Butcher s Manual. A practical handbook for the traditional art of dry aging
|
|
- Isaac Wilcox
- 6 years ago
- Views:
Transcription
1 Butcher s Manual A practical handbook for the traditional art of dry aging
2
3 Index Preface... 2 Introduction to dry aging An almost lost art... What is dry aging? Factors that determine aging time Species and breeds... Catle... Game and Horse... Pork... Age... Diet... Intramuscular fat... Cut... Stress... ph... Ambient parameters... Temperature... Humidity... Ventilation... Recipe screen defined Recipe breakdown... 9 Climatic Recipies i
4 Preface A practical handbook for the traditional art of dry aging You have chosen to broaden your knowledge and specialize yourself in the tradionnal method of dry aging. This guide will show you, the need for quality raw materials and the traditional methods of preservation and transformation of meats. Your desire to research and study will only help to protect and further this method. This easy to use manual does not presume to teach all methods and traditions, but simply convey what butchers, around the world, have tried to pass down through years of experience. The handbook makes reference to processes, meats, temperatures and humidity, used during the transformation process. Again, thank you for having chosen to invest your time to learn more about traditional transformation methods. We hope that you too will be one of many that helps to protect and promote the production and consumption of traditional goods. Dott. Alessandro Cuomo born in the city of Crotone, a graduate of the University of Zurich, chose to specialize in transformation, preservation, and food safety, with a particular interest in salami and cheese production. After creating Stagionello, he then turned his attention to another tradition in danger of extinction. While teaching salami making in the United Kingdom, he visited with local butchers to discuss the changes, family owned and operated butcheries had to make, in order survive in an ever changing economy. Upon his return to Italy, he began studying the scientific elements necessary for the preservation and transformation of meat. It is during this time where he applies his knowhow on the effect of microclimates during the transformation and preservation processes to create Maturmeat. He continues to assiduously collaborate with various food industries, and producers of food machinery to build his repertoire. As a consultant, he gives his support to clients the world over, for the planning, designing, construction and startup of food laboratories. He has provided efficient technical solutions, that are functional, and more importantly, respective of food safety and genuine traditional methods. 2
5 Introduction to dry aging An almost lost art Once upon a time you could go to your corner butcher and buy a prime cut of beef. The steak sold to you, would be tender and flavorful, and even back then, would come at a premium. The traditional method of meat preservation is known as dry aging, and is done by hanging meat in a controlled and monitored, refrigerated environment. During the 1960 s, industrial processors turned to the vacuum bag as a means of saving money. Wet aging was here to stay, as all water weight could be maximized, similar tenderness could be achieved, and no trim wastage, the only downside was a considerable loss of concentrated flavor. Surviving only upscale restaurants and specialty butcheries, this nearly lost art has began a resurgence as consumers are becoming more and more conscious of the food they choose for themselves and their families. Further proof this age-old tradition still has a lot to offer. What is dry aged meat? Dry aging is a process whereby beef carcasses, primal, and/or sub primal cuts are stored without protective packaging. The meat is stored at refrigerated temperatures for one to five weeks, this allows the natural enzymatic and biochemical processes to occur. The end result is an improved tenderness and unique flavor development that can only be described as dry aged meat. The process changes meat by two means: Moisture is evaporated from the meat. This creates a greater concentration of flavor. The meat s natural enzymes break down the connective tissue in the meat, which leads to a higher degree of tenderness. The acidification of the meat triggers enzyme activation that will tenderize the meat. By reducing surface moisture, we reduce the chance of pathogenic bacterial formation thereby extending the shelf life of the product. The process of dry aging will usually promote the growth of certain fungal (mold) species on the meat s external surface. This doesn't cause spoilage, but actually forms on the external crust. This crust seals in moisture preventing over drying, but is trimmed off when the meat is prepared for cooking. These fungal species will complement the natural enzymes in the meat by aiding tenderization and increasing the flavor of the meat. 3
6 Factors that determine aging time Species and breeds The most important place to start, the highest quality finished product starts with the best raw materials. An important factor when dry aging is the breed of each individual species. Each breed will possess unique characteristics that will affect aging time and taste. Cattle Find below a selection of popular breeds chosen in Europe and around the world. Breeds are chosen out of local availability, intramuscular fat content, and popularity. See more information on intramuscular fat content or Marbling on page 5. Wagyu Black Angus Chianina Marchigiana Piemontese Podolica Romagnola Game and Horse Game meat will have very lean muscle, with strong fibrous connective tissue. These types of meat will dramatically increase aging time. Pork Bone-in loins should be aged for a minimum of 7 days, or 14 days if they are bone-out. 4
