DOCSLIB.ORG

The HOTEL BUTCHER, GARDE MANGER and CARVER

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The HOTEL BUTCHER, GARDE MANGER and CARVER TH EL BUTCHER, GARDE MANAGER AND CARVER: SUGGESTIONS... Frank Rivers m ed by Google The HOTEL BUTCHER, GARDE MANGER and CARVER By FRANK RIVERS Suggestions for the Buying, Handling, Sale, and Service of Meats, Poultry and Fish for Hotels, Restaurants, Clubs, and Institutions An Expression of the Practical Experience of One Who has Spent Thirty Years in All Branches of Kitchen, Pantry and Store- room Work; Also as Steward and Buyer. The Book Supplemented with Gleanings from the pages of THE HOTEL MONTHLY. Copyright 1916, by Frank Rivers PUBLISHED BY THE HOTEL MONTHLY PRESS 443 SOUTH DEARBORN STREET, CHICAGO, ILL. : ' • - ; : i To the Header If we are to work well, we must think well. This book may not accomplish all the prac- tical ends possible, but it is hoped it will help the reader to think and work along right lines. Those who think right may be best trusted to do right. I wi>h to thank and acknowledge my indebt- edness for information and courtesies received by me in compiling this book from the following firms and persons: The Morris Packing Co., Chicago. The Sherman Hotel Co., Chicago. The Hotel Monthly, Chicago. Mr. John Tellman, St. Louis. Albert Pick & Co., Chicago. W. M. Walker & Co.. fish dealers. Chicago. Armour Packing Co., Chicago. Magner-Winslow Provision Co., Chicago. Irwin Bros., meat dealers, Chicago. Mr. L. Wilson, Harvey system, Chicago. J. L. Oxley & Co., veal and poultry, Chicago. Cohen & Co., Chicago. John G. Neumeister Co., Chicago. Fuaxk Rivkks. J L 6 -I 7. 7 THE HOTEL BUTCHER, GARDE MANGER £ CARVER SUGGESTIONS FOR THE BUYING, HANDLING, SALE, AND SERVICE OF MEATS FOR HOTELS, RESTAURANTS, CLUBS AND INSTITUTIONS-^ Frank Rivers INTRODUCTORY REMARKS Generally the chef does the butchering in hotels I have made a life-time study of meats and that do not employ a professional butcher; or the service of meat foods in lintels, restaurants he will have it done by one of his cooks that and clubs, and have attained a degree of profi- has a special fitness or knowledge of the work. ciency which has been commented upon favor- But there is where the trouble lies. The aver- ably by my employers. I have been asked to age cook has no special training or knowledge write for The IIotf.l. Monthly a series of arti- of the meat cutting art. cles on this subject, to the end that my experi- To begin with the chef: Probably not one ence may be of benefit to others. chef in ten (of American training) ever held I have undertaken this task with considerable a position as butcher. It is more than likely hesitation, for I realize that it is not easy to he started in as an assistant in the garde- impart one's knowledge thru the medium of the manger department, or as an assistant fry printed page. It is much easier to give a cook, or fireman, and worked his way up grad- practical demonstration in the butcher shop, ually to head fry cook; from that to roast so that all the senses of sight, smell, touch, and cook or broiler, as those departments pay more; taste may be brought into play in imparting and then as second cook; after which he has -information. However, I will do my best, and offered himself to the employer as a chef; or, hope, with the aid of drawings and photographs, as it often happens, he has been promoted to 1 to make my meaning plain. the place of chef, and has had himself so I ask the indulgence of my readers to pardon established. Now, you will notice, I have not the lack of literary style. I shall write as I credited him with any butchering work. That speak, and, to the best of my ability, in the is because he has never had any special train- is . language of the kitchen, so as to be more easily ing in that part of the work; and that why I would say I do not claim butchering is largely apart from cooking. ; understood. that ) to "know it all." There are those who will So it is, very few cooks have had any special differ from me along certain lines; but I am training in meat cutting. Tie is a fry cook, a writing of things as my own judgment dic- roast cook, or a second cook. The butchering » tates— of how I have observed the work of is anybody's and everybody's work. But, in . many others, and selected as my way what ap- the majority of cases, it falls to the lot of the i peared to be the best of their ways, supple- chef to do the meat cutting, and, as you may mented, of