Meats Class Introduction. Review syllabus and class outline. Required book-namp. Uniform expectations. Why is this class important

Transcription

1 Meats Class 2016 Introduction Review syllabus and class outline Required book-namp Uniform expectations Why is this class important

2 What is Meat? The basic definition of meat is the parts of animals fit for human consumption. This broad definition refers to both the edible carcass and offals. What is an Offal? Those parts of an animal which are used as food but which are not skeletal muscle.

3 Offals The term literally means off fall, or the pieces which fall from a carcass when it is butchered. Originally the word applied principally to the entrails. It now covers insides including the HEART, LIVER, and LUNGS, all abdominal organs and extremities: TAILS, FEET, and HEAD including BRAINS and TONGUE. You may also hear them referred to as organ meats or variety meats. Offals are highly perishable and need to be used fresh, within a week of slaughter, or purchased frozen.

4 The age and method of raising an animal also will determine the level of tenderness. Anatomy of an Animal Animals use their muscles to do specific tasks. Certain muscles are used for locomotion and movement. Cattle, for instance, spend a good portion of their time standing, so they develop thick support muscles. When considering which meat to use for cooking, we must consider the use of the muscle while the animal was alive. Muscle groups that are well used and exercised will be tougher Sedentary muscles will be more tender Typically located along the back of the animal are used less frequently than other muscles.

5 Muscle Fibers There are two types of basic muscle fibers: Smooth Skeletal Smooth muscles are found in the digestive and circulatory systems and are primarily involuntary muscles: Think of the offals

6 Muscle Fibers Skeletal muscles are the more typical meat muscles. They attach to bone to allow the animal to move and perform specific tasks Skeletal muscles are formed from long, slender muscle cells that form bundles. Muscle bundles are tied together with spring-like myofibrils, which expand and contract in movement. A collagen-protein layer (perimysium) surrounds these bundles, acting almost like a layer of plastic wrap. The thicker this layer, the tougher the muscle. The entire larger muscle is enclosed with this collagen-protein layer (epimysium). These layers become thicker and tougher as the animal matures

7 Muscle Grain Muscle fibers are aligned in a directional pattern called the grain. When cutting meats, it is always crucial to understand the direction of the grain. Cutting across the grain will ensure the most tender surface possible. Certain muscles have an obvious grain that can be extremely tough if the cut is made incorrectly

8 Muscle Color The color of muscle fibers depends on the type of muscle and the species. Muscles that receive their energy directly from the bloodstream will be redder in color. The red color is due to the myoglobin, a protein that holds oxygen to a muscle. Beef, lamb and venison all have a darker red meat due to the amount of myoglobin present. Pork, veal and various types of poultry are light in color because much of the energy for their muscles is achieved anaerobically.

9 Myoglobin Myoglobin will give meats different color hues depending on length of exposure to oxygen. When meat cuts are in anaerobic state, such as cryovac, the myoglobin is a dull, purplish color. Once cuts are exposed to oxygen, they bloom and become bright red. Think about how portion cut steaks visually look at a meat counter in a store. This is called oxymyoglobin After being exposed to oxygen for some time, the oxymyoglobin converts to metmyoglobin and turns brown or gray color. This is usually the indication that meat is spoiling.

10 Aging Beef Dry Aged Proteins, carbohydrates, and fats are the building blocks of living things, but they don't usually have much flavor in their natural state. They can be bland to begin with. That's why we cook them, why we season them, why we transform them to make them more appealing to us. But sometimes we can get our food to make itself more delicious, by treating it in a way that creates favorable conditions for the enzymes that are already in the food to work together in a certain fashion. Enzymes are molecules that exist in foods-and in microbes intimately involved with food-that can transform those basic, bland building blocks. They're nano cooks-the true molecular cooks.

11 Aging Beef Dry-aging, ripening, and fermentation are all processes that take advantage of these enzymes to give meats more flavor before cooking. Most meat, by contrast, is prepared for the market very quickly. The animal is slaughtered, the various parts of the muscle system are separated and packaged, and then they're distributed.

12 Aging Beef Dry-aging beef means that once the animal is slaughtered and butchered, portions of the carcass (Typically primals and subprimals) are allowed to rest in very carefully controlled conditions. Cool temperatures, with relatively high humidity, for a period of time often several weeks, and sometimes up to a couple of months.

13 Aging Beef HUMIDITY is crucial: if air is too dry, the surface of the meat will dry out and harden, preventing the interior moisture from escaping, causing the meat to rot. Dry Aging Conditions: 34-38F and 70-80% humidity. Length of Time: minimum 18 days, ideally days

14 Aging Beef When we create such conditions, we allow enzymes to do their work. The end result is a complexity of flavor savoriness, sweetness, some bitterness-that just wasn't there before. There's no cooking method that can generate the depth of flavor of a dry-aged piece of meat.

15 Aging Beef What happens is that enzymes in the meat's muscle cells begin to break down the meat's proteins, fats, and glycogen a carbohydrate into amino acids, fatty acids, and sugars. One amino acid generated by dry-aging the most important and flavorful one, in fact is glutamate, which is part of MSG. other amino acids have flavors somewhat similar to MSG; others still are sweet.

16 Aging Beef Dry-aging beef also causes it to lose some of its moisture. Meat begins at about 75 percent water; after dry-aging, it may go down to somewhere around 70 percent. It doesn't sound like much of a change, but what it means is that the flavors become more concentrated, and the tissue itself becomes more concentrated, too.

17 Aging Beef Dry aging adds cost and can be very expensive to purchase, because it's very expensive to produce. The meat has to be kept in a controlled environment for a long time, and that eats up money. And then you lose a fair amount of the meat's weight, too: you're evaporating moisture. The surface of the meat begins to spoil, as well. It dries out, it develops unpleasant flavors, and sometimes it develops a bit of mold. It's not harmful, but it needs to be trimmed off before the meat can be sold.

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19 Aging Beef Wet Aging: The majority of beef we use is wet aged, meaning in a sealed in a vacuum/cryovaced bag. During wet aging, the plastic doesn't allow the meat to breathe, so it ages in contact with its own blood, which lends a more intense sour note and a more bloody/serumy flavor versus a more brown-roasted beef flavor. Wet aging will increase the tenderness of a product Moisture accumulates while in the vacuum bag and its amount depends on the timing of aging; thus, there is little weight loss. When the boxed meat reaches the purveyor, at least 7-10 days have normally elapsed following slaughter. However, additional aging time is generally beneficial. When you open a wet aged package of beef, it will have a very strong, sour odor.

20 Fats Fats Different species have different types of fats. The fat from a hog is chemically different from that of beef, compared to lamb. The taste and melting points of different fats can reflect different uses in the kitchen. Pork fat is considered the most palatable fat. Lamb fat has a very strong, almost gamy flavor, and a much different mouth feel. This is due to the levels of saturated fats.

21 Diet of the Animal The diet of an animal will also affect the flavor of fat, and therefore the taste of the meat. Grass fed or free-range animals will tend to have a stronger or more pronounced flavor than grain fed animals. Grain fed animals will fatten quicker A lot of corn-fed-cattle raisers still start their animals out on pasture, but then quickly move them to troughs of grain for fattening. That means farmers can raise more cattle and in smaller spaces because they don't need all of that pasture.

22 Diet of the Animal More common today with smaller, local farmers (such as Painted Hills) the first 14 months or so the cattle range freely in grass. Then, at the age of approximately 14 months, cattle are carefully moved to a spacious feeding facility for finishing. At this point, they are fed a combination of barley, corn and alfalfa hay. Leads to a very flavorful product.

23 Diet of the Animal Traditionally, all beef was grass fed beef in the United States. Today what is commercially available is largely feedlot beef. The reason? It s faster, and so much more profitable. Seventy-five years ago, steers were 4 or 5 years old at slaughter. Today, they are months. You can t take a beef calf from a birth weight of 80 pounds to 1,200 pounds in a little more than a year on just grass. It takes enormous quantities of corn, protein supplements, antibiotics and other drugs, including growth hormones.

24 Diet of the Animal On the whole, grass-fed beef is better for you nutritionally than corn-fed. Recent studies have found that grass-fed steak has about twice as many heart-healthy omega-3 fatty acids as a typical grain-fed steak. (because they're eating grasses and clover rich in these heart-healthy fatty acids) Grass fed beef will be more expensive compared to grain fed due to the higher cost to pasture, raise and finish. Grass fed cattle are usually slaughtered between months Grain fed cattle are usually slaughtered between months

25 Types of Fat Four Types of Fat 1) Subcutaneous Fat: Found directly under the hide or skin of an animal. Very dense, good for larding or barding Pork fatback is a good example of subcutaneous fat 2) Lumbar or kidney fat: (also known as leaf fat) Found inside the carcass cavity surrounding the kidney and pelvic region. Very hard and crumbly, with little moisture, very clean. Makes it very good for rendering or frying

26 Types of Fat 3) Intermuscular Fat: Fat that is found between muscle groups. Helps to guide us when butchering between muscle cuts 4) Intramuscular Fat: Also known as marbling. Marbling is fat found within the lean muscle tissues, between muscle bundles. When well marbled meat is cooked, the fat melts, infusing the meat with flavor and leaving a weakened muscle fiber, which translates to tenderness. Marbling is considered the main indicator of quality

27 Rendering Pork Fat Cut fat into small pieces, most efficient way is to grind fat. Add small amount of water to the bottom of pot and add the ground pork fat. The water will prevent the fat from burning before the pork fat starts to melt. It will end up evaporating out. Simmer over low heat, it s important to keep an eye on the pot to make sure the fat doesn t start to burn. When the fat starts to melt, it will separate itself from the cracklings, (crisp residue left after lard has been rendered). After hours and the cracklings have settled on the bottom of the pot it has rendered. Strain through cheesecloth, cool lard to room temperature and store in sealed container in freezer or cooler. If stored improperly, or for a length of time, the lard will pick up undesirable flavors from walk-in/freezer. Return cracklins to pan/oven and continue to render until crispy, can be used for a garnish.