7 Factors that determine aging time Intramuscular fat Also know as Marbling, this is fat that is found in between muscle fibers, and carries enzymes crucial to the aging process. Taste is greatly enhanced by the addition of this type of fat, as it will carry the sugars developed during the feeding process. Many consumers are led to believe that they can purchase meat virtually anywhere and achieve similar results as to what they eat in fine steakhouses. In USA for example, 2% of all cattle raised will make the USDA PRIME+ grade, this meat will go on to upscale restaurants and hotels. On the left is a grading scale for comparison based on fat marbleization percentage A5 A4 A3 2 2 A2 1 1 A1 0 Age Younger animals (i.e. pork, lamb, veal) are not the best choice for long periods of dry aging, this is due to a lack of outer layering of fat or intramuscular fat to help protect the meat from becoming rotten. Diet What the animal eats is directly related to the quality and flavor of the meat. Grain fed animals, free of antibiotics, makes for meat rich in glycogen, corn is added to their diet to essentially fatten them up. Meat from grass-fed animals looks and smells slightly different from grain-fed beef, and has a nuttier taste as opposed to animals on corn based diet. 5
8 Factors that determine aging time Cut Cuts of meat are broken down into 2 categories, Primal and Sub primal. As seen in the image below, the meat is first broken down into primal cuts. Sub primal cuts taken from the rib to the loins (middle cuts) serve as the source of all desirable steaks such as rib eye, T-bone, porterhouse, top loin, sirloin, filet mignon, etc. These cuts are the ideal choice for aging, as muscles, they would have been utilized the least. Aging meat from the chuck and round would increase aging time; this is due to higher degree of connective tissue and low degree of fat. Chuck Brisket Rib Plate Short loin Flank Sirloin Tenderloin Top sirloin Bottom sirloin Round Shank Shank Stress Tired or stressed animals at the time of slaughter causes a chemical reaction and muscle contraction, the result will be a spike in ph and hardening of the muscle. At that point the meat may have to be chemically treated to bring the ph down, and will increase aging time compared to a rested and relaxed animal. ph An important indicator of the safety and quality of meat is its ph. An increased ph value will directly influence the length of time at which the aging process lasts. The ideal ph range, measured 48h after slaughter, is between Never use meat with a ph of 6.5 or greater, or a ph of 5 or lower. 6
9 Factors that determine aging time Ambient Parameters Aging is a natural chemical-physical process that takes place in the skeletal muscles after slaughter, gradually transforming them into meat. Dry aging utilized controlled ambient conditions to further this complex transformation. Below is a short list of variables to consider when transforming meat; Temperature The temperature at which meat can be transformed has a very short range, 0 C to 4 C (32 F to 39 F). The closer the temperature gets to freezing the slower the aging process will occur, raising the temperature does speed up aging but can run the risk of spoilage. Always monitor the temperature product. Humidity While humidity does not greatly affect the Aging time, it will have other implications if not monitored and maintained correctly. Too high a relative humidity will result in excessive mold growth, and relative humidity that is too low, will cause an over drying and shrinkage. Recommended humidity is 80% +/- 5% Ventilation Air movement is vital to dry aging as this helps to dissipate surface moisture, air speed should be distributed evenly and consistently over and around the product. Maintaining good air movement will help to avoid an excessive dehydration and control the microflora on the meat s surface. 7
10 Recipe screen defined RECIPE NAME TOTAL LENGTH OF THE SELECTED RECIPE RECIPE START/PAUSE CURRENT PHASE R1 Pha Aged Beef Aging Tot.999h Rem. 999h 13/11/ : 13 Time Hrs Temp ºC Humid % ph p.h TEMPERATURE SET POINT ph OF SAMPLE RELATIVE HUMIDITY R1 Pha Aged Beef Aging Tot.999h Rem. 999h 13/11/ : 13 Time Hrs Temp ºC Humid % ph p.h HIGH / LOW VENTILATION AIR RENEWAL COLD HEAT HUMIDIFICATION LIGHT RECOVERY FLAVOURING DEFROST 8
11 Recipe breakdown Page Recipe Name No. of Stages Total No. of Hours Total No. of days 10 Aged Beef Infinite 10 Aged Deer Infinite 11 Aged Game Infinite 11 Aged Horse Infinite 12 R. Mortis Infinite The suggested climatic recipes preset in your Climatouch are the result of years of tradition in dry aging; this comes as a benefit to those new to this traditional transformation process. The above recipes have not been preset with the smoking/flavoring function. Should you choose to use it, please follow the manual s instructions to set the smoking function. Note, the length of the total production cycle is suggested and dependent on individual requirements for aging of the product. The aging process can be stopped beforehand, once you have reached the desired Aw. The default parameters (Time, Temperature, Relative Humidity) preset in the recipes are suggested and may vary according to your country s legislative requirements on food safety, local traditions, and/or personal preference to taste. 9
