Ch.14 Beef HMGT
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industrial terminology for primal and subprimal cuts of beef that are vacuum sealed and packed into cardboard boxes for shipping from the packing plant to retailers and food service operations
certified angus beef
a brand created in 1978 to distinguish the highest-quality beef produced from descendants of tge black, hornless Angus cattle of Scotland. Meat must meet American ANgus association standards for yeild, marbleing, and age (grade high choice or prime)
an exclusive beef from Kobe, Japan. Animals fed special diet and beer (stimulates appitite). Massaged with sake to releive stress and muscle stiffness (calm animal produces perter quality meat)
Offal (aka variety meats)
edible entrails (heart, liver, kidneys, sweetbreads, and tongue) and extremities (oxtail and pigs feet) of an animal.
lots of connective tissue, lot of bone, tough, shoulder, most flavorful, good for stew,
Brisket and shank
under primal chuck on front end. Brisket- is steer's breast (ribs and breast bone) tough and substantial amount of fat. Foreshank- arm. Flavorful and full of collagen.
Prime rib - called that b/c it is a primal cut. Rib eye- very tender.
below primal rib. has rib bones and cartiliage. Produces short ribs (meaty and lots of connective tissue) and skirt steak.
behide ribs, contains only 1 rib.
in hindquarters. part of backbone and hip-bone. flavorful and tender.
underneath loin contains no bones. flavorful, but not very tender. Usually trimmed and ground. or as london Broil.
the hindleg of the animal. flavorful and fairly tender.
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