28 Connective Tissues Collagen The most common connective protein in meat is collagen. Collagen is the basic filament that holds together muscle fibers. It is found throughout the carcass and attaches muscle to muscle. Collagen fibers can be described as white, silver or clear depending on their thickness or density. Large bands of collagen appear as white, thin bands on muscles, or appear silver between muscles. It will also appear as a clear covering to the muscle

29 Connective Tissues Collagen directly relates to the toughness of a cut of meat. Muscles that are load bearing or required to do heavy lifting have thicker collagen bands and coarse muscle fibers = very tough Muscles from a less active area have much finer muscle fibers and less collagen = tender Collagen breaks down during slow, moist heat cooking. The fibers unravel and fall apart. dissolving and melting into the liquid, creating gelatin. Tough muscles will become extremely tender if allowed the proper time and heat to do so. Collagen-laden muscles also tend to have more flavor that fine fibered, tender cuts.

30 Collagen When you cook, collagen begins to melt at about 160 F and turns to a rich liquid, gelatin. This gives meat a lot of flavor and a wonderful silky texture. When cooking it is important to liquify collagen. Bones contain collagen, which when simmered forms gelatin. The more gelatin there is in the stock, the more body it will have. When chilled, a good stock should actually solidify.

31 Connective Tissue Types of bones that are naturally high in cartilage include: So-called "knuckle bones" found in the large joints Bones of younger animals, which is why veal bones are so desirable Silver Skin Unlike other connective tissue like collagen (which dissolves into gelatin, imparting flavor and better mouthfeel ), silver skin does not break down when cooked. If the silver skin is not removed, as the protein in your meat coagulates (cooks), it contracts, pulling the silver skin with it. The silverskin becomes extremely tough and unpleasantly chewy. Silver skin must be removed prior to cooking.

32 Inspection and Grading Government inspection of all meats is mandatory. Required at various times during the process: at the slaughterhouse and again after butchering. Ensures animal is free from disease and meat is wholesome and fit for consumption An inspection stamp is put on large cuts of meat or meat products to assure consumers that the product was wholesome when it was shipped from the plant where the meat was inspected. Every plant that is inspected has a unique, individual identification number. This number can be found as part of the round inspection stamp on meat labels. An edible ink is used to apply inspection stamps on fresh meat.

33 Inspection and Grading Quality inspection is NOT mandatory. USDA developed certain grades and standards to meats. Costs for involved in meat grading are absorbed in house by the individual meat packer, not the taxpayer, since the process is voluntary.

34 Inspection and Grading Producers, packers, or retailers who do not wish to have their products graded may simply not request the grading service, or they can remove the USDA grade shield from graded products. However, most retailers and restaurateurs require their product to be USDA graded and they use the USDA grades in their marketing. Therefore, it has been in the best interest of packing companies to request and pay for USDA grading services to gain access to all markets and receive premiums for their graded product. In fact, it is commonplace in the market for packers to grade all beef qualifying for Prime, Choice, and Select.

35 Yield Grading Yield Grading When an animal is slaughtered, a certain amount of the animal is not useable meat. Beef, for example: 53-58% is dressed carcass 14-20% is edible offal 33-36% is inedible These amounts vary on the type of animal and pre-slaughter conditions, but the fact remains that there is substantial loss during slaughter. On the dressed carcass, there may be substantial further loss due to fat content. A fed or fattened beef animal accumulates extra fat, which reduces the overall

36 Yield Grading The USDA established a yield-grading system that defines criteria for carcasses.this system defines the cutability (the amount of usable meat) in a carcass. It takes into account fat-to-lean ratios and meat-to-bone ratios. The weight and size of the carcass is assessed and a number grade is assigned. Grading system is 1,2,3,4,5 with 1 being the leanest

37 Yield Grading Yield Grade Percentage of Trimmed Product % -Leanest (not typical in beef with much marbling) % -Most typical grade % -Most typical grade % -Fat (heavy waste, generally avoided) % -Fattest (Extreme fat, unprofitable, wasteful)

38 Yield Grading Beef and lamb are primarily the only meats that are yield graded. Veal does not have enough fat to degrade its value Pork incorporates its yield with it s quality grade into a number system

39 Eight Grades of Beef Prime Choice Select Standard Commercial Utility Cutter Canner Quality Grading Beef Quality Grading The grade designation assigned to a carcass is determined by an evaluation of its sex characteristics, maturity, the quality of lean muscle, and marbling.

40 Quality Grading No Roll Ungraded beef, usually falls in the select category. Economical because the packer did not pay to have it graded. Can be a good option.

41 Pork Grading Pork Grading NAMP p.xx The evaluation of live hogs for commercial market depends on a few basic factors: a. thickness of fatback b. size and shape of the loin eye c. length of the loin in general d. width and muscling of the ham and shoulder e. width and thickness of the belly section

42 Pork Grading The USDA has a grading system for hogs that is based on these criteria. However, the USDA grade is not reflected in the finished product, as it is compared to beef, veal or lamb. There is only acceptable and unacceptable pork. Unacceptable pork is used for processed products and not sold as whole muscle Acceptable pork is divided according to yield on a 1 to 4 scale, with 1 being the leanest.

43 Younger lamb does not require an extremely high marbling score because of the natural tenderness of the fibers. Young yearling mutton can still achieve a choice grade if it is highly marbleized and has good color. Lamb Grading Lamb Grading Refer to NAMP- p.xix Lamb is divided into four basic classifications for grading: 1) Young Lamb-under 6 months 2) Older Lamb-under one year 3) Yearling mutton- under 16 months 4) Mutton-older than 16 months

44 Lamb Grading Quality Grading: Used to determine the eating characteristics of the product Grades of Lamb -Prime -Choice -Good -Utility -Cull Mutton can only receive a quality grade of choice or below

45 Lamb Grading Most lamb produced in the United States is graded choice and prime with very little allowed to fall below the good grade. Recent lamb raising practices have insured a very high level of quality, and the customer base, which is primarily higher-end food service and specialty markets, has demanded and expects a higher-quality lamb. Approximately 98% of all lamb falls into the prime or choice category.

46 Lamb Yield Grading Yield Grading: Calculated based on the external fat covering of the carcass. Lamb fat is not palatable and considered waste. It has a much stronger flavor as compared to beef or pork fat. Lamb meat flavor can be altered by varying feeding methods and breeding traits. Certain breeds, usually those with high-quality wool, tend to have a much stronger lamb flavor. Hair breeds of lamb tend to be much milder. Lamb can acquire a lot of excess fat, therefore yield grading is very important.

47 Lamb Yield Grading Yield Grades 1) Leanest, usually very young lamb 2) Considered normal and a good buy 3) Also considered normal and a good buy 4) Fatty and considered expensive, often found on larger, high quality lamb 5) Very fatty and wasteful

48 Veal Grading Veal Grading: Refer to NAMP-p.xx USDA quality grades for veal depend on the size and meat-to-bone ratio of the veal as well as color and quality of the lean muscle tissue. USDA Quality Grades: Prime Choice Good Standard Utility

49 Veal Grading Choice graded veal has become the standard, and growers are consistently hitting the choice mark. As a result, many veal processing companies have opted not to USDA grade and simply apply the company name brand to their products. In these cases, the company stamp or name brand is used to establish the quality standard. Male dairy calves are used as the primary product source for veal throughout the industry.

50 Veal Grading "Bob" Veal: About fifteen percent of veal calves are marketed up to 3 weeks of age or at a weight of 150 pounds. These are called Bob Calves. "Special-Fed" Veal: The majority of veal calves are "special-fed." A veal calf is raised until about weeks of age, weighing up to 475 pounds. They are raised in specially designed facilities where they can be cared for and monitored. Calf: A calf is a young bovine of either sex that has not reached puberty (up to about 9 months of age), and has a maximum live weight of 750 pounds.

51 Veal Diet Special, milk fed, and formula fed are the names given to nutritionally balanced milk or soy based diets fed to calves. These diets contain iron and 40 other essential nutrients, including amino acids, carbohydrates, fats, minerals and vitamins.

52 Poultry Grading Poultry Grading: The USDA grades for poultry are A, B, and C. Grade A is the highest quality and the only grade that is likely to be seen at the commercial foodservice level. This grade indicates that the poultry products are virtually free from defects such as bruises, discolorations, and feathers. Bone-in products have no broken bones. For whole birds and parts with the skin on, there are no tears in the skin or exposed flesh that could dry out during cooking, and a good covering of fat under the skin. Also, whole birds and parts will be fully fleshed and meaty.

53 Poultry Grading The U.S. grade shield for poultry may be found on the following chilled or frozen ready-to-cook poultry products: whole carcasses and parts, as well as roasts, tenderloins, and other boneless and/or skinless poultry products that are being marketed. There are no grade standards for necks, wing tips, tails, giblets, or ground poultry. Grades B and C poultry are usually used in further-processed products where the poultry meat is cut up, chopped, or ground. If sold at retail, they are usually not grade identified

54 Certified Angus Beef CAB and other branded beef programs Prior to 1987, the top three grades of beef in the U.S. were: Prime, Choice and Good The major difference was the degree of marbling: Prime is 15% more marbled than Choice, which is 15% more marbled than Good. About three-fourths of grain-fed beef was graded Prime or Choice. In 1987 the USDA Good Grade was renamed the Select Grade. Because the 1987 changes led consumers to experience a decrease in the quality (taste) of beef, a market for higher quality beef developed, which itself led to the development of branded beef programs.

55 Certified Angus Beef The best marketed and thus best known program now is Certified Angus Beef (CAB). Certified Angus Beef is graded by the USDA and must be in the top two grades (Prime and Choice), being within the top third of each Grade. It also must pass 10 additional criteria to be labeled Certified Angus Beef. With the consumer confusion caused by the USDA's changes, CAB allows consumers an alternative to the often confusing government grading.