12 Recipe 1 Aged Beef Customer Dealer Producer Climatic Recipes HACCP - Pref ph calibr. Variables 1. Select customer 2. Select Climatic Recipes My Recipes Default Recipes Create a Recipe Recipe list Aged Beef Aged Deer Aged Game Aged Horse R. Mortis 3. Select Default Recipe 4. Select Aged Beef and press Start icon Recipe 2 Aged Deer Customer Dealer Producer 1. Select customer Climatic Recipes HACCP - Pref ph calibr. Variables 2. Select Climatic Recipes My Recipes Default Recipes Create a Recipe Recipe list Aged Beef Aged Deer Aged Game Aged Horse R. Mortis 3. Select Default Recipes 4. Select Aged Deer and press Start icon 10
13 Recipe 3 Aged Game Customer Dealer Producer Climatic Recipes HACCP - Pref ph calibr. Variables 1. Select customer 2. Select Climatic Recipes My Recipes Default Recipes Create a Recipe Recipe list Aged Beef Aged Deer Aged Game Aged Horse R. Mortis 3. Select Default Recipe 4. Select Aged Game and press Start icon Recipe 4 Aged Horse Customer Dealer Producer 1. Select customer Climatic Recipes HACCP - Pref ph calibr. Variables 2. Select Climatic Recipes My Recipes Default Recipes Create a Recipe Recipe list Aged Beef Aged Deer Aged Game Aged Horse R. Mortis 3. Select Default Recipes 4. Select Aged Horse and press Start icon 11
14 Recipe 5 R. Mortis Customer Dealer Producer Climatic Recipes HACCP - Pref ph calibr. Variables 1. Select customer 2. Select Climatic Recipes My Recipes Default Recipes Create a Recipe Recipe list Aged Beef Aged Deer Aged Game Aged Horse R. Mortis 3. Select Default Recipe 4. Select R. Mortis and press Start icon Recipe 5 - Rigor Mortis This is a very unique recipe, and if used, can help maximize your profit. Rigor mortis is a natural chemical process that occurs shortly after slaughter, and can last between hours, until the rigor mortis process starts and stops the meat cannot be eaten. When you purchase your meat this process has been finished, unless you raise and process your own meat. With Maturmeat and this particular recipe, you can purchase meat just after slaughter and cleaning (removal of blood) and before rigor mortis sets in. By doing this you can purchase this meat at a lower cost. First check the ph of the meat, the ph should not be over 7. Once the meat is placed inside Maturmeat start the recipe and monitor the ph as it must drop down until it lands in the safe range between ph , this should occur within hours. The recipe will progress into aging automatically. 12
15
16 ARREDO USA LLC Licensed Manufacturer of the International Patents of ALESSANDROCUOMO B REVETTI Web: or info@curingcabinet.com Ph:
Feeder Cattle Grades, Carcass Grades, & Meat Palatability. Shelby Filley Regional Livestock & Forages Specialist. Purpose
Feeder Cattle Grades, Carcass Grades, & Meat Palatability Shelby Filley Regional Livestock & Forages Specialist August 2012 Purpose Review the USDA standards, which reflect the value of cattle and meat
More informationBeef. Multiple Choice. 1. About 75% of muscle tissue, or meat is (a) protein. (b) water. (c) fat. (d) collagen.
Beef Multiple Choice 1. About 75% of muscle tissue, or meat is (a) protein. (b) water. (c) fat. (d) collagen. 2. A federal inspection stamp on a cut of meat indicates that the cut was found to be (a) properly
More informationNFEC Culinary Arts Beef Preparation Chapter 19
NFEC Culinary Arts Beef Preparation Chapter 19 Name Completion 1. provides the buyer with certain standards to follow when purchasing meats. 2. The is the best cut of meat from the hindquarter. 3. The
More informationToday s Topics & Presenters. Session Overview. Session Objectives. Terminology. Communication is Key 2/13/2013
Today s Topics & Presenters Welcome to the Tennessee Value Added Beef Webinar Series What You Should Know About Your Product Made Possible By: Insert Picture of Dwight Dwight Loveday, Associate Professor
More informationBEFORE YOU BEGIN COOKING
BEFORE YOU BEGIN COOKING MESSAGE FROM THE CHEF PREPARATION ESSENTIALS UTENSIL ESSENTIALS KEY FOOD NOTES PREPARATION ESSENTIALS 1 In this section, you will find the buying guidelines, kitchen setup strategies,
More informationCheck us out at thunderviewfarms.com
Your Source for Superior Local Angus Beef High Quality Registered Angus Genetics Dick Penny Ric, Karen, Patrick Becky (845)985-2189 Check us out at thunderviewfarms.com Phil Carolyn Seedstock, 4-H Prospects,
More informationThunder View Farms LLC Genuine Black Angus Beef The Coombe Family Grahamsville, NY
The Coombe Family 845.985.2189 tvangus@thunderviewfarms.com 2011-2012 Dear Clients, As you have shown an interest in our natural Angus beef, we would like to provide you with some background information.
More informationMIDDLE SCHOOL QUESTIONS
MIDDLE SCHOOL QUESTIONS What is the difference between a primal and sub-primal cut of meat? A primal cut (also know as wholesale cut) is the whole chuck or shoulder, rib whole loin or whole round, when
More informationCanadian Society of Club Managers January 25, 2010
Canadian Society of Club Managers January 25, 2010 AGENDA Beef Information centre, Who are we? The Canadian Beef Advantage The Carcass Hidden Gems BIC Resources The Beef Information Centre National in
More information5th 6 weeks project due next week.