course, by my own initiative where judge from the above recital, the landlord suf- I thought I could see a way to improve. fers a serious loss in consequence. in v No part of the chef's work is more important Now Europe they do things better. They than the meat cutting and carving, yet it is the have a system of apprenticeship from which are worst executed and least understood. Butcher- graduated cooks and chefs, and everything is is cook's taken into account. They apprentice to meat ly ing really a part of the work. Never- Y theless it is apart from it in many respects. In cutting and carving as well as broiling, frying, ' the large establishments they have a butcher and the other branches. The profession is more r, shop with a butcher and assistants, and they highly appreciated in most European countries. do all the meat cutting, help with the carving, There a father is glad to have his son appren- and the garde-manger work, in some instances, ticed to the bakers', confectioners', or cooks' and prepare the poultry and fish. But this is calling, for which he pays a premium to learn, only in the big hotels and cities, as a rule. and gets value received. In America the aver- In the great majority of places they have no age cook has to learn meat cutting "on the butcher, and the work is done by the cook. fly." Occasionally there is an unusually 1038187 Digitized by Google 6 THE HOTEL BUTCHER. GARDE MANGER AND CARVER bilious and intelligent pupil, and he sees for profits is carrying a big handicap that will lose himself that he serves a reasonable time as him the race for preferment and success. butcher in his efforts to become a chef. But You can have no better assistance than a good he is the exception and not the rule. Every- book of instructions. In writing this series of thing considered, there is a crying need for an articles my object will be to increase your effi- educational work on the subject I have under- ciency in meat cutting, and carving, and to taken to write upon. explain the most correct and economical ways • • • of handling the different meats. As time advances, and conditions change, • • • more is expected and demanded of the chefs. With the advent of the European plan hotel, The last few years have witnessed a great catering has become a more exact science, and change in the kitchens. The old-style American the steward or employer is keeping a strict plan hotel is almost obsolete. New conditions tale on the cook's work. It is so arranged prevail, and the cook must meet and master that, by comparison of the different days' rec- the situation if he is to succeed. ords, an accurate account is kept of the dif- The present high cost of provisions will not ferent departments; and woe betide the chef permit of any waste on the cook's part; and that has been inefficient in the handling of his the chef that cannot handle his meat supplies supplies. And, of course, in the meat cutting so as to obtain the maximum of returns and and carving is where he can lose the most. BEEF CARCASS BEEF IN SMALL CUTS Percent Price Amount 1 Hind Shanks for Soup 03.82© .03 = 11.46 2 Rumps for Roast 03. S3© .07 = 26.81 3 Rounds for Steak 15.46© .11 =170 06 4 Sirloin Steaks 09O0(« .13 =117.00 5 Porter House Steaks 08.50© .20 =170 00 6 Flank Steaks 01.00© 17 = 17 .00 7 Flanks for Boiling 04.10© OS = 32 SO 8 Short Ribs for Roast 04 .00© .08 = 32 00 9 Navel Hanks for Boiling 4.47 © .06 = 20.82 10 Rib Roast 03.50© .11 = 38 50 11 Rib Steaks 05.60© .14 = 78.40 12 Chuck Steaks 13 00© .11 =143 .00 13 Chuck Roasts 10 C0f 07 = 70 00 14 Briskets for Boiling 06 00 © .09 = 54 00 15 Shanks for Soup 04.00© .04 = 16 00 03 72 100 00', 10.03.85 CARCASS BEEF IN MARKET CUTS Per cent Price Amount Ribs 09 10 © 12 S5 =11G 93 17 50 © 16 40 =287.00 23 11 © 9 02 = 208.45 Flanks 05 10 © 9 79 = 49.92 Nav. End OS 47 © 6 95 = 58 86 Chucks 33 00 8 58 = X X Knuckles Off. © 283.14 OOOO Lombar and Kidney Fat Out. Shkge 03.72 A Four Vertebrae Off. 100.00% 10.04 30 Digitized by Google THE HOTEL BUTCHER. GARDE MANGER AND CARVER 7 BEEF HIND QUARTERS IN SMALL CUTS Per cent Price Amount AQ CO rffij Hind Shanks for Soup .1*5 = 11.46 Art B 1 Rumps for Roast 03 82 @ .07 = 2o hi Rounds for Steak 15.46 @ .11 = 170.06 Sirloin Steaks 09.00 @ .13 = 117.00 Porter House Steaks 08.50 @ .20 = 170 00 Flank Steaks 01.00 @ .17 = 17.00 Flanks for Boiling 04.10 ® .08 = 32.80 Shrinkage 02 72 48.43% 5.45.13 BEEF FORE QUARTERS IN SMALL CUTS Per cent Price Amount Short Ribs for Roast 0-1.00 @ .08 = 32.00 Nav.