56 Certified Angus Beef After the USDA issues a grade, an Angus grader comes through and stamps the meat that fits their program. What they are taking is the top level of USDA Choice. CAB and other programs market their beef without the USDA labels and pass off as the highest quality those cuts which are not quite Prime Grade but are nevertheless affordable. CAB is only one of the many branded beef programs. Sterling Silver and others are also widely available. In addition, there are a new generation of "organic", "natural" and "hormone-free" beef sold in the U.S. While these in the past had been available only from "health food stores", they are now becoming commonly available in supermarkets.

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58 Free-Range Free Range Designation Chicken: Under U.S. Department of Agriculture (USDA) regulations, this term applies only to poultry raised for meat. The USDA free-range designation means that poultry have been allowed some access to the outdoors. However, there are no USDA requirements for how much time the poultry spend outdoors or the quality or size of the outdoor area. Beef, pork, etc: The USDA doesn't define free range in terms of beef, pork or other non-poultry animals. So if you see this term on these products, keep in mind that it has no standard meaning.

59 Lecture Day 2

60 NAMP How to use NAMP-p. xxi Anatomy terms of location: -Dorsal: top (the animal s back) -Ventral: bottom (the animal s belly) -Posterior: back -Anterior: front -Medial: towards the center

61 Anatomy Skeletal system of beef: refer to NAMP p. 2 Review beef primals PRIMAL HANDOUT

62 Anatomy Each side is cut into 8 primal cuts Primal cuts are further broken down into sub primals Sub primals are further broken down into portion cuts **You will need to memorize at least two portion cuts from each primal, and the appropriate cooking method

63 Anatomy When we talk about different muscles and different cooking techniques we want to think about many factors: Size of muscle Well exercised/used Connective tissue Fat content

64 Video Video: NAMP Beef Series 100 Carcass

65 Chuck CHUCK-p. 23 Moist Heat-Consisting of parts of the neck, shoulder blade and upper arm, beef chuck is a tough cut of meat with a good deal of connective tissue. This makes it a good choice for making braised dishes like beef stew or pot roast. Because of its fat content, beef chuck is also excellent for making ground beef. There are also tender muscles hidden inside the chuck such as teres major, flat iron.

66 Brisket/Foreshank BRISKET/FORESHANK- p.28 Moist heat-beef brisket is another tough cut frequently used for pot roast. Beef brisket is also used for making corned beef or pastrami, smoke roasted.

67 Plate PLATE/SHORT PLATE- p. 29 Moist heat/dry heat Includes the short ribs, skirt steak, and hanger steak. Beef plate contains a lot of cartilage, making it good for braising. It's also used for making ground beef.

68 Flank FLANK- p.50 Dry heat/moist heat Abdominal muscle Though often grilled, beef flank can be tough when prepared this way, which is why it is usually marinated first. Beef flank is much better suited for braising or for making ground beef. London broil

69 Rib RIB p.20 The beef rib primal cut is used for the traditional standing rib roast (referred to as prime rib). It's also the source of the popular rib eye steak. We also get short ribs from this area. Because it's so tender, beef rib is well suited for various forms of dry-heat cooking.

70 Loin LOIN- p.44 Short loin: Dry heat Beef short loin is where we get the strip loin (or NY strip) and the narrow part or tail of the tenderloin. Dry-heat cooking is best for the tender cuts from the short loin. many of the most desirable cuts of meat, including T-bone and Porterhouse steaks Sir loin- Dry heat includes tenderloin butt end, top sirloin butt (top sirloin cap or coulotte and top sirloin, bottom sirloin (ball tip (steaks), tri-tip and flap meat) **tenderloin is included in both the short loin and sir loin

71 Round Beef Round p.36 The beef round is the largest of the primal cuts. The beef round primal basically consists of the back leg of the steer. The round is a fairly lean cut, but also tough, since the leg muscle gets a lot of exercise. It contains the subprimal cuts: top round (inside round) knuckle (sirloin tip) bottom round (outside round) eye round heel shank

72 103 Rib Beef Rib 103 Fabrication Review fabrication from a- NAMP page 20 Review Beef Rib Portion Cuts-NAMP p. 57

73 Video Video demo-namp Part 1: Forequarter separation Beef Series-Rib items ( E) Beef Series- Rib items A

74 Lecture-Week 2 Day 4: Quiz Beef Round lecture

75 Beef Round Beef Round p.36- NAMP 158 The beef round is the largest of the primal cuts. The beef round primal basically consists of the back leg of the steer. The round is a fairly lean cut, but also tough, since the leg muscle gets a lot of exercise. It contains the sub-primal cuts: Top round (inside round) Knuckle (sirloin tip) Bottom round (outside round) eye round heel bottom round flat Shank

76 Beef Round Each section varies in tenderness, with the top round being the most tender. The shank and the heel are the toughest The round can be sold as a whole primal, but is more commonly broken down into subprimals and sold for commercial foodservice.

77 Beef Round NAMP- pg. 38 It can be fabricated/sold whole as a steamship, which is roasted whole and carved. Specs for a steamship: The shank bone is frenched 2 above the stifle or knee joint Handle is no more than 4 of shank bone exposed The aitch bone is removed Femur face is trimmed

78 Top Round Top (inside) round- NAMP 168 Inner thigh: Most often cooked as a large roast, great for slicing roast beef, due to its large collagen free muscle structure. If used for steaks, it is best to needle (tenderized). Can also be used for kabob meat. The top round is also excellent for thin slicing as a stuffed and rolled braised cut: roulade, braciole, etc. To fabricate: Trim fat cap to ⅛ thickness, remove exterior blood vessels and connective tissue. Leave as whole item or can be split roast. If splitting roast, divide WITH natural grain and tie.

79 Bottom Round Bottom round (outside round, gooseneck)-namp 170 Outer thigh-as far as the bottom round this cut is a bit problematic as it is tougher than the inside round so it s better suited for braising and stewing. It is also an economical cut. It is also great run through a cubing machine and used for Swiss Steak and Chicken Fry Steak. Also good for pastrami

80 Bottom Round Three sub-primal cuts from Bottom Round Bottom round flat- moist heat cooking (great for pastrami) Eye round- moist or dry heat cooking Heal-stewing, grind, braise

81 Beef Round Subprimals Knuckle (sirloin tip)-namp 167- knee tender, suited for dry heat (kabobs, steaks, roasts) Beef Shank-NAMP Beef shank is one of the toughest muscles on the carcass, but also one of the most flavorful. It is loaded with collagen, which adds a lot of flavor to a stew or braise. The meat can also be used for grind.

82 Portion Cuts-Beef Round Review Portion cuts from the round: p. 62 -Video review of the Round-NAMP Beef series 159 round Beef Series 163 round-inside, outside, sirloin tip Beef series 170a

83 Lecture-Week 3 Day 7: Quiz Lecture: Short Loin, Tenderloin, Chuck

84 Beef Loin Beef Loin Overview-Dry heat -Book review p. 43 choice to leave the tenderloin in or out Video Review- NAMP -Beef Series Loin pt steak tail

85 Short Loin Short Loin Review-Dry heat -Book review p. 44 Portion cuts-p. 64 Video review-namp -Beef series 174 loin-t bone/porterhouse -Beef series 180 loin- strip steak

86 Sir Loin Sir Loin review-dry heat -Book review p. 46 -portion cuts-p. 66 Video review-namp Beef Series Top sirloin butt 184 boneless

87 Tenderloin Tenderloin review -NAMP review p. 48 -portion cuts p. 68 Tournedo-portion cut taken from the tail end (smaller portion) of the tenderloin Filet mignon- Traditionally same cut as a Tournedo, but in today s term can mean any portion cut taken from the beef tenderloin Medallions- Thinner cut from the beef tenderloin usually pan-seared Chateaubriand- Center cut from the tenderloin, usually meant for two or more. Traditionally served tableside.

88 Square Cut Chuck CHUCK-p. 23 Moist Heat-Consisting of parts of the neck, shoulder blade and upper arm, beef chuck is a tough cut of meat with a good deal of connective tissue. This makes it a good choice for making braised dishes like beef stew or pot roast. Because of its fat content, beef chuck is also excellent for making ground beef. There are also tender muscles hidden inside the chuck such as teres major, flat iron.

89 Square Cut Chuck -Book Review p. 23-Moist/dry heat Shoulder clod -Top Blade (Flat Iron) -Arm Roast -Teres Major (Petite Tender) Chuck roll Chuck tender

90 Video Review Video review-namp -Beef series 113 chuck -Beef series-shoulder clod pt. 1 -Beef series- 115D

91 Chuck-Portion Cuts Portion cuts p. 59, 60 -Beef chuck, Delmonico (Chuck roll) -Denver cut (Chuck roll) -Flat iron steak (Shoulder clod) -Petite tender steak (Shoulder clod)

92 Week 4 Lamb Review Muscular Structure Primal Cuts

93 Lamb Sheep are raised for three basic uses: 1) Wool 2) Milk 3) Meat Cheese Sheep's milk is more pungent than cow s milk, but less than goat milk. It s high butterfat content translates to creamy and rich cheese.

94 Sheep s Milk Cheeses One of the most popular and common cheeses made from sheep s milk is feta. Made primarily in Greece, feta is a blend of milk from both sheep and goats. Spain is a major producer of cheeses made from sheep s milk, and is well-known for several varieties. Manchego is a semi-firm cheese, aged for several months in caves. Roquefort is a blue sheep s milk cheese made in the Roquefort-sur-Soulzon region of France. It is one of the most famous varieties of blue cheese, known for its smoky and sour flavor profile. In Italy, the most popular of the cheeses made from sheep s milk is pecorino romano. This hard cheese is similar to the cow s milk-based parmesan, but often has a stronger, and more salty flavor.

95 Lamb Evaluation Lamb Evaluation and Quality Grading Lamb is evaluated on two basic factors: 1) Color 2) Marbling scores of the lean muscle tissue Marbling and color of lean muscle tissue is judged at the flank area, just inside the carcass. Fatty streaks in the flank and a bright reddish color indicate high quality. Lamb is graded as a whole carcass and evaluation is determined first by age. The age is determined by looking at the break joint at the end of the front trotter bones.