5th 6 weeks project due next week. 5th 6 weeks project due next week. Meat Meat is the muscle of animals, such as found in cattle and hogs. In general, all meats contain the same three basic nutrients:
More informationHappy Day Farm, LLC th Road Bark River, MI
Happy Day Farm, LLC 1170 17 th Road Bark River, MI 49807 906.420.4331 Grassfed Beef... Why? all natural - naturally & humanely raised high in omega 3 fatty acids high in cancer-fighting conjugated linoleic
More informationProduct Information, General MODULE 6 // Processing and Selecting Beef for Foodservice Applications. Composition of Meat. Fabrication of Primals
MODULE 6 // Contents: Processing and Selecting Beef for Foodservice Applications Composition of Meat Fabrication of Primals Fabrication of Subprimals Fabricating Oven-Ready and Portion-Control Cuts Muscle
More informationMEATS BEEF. Lamb. Pork 5/3/2011. Beef: Cherry Red color, white fat, larger size. Pork: Pale pink color and white fat
OBJECTIVES MEATS Identify the differences between beef, pork, and lamb cuts; Diagram and identify the wholesale cuts of beef, pork, and lamb; List retail meat cuts and identify the wholesale cut that it
More informationMeats are such a large area of study that we have divided the subject matter into two
10 CHAPTER Understanding Meats and Game Meats are such a large area of study that we have divided the subject matter into two chapters. This first chapter concentrates on basic product information. In
More informationVACUUM PACKAGING EVERYTHING YOU NEED TO KNOW ABOUT T : / F :
EVERYTHING YOU NEED TO KNOW ABOUT VACUUM PACKAGING 2555 Alfred Nobel, Drummondville (QC) Canada J2A 0L5 T : 819.395.5151 / 1.855.395.5252 F : 819.395.5343 www.sipromac.com TYPICAL SHELF LIVES OF VACUUM
More informationMULTIVAC BETTER PACKAGING. Multivac Southern Africa
MULTIVAC BETTER PACKAGING Multivac Southern Africa Where do we come from? MULTIVAC Wolfertschwenden, South of Munich, current size approx. 30 000 square meters and expanding, and employing some 1500 people.
More informationBeef Forequarter: Fabrication & Retail ID Supplement for CEV Video #298
Beef Forequarter: Fabrication & Retail ID Supplement for CEV Video #298 Supplement for CEV Video #298 Goal: o introduce beef fabrication and to identify various retail cuts from the forequarter. Objectives:
More informationTAJIMA AUSTRALIAN CROSS-BRED WAGYU BEEF PROUDLY DISTRIBUTED BY:
TAJIMA AUSTRALIAN CROSS-BRED WAGYU BEEF PROUDLY DISTRIBUTED BY: THE STORY OF US Andrews Meat Andrews Meat is the trusted name in portion control and value added meats for the food service industry. The
More informationHow to Build a Wine Cellar
How to Build a Wine Cellar Introduction This guide has been prepared as a general resource to help you build your own wine cellar. The information provided here has been gathered over the course of our
More informationBeefCuts. Primal & Subprimal Weights and Yields 1300-pound Steer Choice, YG3 Dressing Percentage: 62% Chuck Rib Loin. Round. Brisket. Plate.
BeefCuts Primal & Subprimal Weights and Yields 1300-pound Steer Choice, YG3 Dressing Percentage: 62% Chuck Rib Loin Brisket Plate Flank Round Chuck Rib Loin Round Thin Cuts Miscellaneous BeefCuts Primal
More information2014 Wyoming State 4-H Meats Judging Contest April 2014 University of Wyoming. Created by: Dawn Sanchez, UW Extension Educator
2014 Wyoming State 4-H Meats Judging Contest April 2014 University of Wyoming Created by: Dawn Sanchez, UW Extension Educator Beef Ribs Questions for the Beef Ribs Class 1. Which rib possessed
More informationInstructor: Stephen L. Love Aberdeen R & E Center 1693 S 2700 W Aberdeen, ID Phone: Fax:
Vegetable Crops PLSC 451/551 Lesson 7, Harvest, Handling, Packing Instructor: Stephen L. Love Aberdeen R & E Center 1693 S 2700 W Aberdeen, ID 83210 Phone: 397-4181 Fax: 397-4311 Email: slove@uidaho.edu
More informationDrying Food in a Dehydrator
point of being crisp, while meat, fish and poultry must be sliced thinly and placed in an oven set to approximately 180ºF (82ºC) for around 12 hours. Oven drying may be most economical for people preserving
More informationFFA Meat Judging CDE
FFA Meat Judging CDE Contest Retail ID Beef Grading Pork & Beef Carcass Classes Pork & Beef Wholesale Cut Classes Retail Cut Classes Test Team Formulation Problem Retail Meat Identification Purpose To
More informationAt Smiths Quality Meats our craftsmen customize your meat innovations H.A.C.C.P. RECOGNIZED QUALITY MEATS FOR OVER 60 YEARS
At Smiths Quality Meats our craftsmen customize your meat innovations H.A.C.C.P. RECOGNIZED QUALITY MEATS FOR OVER 60 YEARS Beef Products TOP SIRLOIN STEAKS (individually packed) Grain fed, imported (individually
More informationTHE PALMER MEAT DEPARTMENT
THE PALMER MEAT DEPARTMENT We Have the EXPERIENCED AND SKILLED ASSOCIATES working with THE HIGHEST QUALITY MEATS in a STATE-OF-THE-ART FACILITY, offering UNPARALLELED SERVICE and a COMMITMENT TO EXCELLENCE
More informationFrom the Ranch to the Dinner Plate. Inspecting Beef Grading Beef Branding Beef Enhancing Beef Color of Beef
To Market From the Ranch to the Dinner Plate Inspecting Beef Grading Beef Branding Beef Enhancing Beef Color of Beef Beef Inspection Began in 1891 Responsibility of the Food Safety and Inspection Service
More informationMEAT ROASTS & THE FOOD CODE
MEAT ROASTS & THE FOOD CODE https://fccdl.in/doytz9tstg www.fda.gov 1 Roast Definition FDA USDA, FSIS According to the North American Meat Processors Association, Meat Buyers Guide Steaks are considered
More informationUnit F: Harvesting Fruits and Nuts. Lesson 2: Grade, Pack, Store and Transport Fruits and Nuts
Unit F: Harvesting Fruits and Nuts Lesson 2: Grade, Pack, Store and Transport Fruits and Nuts 1 I. After the fruit and nuts are safely harvested, they need to be graded so they can be sold at market. 2
