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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 , 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 , 147–153 Antibiotic-free, natural/, 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 AMAM 218 THE ART OF BEEF CUTTING

GENERAL INDEX

Beef production Broiling beef, 174 branded/breed-specifi c, 8 Browning, Maillard Reaction, 173 , 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 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 AMAM GENERAL INDEX 219

fi nishing options, 7 browning and Maillard Reaction, 173 grass-fed, 7 cooling 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/, 174 separating from forequarter, 16 moist-heat methods, 175 Churrasco, 177 , 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 AMAM 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 , example, 159 markdowns, 164 Cutting methods, 28 – 47 ounce to ounce cost, 165 –166 butterfl ying, 34 regular and yield costs, 164 country-style , 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

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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 , 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

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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

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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

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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

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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 AMAM 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. See Cost-price analysis; Cut test Primals O separating from forequarter, 16 Oil tri stone, 24 separating from hindquarter, 17 Organic beef types of, 16 characteristics, 9 Prime beef grade, 11 labeling rules, 9 Profi tability Ounce to ounce cost, 165 –166 net profi t, calculating, 162 Oxymyoglobin, 154 –155 See also Cost-price analysis; Cut test P Proteins Pepper , cutting method, 43 types in beef, 12 Pesticide-free, organic beef, 9 and umami sensation, 170 , 177 Pull and seam method, 31 Physical hazards, 150 Purge, 13

119_9781118029572-bindex.indd9_9781118029572-bindex.indd 226226 44/7/11/7/11 88:59:59 AMAM GENERAL INDEX 227

R S Raw beef dishes, 177 Safety. See Foodborne illness; Food safety; Injury Record-keeping prevention; Sanitation grinding logs, 150 –151 Salers, 7 for HACCP system, 150 , 147 Regular cost, 158, 164 Salmonella, preventing, 179 Rib Sandwich slices, cutting method, 40 location on carcass, 14 Sanitation separating from forequarter, 16 general guide, 25, 155, 178 –179 Ribbons, for satay, 44 water temperature for, 179 Ribeye, evaluating/grading beef, 10 Sarcoplasmic proteins, 12 Ribs, country-style, 36 Satay Roasting beef, 174 cutting method, 44 Roasts preparation, 177 netting, 45 Sausage, of ground beef, 152 –153 tying, 46 Sautéing beef, 174 Rolls Sear and roast, 175 cutting method, 40 Select beef grade, 11 netting for, 45 Sharpening knives, 22 –24 Round Shorthorn, 7 location on carcass, 14 Shreds, cutting, 42 separating from hindquarter, 17 Side of beef, 14 –17 block/tray-ready subprimals, 17 bone structure, diagrams, 15 –17

119_9781118029572-bindex.indd9_9781118029572-bindex.indd 227227 44/7/11/7/11 88:59:59 AMAM 228 THE ART OF BEEF CUTTING

GENERAL INDEX

Side of beef continued Stones, sharpening knifes with, 24 carcass, parts of, 14 Stopwatch, in cut test, 160, 162 –163 directional terms, 15 Storage primals, separating from, 16 –17 FIFO method, 149, 151, 155, 179 subprimals, 17 temperatures for, 178 Silver skin. See Connective tissue Strengthening exercises, 188 –189 Simmental, 7 Stretching exercises, 186 –187 Sirloin, location on carcass, 14 Stromal proteins, 12 Smoking beef, 175 Stuffi ng Southeast Asian dishes cooking safety rules, 37 cutting methods, 44 cutting pocket for, 37 listing of, 177 Subcutaneous (external) fat, 12 Spit cooking, 175 Subprimals Staphylococcus aureus, preventing, 179 cost, 17 Steak knives, 20 cutting from primals, 31 Steel, sharpening knifes with, 22 – 23 location on carcass, 14 Steers, 6 T Stew beef Taco meat, cutting method, 41 cooking method, 175 Tampiqueña cutting method, 38 – 39 cutting method, 35 Stir-fry preparation, 177 cutting method, 43 Tenderizing, with marinades, 171 –172 preparation, 174 Tenderloin