96 Lamb Evaluation Crowned break joint will indicate less bone ossification, and therefore a younger animal. Ossification is the gradual transition from a fibrous or cartilaginous template to bone. Ossification occurs at 12 months

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98 Lamb Classification Lamb is divided into four basic classifications for grading: 1) Young Lamb-under 6 months 2) Older Lamb-under one year 3) Yearling mutton- under 16 months 4) Mutton-older than 16 months

99 Quality Grading Quality Grading- Used to determine the eating characteristics of the product Grades of Lamb -Prime -Choice -Good -Utility -Cull Mutton can only receive a quality grade of choice or below

100 Lamb Classification Younger lamb does not require an extremely high marbling score because of the natural tenderness of the muscle fibers. Young yearling mutton can still achieve a choice grade if it is highly marbleized and has good color.

101 Quality Grading Most lamb produced in the United States is graded choice and prime with very little allowed to fall below the good grade. Recent lamb raising practices have insured a very high level of quality, and the customer base, which is primarily higher-end food service and specialty markets, has demanded and expects a higher-quality lamb. Approximately 98% of all lamb falls into the prime or choice category.

102 Yield Grading Yield Grading: Calculated based on the external fat covering of the carcass. Lamb fat: is not palatable and considered waste. It has a much stronger flavor as compared to beef or pork fat. Meat flavor can be altered by varying feeding methods and breeding traits. Certain breeds, usually those with high-quality wool, tend to have a much stronger lamb flavor. Hair breeds of lamb tend to be much milder. Lamb can acquire a lot of excess fat, therefore yield grading is very important.

103 Yield Grades Yield Grades 1) Leanest, usually very young lamb 2) Considered normal and a good buy 3) Also considered normal and a good buy 4) Fatty and considered expensive, often found on larger, high quality lamb 5) Very fatty and wasteful

104 Lamb Classifications Lamb: Generic term, usually referring to any graded lamb product Hothouse Lamb: A small, very young lamb that would be used for roasting whole. Generally milk fed and considered a rare market item Spring Lamb: A term that implied the animal is younger. In the past, lamb was a seasonal product, and spring lamb was available from March through October. Generally it was considered smaller and more tender. Modern farming techniques enable lambing year round, removing the seasonal aspect.

105 Lamb Classifications New Zealand and Australian Lamb New Zealand is the largest exporter of lamb in the world and its neighbor Australia has become the second largest exporter. New Zealand and Australian lamb is often described as gamey or grassy tasting as compared to domestic lamb. New Zealand lamb graze on the island's lush green terrain

106 Lamb Classifications American lamb By and large, are fed vegetable-based grains. Even if American lamb graze on grass, they're often " 'finished' on feed consisting of corn, barley, soy and/or wheat supplemented with vitamins and minerals. Domestic American lamb also has what many call a "steak quality." The cuts are larger. Domestic lamb typically weigh 134 pounds when they reach market; compared to New Zealand which can weigh as little as pounds. This is because New Zealand sheep farmers are raising breeds that are smaller as compared to breeds used in the U.S. **In general, domestic lamb tends to be larger, more marbling and milder.

107 Just like with CAB, you can market brand name lamb on a menu to distinguish quality Lamb Classifications Niche-Market/Specialty Lamb Lamb produced by small farming operations that differentiate from the normal raising practices can be considered niche market. These include grass fed or pasture raised lamb. It may also mean that the animal was not fed any growth hormones or antibiotics. Flavors of this type of lamb can be deeper and richer depending on the feeding method. Some local lamb producers include: Anderson Ranches, Umpqua Valley Lamb, Imperial Stock Ranch, Cattail Creek Lamb

108 Lamb Breakdown -Review skeletal chart p. 72 Lamb Carcass Break Down:NAMP p. 79 It is not split or sectioned at the time of slaughter; therefore it is sold in primals known as saddles. This implies that most cuts are sold as pairs. Handout: Lamb Primal chart

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110 Lamb Breakdown There are two different cut styles used in the U.S (pg ) -Style A and Style B (Also known as new style and old style ) Main difference in B (Old) style, the sirloin is separated from the leg, and the rib separation

111 Rack (Bracelet) (p. 86) Most commonly sold split, chine off. Can be fabricated into chops or roasted whole. Lamb Primal Cuts Five Primal Cuts NAMP Book Review Shoulder/Chuck (p. 88) Typically purchased boned, rolled and tied; used commonly for braise or stew meat

112 Lamb Primals Breast (p. 89) Lamb breast is similar to pork spare ribs, plenty of meat in between each rib. Can be further trimmed and sold as Denver-style ribs or lamb short ribs, or even made into bacon. Loin (p. 92) Can be purchased whole, split, boneless, or portion cut. Most common portion cut is loin chops. They resemble small t-bone or porterhouse steaks and include both the loin and tenderloin muscles.

113 Lamb Primals Leg (p. 93) Leg of lamb is often roasted whole, but can be further fabricated into manageable semi-boneless or boneless roasts. Smaller subprimals can be used for mini roasts, steaks, or cutlets. Foreshank/Hindshank (p. 91, 95) Typically purchased whole for braising

114 Lamb Breakdown Portion Cuts-p.103 Rib chop Loin chop NAMP Video Review -Lamb 200 Whole carcass -200A Carcass

115 Week 5 Lecture: Game meats

116 What are game meats? Traditionally game meats are those that are typically hunted. Humans have been hunting and gathering for thousands of years Chef s will often turn to creating game dishes to showcase different flavors and highlight their skills. Game offers seasonality to menus. Fall is a traditional hunting season, and certain game dishes can be more appealing during this time. But more

117 Game meat characteristics Game presents challenges that other meats may not. Stronger and more pronounced flavors Lean cuts Tougher flesh

118 Game meat characteristics As mentioned prior, game meats were hunted and killed by traditional methods. Today, we are seeing more and more game animals that are farm raised and fed in a similar manner to their domestic cousins. So what makes it game? Commercially raised game has not been altered out of its natural breed.

119 Game meat characteristics Often, feeding practices are not that much different from what we may find in the wild. Animals are typically allowed to forage or graze depending on the farm and environment. Only a small amount of grain feeding and mineral supplements added to ensure health and quality may be part of the process, not to the extent that we find in domestic animal feeding. This will ensure game will possess stronger game flavors that are desired.

120 Regulating Game Meat Processing is done by smaller operations and each has it s own style of cutting and packaging. Game is not regulated the same way other meats are, and may not always require USDA inspection. Meat from game animals are regulated by FDA. Game meat produced domestically, as well as shipped from other countries, must meet the same safety standards applied to all foods domestically produced and offered for entry into U.S. interstate commerce.

121 Game Meat & Cost Game meats typically come with a much higher cost as compared to domesticated meats. Be prepared to pay much higher prices for these types of specialty products. Consider utilizing underutilized and economical cuts. This is where your creativity as a Chef can come in handy. As an example of cost comparison:

122 Game Meats Although there are thousands of game animals worldwide, we are going to focus on the following: Bison/American Buffalo Venison Antelope Elk

123 Bison/American Buffalo Although the terms bison and buffalo are used interchangeably, bison are not true buffalo. True buffalo family include the African Cape Buffalo and the Asian Water Buffalo American Bison only lives in North America Early European settlers used the term buffalo to describe the wooly bison because of the similarity on body types.

124 Bison/American Buffalo Bison are large, ranging from 1,000-2,000 pounds, and are very agile. They are often observed grazing in open pasture, they can actually charge at 35mph, and even jump streams and gullies. They stand up to 6 feet high at the shoulder when mature, and are very muscular.

125 Bison/American Buffalo Characteristics Meat from the bison resembles beef, and is sometimes described as beefier than beef due to its high iron count and rich, robust flavor. Bison is typically range fed, and may be finished on some grain, and tends to be leaner than beef. Bison is often seen as a healthier alternative to beef because of the lower fat content.

126 Bison/American Buffalo Most bison processors use the same cutting techniques as for fabricating beef, and will often use the same NAMP numbers and descriptions. Common sub primals are: Striploin Ribeye Tenderloin PSMO

127 Bison/American Buffalo NAMP Cuts Top Round, bottom round flat, eye round, and knuckle Shortloin: fabricated into Porterhouse and T-bone steaks Tenderloin PSMO Flank steak, skirt steak, hanger steak Ribeye, boneless 112a

128 Antelope Venison The term venison encompasses a number of species and genera. This includes many wild breeds of: Deer Elk

129 Venison Most commercially produced venison is from European and Asian breeds of deer that have been domesticated over many years. Historically, menus would only feature venison during hunting season, typically in the fall. Due to availability and modern farming techniques, venison is now found year round. This allows for a steady supply, and the desire of

130 Venison Venison is a lean, dark red meat that is very high in iron and zinc, giving it a very distinct flavor and texture. Wild venison, such as the White Tail deer, tends to have a stronger, gamey flavor, while most domesticated breeds are much milder. Like bison, venison is also considered to be a healthy meat with much less saturated fat as compared to beef.

131 Venison Deer are grazing animals and will eat a variety of plants. They do not do well as feedlot animals. Typically venison are not given steroids or growth hormones Deer need space to graze and are typically fed a natural diet.

132 Venison New Zealand is the world s largest exporter of venison, and there are large Red Deer populations. The climate is ideal for deer, and there are no predators. The Red Deer was brought to New Zealand from Europe as a hunting animal, but the population exploded, giving birth to the deer meat industry. Australia also produces a large amount of venison for export. The Australian

133 Cervena Venison The Cervena brand is a New Zealand state-certified co-op of farmers and processors that produce an extremely consistent product. In order to qualify as Cervena Natural Tender Venison, the farmed animals must meet specific criteria: Three years and under The deer must be able to roam and graze freely in natural conditions on the pastures of the farm and are fed only on grass. Naturally raised: No growth hormones or steroids are administered to the animals

134 Venison fabrication Venison is fabricated in the same manner as lamb or veal. The carcass is not split down the spine, so there are saddles and pairs available. The carcass is divided into: Legs Loin

135 Venison NAMP Cuts Leg: sold whole Leg: Denver style: divided into two subprimals Saddle: contains the loin and the rack Short loin: Portion cut for porterhouse and T-bone steaks Rack: 8-10 bone racks, sold a split rack

136 Antelope Antelope is sometimes sold as venison, and the meat is very similar to deer. Antelope raised for food are of the Nilgai breed, typically of Indian descent. They are larger than most deer, averaging close to 280 pounds. Antelope meat is mild and very lean and, like deer, is dark red.

