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Copyrighted Material COPYRIGHTED MATERIAL 119_9781118029572-bindex.indd9_9781118029572-bindex.indd 216216 44/7/11/7/11 88:59:59 AAMM GENERAL INDEX 217 GENERAL INDEX A carcass, parts of, 14 Actin, 12 conventional type, 8 Aging beef, 13 cooking, 173 –175 A la brasa, 175 cost-price analysis, 158 –167 A la parilla, 175 cutting methods, 28 – 47 defi ned, 6 A la plancha, 175 ethnic dishes, 176 –177 Al horno, 175 food safety, 178 –179 Amino acids, and umami sensation, 170 grading, 10 –11 Angus (Black and Red), 7, 9 grass-fed, 7, 9 Anterior, 15 ground beef, 147–153 Antibiotic-free, natural/organic beef, 9 Halal, 9 Aprons, 25 inspection and regulation.See U.S. Department of Arrachera, 35 Agriculture (USDA) Asador, 175 knives for cutting, 20–25 Asian dishes. See Japanese beef dishes; Korean beef dishes; Southeast Asian beef dishes kosher, 9 natural, 8 –9 B nutritional elements of, 12 Barbacoa, 176 organic, 9 Barbecuing beef, 174 proteins of, 12 Beef side of, 14 –17 aging, 13 See also specifi c topics 119_9781118029572-bindex.indd9_9781118029572-bindex.indd 217217 44/7/11/7/11 88:59:59 AAMM 218 THE ART OF BEEF CUTTING GENERAL INDEX Beef production Broiling beef, 174 branded/breed-specifi c, 8 Browning, Maillard Reaction, 173 cattle, 6 –7 Bulls, 6 scope in U.S., 5 Bursitis, 183 Beef tartare, 177 Butchery, development of, 50 –51 Biological hazards, 150 Butterfl ying Block subprimals, 17 basic method, 34 Bone structure of beef, 15 –17 double butterfl y, 35 Boning knife, 20 C Braciola rolls Caldo/caldero, 176 cutting method, 40 Carcass, parts of, 14 preparation, 176 Carne asada Braising beef, 175 cutting method, 35 Branded beef, 8 preparation, 176 Breaking knife, 20 Carpaccio, 177 Breed-specifi c beef, 8 Carpal tunnel syndrome, 182 Brisket Cattle, 6 –7 location on carcass, 14 beef and dairy cattle, 6 separating from forequarter, 16 British breeds, 7 British cattle breeds, 7 Continental European breeds, 7 119_9781118029572-bindex.indd9_9781118029572-bindex.indd 218218 44/7/11/7/11 88:59:59 AAMM GENERAL INDEX 219 fi nishing options, 7 browning and Maillard Reaction, 173 grass-fed, 7 cooling meat after cooking, 155 male and female terminology, 6 deep frying, 174 –175 raising, 6 –7 dry-heat methods, 173 –175 weight of meat from, 7 ethnic methods, 175 Center-of-the-plate cost, 165 fl avor enhancers, 171–173 Chuck grilling, 173, 175 location on carcass, 14 kalbi/galbi, 174 separating from forequarter, 16 moist-heat methods, 175 Churrasco, 177 roasting, 174 Cimeter knife, 20 sautéing, 174 Coats, 25 sear and roast, 175 Cocido, 177 smoking, 175 Collagen, 12 stewing, 175 Connective tissue stir-fry, 174 defi ned, 12 temperatures for. See Cooking temperatures denuding, 28 –29 Cooking temperatures Continental European cattle breeds, 7 doneness guidelines, 175 Cooking beef, 173 –175 for dry-heat cooking, 173 barbecuing, 174 food-borne illness, preventing, 149, 179 braising, 175 ground beef, 149, 152, 155 broiling, 174 stuffed beef pocket, 37 119_9781118029572-bindex.indd9_9781118029572-bindex.indd 219219 44/7/11/7/11 88:59:59 AAMM 220 THE ART OF BEEF CUTTING GENERAL INDEX Cooling beef, after cooking, 155 net margin dollars, 163 Cost-price analysis, 158 –167 net profi t, 162 center-of-the-plate cost, 165 saleable yield percentage, 160 cut test, 158 –163 time and motion data, 162 –163 fi nancial terms, 158 top loin for steaks, example, 159 markdowns, 164 Cutting methods, 