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denuding, 29 organic beef labels, 9 fi lleting, 32 V Tenderness Vaccination-free, natural/organic beef, 9 and aging, 13 Vacuum massaging, with marinades, 173 improving with cutting, 30, 173 Vacuum packaging and marinades, 171 –173 storing beef in, 178 Tendonitis, 183 wet aging, 13 Thawing. See Defrosting Ventral, 15 Thin slices, cutting, 40, 42 – 43 beef inspection process, 10 Tray-ready subprimals, 17 Trimmings W in cost-price analysis, 167 Wagyu, 8 grinding, 153, 154 Wet aging, 13 storing, 149 Withdrawal program, 8 supplier/in-house separating, 151 Work surface. See Cutting tables and boards

Trim yield percentage, calculating, 167 Y Tying roasts, 46 U cutting method, 42 Umami sensation, 170 preparation, 177 U.S. Department of Agriculture (USDA) Yield costs, 158, 164 beef inspection process, 10 Yield grades, USDA assignments, 10 –11 grading beef, 10 –11 Yield percentage, saleable, calculating, 160 natural beef, defi ned, 8 Yield test, 158

119_9781118029572-bindex.indd9_9781118029572-bindex.indd 229229 44/7/11/7/11 88:59:59 AMAM 230 THE ART OF BEEF CUTTING

PRIMAL, SUBPRIMAL, CUTS INDEX

Brisket, shank, plate, fl ank, 132 –145 , 142 –143, 145 eye country-style ribs, boneless, 58 – 59 brisket, 132–133, 145 ethnic cuts, 142 –143 eye roast, 58 – 59 ethnic cut, 132 –133 inside, boneless, 142 –143 eye steaks, boneless, 56 – 57, 59 fl at half, boneless, 133 outside, boneless, 143 fl at (Sierra cut), boneless, 58 – 59 point half, boneless, 132 –133 Chuck, 53 – 69 , boneless, 56 – 57 whole, boneless, 132 –133 bone-in chuck, 54 – 55, 68 roast, boneless, 58 – 59 fl ank, 140 –141, 145 blade roast, 54 – 55 , 56 – 57 ethnic cut, 140 –141 blade steaks, 54 steaks, boneless, 56, 58 pinwheel steaks, boneless, 140 –141 pot roast, boneless, 54 shoulder clod, 62 – 63, 69 steaks, boneless, 140 –141 seven-bone roast, 54 – 55 country-style ribs, 62 – 63 , 144, 145 seven-bone steak, 54 – 55 cut for stew, 63 ethnic cut, 144 steaks, boneless, 54 – 55 , boneless, 62 – 63 for soup, 144 top blade roast, 54 roast, boneless, 62 – 63 plate short ribs, 136 –139, 145 top blade steaks, 54 steaks, 62 – 63 ethnic cut, 136 –137 under blade roast, 54 top blade (cross-cut) steaks, boneless, 62 – 63 fl anken-style ribs, 136 –137 under blade steaks, 54 – 55 shoulder clod center, 64 – 65, 69 Kalbi-style short ribs, 136, 139 chuck fl ap, 60 – 61, 68 center (ranch) steaks, boneless, 64 – 65 short ribs, 136 –137 ethnic cuts, 60 – 61 center (ranch) steaks thin, boneless, 64 – 65 short ribs, frenched, 136, 137 fl anken-style ribs, 60 ethnic cuts, 64 – 65 shank, 134 –135, 145 fl anken-style steaks, 60 – 61 shoulder top blade, 66 – 67, 69 cross-cut, 134 –135 short ribs, 60 – 61 fl at iron steaks, boneless, 66 – 67 ethnic cut, 134 –135 chuck roll, 56 – 59, 68 for soup, 134 –135 center steaks (Denver cut), boneless, 58 – 59 standing osso bucco, 134 –135 ethnic cuts, 56 –57