More informationConsumer Education VCO Processing Methods (Dry & Wet Methods)
Consumer Education VCO Processing Methods (Dry & Wet Methods) Premium ANH-VCO (100% Absolute No Heat Process) Consumer Education on VCO Learn what to look for in good quality VCO. Learn basic processes
More informationSECTION 2. The BAM intiative
The SIMPLYBEEF guide to BEEF ALTERNATIVE MERCHANDISING AM SECTION 2 The BAM intiative Here the BAM program is fully explained and includes a comprehensive overview, launch checklist, positioning strategies
More informationUV31168 Advanced skills and techniques in producing meat dishes
Advanced skills and techniques in producing meat dishes The aim of this unit is to develop your knowledge, understanding and practical skills in producing meat dishes. The unit builds on existing skills
More informationComposition and Value of Loin Primals
Composition and Value of Loin Primals Tom J. Baas, Ph.D. Iowa State University Pork producers today are interested in adding value over and above traditional commodity markets to the hogs they produce
More informationThe Gold Standard in Pork
ALL NATURAL The Gold Standard in Pork Iowa Gold Products Discriminating customers who want healthy protein choices but refuse to sacrifice taste choose Iowa Gold Natural, the Gold Standard in pork! Iowa
More informationA Guide to Beef Cuts. American Beef Cuts. Front Quarter. Hind Quarter. Other Cuts. Most common sources for roasts and hamburgers
Product Line Beef A Guide to Beef American Beef Front Quarter Chuck Rib Loin Round Most common sources for roasts and hamburgers Short Ribs Rib Eye Steak Prime Rib Shortloin - T-Bone & Porterhouse steaks
More information(12) Patent Application Publication (10) Pub. No.: US 2014/ A1
(19) United States US 20140O37829A1 (12) Patent Application Publication (10) Pub. No.: US 2014/0037829 A1 Lobel (43) Pub. Date: (54) DRY AGING PROCESSES FOR MEAT Publication Classification (71) Applicant:
More informationTHE PALACE HOTEL Restaurant Menu
THE PALACE HOTEL Restaurant Menu The publican steaks his reputation on it Please Order & Pay at the Counter Blackboard Specials Available Hello and welcome to the Palace Staff and Management extend to
More information* Never administered growth promotants or added hormones. * Are not restricted in farrowing or gestation crates.
AHNP FAQ OUR PRODUCTS AND PROTOCOLS Q - What does All-Natural mean? A - While the term "All-Natural" is very loosely defined by the USDA, American Homestead honors the true and most stringent definition
More informationINFLUENCE OF ENVIRONMENT - Wine evaporation from barrels By Richard M. Blazer, Enologist Sterling Vineyards Calistoga, CA
INFLUENCE OF ENVIRONMENT - Wine evaporation from barrels By Richard M. Blazer, Enologist Sterling Vineyards Calistoga, CA Sterling Vineyards stores barrels of wine in both an air-conditioned, unheated,
More informationGround beef. Contents. Contents.
Page 1 of 6 Ground beef From Wikipedia, the free encyclopedia Ground beef, beef mince, minced beef, minced meat is a ground meat made of beef that has been finely chopped with a large knife or a meat grinder.
More informationHouse Specialties STEAKS
House Specialties P H I L LY S T Y L E STEAKS PHILLY STYLE STEAKS ITEM CODE PORTION SIZE APPROX, PIECES PER CASE PACK GROSS/NET WEIGHT ITEM UPC CASE CUBE CASES/ LAYER LAYERS PER PLT CASES / PLT Rib Eye
More informationSLICE. &Save FRESH CANADIAN PORK HOME CUTTING GUIDE VERIFIEDCANADIANPORK.COM
SLICE &Save FRESH CANADIAN PORK HOME CUTTING GUIDE VERIFIEDCANADIANPORK.COM SLICING AT HOME MAKES CENTS verified canadian PORK Most consumers know that buying staples in bulk saves money but did you know
More informationUSING THE OVEN BAKE. Displays for the BAKE mode. Changing Bake Temperature while Cooking (example changing from 375 F to 425 F):
16 USING THE OVEN USING THE OVEN BAKE The oven can be programmed to bake at any temperature from 170 F (80 C) to 550 F (288 C). The default temperature is 350 F (177 C). Setting the Oven to Bake at 375
More informationMeat Ordering Information
HOW TO ORDER: mail your order request to gourmet@oak-valley.co.za or call Werner (082 665 6378). ORDERS CONFIRMED PRIOR TO COLLECTION. Meat Ordering Information 1. Free-range and Naturally Reared Oak Valley
More informationRecommended Resources: The following resources may be useful in teaching
Unit F: Harvesting Fruits and Nuts Lesson 2: Grade, Pack, Store and Transport Fruits and Nuts Student Learning Objectives: Instruction in this lesson should result in students achieving the following objectives:
More informationSous Vide: Preferred for Taste, Consistency and Shelf Life
Sous Vide: Preferred for Taste, Consistency and Shelf Life Cooking food in vacuum-sealed packages at tightly controlled low temperatures in circulated water. Sous Vide Cooking Process This paper has been
More informationMetropolitan Stocked Beef Cuts
Metropolitan Stocked Beef Cuts CHCK IB LI Click on Beef Cut Section above, this will take you to stocked items for each cut. Click for Grinds Click for Grading and Brand efinitions GAIG and BAIG SAKE IVE
More informationCALIFORNIA DRIED PLUM BOARD Technical Bulletin August 2009
CALIFORNIA DRIED PLUM BOARD Technical Bulletin August 2009 Background Dried Plum Rubs, Marinades And Sauces Achieve Deeper Flavor, Added Moisture, Extended Shelf Life Naturally Consumer demand for more,
More informationTHE MEAT PRODUCTS REGULATIONS 2003 SUMMARY GUIDANCE NOTES
THE MEAT PRODUCTS REGULATIONS 2003 SUMMARY GUIDANCE NOTES These Guidance Notes are designed for bakers and similar small businesses that make and sell meat products. Comprehensive Guidance Notes covering