137 Antelope Because it is slightly milder than deer meat, Antelope can be appealing to grill or saute without heavily masking spices or sauces. Antelope is sold in the same format as deer, and fabricated in the same method as lamb or veal. Racks, loins, saddles, legs and shoulders are the typical

138 Rabbit The rabbit has a prominent place in many cultures. The rabbit was introduced through Spain about 4000 years ago. It was prized by the Romans for its meat and quality fur. The development of farms and pasture lands gave the rabbit a quality habitat.

139 Rabbit Coney Island in New York is so named because the island was once overrun by rabbits; they were protected from predators by the water barrier separating them from the mainland. The name came from the old Dutch word for rabbit, conyn. Coney Island was a favorite hunting ground for New York residents for many years.

140 Rabbit Meat from a young rabbit is similar to chicken. It is light in color, mild in flavor, and quite tender without much fat. Rabbit is available from many purveyors and can even be found in some supermarkets. China is the largest rabbit producer, but rabbits are also farmed

141 Rabbit Meat is sold most commonly as a whole carcass divided by weight. Rabbit parts are also sold separately, such as the loin, front, or hindquarters. Whole rabbits are categorized as fryers or roasting rabbits in the United States. Fryers weigh up to three and a half pounds, and are about 12-weeks old.

142 Purchasing/Fabricating Rabbit Whole Rabbits: Sold whole, can be further fabricated Legs-hind and fore: May leave bones in or partial removal. Cooking methods include braising, stewing, pulled meat. Legs can be cooked confit. Loin section: Grill, saute, roast. Again, meat can be very lean, may need to lard/bard. Rabbit trim makes great sausage and galantines.

143 Wild Boar Historically, wild boar was considered one of humans most feared adversaries. Ancient Greeks included the boar in many famous myths and tales. The boar, due to its ability to surprise its opponent and its fearlessness, was a prized hunting trophy. The boar was not only ferocious, it was highly destructive to farmers. It has a thick hide with coarse bristle-like hair and large tusks.

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145 Wild Boar Modern wild boar is meat from feral swine or hogs that are allowed free range of territory to find food. Their diet is highly varied and diverse, consisting of root vegetables, berries, nuts, plants, bugs, and even small rodents. This diet ensures a strong flavor and dark color of meat. The wild boar is typically about half the size of commercial pork, and the meat is much leaner.

146 Wild Boar The fat on feral swine is darker in color, yellowish, and softer than that of commercial pork. Depending on the diet, the fat can have a higher level of Omega- 3 fatty acid and can spoil faster. The term wild boar can refer to any number of breeds. Some of the feral domestic boars found in the US are related to the Spanish Iberico swine.

147 Wild Boar Cuts Although related to hogs, wild boar is much smaller. Often, processors do not follow hog schematics when breaking down a carcass. The loin is divided into rack and short loin sections The ham includes all of the sirloin Belly and bacon portions are about half the size of domestic pigs The shoulders are typically sold BRT roasts, not the typical Boston butt or picnic.

148 Day 14 Butcher s Yield Evaluation

149 The Butcher s Yield Test The purpose of a butcher's yield test is to find the accurate costs of fabricated meats, fish and poultry. This is done to determine the amount of usable meat and trim (EP) from a particular fabrication and to calculate the value of all edible cuts (or useable trim), including not only the portion of meat served to the guest, but also the value of bones used for stock, and of trim used for ground meat, pates, soups, or other dishes. For complete accuracy, butcher tests should be done 3-4 times per year. Keep records of your tests, compare results.

150 The Butcher s Yield Test Further Benefits of Butcher Tests Can compare suppliers when testing identical primals and subprimals of meat Allows monitoring of how standard specifications are being adhered by: a. purveyor b. fabrication/butchering within your facility c. accuracy and consistency Can easily adjust menu/portion prices as market pricing fluctuates Compare to pre-portioned item pricing

151 The Butcher s Yield Test-Procedures 1) Select the item to be tested and record the AP weight (make sure that you use the same scale for the entire test). 2) Fabricate the item to desired specifications. Keep all parts (bones, fat, usable trim, waste) in separate tubs or trays, and record individual weight of each item.

152 The Butcher s Yield Test-Procedures 3) Assign the current price for the meat item as purchased. Assign market values for fat, bones, or usable trim. For instance, if you save the lean meat to make ground meat, the value of that part of the trim is the price you would pay to purchase ground meat. If you save the bones for stock, the value of that part of the trim is the current market price paid for stock bones. 4) Waste/Unusable trim has no value, but it s weight must still be recorded.

153 The Butcher s Yield Test-Procedures Handouts: Butchers Yield Test Guide Butchers Yield Test Form

154 The Butcher s Yield Test-Procedures Calculate Butcher s Yield for #103 Beef Rib to a #112a -Purchase weight: 28 pounds -Purchase price: $4.30/lb. 1. Determine the As-Purchased Cost (APC) As-purchased weight x As-purchased price per lb = APC Example: 28lb x $4.30/lb = $ (APC)

155 The Butcher s Yield Test-Procedures 3. Determine the Total Trim Weight and Value Fat trim weight x market price per lb. = Trim Value of fat + bones trim weight x market price per lb. = Trim Value of bones + usable trim weight x market price per lb. = Trim Value of useable trim + unusable trim weight/waste = No Value Example: 3lb fat x $0.25/lb = $0.75 6lb. bones x $0.55/lb = $3.30 5lb. usable trim x $4.30 = $ lb. unusable trim/waste 15lb. Total Trim Weight = $25.55 Total trim value

156 The Butcher s Yield Test-Procedures 4. Determine EP Weight As-purchased weight Total Trim Weight = EP Weight Example: 28lb. APW 15lb. Total Trim Weight = 13lb. EPW 5. Determine the EP Cost (EPC) APC Total Trim Value = EP Cost (EPC) Example: $ $25.55 = $94.85 EPC

157 The Butcher s Yield Test-Procedures 6. Determine the EP Price per Pound (EPPP) EPC EPW = EPPP Example: $ lb. = $7.30 per pound (EPPP) 7. Determine the Cost Factor (CF)-Cost factor explained below EPPP As-purchased price per lb. = Cost Factor (CF) Example: $7.30 per pound $4.30 per lb. = 1.70 Cost Factor (CF)

158 The Butcher s Yield Test-Procedures 8. Determine the Yield Percentage EPW APW = Yield Percentage Example: 13lb 28lb = 46.4% Yield Percentage Yield Percentage is used to compare vendors and value, and also used to compare different cuts and fabrications.

159 The Butcher s Yield Test-Procedures 9. Determine the number of portions of Final Product from the Fabrication EPW x 16oz = Total number of ounces Total number of ounces portion size = Number of portions Example: How many 12 oz portions can be obtained from 13lbs of trimmed meat? 13 lbs x 16oz = 208 ounces 208 oz 12 oz = 17.33, or 17 portions

160 The Butcher s Yield Test-Procedures 10. Determine the Cost per Portion EPPP 16oz = Cost of 1 ounce Cost of 1 ounce x Portion size = Cost per portion Example: $7.30/lb 16oz = 0.456, or $0.46 cents/oz (cost of 1 ounce) 0.46 x 12 ounces = $5.52 (cost per portion)

161 The Butcher s Yield Test Cost Factor Market prices for meat are constantly changing, causing usable EP costs to change. Cost Factors allow: Simple way to (re)calculate usable (EP) pound costs and portion costs Eliminates need for new/frequent butcher tests Yield Factor percentage remains constant Cost Factors show the relationship between the Edible Cost per Pound or the Edible Cost per Portion and the original As Purchased Cost per Pound.

162 The Butcher s Yield Test How to Calculate new EPPP (Edible Portion Price per Pound) Our beef #103 rib increases from the original purchase price of $4.30 per pound to $4.65 per pound. What is the new Edible Portion Price per Pound? Formula: Original Cost Factor per lb. x New Purveyor price per lb. = Adjusted Edible Portion Price per lb. Example: 1.70 x $4.65 = $7.91 Edible Portion per Pound Price (was $7.30 per lb.)

163 The Butcher s Yield Test How does this compare Edible Portion Price per Pound at $7.30/lb 12 oz portion cost was $ % food cost you would be $15.66 just for 12 oz Ribeye Edible Portion Price per Pound at $7.91/lb 12 oz portion cost is now $ % food cost is now $16.94 for the 12 oz Ribeye

164 The Butcher s Yield Test Manual Worksheet exercise

165 Day 15 Cooking Loss & Market Value Handouts: Cooking Yield Test Form Market Value Worksheet Sample Problems Worksheet

166 Cooking Loss & Market Value How do trim loss and cooking loss affect our purchasing decisions? Accurate costing How much product do we need to purchase? Portioning (i.e.-roasted meats for cold sandwiches) Cooking Loss, waste and trim are significant factors that can negatively impact your bottom line.

167 Cooking Loss & Market Value If you cut your own steaks, seafood, or poultry, or offer cooked meats such as prime rib, smoked brisket, ribs, roast beef or pulled pork, then it is a certainty that the true cost per pound of the finished product will be significantly greater the original purchase price.

168 Cooking Loss & Market Value The Cooking Loss test is performed on products that need to be cooked before portioning and serving. Cooking Loss Tests are most often used on whole roasts (lamb, beef, pork) and poultry (turkey, chicken). The breakdown of the number of portions and their costs are determined after the cooking process.

