Culinary Beef & Veal
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Culinary Beef & Veal
Culinary Beef Veal
Culinary Beef & Veal
This market form of beef is half of a carcass split along the backbone
A Side of Beef
A male calf that has been castrated prior to reaching maturity. Steer
How old is a steer when it is sold?
Does grass fed or grain fed beef contain less saturated fat?
A quarter of beef is a side that has been divided where?
Between the 12th and 13th Rib
A large cut of beef from a whole or partial carcass.
What are the 8 Primal cuts of beef?
Chuck, Rib, Short loin, Sirloin, Round, Brisket & Shank, Short Plate, Flank.
The shoulder primal of beef.
The Largest Primal Cut with an average of 26% of the total weight of the carcass.
The chuck primal is divided from the rib primal at what point?
Between the 5th and 6th rib.
Small thin muscle from the top of the chuck that is somewhat tender and lends itself to marinating then grilling or broiling
Flat Iron Steak
Fabricated cuts from the small rib bone ends that are sawed off the primal rib as the rib roast is removed.
This Primal contains the 6th to the 12th rib and is approximately 10% of the total carcass weight.
Large eye shaped muscle within the rib that is a continuation of the sirloin muscle.
this primal cut of beef contains the 13th rib and a small section of the backbone. It's weight is approximately 8 % of the total carcass weight.
The Short Loin
This eye shaped cut muscle runs from the primal rib to the primal leg, and is located just beneath the strip loin.
All cross cut sections of the short loin, what is the difference between a delmonico, a t-bone and a porterhouse steak?
The size of the piece of tenderloin they contain.
The short loin without the tenderloin attached is?
The Strip Loin
Located just behind the sirloin this primal cut contains some of the backbone and the hip bone, and is approximately 9% of the total carcass weight.
Large grouping of muscles that include the hind hip and thigh of the carcass, and makes up about 27% of the total carcass weight.
The Round Primal
A roast cut from the primal round above the above the back end of the hip bone
Beef Rump Roast
If the bone is left in a beef rump roast it is called what?
Standing Rump Roast.
A beef round with the rump and shank removed.
Steamship Round Roast
Primal cut of beef that contains a thin flat section of the hind quarter, located beneath the loin. It is about 4% of the total carcass weight.
Primal cut of beef that includes a thin portion of the beef forequarter located just beneath the rib cut. The average weight is about 5% of the total carcass weight.
What are the three cuts that come from the beef short plate?
Inside skirt steak, outside skirt steak, and short ribs.
These two muscle groups make up one primal cut that is located just below the chuck and is about 9% of the total carcass weight.
Brisket and Shank
A section of beef that contains some of the ribs, and breastbone which are always removed before cooking. It is a tough cut that can become tender when cooked properly.
A bony section of beef that is surrounded by a small amount of very flavorful meat.
An edible part of the animal that is not part of a primal cut.
This is the only beef offal that is cooked quickly, not via a moist heat cooking method. It has a thin membrane which must be removed before cooking.
The lining of the 2nd stomach of cattle.
The flesh of young cattle nearly all of which is male.
The flesh of a male dairy calf that is sold at 8 days of age and slaughtered at no more than 10 days of age.
Calves that are special-fed or formula-fed an iron deficient liquid diet for 22 weeks. This is the most common type and also often bland due to the lack of exercise
Veal that is managed in two phases, first calves are raised in individual pens and may or may not be tethered. After 8 weeks they are allowed to move around freely.
Group Raised Veal
Veal calves that are not confined and their diet consists of grass and mothers milk. The most sustainable type of veal.
How and where are partial carcasses of veal divided?
Split into the fore-saddle and hind-saddle between the 11th and 12th rib.
What 4 primal cuts come from the fore-saddle of veal?
Shoulder, Rack. Breast, and Shank
What 2 primal cuts come from the hind-saddle of veal?
Leg and Loin
This primal cut of veal contains the first 4 ribs, some of the backbone, and small amounts of the arm and blade bones. It is about 21% of the total carcass weight.
This primal cut of veal contains the 5th through the 11th ribs, and is about 9% of the total carcass weight.
A veal rack that is not split down the backbone.
A veal rack that is split into two halves and and tied into a circle.
Crown Rib Roast
Veal primal cut that is located between the rack and the leg and includes the 12th and 13th rib. The average weight is about 10% of the total carcass weight.
A complete unsplit loin from the veal carcass is often refers to as this.
A Saddle of Veal
A 6-8 ounce steak cut from the loin of veal which contains meat on one side and tenderloin on the other.
A thin slice of veal.
A veal cutlet that had been pounded very thin, breaded, and fried.
Small 1/4� thick and 2�-3� in diameter slice of veal, generally from the leg.
Primal cut of veal from the hind leg, that contains the sirloin, the last portion of the backbone, pelvis, round bone, hindshank and tailbone. It makes up about 42% of the total carcass weight.
The most versatile primal cut of veal because of it's solid, lean, fine textured meat.
Primal cut of veal from the lower foresaddle. It is about 16% of the total carcass weight.
Foreshank and Breast
The upper portion of the front leg of a calf.
Veal: A thin flat cut of meat located under the shoulder and ribs.
Thymus gland of the calf located in the neck
Why is quality grading less important for veal than it is for beef?
Calves are young animals that have tender meat.
Are quality and yeild grading mandatory for veal or beef?
What are the three most common quality grades of beef
USDA Prime, USDA Choice, USDA Select
What are the only two grades of veal that are typically used in foodservice opperations?
USDA Prime, and USDA Choice
What is the yield grade of most high quality beef and veal.
3 or higher (1, 2, or 3)
What are the 5 common parts of the tenderloin of beef
Butt, Tenderloin Tips, Chateaubriand, Filet Mignons, Tournedos
Veal chops that have had the meat removed from the bone starting 1� above the eye meat.
What are the 4 ways to physicaly tenderize beef?
pounding, grinding, slicing across the grain, using a hand tenderizer with needle like knives
Smaller cuts of beef and veal should be roasted at what temperature?
Larger cuts of beef and veal should be roasted at what temperature?
A large animal similar to cattle that is over 6 feet in height and 10 feet in length and can weigh over 2000 lbs.
This meat, similar to beef is leaner with very little marbling, is higher in iron and protein, and is lower in cholesterol than skinless chicken.
Korean short ribs that are barbequed and served sliced in romaine lettuce leaves, with white rice, lightly browned slices of garlic, and Korean pepper paste.
Labels on beef such as Waygu and Angus are known as what?