More informationComparison of three methods of packaging for the ageing/maturation of beef
Comparison of three methods of packaging for the ageing/maturation of beef (dry ageing, ageing in a permeable vacuum pack and standard vacuum packaging) Report prepared by Kim Matthews EBLEX (A division
More informationCurriculamb. ACF Members Test For Continuing Education Credit
Curriculamb ACF Members Test For Continuing Education Credit The Curriculamb has been approved by the American Culinary Federation for 4.5 continuing education hours. To receive the continuing education
More informationButcher Shop Catalog Published August 8th P a g e
Butcher Shop Catalog Published August 8 th 2016 1 P a g e Mission Statement Established in 2008 EDWINS mission is to teach a skilled trade in the culinary arts, empower willing minds through passion for
More informationCutting Specification Manual
Cutting Specification Manual Quality Standard veal The Meat Purchasing Guide, with ordering facilities, is available as an App The Meat Education Programme is designed to help provide invaluable knowledge
More informationWorking with your processor. Objectives. Meat Processor 11/15/2010. Josh Elmore, PAS Advisor III, Natural Resource Program
Working with your Processor Josh Elmore, PAS Advisor III, Natural Resource Program Objectives Working with your processor Understanding what your animal will yield Basic Cutting Specifications Owner Human
More informationLecture 4. Factors affecting ripening can be physiological, physical, or biotic. Fruit maturity. Temperature.
Lecture 4. Factors affecting ripening can be physiological, physical, or biotic. Physiological factors relate to fruit maturity or environmental factors, which affect the metabolism of fruit and banana.
More informationFoodborne Illness Can Cause More than a Stomach Ache!
Foodborne Illness Can Cause More than a Stomach Ache! Signs and symptoms Upset stomach Fever Diarrhea Vomiting Dehydration (sometimes severe) Don t count on these to test for food safety! Sight Smell Taste
More informationTemp For Cooking Fresh Pork Roast
What Is The Required Minimum Internal Temp For Cooking Fresh Pork Roast In top to bottom order, how should a fresh pork roast, fresh salmon, a container of What is the minimum internal cooking temperature
More informationMeat quality of Merino lamb and yearlings how does it stack up?
Meat quality of Merino lamb and yearlings how does it stack up? Dave Pethick Graham Gardner, Liselotte Pannier & Sheep CRC team Topics to be covered The Merino carcase Merino meat quality Eating quality
More informationThe Art and Science of Saving Seeds
The Art and Science of Saving Seeds Whether your goal is to guarantee your own independence or be ready for the worst case scenario, be sure you understand the art and science of saving seeds. If you become
More informationPost-Harvest Storage of Pulses
Post-Harvest Storage of Pulses Bruce Barker, PAg Tips For Safe Storage Good management of pea, lentil, faba bean, chickpea, bean, and soybean in storage will help maintain the value of your crop. Moisture
More informationApplication of Microwave Technology to Bakery Products
Application of Microwave Technology to Bakery Products Roy Lee Mast Good morning and greetings from America. First I should apologise early on for possibly the English that I may use. I find it's a little
More informationIdaho Meats Evaluation and Technology Handbook
Idaho Meats Evaluation and Technology Handbook 2017-2021 MEATS EVALUATION AND TECHNOLOGY HANDBOOK 2017 2021 2 Purpose To create interest and promote understanding in meat science by providing opportunities
More informationcuring & brining 08_ ch05.indd 70 8/24/10 4:12:08 PM
curing & brining FUNCTIONS OF THE INGREDIENTS OF A CURE OR BRINE SALT: Used to draw out the moisture SUGAR: Balances the saltiness, fuels the benefi cial bacteria helping the curing process, and draws
More informationThe importance of packaging
The importance of packaging You can supply meat onwards to your customers packed in a variety of ways. Understanding these packaging options and the effects on the meat (beneficial and detrimental) is
More informationProduct Consistency Comparison Study: Continuous Mixing & Batch Mixing
July 2015 Product Consistency Comparison Study: Continuous Mixing & Batch Mixing By: Jim G. Warren Vice President, Exact Mixing Baked snack production lines require mixing systems that can match the throughput
More informationCommercial Ovens. trimarkusa.com
Commercial Ovens When purchasing the ideal oven to fit your needs, focus on features that will efficiently and consistently produce the quality food your guests will enjoy. trimarkusa.com info@trimarkusa.com
More informationMilk Treatments. Lecture 3 English Mustafa M. Kadhim
Milk Treatments Pasteurization Along with correct cooling, the pasteurization of milk is one of the most important processes in the treatment of milk. If carried out correctly, these processes will supply
More informationPRODUCT CATALOG FRESH MEAT BONE CARDBOARD AND VACUUM
PRODUCT CATALOG FRESH MEAT BONE CARDBOARD AND VACUUM Siciliani spa (www.sicilianispa.com), known for its direct and indirect farming of beef and veal and for the marketing and distribution of lamb meat,
More informationGrading 101. Hawaii Coffee Association Conference. Lihue, Kauai. July 19, Robert Coffey
Grading 101 Hawaii Coffee Association Conference Lihue, Kauai July 19, 2013 Robert Coffey Hawaii Department of Agriculture Commodities Branch - Maui Learning Objectives: Familiarity with Grading & Certification
More informationOvens. A+: Energy efficiency class A+ helps to save up to 10% energy compared to class A. Maximum performance with minimum consumption is guaranteed.