169 Cooking Loss & Market Value Cooked Yield Test Form Example Item: Top Sirloin AP Price Per lb: $3.74 AP Weight: 14.75# Cooking Temperature: 325 F Cooking Time: 2.5 hrs EP Net Raw Weight: 11.25# EP Net Cost per lb.: $4.18

170 Cooking Loss & Market Value Sample Problems: A. For a banquet of 175 people, you are serving prime rib. The portion per plate will be a 12 oz. cut of prime rib. You decide to order a 112a lip-on ribeye that has an 84% cooked yield. How many pounds of 112a beef ribeye do you need to order? Hint: Desired EP Yield = AP Weight Yield Percentage

171 Cooking Loss & Market Value 1. Determine desired EP Yield: 175 x 12 = 2,100 oz 2. Convert 84% to a working decimal= ,100 / 0.84 = 2,500 oz. 4. Convert to pounds: 2,500 / 16 = # AP weight in 112a ribeye

172 Cooking Loss & Market Value Sample Problem B. You have a 8 oz. beef tenderloin on the menu. You purchase beef tenderloin PSMO and fabricate all steaks in house. After a butchers yield test, you record a cost factor of 1.58 Your sales rep informs you that the price of PSMO will be increasing from the current price of $9.75/# to $10.25/#. 1) What is your new fabricated EP price per pound? 2) Your current menu price for the tenderloin at 35% food cost is $ What is the new menu price at 35% food cost?

173 Market Value Market Value worksheet exercise Is it more economical to buy and fabricate primals, or purchase sub-primals and fabricate portion cuts in house? What is the market value of the items?

174 Market Value Market Value worksheet exercise

175 Pork Pork week, the best week of the year!! Day 15: Pork lecture Handouts: Pork primal chart

176 Pork The term hog is used to describe a member of the domestic pig family. Pork is the meat produced from the domestic breeds of hogs. Pork is a staple meat in many nations around the world. Pound for pound it is the highest consumed meat in the world. Farming of hogs spread throughout Asia, Europe, and Africa and eventually to the Americas. It is the dominant meat of China, Korea, Vietnam, much of Southeast Asia, and the European Union, and also North and South America, Russia and Eastern Europe.

177 Pork Due to dietary restrictions in the Jewish and Muslim regions, pork production is highly regulated. The pig was considered a dirty animal because of it s living and eating habits, and the fact that it is a monogastric, not a ruminant or grass eater, it cannot be considered kosher. A monogastric has a simple single-chambered stomach, compared with a ruminant organism, like a cow, goat, or sheep, which has a four-chambered complex stomach.

178 Pork The hog is an omnivore, meaning it is relatively easy to feed and can eat a large variety of foodstuffs. This allowed humans to feed hogs waste from villages early on. On farms, the pig would eat the leftover crops and excesses from the garden, as well as byproducts from other animals. In cities, the hog would be fed waste from bakeries, restaurants, breweries and distilleries; any leftovers, usually spoiled, food was fed to pigs.

179 Pork Pigs were also allowed to graze and forage for food naturally. In the fall, many of the trees in specific northern climatic regions would drop a large variety of nuts, which the pigs would fatten on. The meat was, and still is, considered the most flavorful. Studies have determined that pigs fattened on nuts produce meat with a higher percentage of healthy fats like amino acids and unsaturated fats. Hazelnuts also increase flavor in both the fat and meat while producing the necessary intramuscular and subcutaneous fat cover necessary for optimum production.

180 Pork Today, most hogs are raised on large farms where they are housed in integrated feeding barns. They are born, raised, and fed on the farm and reach slaughter weight, approximately 250 to 270 pounds, within six to eight months. They are raised on a variety of diets, with corn-based being the most common. The goal for feeders is to achieve a rapid gain, which can be upwards of two pounds per day average; feeds are formulated to give energy and protein to

181 All of these features can be bred into pigs by selective breeding. Many of the marketstyle hogs we find today are a combination of breeds. Pork-Breeds Modern hog breeds were developed by breeding European wild pigs with domestic breeds from China. Modern hog breeding is dependant on a number of factors: Average litter size The ability of the animal to grow rapidly from birth Disease resistance Fat to lean ratio Overall length and width of the animal Marbling, color, and texture scores of the lean muscle

182 Pork-Breeds Berkshire: The Berkshire is Britain s oldest pig breed, originating from Berkshire county (now Oxfordshire). Fast and efficient growth, reproductive efficiency cleanness, and meatiness. Chefs love the intramuscular marbling and high-quality flavor of the meat. This pig also matures very quickly.

183 Pork-Breeds Yorkshire: Also known as English Large White, is the most recorded breed in the United States and Canada. Most pork raised in the Midwest region of the U.S. is Yorkshire breed Fast growth rate Good muscle scores Large litters

184 Pork-Breeds Chesire White: Large litters and good meat quality make this breed a typical choice for modern farmers. Duroc: This breed is red on color, fast growing, has large muscles, and produces a good litter size. Hampshire: Have an excellent fat to lean ratio, with a large loin eye without a huge fatback.

185 Pork-Grading Pork Grading-NAMP p.xx Pork carcasses and market hogs are given a numerical grade that combines both the expected yield and quality grade. The numerical grades are based on expected yield of four cuts: ham, loin, Boston Butt and picnic shoulder. The backfat thickness is also measured and taken into consideration The carcass is then given one of five grades based on expected yield and lean muscle to fat ratio: U.S. No. 1, 2, 3, 4 and Utility

186 Pork Carcass Breakdown Typically the whole market hog is split down the middle, creating sides or halves. The hog has an extremely high utilization rate and all of it can be used in some way. Pork can be used as fresh meat (similar to beef or lamb), or it can be cured to make a multitude of hams, bacons, sausages and literally hundreds of other products.

187 Pork Carcass Breakdown Primal Cuts: There are five primal cuts: Shoulder Butt Picnic Shoulder Loin Spare ribs/belly Ham

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189 Pork Skeletal Chart Review pork skeletal chart NAMP page 136

190 Ham/Back Leg Ham/Back Leg: (p. 144) Largest muscle section of the hog. Contains the same basic muscle groups, or subprimals, as the round of beef including: top round bottom round eye round heel knuckle shank/hock Part of the sirloin

191 Ham/Back Leg Has four basic bones: Femur (leg bone) Aitch (half of the pelvic bone) Knee cap (patella) Partial shank bone

192 The ham is typically sold skin on unless otherwise requested. It can be sold fresh or cured. Cured hams are sold in two basic forms: dry cured or brine cured Ham/Back Leg The ham primals can be separated into sub primals and sold as smaller cuts. Hock: sold alone as a flavoring agent for soups and stews Top round: Also known as Inside Ham, is sold as a sub primal and is excellent for cutlets. Also an inexpensive roast. Bottom Round/Eye Round: sold as economical roasts Shank: flavoring agent for soups, stocks. Can also be cross-cut for osso bucco As with beef, the ham can be roasted whole as a Steamship : skinned, shank bone frenched and aitch bone removed.

193 Dry Cured Ham Examples of dry cured ham include country style or Smithfield ham from Virginia, but many other forms can be found throughout the U.S. This process required heavy soaking to remove some of the salt flavor before using. They are often smoked. Another example of dry cured ham included prosciutto. These hams require an exact procedure of salting and storing for many months to create the delicate flavor and desired texture. Most dry cured hams are sliced very thin because the meat is very dense, making it easier to eat.

194 Dry Cured Ham Brine Cured Wet or brine cured hams are created by taking the raw ham and injecting it with a brine solution, or soaking it in a salt brine. This type of ham is mild in flavor and is often smoked and pre-cooked. Typically sold as deli-style ham, popular brine-cured hams include boiled ham, pit hams, bone-in spiral cut hams and ham steaks.

195 Pork- Primal Cuts Loin: (p. 150) The pork loin consists of the entire back of the hog containing both a rib end and a loin end. The loin is typically cooked using dry heat methods, and is generally the highest value of all the primals. high on the hog Boneless cured and smoked pork loin is also known as Canadian Bacon.

196 Pork- Primal Cuts When fabricated or de-boned, the loin yields the loin eye muscle, a tenderloin, and baby back ribs, all of which are high-value items. The loin is sold as a primal or as a center cut sub primal. The primal loin includes a section of the sirloin posterior end, and a section of shoulder anterior end. The center cut has both of these removed and is much more uniform for portion cut chops.

197 Pork- Primal Cuts Be very specific when ordering or fabricating pork chops: NAMP p. 167 Pork Loin Chop: Any cut from the pork loin primal Pork Loin, Rib Chop: Any chop that is cut from the rib portion of the loin. Center cut, Rib Chop: Includes 8-11 ribs. The longissimus muscle is much more consistent. Can be frenched to create the Cowboy Cut Pork Loin Chop, Center Cut (Porterhouse) Chops: are cut from the sirloin end (posterior) and would include a piece of tenderloin and t-bone structure. Sirloin and Blade Chops: are cut from the end pieces and tend to be considered lesser quality.

198 Pork- Primal Cuts Pork Tenderloin-NAMP p.156 Can be removed before fabricating the loin, or left on the primal to create Porterhouse steaks. The tenderloin can also be roasted whole, or fabricated into medallions for pan-sear or saute.

199 Pork- Primal Cuts Pork Ribs-NAMP p. 158 Baby back ribs are very popular, and vary in ordering spec. Often sold by the number of ribs in the rack as well as the length of the rib. They are often the most expensive cut from the carcass. Spareribs are located ventral to the baby back ribs and are sold in several market forms. St. Louis ribs have the brisket bones removed and are more expensive than spareribs.

200 Pork- Primal Cuts Shoulder: (p. 147) The front of the hog is known as the shoulder. Traditionally it is broken down into the two primals: 1. Boston Butt 2. Picnic Shoulder

201 Pork- Primal Cuts Boston (Shoulder) Butt: Is the top section of the shoulder, and the more tender between the two. It is sold as a sub primal without skin or fat back, and can be purchased bone-in or boneless. If purchased bone-in, this would include the blade bone. Pork butt contains a natural fat/lean ratio of typically 70% lean to 30% fat. Much of the fat is intermuscular, making this an excellent choice for slow cooking/smoking and braising. i.e. pulled pork, carnitas, kahlua pork, pork verde, general stew meat, etc. It is also superior for sausage making due to its natural fat to lean ratio.