Load more

Recommended publications
  • The Chemistry of Beef Flavor - Executive Summary Prepared for the National Cattlemen’S Beef Association M
    ® Funded by the Beef Checkoff The Chemistry of Beef Flavor - Executive Summary Prepared for the National Cattlemen’s Beef Association M. Susan Brewer, Ph.D., Department of Food Science and Human Nutrition, University of Illinois, December, 2006 The beef industry is continually working to satisfy consumer expectations for dependable, high quality beef products at a reasonable cost to producer, packer, processor and retailer. Flavor and tenderness are the sensory traits that affect consumer acceptance of beef the most; therefore, it is vital that both traditional and new beef systems assure consistently tender products with acceptable flavor. — Kerth et al., 1995 between some of the more common volatiles in beef and “Flavor” results from the combination their respective flavors is shown in Table 1. Beef flavor, which of basic tastes (sweet, sour, bitter, salt and umami) derived develops when heat is applied, depends on the amounts from water-soluble compounds and odor derived from a and proportions of precursor compounds present. Meat is myriad of substances present in the food product from the composed of water, proteins, lipids, carbohydrates, minerals onset or derived via various reactions. The flavors and aromas and vitamins. Of these, proteins, lipids and carbohydrates associated with beef are generally those that develop during play primary roles in flavor development because they include heating. When water-soluble substances derived from precursor numerous compounds which are capable of developing into compounds dissolve in the saliva, they bind to the taste buds important flavor precursors when heated (Spanier and Miller, and stimulate a response that is perceived in the brain.
    [Show full text]
  • Boneless Beef Clod Ferraro's Boneless $1099
    AT BOTH OF OUR LOCATIONS!!! 664 Grand Avenue, New Haven Mon. - Fri. 8:30-6:00 | Sat. 8:00-6:00 Closed Sunday Family Owned & 181 Boston Post Road, Madison Operated for over 60 years Tues - Fri. 10:00-6:00 | Sat. 9:00-5:00 | Closed Sunday & Monday SALE IN EFFECT: We Accept Visa, THURSDAY,AUG 15TH Mastercard,AMEX, WE RESERVE THE RIGHT www.FerraroMarket.com WIC & EBT THROUGH Find us on Facebook WEDNESDAY,AUG 21ST, 2019 TO LIMIT QUANTITIES! CUT TO BONELESS BEEF FERRARO’S FAMOUS BONELESS BEEF ORDER BEEF LONDON ITALIAN STYLE RIB EYE TENDERLOIN BROIL PORKETTA (FILET MIGNON) STEAKS ROAST BUTT $ 99 WHOLE PORTION $ 99 $ 99 $ 99 $ 99 WHOLE 6 LB OR WOW! 2 LB 10 LB 8 LB 3 1/2 PORTION LB READY TO COOK BONELESS BEEF CLOD FERRARO’S W/ FRESH FRESH CHICKEN CHICKEN BEEF VEGGIES MEATLOAF MIX BONE-IN PEPPERS, ONIONS & SPICES STEAKS KABOBS ¢ $ 99 $ 99 $ 99 CHICKEN 89 LB FAMILY PACK 1 3 LB THIGHS 5 LB LB THIN SLICED DOLLAR STRETCHER! BONELESS FRESH PORK PORK WHOLE PORK BABY BACK CUTLETS BONELESS SIRLOIN HAND SLICED ON PREMISES PORK LOIN CHOP RIBS $ 99 $ 79 $ 99 $ 99 GREAT STEAL! PRICE! 