Ovens A: Product drying performance, measured from A+++ to D / G depending on the product family B: Product energy rating, measured from A+++ to D / G depending on the product family. A+: Energy efficiency
More informationSMOKING TEMPERATURES
PAGE 1/6 SMOKING TEMPERATURES YOUR SMOKING SUCCESS IS LARGELY DETERMINED BY MONITORING AND REMOVING THE MEAT FROM THE SMOKER ONCE THE INTERNAL IS REACHED. THE VARIABLES IN SMOKER TYPE, DESIGN, AND QUALITY
More informationGREAT SOUTHERN BEEF. See inside for Great cooking tips
GREAT SOUTHERN BEEF See inside for Great cooking tips THE GREAT SOUTHERN difference At Great Southern we are committed to deliver delicious restaurant quality meat we all deserve. Prime cuts of beef that
More informationFrom the first step to the last, Farmland cuts no corners
7 BACON From the first step to the last, Farmland cuts no corners and spares no expense to bring your customers the absolutely best bacon available. Made with the finest raw materials. You can t make quality
More informationAutomatic proofers. Member of the
Automatic proofers Member of the MCS Automatic proofers Automatic proofers Over the last 30 years MCS has developed a unique and specific competence in designing and manufacturing automatic industrial
More informationCommercial Benefits Of Sous Vide
enquiries@grantcreativecuisine.com www.grantcreativecuisine.com Introduction: Sous vide cooking has had the reputation of being a fancy-foods process designed only for large and up market restaurants.
More informationDried Vegetable Recipes. Roseline Marealle, Roman Fortunatus, Thibault Nordey, and Tsvetelina Stoilova
Dried Vegetable Recipes Roseline Marealle, Roman Fortunatus, Thibault Nordey, and Tsvetelina Stoilova Healthier lives and more resilient livelihoods through greater diversity in what we grow and eat The
More informationTomato Product Cutting Tips
Tomato Product Cutting Tips Tomato Product Cutting Tips Know your customer and the application of the products being shown. Confirm the products will work for the application. Listen to the customer regarding
More informationWHOLE MUSCLE JERKY. Weigh meat and use enclosed WHOLE MUSCLE recipe chart to portion out spice and cure. Mix spice and cure together.
WHOLE MUSCLE JERKY Pre-Prep Procedures: a. Assemble meat, spices, thermometers, aprons and assure cutting boards and knives are clean and sanitized. Use non-reactive containers, such as stainless steel
More informationGluten Index. Application & Method. Measure Gluten Quantity and Quality
Gluten Index Application & Method Wheat & Flour Dough Bread Pasta Measure Gluten Quantity and Quality GI The World Standard Gluten Tes t Gluten Index: AACC/No. 38-12.02 ICC/No. 155&158 Wet Gluten Content:
More informationRecipe. Bone Broth. Tip: avoid adding greens at the beginning, as they tend to get bitter when cooked too long.
