9.02
Beef
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Foodservice industry professionals use the word “meat” to refer to beef, veal, lamb, mutton, or pork. In this section, we will be focusing on beef.
Before a chef can determine the right cooking method for a cut of meat, he or she needs to understand the various cuts of meat, the physical composition of the muscle tissue, and how it is affected by heat. Muscle tissue consists of about 75 percent water, 20 percent protein, and 5 percent fat and is made up of a network of muscle fibers bound together in bundles. Each of the fibers is surrounded by connective tissue. The amount of connective tissue in a muscle increases as the animal ages and with the amount the animal is exercised. This tissue makes the meat tougher but also more flavorful. Cuts of meat taken from the shoulder and flanks are examples of cuts that have a lot of connective tissue.
The two types of connective tissue are collagen and elastin. Collagen breaks down during long, slow, moist-heat cooking. Elastin connects the meat to the bone and will not break down during cooking; trim it away by hand before cooking. The most tender cuts of meat come from those muscle groups that receive the least amount of exercise. These cuts also have more marbling, or fat, which builds up between the muscle fibers. Tenderloins and roasts from the sirloin are naturally juicier because they contain more marbling.
Beef Fabrication
Prime: This is the highest quality available for beef, veal, and lamb. Usually found in only the finest restaurants, hotels, and markets. A lot of marbling and a cover of firm fat, which enhances flavor and juiciness. Only a small percentage of beef products meet this standard.
Choice: This is also a high grade for most meat and readily available for restaurant use and the general consumer. Choice beef is very tender, juicy, and flavorful, but has less marbling than Prime.
Select: This is a slightly lower grade for beef, but still suitable for restaurant use depending on the desired end product. These cuts will be considerably lower in overall marbling content. Can be tender and tasty if cooked properly. Often processed, ground, or canned.
Tenderizing Meat
Temperatures
Rare
The item has been seared on both sides.
Meat offers no resistance when pressed.
Cut meat is red to almost blue in color.
Medium rare
Cook until drops of blood rise to the upper surface; turn and brown on the other side.
When pressed, the meat should have a spongy feel.
Color should be bright pink to red when cut.
Medium
Turn meat when drops of juice are visible on surface; brown other side until meat resists when pressed.
When cut, the meat should be pink in the center.
Well done
Turn meat when drops of juice are clearly visible on surface; then cook until firm to the touch. • Heat fully penetrates to the center of the meat.
When cut, there should be no trace of pink.
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