202 Pork- Primal Cuts Picnic Shoulder: Lower part of the shoulder. It is leaner than the Boston Butt and is typically sold with the skin on. It is a lean cut and can be purchased boneless and skinless if desired. Can also be purchased boned, rolled and tied for a roast. It tends to be less expensive than pork butt, therefore it is often used in sausage making with the addition of fat to make up for the lean ration of meat in the picnic. It is often cured and smoked for picnic ham.

203 Pork- Primal Cuts Other uses for the Picnic: -Slow roasting -Braising -Stewing -Grind -Barbecue

204 Pork- Primal Cuts Belly and Spare Ribs: p. 149 The belly can be purchased fresh, smoked or cured in various ways. Pancetta Bacon Can also be braised and served as an appetizer or center of the plate protein. The pork spare ribs are the rib cage that coincides with the pork belly cut, often known as belly or rack ribs. They are wider and generally meatier than baby back ribs.

205 Fat and Pork Offals Pork Fat: Subcutaneous fat is very solid and clean. Used for larding, barding, rendering and sausage making, and charcuterie work. -Lardo Leaf Fat/Lumbar: Often used for shortening and baking Caul Fat: A thin membrane of fat covering the stomach and intestines. It is a translucent lace of fat, and it melts when cooked, so it provides moisture and flavor to the final product.

206 Fat and Pork Offals Intestines: Used for sausage casings Liver: Commonly used in country style pate Head: Head cheese -Traditional porchetta (see pictures below) Skin: Chicharrones -Used in sausage making Bones: Stock

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211 Pork Review Review Pork Portion Cuts- p. 164 NAMP Video review -400 pork carcass

212 Seafood Week 7: Seafood lecture Fish Shellfish Care and Cooking Methods

213 Fin Fish Composition and Structure The edible flesh of fish, like that of meat, consists of water, proteins, fats, vitamins and minerals. The differences between fish and meat/poultry is important. -Fish has very little connective tissue Most fish are cold-blooded (except some species of tuna). So the proteins found in the muscles of most kind of fish never evolved to tolerate warm, let alone hot, temperatures. Because of this, the protein in fish can become fully cooked when heated to relatively low temperatures, as compared to other meats.

214 Fin Fish What does this mean? 1. Fish cooks very quickly, even at low heat. Fish typically requires just enough heat to coagulate the protein. 2. Fish is naturally tender. Toughness is not the result of connective tissue, but the toughening of the protein by high heat, or over cooking. 3. Moist-heat cooking methods are used not to create tenderness, but to preserve moistness. 4. Cooked fish is very delicate and must be handled very carefully, or it will fall apart.

215 Fin Fish Why Is Tuna Flesh Red and Fatty? Tuna are very unique compared to other fish. They have deep-red flesh, often marbled with fat. The reason: tuna swim long distances at high speeds. So unlike other fish, tuna muscle is made up of aerobic muscle fibers, which contain lots of myoglobin. Some tuna species can even raise their body temperatures above that of their surroundings. This is another reason the meat is so fatty. Fat provides insulation in the cold ocean waters.

216 Cooking Fish When fish is cooked, the flesh breaks apart into its natural separations. This is called flaking. We say one way to tell if fish is done is that it flakes easily. This doesn't mean flaking so much it is falling apart, that is a sign of overcooking. Fish is very delicate and is easily overcooked

217 Cooking Fish Fatty Fish vs. Lean Fish The fat content of fish varies from 0.5 to 20% Lean Fish: Are those that are low in fat. Examples include: Flounder, sole, cod, snapper, bass, halibut Fatty Fish: Are those that are high in fat. Often these fatty fish are considered healthy, and contain polyunsaturated fat is made up of mainly omega-3 fatty acids and may be especially beneficial to your heart. Examples include: Salmon, tuna, trout, mackerel, sardines, and herring

218 Cooking Fish Cooking Lean Fish Since lean fish has almost no fat, it can become very dry when overcooked. It is often served with sauces to enhance the moistness and give richness Moist Heat methods: Lean fish is especially suited to poaching, as it helps to preserve moistness Dry Heat methods: If lean fish is grilled or baked, it should be basted with fat to ensure even cooking and help with mouthfeel. It is very easy to overcook lean fish using dry heat cooking methods. Dry Heat method with fat: Lean fish is well suited for saute, pan-fry or deep-fry.

219 Cooking Fish Cooking Fatty Fish The higher fat content in these fish enables them to tolerate more heat without becoming dry. Moist Heat methods: Fatty fish, like lean fish, can be cooked by moist heat. Poached salmon and trout, for example, are very common. Dry Heat methods: Fat fish are well suited to grilling and baking. The dry heat helps eliminate excessive oiliness in the finished product. Dry Heat method with fat: Fatty fish can be cooked in fat, such as pan-fried or sauteed. Care must be taken to prevent excessive greasiness. Drain the fish well before serving.

220 Sourcing Fish Wild Caught vs. Farm Raised Aquaculture -- also known as fish or shellfish farming -- refers to the breeding and harvesting of plants and animals in all types of water environments including ponds, rivers, lakes, and the ocean. Aquaculture includes the production of seafood from hatchery fish and shellfish which are grown to market size in ponds, tanks, cages, or raceways. Stock restoration or "enhancement" is a form of aquaculture in which hatchery fish and shellfish are released into the wild to rebuild wild populations or coastal habitats such as oyster reefs.

221 Sourcing Fish Marine aquaculture refers to the culturing of species that live in the ocean. U.S. marine aquaculture primarily produces oysters, clams, mussels, shrimp, and salmon as well as lesser amounts of cod, yellowtail, and seabass. Marine aquaculture can take place in the ocean (that is, in cages, on the seafloor, or suspended in the water column) or in on-land, man made systems such as ponds or tanks. Recirculating aquaculture systems that reduce, reuse, and recycle water and waste can support some marine species.

222 Sourcing Fish Freshwater aquaculture produces species that are native to rivers, lakes, and streams. Freshwater aquaculture takes place primarily in ponds and in on-land, man made systems such as recirculating aquaculture systems.

223 Purchasing Purchasing Fish-Market Forms Fish, like meat, can be purchased in several forms

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225 Reasons to buy whole fish Economical: it can be much more economical to purchase certain varieties of fish and fabricate them in house. Do a Butcher's Yield Test and a Market Value Test to confirm. You make fish stock/fume constantly and have a need for the bones You serve whole fish on the menu

226 Flatfish vs. Round Fish The obvious characteristic is the shape of the fish. Flat fish is literally, flattened. The location of its spine is in the middle of its body. Flatfish have two filets on each side, for a total of four filets. All flat fish are born round, then as they grow, the eyes move to either the left or right side of the fish so they can see all around when lying on the sea floor. Round Fish: Have a more oval shape. It s spine is located at the top of it s body. A round fish has one large filet on each side of it s body, for a total of two filets.

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228 Fish Storage Objectives 1. To maintain temperature of 30-34F 2. Keep fish moist and on ice 3. Prevent fish odors and flavors from being transferred to other foods. 4. To protect the delicate flesh from tearing or being bruised. Handling and Storage Fish and shellfish are some of the most perishable foods we handle. It is especially important to store them carefully and use them quickly. The fishy taste that turns people away from fish is actually a sign of decomposition. Fresh fish should always taste and smell sweet and fresh

229 Storage Storage Method On crushed ice-the preferred method. Use perforated pans to allow melting ice to drain. Change ice daily. Store in a separate container away from other foods. Storage Time Try to use fresh fish within three-four days of receiving. Otherwise plan on cooking or freezing product.

230 Characteristics of Fish Freshness Thoroughly inspect ALL fish when it is received. Do not be afraid to reject or send back fresh fish product. Characteristics Fresh Fish Not-so-Fresh Odor Fresh and mild, no odors Strong fishy odor Eyes Clear, shiny, bulging Cloudy, sunken

231 Shellfish Shellfish are distinguished from fin fish by their hard outer shells and lack of backbones or internal skeletons. There are two classifications of shellfish: Mollusk: Soft sea animals that live inside a pair of hard, hinged shells. There are other kinds of mollusks with no shell such as squid, octopus, and with one shell such as snails and abalone. The most common mollusks are oysters, clams, mussels and scallops Crustacean: Are animals with segmented shells and jointed legs The most common crustaceans are lobsters, shrimp and crabs

232 Checking Freshness 1. Oysters in shell must be alive to be good to eat. Tightly closed shells, or shells that close when agitated, indicate live oysters. Discard dead ones. 2. Live or shucked oysters should have a very mild, sweet smell. Strong odors indicate spoilage. Types of Mollusks-Oysters Oysters Have rough, irregular shapes. The bottom shell is slightly bowl shaped, while the top shell is flat. The flesh is extremely soft and delicate, high percentage of water. There are many varieties and sizes available. If is helpful to become familiar with the many types, so as to choose the best oyster for the correct application (and to market on your menu).

233 Types of Mollusks-Clams Several different types of clams, depending on which coast they are sourced: West Coast: Manilla, razor, butter clams, East coast: Littlenecks, cherrystone, quahog Market Forms-Clams 1. Live, in the shell 2. Shucked, fresh or frozen 3. Canned, whole or chopped

234 Types of Mollusks-Clams Checking Freshness 1. Same as for oysters, clams in shell must be alive. 2. Tightly closed shells, or shells that close when agitated. 3. Should have very mild, sweet smell Cooking Clams Clams become VERY tough and rubbery when overcooked. Cook just long enough to heat through. When adding to chowder, add just at the end. Razor clams require very quick cooking, so as to avoid cooking too far When steaming clams in shell, steam just until shell opens

235 Types of Mollusks-Mussels Mussels Resemble small black or dark blue clams. Their shells are not as heavy as clamshells, more delicate. The flesh of the mussel is very soft and is yellowish or yellow-orange in color. Market Forms-Mussels Most mussels are sold live, in shell. You can also find them shucked and packed in brine Checking Freshness Same as Clams

236 Types of Mollusks-Mussels Cleaning 1. Rinse under cold water 2. Scrub off any barnacles 3. Remove the beard. Remove beard just before serving as they tend to die more rapidly after the beard has been removed. Cooking Mussels Just as with clams, mussels become VERY tough and rubbery when overcooked. Cook just long enough to heat through. -When steaming mussels in shell, steam just until shell opens

237 Market Forms of Scallops Scallops are sold by count-per-pound. Sea scallops might be marked at 10/20, meaning that between 10 and 20 scallops are in each pound. This translates to scallops that weigh somewhere between.8 to 1.6 ounces each. The higher the numbers, the smaller the scallops. Scallops Scallops are always sold shucked, and the only part we eat is the adductor muscle. This is the muscle that opens and closes the shell as the scallop swims. There are two main types of scallops: 1. Bay scallops: small with delicate flavor and texture 2. Sea scallops: Larger diameter, some say not as sweet or delicate

238 Scallops Of course, larger sea scallops tend to be the most expensive. Another weight designation you might see is U/10 or U/15. This means that it takes fewer than, or under, 10 (or 15) to make up a pound. Here again, the larger the U number, the smaller the scallop. Bay scallops, being smaller than sea scallops, generally fall in the 70/120 range. This roughly equates to between 4 to 9 bay scallops per ounce.