2+ pounds of quality bones* 4 quarts of filtered water Bone Broth one head of peeled & smashed garlic cloves a few stalks of celery, chopped 2+ carrots, chopped 1 small white onion, chopped *knuckle or
More informationCLEAN, SEPARATE, COOK & CHILL/STORE
FOOD SAFETY RESOURCE CLEAN, SEPARATE, COOK & CHILL/STORE IT S A FACT: One in six Americans approximately 48 million people are infected by foodborne pathogens each year. Of these, 128,000 require hospitalization
More informationFULL SERVICE PURVEYOR OF PROPERLY AGED MEATS PORTION CONTROL BEEF, PORK, VEAL, LAMB
Always the finest meats and service. Your satisfaction guaranteed. FULL SERVICE PURVEYOR OF PROPERLY AGED MEATS PORTION CONTROL BEEF, PORK, VEAL, LAMB 7661 S. 78TH AVENUE BRIDGEVIEW, IL 60455 708-496-3500
More informationBrand Definition. All Mishima Reserve cattle are at least 50% Wagyu or higher
Why Wagyu Matters The Wagyu breed has the unique genetic ability to store fat in the muscle as marbling. Wagyu is the highest marbling breed in the world. A high level of marbling is one of the key components
More informationThe PEVA company was founded with the partners Perilli and Vadini in February 1983, with the idea to produce wood-burning ovens and charcoal grills
Made in Italy The PEVA company was founded with the partners Perilli and Vadini in February 1983, with the idea to produce wood-burning ovens and charcoal grills for professional and domestic use, for
More informationThe U.S. Beef Industry Status Update and New Developments. Chris R. Calkins, Ph.D. Professor of Animal Science University of Nebraska Lincoln
The U.S. Beef Industry Status Update and New Developments Chris R. Calkins, Ph.D. Professor of Animal Science University of Nebraska Lincoln A Picture of the U.S. Beef Industry Seedstock producer Commercial
More informationThe Sous Vide Cooking Technique
The Sous Vide Cooking Technique enquiries@grantcreativecuisine.com www.grantcreativecuisine.com What are the main benefits of the sous vide technique? There are a number of benefits to cooking using the
More informationProject Summary. Identifying consumer preferences for specific beef flavor characteristics
Project Summary Identifying consumer preferences for specific beef flavor characteristics Principal Investigators: T. G. O Quinn, J. D. Tatum, D. R. Woerner, K. E. Belk, S. L. Archibeque, and T. E. Engle
More informationBaker Perkins Inc 3223 Kraft Ave SE Grand Rapids, MI USA. Baker Perkins Ltd Manor Drive Paston Parkway Peterborough PE4 7AP United Kingdom
Baker Perkins Ltd Manor Drive Paston Parkway Peterborough PE4 7AP United Kingdom T: +44 1733 283000 F: +44 1733 283004 E: bpltd@bakerperkinsgroup.com I: www.bakerperkinsgroup.com Baker Perkins Inc 3223
More informationMicrowave Cooking Teacher s Guide
Microwave Cooking Teacher s Guide Objectives: To provide information on how a microwave oven works, tips for successful microwaving of food and appropriate microwave utensils. Sample statement: "Microwave
More informationTHE 20-POUND CHALLENGE
THE 20-POUND CHALLENGE Rapid Fat Loss Nutrition Plan - Phase I Jeff McDaniel jeff@fastfitbootcamps.com Introduction The meal plans and nutrition principles that follow are a culmination of over 10 of years
More informationLOW TEMP COOK & HOLD OVEN WITH SMOKER FEATURE
LOW TEMP COOK & HOLD OVEN WITH SMOKER FEATURE LOW TEMP COOK & HOLD OVEN WITH SMOKER FEATURE perfect pairing 85% Radiant Heat with 15% Forced Air Convection Combining radiant and convection heat allows
More informationROASTS Where Oven Roasts Come From Oven Roasts Where Pot Roasts Come From Pot Roasts Briskets
ROASTS Where Oven Roasts Come From Oven Roasts Where Pot Roasts Come From Pot Roasts Briskets General Oven Roast Info Oven roasting is a way of cooking by indirect, dry heat, resulting in a beautiful,
More informationNutrition 1 amino acids The chemical building blocks of proteins. 2 ascorbic acid Vitamin C 3 BMR Basal metabolism, or the rate of energy use by the
C ULINARY ARTS Nutrition 1 amino acids The chemical building blocks of proteins. 2 ascorbic acid Vitamin C 3 BMR Basal metabolism, or the rate of energy use by the body for automatic processes. 4 calcium
More informationCanning and Preserving the Harvest FALL 2018
Canning and Preserving the Harvest FALL 2018 Course Objectives Demonstrate how to safely and properly extend the shelf life of foods. Demonstrate use of various preservation methods including canning,
More informationConsistently juicy, sous vide meat
Consistently juicy, sous vide meat Trimmed, tender, quality cuts Make gravy or jus from the juices to perfection Using the sous vide cooking method, Naturalaz consistently delivers tender, moist and succulent
More informationLivingston Parish 4-H Food Festival
Livingston Parish 4-H Food Festival Lewis Vincent Elementary January 23, 2018 Registration: 5:30 p.m. 6:00 p.m. General Rules: *Each 4-H member may enter only one (1) dish in each contest. (Example: 1Seafood,
More informationGARDENING WEEK 9 EXTENDING THE LIFE OF YOUR GARDEN: FOOD PRESERVATION AND SEED SAVING
GARDENING WEEK 9 EXTENDING THE LIFE OF YOUR GARDEN: FOOD PRESERVATION AND SEED SAVING What we would like you to learn: 1. Learn about the history of food preservation. 2. Learn about different ways to
More informationMeat Evaluation & Technology
Meat Evaluation & Technology Nebraska Career Development Event Handbook and Rules for 2019-2024 1. EVENT PURPOSE The purpose of the Nebraska Meats Evaluation & Technology Career Development Event is to
More informationCanning and Preserving the Harvest FALL 2018
Canning and Preserving the Harvest FALL 2018 Drying - Safety Microorganisms and enzymes that spoil food and make it unsafe to eat need water to be active. Drying works as a preservation method simply be
More informationBetter Process. Better Product. Defining Delicious: Quality Consistency Variety
F A R M L A N D b a c o n Better Process. Better Product. Defining Delicious: Quality Consistency Variety Better Process Leads to Better Bacon. At Farmland, smoke is not a liquid. From the first step to
More information