BEEF
Group 2
BSCSM 2A
BEEFBSCSM – 2A
GROUP 2
RITAMAL GOMEZ INAC PINEDA PARCELLANO ALARCON MAYO

BEEF
Beef is the meat of domesticated cattle.
• Beef is the culinary name for meat
from bovine especially cattle.
• Beef is from the Latin bōs, in
contrast to cow which is from
Middle English cou.
• Beef is categorized as red meat.

FACTS ABOUT BEEF:
• Beef is the third most widely consumed meat
in the world, accounting for about 25% of meat
production worldwide,
after pork and poultry at 38% and 30%
respectively.
• Beef is one of the most popular type of meat.
• Fresh, lean beef contains various vitamins and
minerals.

A cow by any other name:
• Cattle is the collective for all domesticated oxen(genus Bos).
• Cattle are classified as follows:
1. Bulls – male cattle; usually not raised to be eaten
2. Calves – young cows or bulls that is prized for their meat.
3. Cows – female cattle; raised particularly for milk and calf production.
4. Heifers – young cows that has not yet had her first calf.
5. Stags – male cattle castrated after maturity.
6. Steers – male cattle castrated prior to maturity.

TAENIA SAGINATA

What to Look For
When Buying
Meat
(Esp. Beef)
Use Your Senses
When purchasing meat and poultry, it’s important to use
your senses of touch, smell and sight. Always make sure the
meat is firm to the touch, and check that they packaging
doesn’t have any tears, holes or excessive amounts of liquid.
It should also be cold to the touch and have no odor.
1. Beef should be bright cherry color with small flecks of
white fat.
2. The fat should be firm, brittle in texture, creamy white in
color and odorless.
3. Home killed beef is the best.

Beef
Grades

Caring and Storing of Meat
1. The proper temperature of meat ice is 32P (0°C to 2°C).
2. Flesh meat is stored in the shelves fat side up except for large pieces or rounds or beef or legs
that are hanged on hooks.
3. Ice box must be left clean and free from odors.
4. Walls, shelves and hooks must be washed frequently.
5. As often as practically possible the meat should be segregated
6. The proper temperature of freezer is 25°C.
7. The piece of meat before being stored in freezer should have a notation indication description
of meat, date received and the number of meat tag.
8. The package must be put on shelves with a notation visible.
9. If the space is limited, meat may be stored in the cartons after checking carton. Should be
marked in the same manner as desired.
10. For proper air circulation and easier removal of case of meat for issuing pieces of wood must be
placed between the cases.

• PROTEIN
• FATS
• VITAMINS AND MINERALS
• OTHER MEAT COMPOUNDS:
NUTRITIONAL FACTS:

Nutritional Qualities of Beef
Beef is primarily composed of protein and
varying amounts of fat.
• Calories: 217 grams
• Water: 61%
• Protein: 26.1 grams
• Carbs: 0 grams
• Sugar: 0 grams
• Fiber: 0 grams
• Fat: 11.8 grams

BEEF HEALTH LINE
Health benefits of beef
• Maintaining muscle mass
• Anemia prevention
• A healthy nervous, immune and digestive
system
Excess Consumption of beef can lead to:
• High Cholesterol
• Cardiovascular disease and coronary heart
disease
• Cancer

 flat iron cut
• chuck roll
• stew meat
 ground beef
• brisket point
• brisket flat/first cut
• rib eye roll (rib eye steak)
• tomahawk
short loin
 porterhouse/t-
bone steaks
 strip loin
sirloin
 tenderloin
 top sirloin butt
 tri tip
• flank steak
.bgb
• steamship round
• top round b
• skirt steak mg
• short ribs
(SUB PRIMAL)

Meat is cooked for various
reasons:
(MEAT COOKERY)
1. To improve it’s palatability quality
2. To increase tenderness
3. For sanitary purposes

•Moist heat cooking is simply that:
techniques that involve cooking with
moisture to transfer heat to the meat, such
as steam, water, stock, or wine.
 Typically, moist heat techniques are
used for beef cuts that are low in fat and/or
high in connective tissues.
 Moist heat cooking methods include
braising or pot roast, and stewing.

•Dry heat cooking is similarly face
value. Dry heat cooking techniques transfer
heat to meat without any moisture, either
through fat (such as pan frying) or
indirect/direct application of radiant heat (such
as grilling).
 Dry heat cooking is best for more delicate
cuts of meat, the ones that come from the less
exercised parts of the animal. Dry heat
methods add robust flavor.
 Dry heat cooking techniques for beef
include barbecuing/smoking, grilling/broiling,
pan frying, pan searing, roasting, and stir frying

Doneness
• Doneness depends on the type of cooking used:
1. Dry Cooking, the meat is done when the proteins have reached the
right degree of coagulation as indicated by internal temperature.
2. Moist Heat Cooking, is when connective tissues have broken down
for the meat to be fork tender. Meat cooked by moist heat is always
well done.

MOIST HEAT COOKING VS. DRY HEAT COOKING

In fact....
Technically, barbecuing or smoking beef is
different than grilling. Barbecuing involves
cooking for very long periods of time using
indirect, low-heat. Barbecuing is typically
done over logs or wood chips that smoke the
food.
Best cuts of beef for
barbecuing/smoking: whole rump, brisket,
shoulder, short ribs, prime rib, ribeye.