3 1 LB LB 3 LB 1 LB FERRARO’S FERRARO’S BEEF PEPPER STUFFED FRESH BONELESS ITALIAN STEAK BURGERS PORK CHOPS SAUSAGE CHICKEN ¢ *ITALIAN, FLORENTINE, CORNBREAD* HOT 59 OR LB $ 99 99 SWEET $ 99 MEATY $ FAMILY 3 LB PACK 2 LB DRUMSTICKS 3 LB FERRARO’S FRANKS FERRARO’S KITCHEN TENDER SWEET FRESH, MEATY 3 POUND PKGS SCROD • BEEF SKINLESS PASTA WITH SWEET FRANKS BROCCOLI YOUR CHOICE FILLET • BEEF GEORGIA RABE $ 49 HOTS YOUR CHOICE 3 MUSSELS ITALIAN LB $ 99 $ 99 SAUSAGE 5 2 LBS /$ 00 LB 3 11 EA & PEPPERS FRESH LIVE FERRARO’S BAR S FERRARO’S FRESH PASTA MAINE SEAFOOD JUMBO RICOTTA LOBSTER STUFFED CLAMS FRANKS CAVATELLI EVERDAY $ 99 $ 99 LOW $ 00 $ 99 3 5 PRICE! POUNDS! 12OZ LB 2 FOR 3 4 1 EA EA TASTE LIKE LOBSTER GREAT DEAL! FERRARO’S KITCHEN FRESH, TENDER OLD SCHOOL DISHES SLICED TASTE MONK LIKE HOT DOGS TOP NECK PORK BACON! AND YOUR FILLET SHOULDER CHOICE CLAMS POTATOES $ 99 2 LB 10 $ 99 $ 99 ¢ CHICKEN 5 LB SMOKED 99 FOR 3 LB CACCIATORE AT BOTH OF OUR LOCATIONS!!! 664 Grand Avenue, New Haven Mon.-Fri.
    [Show full text]
  • Meat and Muscle Biology™ Introduction
    Published September 7, 2017 Meat and Muscle Biology™ Light Source Influences Color Stability and Lipid Oxidation in Steaks from Low Color Stability Beef Triceps brachii Muscle Jade V. Cooper1, Surendranath P. Suman2, Bryon R. Wiegand1, Leon Schumacher3, and Carol L. Lorenzen1* 1Division of Animal Sciences, University of Missouri, Columbia, MO 65211, USA 2Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA 3Department of Agricultural Systems Management, University of Missouri, Columbia, MO 65211, USA *Corresponding author. Email: [email protected] (C. L. Lorenzen) Abstract: Color of retail fresh meat is one of the most important quality attributes affecting purchasing decisions for con- sumers. The objective of this study was to evaluate the impact of different light sources on surface color and lipid oxidation during retail display of fresh steaks from beef Triceps brachii (TB), a muscle with low color and lipid oxidative stabilities. Steaks (n = 12) from 20 TB muscles were overwrapped with oxygen-permeable polyvinyl chloride, and assigned to one of three lighting treatments, i.e., high UV fluorescent (HFLO), low UV fluorescent (FLO), and light emitting diode (LED), in temperature-controlled deli cases. Steaks were removed on retail display d 1, 3, 5, and 7 for evaluating instrumental color (L*, a*, and b* values), surface myoglobin redox forms, metmyoglobin reducing ability, and lipid oxidation. Surface redness (a* values) of TB steaks decreased (P < 0.05) during retail display. Light source influenceda * values, with HFLO-displayed steaks having higher (P < 0.05) a* values than steaks exposed to both FLO and LED light sources. Oxymyoglobin levels were higher (P < 0.05) for TB steaks displayed under HFLO lights than those displayed under FLO (on d 3 and 7) or LED (on d 5 and 7) lights.
