ch cut of beef Lesson 3 Beef ch

ch cut of beef Lesson 3: Beef

ch cut of beef To show progress this week I should … Lesson Plan Be able to explain the Be able to identify nutritive value of eating different cuts of beef quality check points and beef. I can explain the and some cooking describe how to store advantages and methods relevant to the and prepare beef to disadvantages. type of cut. prevent food illness.

ch cut of beef What is Beef? • Comes from cattle over 12 months of age. • Distinct flavour and firm texture. • Usually bright, cherry red in colour with creamy white fat.

ch cut of beef Nutritional Value of Beef *We need 50 g of protein each day Beef is high in protein Contain proteins essential for tissue building and repair Good sources of iron, phosphorus, copper, thiamin, riboflavin, and niacin Fat content depends type and quality of the meat Fat means flavor Marbling (small white flecks of fat) Red meat is higher in saturated fat

ch cut of beef Nutritional Value of Beef Question Time: What are the benefits of getting protein from beef compared to quinoa? Question Time: What are the negatives of getting protein from beef compared to plant sources?

ch cut of beef Beef The primal cuts of beef are: • Chuck • Brisket/Plate/Flank • Rib • Loin • Round

ch cut of beef Beef You have 1 minute to memorise the cuts of beef, then label your diagram! 1 minute Click to Start

ch cut of beef Butchery Divided into hindquarter and forequarter, and then into various joints. Forequarter weighs approximately 88 kg. Hindquarter, including fat and kidneys, weighs approximately 90 kg.

ch cut of beef Beef: The Forequarter Joint Uses Approx. weight Fore rib Roast, braise 8 kg Middle rib Chuck rib 10 kg Stew, braise Leg of mutton cut Sticking piece 15 kg 11 kg Stew, sausages Plate 9 kg 10 kg Brisket Pickle and boil; press 19 kg Shank Consommé, beef tea 6 kg

ch cut of beef Beef: The Hindquarter Joint Uses Approx. weight Shin Consommé, beef tea, stew 7 kg Topside Braise, stew, 2 nd class roast 10 kg Silverside Pickle and boil 28 kg Thick flank Braise, stew 24 kg Rump Braise; grill, fry in steaks 20 kg Thin flank Stew, boil, sausages 20 kg Sirloin Fillet Wing ribs 18 kg Roast, grill, fry in steaks 6 kg 10 kg

ch cut of beef Beef: Quality Points • Lean meat should be bright red, with small flecks of white fat (marbled). • Fat should be firm, brittle in texture, creamy white in colour and odourless. • Fat from older animals and dairy breeds is a deeper yellow.

ch cut of beef Cuts of Meat Task: Can you explain why these cuts require different methods of Muscles receiving little exercise cookery? Muscles receiving more are most tender • Rib and loin muscles • Tender cuts use dry heat cooking methods • Sirloin, porterhouse, loin chops • Grill, roast, broiling exercise are less tender • Leg and shoulder muscles • Less tender cuts use moist heat cooking methods • Round steak, rump roast, shoulder steak • Stewing or braising

ch cut of beef Cooking Beef Meat Celsius Beef: Rare 45°C to 50°C Medium-Rare 55°C to 60°C Medium 60°C to 65°C Medium-Well 65°C to 70°C Well Done 70°C and above

ch cut of beef Cooking Beef When properly cooked • Becomes firm • Fat melts • Connective tissue softens Checking for doneness • Point at which meat has cooked enough to make it flavourful and safe to eat • Use of meat thermometer • Reduce risk of food-borne illness Question Time: Name 2 ways of checking that the meat is cooked to the correct temperature?

ch cut of beef Cooking Methods • Sauté • Braising • Tender cuts • Large, less tender cuts • Pot roast • Grilling • Tender cuts • Kabobs • Roasting • Pressure Cooking • Large, less tender cuts • Slow-Cooking • Less tender cuts • Large tender cuts • Loin, rib, leg roasts • Frying • Microwaving • Tender meat • Ground meats, bacon, ham • Pan broiling • Tender cuts to thin to broil • Moist heat method • Uniform in shape • Will not have crisp, brown crust

ch cut of beef Meat Cooking Methods: Roasting • Does not require other liquids. Chef sometimes wraps meat in fat to retain moisture and enhance flavor. • Meat must be rested and carved against the grain. • Use a high heat and fast cooking times. • Barbequing uses slower cooking time and lower heat.

ch cut of beef Meat Cooking Methods: Sautéing/Pan Frying • Usually used for thin cuts of meat. • Meat that is breaded of contains bones is usually pan fried.

ch cut of beef Meat Cooking Methods: Braising and Stewing • Meats Used for less tender cuts of meat • Are both combination techniques • For stewing, liquid completely covers the meat. • The liquid used is important for the flavor of the dish.

ch cut of beef Beef: Storage • Must be refrigerated • Fresh meats should be used within 3 -5 days • Ground meats should be used within 2 days • For longer storage, freeze meat. Question Time: Why do we store raw meat on the bottom and cooked meats on the top?

ch cut of beef Beef: Storage Question Time: Is beef a ‘high risk’ food? Explain … Question Time: Explain what is meant by the term ‘Danger Zone’. Question Time: How can you accurately check the temperature of cooked meat?

ch cut of beef Use the Internet or recipe books to find beef recipes. Have a go making this at home. Write a report on your dish. Get feedback from parent, carers, siblings, your pet gold fish … Don’t forget to photograph your dish!