239 Dry Pack vs. Wet Pack Scallops Unlike other mollusks that can hold themselves tightly closed once caught, sea and bay scallops cannot and are extremely perishable. For this reason, scallops are killed right after harvesting. Some are immediately frozen while others are brought quickly back to shore to be sold as day boat scallops, some of the freshest, and priciest, scallops you can find.

240 Dry Pack vs. Wet Pack Scallops Due to their extreme perishability and the high costs of only taking a boat out for a day at a time, some scallop fishermen treat their scallops with a solution of sodium tripolyphosphate, or STP, which helps keep the scallop from drying out. This is called a wet pack scallop. By law, STP treated scallops must be sold as wet pack. Unfortunately, when used in great quantity, a soak in STP causes scallops to absorb a lot of excess moisture, sometimes as much as 50% of their weight. Of course, since scallops are sold by weight, this artificially inflates the price.

241 Dry Pack vs. Wet Pack Scallops Dry pack scallops are packaged without any additives, but are more expensive initially... A wet pack scallop is more apt to steam in all of that excess water and overcook long before it will caramelize. And the wet pack scallops shrink when you cook them: almost 40% whereas the dry scallops do not. You may be paying more for the dry scallops but by the time you are done cooking them, you may actually be saving.

242 Crustaceans The most common crustaceans we utilize are lobsters, shrimp, and crabs. Lobsters The Northern or Maine lobster is perhaps the most prized. It has a large tail, four pairs of legs, and two large claws. It s shell is dark green or bluish, and turns red when cooked. Meat from the tail, claws and legs is eaten. It is white and sweet with a very distinctive taste. Claw meat is considered especially good. The red coral (roe or eggs) and the green tomalley (liver) are also prized

243 Lobster Spiny lobsters have no claws, have a harder shell and have very large antenna. The two main regions that support spiny lobsters are the California coast and in the Caribbean. Because spiny lobsters have no claws, most of the meat is contained in the lobster tails. Because of this, spiny lobsters are most often sold live locally or usually harvested just for the lobster tail. Spiny lobsters are typically warm water lobsters.

244 Lobster Cold Water vs. Warm Water Meat Warm water tails come mainly from Florida, the Caribbean and Latin America. Cold water tails generally come from Maine, Australia, New Zealand and South Africa. There is a definite difference in taste and quality between warm and cold water tails. The cold water tails have whiter meat and are considered more tender because they grow more slowly in colder water. Most people will tell you the more expensive cold water tails also have a cleaner taste.

245 Lobster There can also be a difference in texture: Some studies have shown 1 out of 5 warm water tails were bad. What do we mean by bad? The tail stays mushy after being cooked. It doesn t firm up. The tail firms up but falls apart easily. It has an ammonia odor.

246 Lobster Market Forms 1. Live 2. Cooked meat, fresh or frozen 3. Raw tail, frozen Lobster must be alive when cooked. If the lobster is dead when cooked, the meat will fall apart. If alive, the meat will be firm and the tail will spring back when straightened. A dying lobster is also referred to as a sleeper, and must be cooked immediately.

247 Lobster Live lobsters cannot typically live more than 48 hours out of water. Cooking Lobster Live lobsters are typically plunged head first into boiling water, and are killed instantly. A safe cooking guideline is 5-6 minutes per pound. Other methods include: Roasting Sauteed Butter poached Grilled

248 Shrimp Shrimp There are many varieties of shrimp, depending on where they are caught. Bay shrimp Shrimp Prawns The terms shrimp and prawn are usually interchangeable in this country. Prawns are not a separate kind of animal. But the main difference most people associate is a prawn refers to a larger shrimp. Confused yet? Ever see the term jumbo shrimp?

249 Shrimp Shrimp are harvested from salt, fresh, warm and cold water. Many agree that, like lobster, a cold water shrimp, or prawns, are better than their warm water cousins. Cold water shrimp & prawns tend to be sweeter, more tender and succulent.

250 Shrimp Market Forms 1. Shrimp are almost always purchased frozen, either in blocks or IQF 2. Shrimp can be purchased: Whole, head/shell on Head off, shell on Peeled, tail on Peeled and deveined, tail on (P & D) Peeled and deveined, tail off 3. Shrimp, like scallops, are classified by count per pound; the higher the count, the smaller the shrimp. Example: 16/20, 21/25

251 Crab There are six common crabs we see in the foodservice industry: 1. Alaskan King crab: Largest of the crabs weighing from 6-20 lbs 2. Alaskan Snow crab: Smaller than the King and more common due to cost 3. Dungeness crab: West coast crab known for its sweet and delicate meat 4. Blue crab: Small crab from the east coast, weighing around 6 oz. 5. Soft-Shell crab: Is a molting blue crab harvested before the new shell forms 6. Stone crabs: Popular in the Southeast-only the claws are eaten

252 Crab Market Forms 1. Live 2. Cooked, whole in shell 3. Cooked, picked meat-fresh or frozen

253 Week 8 Lecture: Veal Offals

254 Veal Veal is the meat derived from young calves not yet weaned off milk. A veal calf does not have a fully developed rumen. The rumen is the largest compartment of the stomach, and is where food, particularly grass, is broken down. Most veal are produced from the male offspring of dairy animals. Dairy farmers focus on milk production; therefore, they generally will keep the females to become milkers. Typically the male offspring do not have the best genetics for beef production and are sold off to become veal.

255 Veal Diet Most veal available is considered special fed, or raised on a feed high in nutrients, enabling the animal to grow rapidly. Feeds are formulated to keep iron levels relatively low, which ensures the color of veal will be lighter than that of a grazing animal. Color is used in grading and contributes to the assigned value of the meat; color is considered when veal processors categorize carcasses.

256 USDA Quality Grades: Prime Choice Good Standard Utility Veal Veal Quality Grading and Evaluation USDA quality grades for veal depend on the size and meat-to-bone ratio of the veal as well as color and quality of the lean muscle tissue.

257 Veal Choice graded veal has become the standard, and growers are consistently hitting the choice mark. As a result, many veal processing companies have opted not to USDA grade and simply apply the company name brand to their products. In these cases, the company stamp or name brand is used to establish the quality standard.

258 Veal-Classifications and Categories Veal is classified according to age. These classifications help decide whether the processor will accept or decline the animal. "Bob" Veal: About fifteen percent of veal calves are marketed up to 3 weeks of age or at a weight of 150 pounds. These are called Bob Calves. They are inexpensive and have an underdeveloped size and flavor. "Special-Fed" Veal: The majority of veal calves are "special-fed." A veal calf is raised until about weeks of age, weighing up to 475 pounds. They are raised in specially designed facilities where they can be cared for and monitored. This is the typical high-quality veal that is most prevalent and is considered today s standard.

259 Veal-Classifications and Categories Special, milk fed, and formula fed are the names given to nutritionally balanced milk or soy based diets fed to calves. These diets contain iron and 40 other essential nutrients, including amino acids, carbohydrates, fats, minerals and vitamins.

260 Veal-Classifications and Categories Subcategories of Veal Stall Raised Stall raised veal is grown indoors in its own specific stall under a climate controlled environment. These calves can also be raised outdoors and tethered to a veal shed, which resembles a large dog house. This control enables the farmer to monitor feeding, growth, and muscle tenderness.

261 Veal-Classifications and Categories Group Raised Group raised veal are raised in groups of six or more and allowed freedom to roam within a large indoor stall. Newer technologies enable the farmer to monitor growth in a group by observing the amount of feed each animal drinks daily. Growth is recorded and data can be used to see which animals are gaining fastest.

262 Veal-Classifications and Categories Pasture Raised/Free Range The animal is allowed to roam free, drinking mother s milk. Generally, the meat is a rosy pink color, with a more pronounced flavor. Because the animal is allowed more movement, the meat can be slightly tougher than special-fed veal. Most processors prefer pasture raised veal to be younger and smaller than the special fed veal. This guarantees a higher level of tenderness and a lighter color. Most pasture raised veal is grown without antibiotics.

263 Yield Grading Because veal does not have a significant amount of fat, there is not USDA grading for veal. Veal-Calves Calves A calf is a young bovine of either sex that has not reached puberty (up to about 9 months of age), and has a maximum live weight of 750 pounds. The meat from this animal, which is usually weaned, is red; it s similar to beef but without the marbling. Although the meat can be tender, it does not resemble the color of quality veal. This product is inexpensive and is not extensively available.

264 Veal Carcass Breakdown Veal Carcass Breakdown The veal carcass is not broken down the same way that beef is. Veal is divided into hind and fore saddles, traditionally between the 11th and 12th rib. (p.112) The hind and fore saddles are further broken down into primal cuts. The primals can be purchased unsplit or untrimmed but, in most cases, restaurants do not buy these primals in this unprocessed form. Cuts are normally split and trimmed into typical wholesale or portion cuts.

265 Veal-Carcass Breakdown Primals Leg Loin Rack Square Cut Chuck or Shoulder Breast/Foreshank

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