    [Show full text]
  • Effect of Packaging Type and Storage Temperature on the Quality
    ─── Food Technology ─── Effect of packaging type and storage temperature on the quality characteristics of beef longissimus lumborum and triceps brachii muscles aged for extended storage postmortem Amie G. Osterhout, C. Chad Carr, D. Dwain Johnson Department of Animal Sciences, University of Florida, Gainesville, USA Abstract Keywords: Introduction. The purpose of the study was to Triceps brachii quantify the impact of packaging type, storage temperature, Beef and length of postmortem aging to consistently increase Drybag palatability and color stability of Longissimus lumborum Dry aging (LL) and TBmuscles that represent the bulk of today’s Extended aging supply. Materials and methods. Paired longissimus lumborum (LL) and triceps brachii (TB) muscles were selected from 27 and 54 A-maturity beef carcasses with marbling scores of Slight 50 to Small 50 at grading. One Article history: muscle from each pair was stored at 0 and 4 °C, Received 22.03.2019 respectively, for 21, 32, or 42 days for LL, and 21, 28, or Received in revised form 35 days for TB, in one of three packaging options; 16.07.2019 DryBag®, traditional vacuum-bag, or no bag. Accepted 30.09.2019 Result and discussion. Saleable yields were similar forDryBag®and traditional dry agedsubprimals. Aging temperature and packaging type had little impact on any quality parameters evaluated. Steaks from LL muscles aged Corresponding author: for 42 days had lower shear force values and more tender trained sensory panel values than steaks from LL aged for C. Chad Carr 21 days, although the actual difference was marginal. E-mail: [email protected] Tenderness of steaks from TB muscles was similar regardless of aging.
    [Show full text]
  • Beef Cuts for Portioning
    BEEF CUTS FOR PORTIONING CHUCK RIB LOIN SIRLOIN ROUND TOP SIRLOIN STEAK CHUCK ROLL PRIME RIB SHORT LOIN 1184 Beef Loin, Top Sirloin Butt Steak, Boneless STEAMSHIP ROUND 116A Beef Chuck, Chuck Roll 109E Beef Rib, Ribeye Roll, Lip-On, Bone In (Export Style) 174 Beef Loin, Short Loin, Short-Cut 166B Beef Round, Rump and Shank Partially Off, Handle On ORDER SPECIFICATIONS ORDER SPECIFICATIONS ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Quality grade ORDER SPECIFICATIONS • Quality grade • Quality grade • Quality grade • Thickness or portion weight • Quality grade • Different arm length portion • Fat cover • Length of tail • Thickness of surface fat • Removal of shank meat exclusions - ventral cut • Weight range • Thickness of surface fat • Specify 1184A to purchase without • Thickness of surface fat • Removal of subscapularis • Thickness of surface fat • Weight range the gluteus accessorius and Portioned Top • Portion weight: 30 to 50 pounds Sirloin Steak Cooking method: Moist heat • Length of tail (lip) Cooking method: Dry heat gluteus profundus Cooking method: • Tied or netted • Specify 1184B to purchase center-cut Dry heat – roast (Cap off) – gluteus medius muscle only Cooking method: Dry heat Cooking method: Dry heat CHUCK EYE STEAK PORTERHOUSE STEAK 1116D PSO:1 Beef Chuck, Chuck Eye Roll Steak, Boneless 1173 Beef Loin, Porterhouse Steak ORDER SPECIFICATIONS RIB STEAK ORDER SPECIFICATIONS 1103 Beef Rib, Rib Steak, Bone In TOP SIRLOIN FILET • Prepared from item 116D • Quality grade 1184F Beef Loin, Top Sirloin Butt Steak, Center-Cut, Boneless,
    [Show full text]
  • Product Guide February