28 – 47 ounce to ounce cost, 165 –166 butterfl ying, 34 regular and yield costs, 164 country-style ribs, 36 trimmed beef costing, 167 cubing, 38 –39 trim yield percentage, 167 denuding, 28 –29 Country-style ribs, cutting method, 36 double butterfl y, 35 Cows, 6 fi lleting, 32 Cubing, 38 –39 frenching, 33 Cubital tunnel syndrome, 183 netting for rolls, 45 Cumulative trauma disorder (CTD), 182 90º rule, 30 Cut test, 158–163 pocket for stuffi ng, 37 gross margin and profi t, 162 pull and seam method, 31 items needed, 158 ribbons, 44 item yield contributions, 161 stir-fry, 43 margin percentage, 163 thin slices, 40, 42 marketing costs, 163 tied roasts, 46 See also Ethnic style cuts 119_9781118029572-bindex.indd9_9781118029572-bindex.indd 220220 44/7/11/7/11 88:59:59 AAMM GENERAL INDEX 221 Cutting tables and boards dishes, listing of, 176 –177 protein-specifi c, 25 and marinade fl avors, 172, 176 sanitizing, 25, 178 –179 See also specifi c ethnicities Ethnic-style cuts D for arrachera, 35 Deep frying beef, 174 –175 for braciola rolls, 40 Defrosting for fajitas, 43 general guide, 178 for milanesa, 35, 40 ground beef, 149, 155 for satay, 44 Denuding, method, 28 –29 for taco meat, 41 Deoxymyoglobin, 154 for tampiqueña, 35 Dorsal, 15 Exercises, for injury prevention, 186 –189 Double butterfl y method, 35 Dry aging, 13 F Dry-heat, cooking methods, 173 –175 Fajitas cutting method, 43 E preparation, 177 Elastin, 12 Fat Enzymes, marinating with, 172 in ground beef, 154 Escherichia coli marbling, 10 –12 and ground beef, 149, 151 types in beef, 12 illness, preventing, 149, 151, 179 Filleting infection, signs of, 179 cutting method, 32 Ethnic food fi llet knife, 20 119_9781118029572-bindex.indd9_9781118029572-bindex.indd 221221 44/7/11/7/11 88:59:59 AAMM 222 THE ART OF BEEF CUTTING GENERAL INDEX First-in, fi rst-out (FIFO) storage, 149, 151, 155, 179 See also Cooking temperatures; Foodborne illness; Flank Sanitation location on carcass, 14 Forequarter separating from hindquarter, 17 location on carcass, 14, 16 Flavor, 170 –173 primals of, 16 and browning, 173 separating primals from, 16 commercial enhancement, 172 –173 Foreshank, location on carcass, 14 food partners for beef, 170 Frenching, 33 marinades, 171 –173 Frozen beef. See Defrosting umami sensation, 170 G Fondue, cutting method, 38 –39 Galbi. See Kalbi Foodborne illness Gas grill, 173 preventing, 149, 151, 179 Gelatin, 12 types of organisms, 179 Gelbvieh, 7 Food safety, 178 –179 Germany, origin of hamburger, 148 acceptable versus unacceptable meat, 178 Gloves, cut-resistant, 25 defrosting beef, 149, 155, 178 Grading beef, USDA system, 10 –11 ground beef, guidelines, 149 –151 Grain (muscle fi ber), 90º rule, 30, 173 Hazard Analysis and Critical Control Point (HACCP) system, 150 Grass-fed beef hazards, types of, 150 characteristics, 7, 9 storage, cold temperature for, 178 ground beef, 152 storage, FIFO method, 149, 151, 155 imports, 7, 152 119_9781118029572-bindex.indd9_9781118029572-bindex.indd 222222 44/7/11/7/11 88:59:59 AAMM GENERAL INDEX 223 Grilling beef, methods, 173, 175 shelf life, 151 Grinding storage, FIFO method, 149, 151, 155 grinding plates, 153 Ground beef merchandising, 151 –153 ground beef, 151, 153 gourmet burger program, 152 sanitizing equipment, 179 grass-fed beef, 152 Gross margin, calculating, 162 ground beef sausage, 152 –153 Ground beef, 147 –155 lean-to-fat mixtures, applications, 154 color/appearance, infl uencing factors, 