattle) raised and fattened in the hills above Kobe, Hyōgo Prefecture, Japan (ancient province of Tajima.) During the fattening period, the cattle are hand-fed, using high-energy feed, including beer and beer mash, and hand- massaged for tenderness and high fat content. Today kuroge Wagyu are raised on only 262 small farms in Japan, most of which pasture fewer than five cows, and the largest of which run only 10 to 15 animals. All Kobe is Wagyu not all Wagyu is KOBE All Champagne is Sparkling Wine but not all Sparkling Wine is Champagne
  11. 11. KOB E Red WagyuBlack Wagyu
  12. 12. GRADING vs. INSPECTION The inspection and grading of meat and poultry are two separate programs within the U.S. Department of Agriculture (USDA). INSPECTION GRADING
  13. 13. GRADING vs. INSPECTION 1. INSPECTION is for wholesomeness and is mandatory and is paid for out of tax dollars. “…[is] designed to minimize the likelihood of harmful bacteria being present in raw meat and poultry products. “ The inspection and grading of meat and poultry are two separate programs within the U.S. Department of Agriculture (USDA).
  14. 14. 2. GRADING is for quality and yield and is voluntary. The service is requested and paid for by meat and poultry producers/processors 1. quality grades - for tenderness, juiciness, and flavor. 2. yield grades - for the amount of usable lean meat on the carcass.
  15. 15. BEEF GRADING (quality)
  16. 16. US Granding (quality)
  17. 17. Japanesse Granding (quality)
  18. 18. BEEF GRADING (yield) The USDA Yield Grades are rated numerically and are 1 (highest yielding carcass), 2, 3, 4, and 5 (the lowest). Beef yield grades estimate the amount of boneless, closely trimmed retail cuts from the high-value parts of the carcass: the round, loin, rib, and chuck.
  19. 19. 10% 6% 30% 17% 6% 4% 23% 4%
  20. 20. PRIMAL CUTS
  21. 21. HIP or BEEF ROUND Ponderosa Hip Handle On Knuckle (Tip) Peeled This bone in primal cuts is generated from the hindquarter of the carcass after the separation of loin and flank. This item consists of four major sub primal cuts consisting of inside round, outside round, knuckle, and shank.
  22. 22. Top Sirloin Butt, Boneless SIRLOIN Best Cooking Methods: roasting, grilling, broiling Weight Ranges: 1 lb -14 up
  23. 23. SHORT LOIN Weight Ranges: 14 lb -57-up, Best Cooking Methods: slow cooking, roasting, grilling, broiling Cut Variations: roasts, steaks
  24. 24. RIB Weight Ranges: 3 lb -30 up Best Cooking Methods: slow cooking, roasting, grilling, broiling Cut Variations: roasts, steaks
  25. 25. Beef Chuck, Square-Cut CHUCK Weight Ranges: 1 lb to 88 lb, Best Cooking Methods: braising, slow cooking, stewing, pot roasting Common Cuts: Square-cut Chuck, Cross-cut Chuck, Flatiron Steak, Shoulder Tender, Eye Roast, Under-Blade Steak
  26. 26. FLANK steak FLANK & SHORT PLATE Best Cooking Methods: braising, stewing, Common Cuts: Flank steak
  27. 27. SHORT RIB/SHORT PLATE Best Cooking Methods: braising, slow cooking, smoking, Pastrami,
  28. 28. BRISKET Weight Ranges: 4 lb -12 up Best Cooking Methods: braising, slow cooking, smoking, stewing, pot roasting Common Cuts: Full Brisket, Flat, Point
  29. 29. Shank Best Cooking Methods: braising,, stewing,. Common Cuts: Fore shank, Hind shank
  30. 30. ANY QUESTIONS ?