    PROTEIN • SEAFOOD • SPECIALTY • CHEESE • PRODUCE • EQUIPMENT 2020 PRODUCT GUIDE FEBRUARY WWW.BIRITE.COM BiRite Full Product Guide February 2020 Category 1 Category 2 Category 3 Item# Pk/Sz Description Brand FOOD APPETIZERS ASIAN 190963 120/.7 OZ HDOS POTSTICKER CHICKEN AJINOMOTO FOOD APPETIZERS ASIAN 190959 120/.7 OZ HDOS POTSTICKER PORK AJINOMOTO FOOD APPETIZERS ASIAN 190954 120/.7 OZ HDOS POTSTICKER VEGETABLE AJINOMOTO FOOD APPETIZERS ASIAN 190972 144/.92 OZ BUN BAO PLAIN FOLD BUTTERFLY RTU AMOY/ROYAL FOOD APPETIZERS ASIAN 343606 1/100 CT HDOS CHICKEN SATE .7 OZ RTH CUISINE INNOVTN FOOD APPETIZERS ASIAN 343600 1/EACH SAMPLE KIT CUISINE INNOVATIONS APPETIZER CUISINE INNOVTN FOOD APPETIZERS ASIAN 190941 100/3 OZ HDOS EGG ROLL VEGETABLE GOLDEN TIGER FOOD APPETIZERS ASIAN 190914 72/3 OZ HDOS EGGROLL PORK & VEGETABLE GOLDEN TIGER FOOD APPETIZERS ASIAN 190926 72/3 OZ HDOS EGGROLL SOUTHWEST CHICKEN GOLDEN TIGER FOOD APPETIZERS ASIAN 190924 144/1.5 OZ HDOS EGGROLL VEGETABLE GOLDEN TIGER FOOD APPETIZERS ASIAN 190970 100/1 OZ HDOS PORK BUN CHA SU BAO 1 OZ 2.5" DIA GOLDEN TIGER FOOD APPETIZERS ASIAN 190921 144/1 OZ HDOS SPRINGROLL VEGETABLE GOLDEN TIGER FOOD APPETIZERS ASIAN 190966 120/1 OZ HDOS CRAB RANGOON ROYAL DRAGON FOOD APPETIZERS ASIAN 190947 4/24/2.5Z HDOS SPRINGROLL VEGETARIAN ROYAL DRAGON FOOD APPETIZERS ASIAN 190949 192/.5 OZ HDOS SPRINGROLL VEGETARIAN COCKTAIL ROYAL DRAGON FOOD APPETIZERS BEEF 343625 4/25 CT HDOS BEEF WELLINGTON MINI CUISINE INNOVTN FOOD APPETIZERS BEEF 343618 1/100 CT HDOS FRANKS IN PUFF PASTRY 100% BEEF CUISINE INNOVTN
    [Show full text]
  • Bottom Sirloin Flap Meat Tech Sheet
    Bottom Sirloin Flap Meat BRAISING, STEWING, GRILLING SAUTÉ / PAN FRY OVEN ROASTING ROTISSERIE SIMMERING OR POT ROASTING COMMON NAMES: Steak Tails, Bavette CHARACTERISTICS HANDLING MUSCLE COMPOSITION: Consists of the Obliquus • Cut originates from the bottom sirloin and has • Should not require much trimming externus abdominis, Obliquus internus abdominis, similar flavour characteristics as other sirloin cuts • Cut across grain when cutting into steaks Transversus abdominis muscle from the bottom • Long, thin muscle with consistent grain running for maximum tenderness sirloin butt. across the meat • Can also easily be cut into strips or cubes • Well marbled with coarse grain, suitable • For roasting, season with BBQ sauce or other POINTS REQUIRING SPECIFICATION: for marinating topping, cook low and slow in a conventional • No external fat, no connective tissue • Should have little or no external fat or or “cook and hold” oven • Clean of any ragged edges connective tissue • Create innovative menu items by grilling • Options to purchase portioned • Offers high yield when cut for steaks and or sautéing steaks, strips or diced beef WEIGHT RANGE: 3 – 6 lb / 1.4 – 2.7 kg any trim can be used in sautés or stir-fries • Always cut across the grain of the meat • Ideal for operators looking for smaller cuts for maximum tenderness 185A • A non-traditional option for steak sandwiches BOTTOM SIRLOIN BUTT FLAP or other casual menu applications CLASSIC CUTS 1185A BOTTOM SIRLOIN FLAP STEAK FLAP MARINATING STRIPS FLAP DICED BEEF CUTTING – – – CUT LINE 1. Cut across the direction of the grain. f–– GRAIN DIRECTION MERCHANDISING OPTIONS BOTTOM SIRLOIN GRILLING STEAKS BOTTOM SIRLOIN GRILLING CUBES Disclaimer: This information has been compiled from sources and documents believed to be reliable.