153 –155 primal-specifi c certifi ed programs, 151 –152 consumption, scope of, 148 H cooking temperature, 149, 152, 155 Halal beef, 9 dos and don’ts summary, 154 Hamburger fat, percentages, 154 grinding for, 153 frozen, thawing, 149, 155 origin of, 148 grinding plates/particle size, 153 See also Ground beef grinding process, 151 Hazard Analysis and Critical Control Point (HACCP) versus hamburger, 155 system, elements of, 150 historical view, 147 –148 Heifers, 6 label for cooking directions, 152 Hemoglobin, 12 lean-to-fat ratio, 154 Hereford (Horned and Polled), 7, 8 meat case trends, 148 Hibachi, cutting method, 42 nutritional value of, 148, 152 Hindquarter popularity, reasons for, 147 location on carcass, 14, 16 119_9781118029572-bindex.indd9_9781118029572-bindex.indd 223223 44/7/11/7/11 88:59:59 AAMM 224 THE ART OF BEEF CUTTING GENERAL INDEX Hindquarter continued Intermuscular (seam) fat, 12 primals of, 17 Intramuscular fat, 12 separating primals from, 17 Islamic dietary rules, Halal beef, 9 Hind shank, location on carcass, 14 Item yield contributions, calculating, 161 Hispanic beef dishes J cooking methods, 175 –176 Japanese beef dishes cutting methods, 35, 40 – 41, 43 cutting methods, 42 – 43 listing of, 176 –177 listing of, 177 Hormone-free, natural/organic beef, 9 Jewish dietary rules, kosher beef, 9 Hot pots cutting method, 42 K preparation, 177 Kabobs, cutting method, 38 – 39 Kalbi I cutting method, 42 Injections, of marinades, 172 preparation, 174 Injury prevention, 181 –189 Knives, 20 – 24 bursitis, 183 blade characteristics, 21 carpal tunnel syndrome, 182 injury prevention, 25, 182 cubital tunnel syndrome, 183 sharpening, 22 – 24 cumulative trauma disorder (CTD), 182 types of, 20 cut-resistant gloves, 25 Korean beef dishes for knife-related injuries, 25, 182 cutting methods, 42 lifting safety, 184 –185 listing of, 176 lower back/lower leg discomfort, 184 preparation, 174 –175 119_9781118029572-bindex.indd9_9781118029572-bindex.indd 224224 44/7/11/7/11 88:59:59 AAMM GENERAL INDEX 225 Kosher beef, 9 Marinades, 171 –173 ethnic fl avors, 172, 176 L fl avor enhancers, 171 Labeling serving as sauce, 171 bilingual labels, 148 for tenderizing, 171 –172 ground beef cooking directions, 152 use, tips for, 171 –173 organic beef, 9 Markdowns, costing, 164 Labor, calculating in cut test, 160, 162 –163 Marketing percentage rate, 163 Lifting, injury prevention, 184 –185 Meat, defi ned, 49 Limousin, 7 Metmyoglobin, 154, 155 Listeria monocytogenes, preventing, 179 Milanesa Loin cutting method, 40 location on carcass, 14 preparation, 177 separating from hindquarter, 17 Moist-heat cooking, 175 Lugs, cleaning, 25 Myoglobin M and appearance of ground beef, 154, 155 Maillard Reaction, 173 forms of, 154 Maine Anjou, 7 in sarcoplasmic proteins, 12 Marbling Myosin, 12 in top USDA grades, 10 N Margin percentage, calculating, 163 Natural beef, characteristics, 8 – 9 119_9781118029572-bindex.indd9_9781118029572-bindex.indd 225225 44/7/11/7/11 88:59:59 AAMM 226 THE ART OF BEEF CUTTING GENERAL INDEX Net margin dollars, calculating, 163 Plate Net profi t, calculating, 162 location on carcass, 14 Netting, for rolls, 45 separating from forequarter, 16 Never received, 8 Pocket, cutting for stuffi ng, 37 90º rule, 30 Portions-per-piece costing, 165 –166 Nutrition Posterior, 15 and beef, 12 Pounding meat, for tenderizing, 172 and ground beef, 148, 152 Pricing.
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