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Loin, 83 – 97 bones for soup, 88, 90 ribeye roll extra trim, 78 –79, 81 , 84 – 85, 96 – 97 center cut chops, 91 roast, boneless, 78 –79 bones for soup, 84 center cut roast, bone-in (easy carve), 91 steaks, boneless, 78 –79 porterhouse steaks, 85 chops, 90 – 91 rib roast ready, 72 –73, 81 suet/fat for soup, 85 loin chops, 90 – 91 cowboy steaks, 72 –73 T-bone steaks, 84 New York/Kansas City strip steaks, boneless, standing roast (easy carve), 72 –73 top loin New York/Kansas City strip steaks, 89, 91 steaks, 72 –73 boneless, 85 New York strip steaks, bone-in, 89 steaks, boneless, 72 –73 tenderloin, 86 – 87, 96 – 97 steaks, 90 – 91 Round, 113 – 129 double roast, boneless, 87 Rib, 71 – 81 bottom round fl at, 122 –123, 128 –129 double steaks, boneless, 87 back ribs, 80 – 81 butterfl y steaks, boneless, 123 ethnic cuts, 86 – 87 ethnic cut, 80 – 81 ethnic cuts, 122 –123 for fondue, 87 full cut, 80 rump roast, boneless, 122 roast (), 87 short-rib style, 80 western griller steaks, 122 –123 steaks (), 87 split, 80 western tip steaks, boneless, 123 for taco meat, 87 ribeye roll, 74 –77, 81 bottom round gooseneck, 120 –121, 128 –129 top strip loin, 92 – 97 cap steaks, boneless, 76 –77 ethnic cuts, 120 –121 ethnic cuts, 92 – 93 ethnic cuts, 74 –75, 76 –77 roast, boneless, 121 fi llet, boneless, 95 fi llet, boneless, 76 –77 round steaks, boneless, 120 fi llet roast, boneless, 95 fi llet roast, 76 –77 rump roast, boneless, 120 New York/Kansas City strip steaks, boneless, 93 roast, boneless, 74 –75 shank (osso bucco), boneless, 121 New York/Kansas City strip steaks thin, steaks, boneless, 74 –75 steaks, boneless, 120 boneless, 93 steaks thin, boneless, 74 –75 full cut, 114 –115, 128 –129 top strip loin bone-in, 88 – 91, 96 – 97 sweetheart steaks, boneless, 74 –75 rump roast, boneless, 115

119_9781118029572-bindex.indd9_9781118029572-bindex.indd 231231 44/7/11/7/11 88:59:59 AMAM 232 THE ART OF BEEF CUTTING

PRIMAL, SUBPRIMAL, CUTS INDEX

steaks full cut, boneless, 115 Sirloin, 99 – 111 for kabobs, 101, 103 steaks full cut, tenderized, 115 ball tip, 104 –105, 111 petite roast, boneless, 103 steaks full cut thin, boneless, 115 ball tips, 105 steaks, boneless, 101 for Swiss steak, London broil, boneless, 115 ethnic cuts, 104 –105 for stir-fry, 101, 103 peeled knuckle (sirloin tip), 124 –129 grilling strips, 105 strip-style steaks, boneless, 102 –103 center roast, 127 steaks, boneless, 105 ethnic cut, 124 –127 bottom sirloin fl ap, 106 –107, 111 roast, boneless, 125 for kabobs, 107 side sandwich steaks, boneless, 127 steaks, boneless, 107 side steaks, boneless, 127 for stir-fry, 107 steaks, boneless, 125 tips, 107 steaks thin, boneless, 125 whole, boneless, 106 –107 whole top round, 116 –119, 128 –129 bottom sirloin tri-tip, 108 –111 cap steaks, boneless, 119 ethnic cuts, 108 –109 ethnic cuts, 116 –119 for kabobs, 109 London broil, boneless, 117 roast, boneless, 109 marinating steaks, boneless, 119 steaks, boneless, 109 roast, boneless, 118 , 100 –103, 110 sandwich steaks, boneless, 119 butt steaks, boneless, 101 soft side roast, boneless, 117, 119 cap roast, boneless, 103 steaks, boneless, 117 cap steaks, boneless, 103 steaks thin, boneless, 117 ethnic cuts, 100 –101 Swiss steaks, boneless, 117 fi llet, boneless, 103

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