    [Show full text]
  • 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
    [Show full text]
  • FSIS Directive 10010.1 Rev. 3
    FSIS DIRECTIVE 10,010.1 Rev. 3 Verification Activities for Escherichia coli O157:H7 in Raw Beef Products TABLE OF CONTENTS Chapter I – General What Raw Ground Beef Products does FSIS sample? What Raw Ground Beef and Patty Components does FSIS sample? What Products are not subject to FSIS sampling? How is a “lot” defined? What is a “positive” result? What is a “presumptive positive” result? What are the Sampling Project Numbers for E. coli O157:H7 testing? Chapter II – IPP Responsibilities for Collecting and Submitting Samples How do I put on my gloves? How do I request sampling supplies? What do I need to know about notifying establishment management about collecting a sample? When do I collect a sample? Do I collect a fresh or frozen sample? What do I do if I receive FSIS Form 10,210-3 requesting samples of ground beef (MT43), trim (MT50), and components other than trim (MT54)? How do I determine the intended use of the product? How do I collect a ground beef sample and how much product do I need to collect for a ground beef sample? Do I collect a ground beef sample that contains poultry or other meat ingredients? What do I need to do if the establishment requests the use of alternative procedures for sampling a lot of ground beef? How do I collect beef manufacturing trimmings samples using the N60 method? How do I select ground beef components other than beef manufacturing trimmings for sampling? FSIS Directive 10,010.1 How do I collect samples of components other than trimmings? How do I collect samples of ammoniated beef products? How do I collect samples of bench trim? Chapter III – FSIS Actions After a Positive FSIS or Another Federal or State Entity Sample Result What do I do when I am notified of an FSIS presumptive E.
    [Show full text]
  • Meat Seafood
    MEAT SEAFOOD Category Item Description Pack Size BACON 38064 FAR BACON SINGLE SLI 18/22 NORTHEAST 1 15 LB BACON 38123 TYS BACON SINGLE SLICE CC 18/22 1 15 LB BACON 38458 HAT BACON SLI PREMIUM 24 1 LB BACON 38820 HAT BACON SLI LAYOUT 18/22 CHEF PLEASER 1 15 LB BACON 38823 HAT BACON SLI LAYOUT 14/18 CHEF PLEASER 1 15 LB BACON 38831 HAT BACON SLAB SLI THICK 1 15 LB BACON 38940 TYS BACON SLI LAYOUT FLAT PACK 1 15 LB BACON PRECOOKED 38001 FAR BACON SLI CKD ROUND 1 192 CT BACON PRECOOKED 38006 FAR BACON SLI CKD THICK 300 CT "DELUXE" 1 5.4 LB BACON PRECOOKED 38008 HOR BACON SLI CKD ROUND 1 192 CT BACON PRECOOKED 38020 FAR BACON SLI CKD 300 CT 1 300 CT BACON PRECOOKED 38023 FAR BACON SLI CKD 300 CT 1 300 CT BACON PRECOOKED 38024 FAR BACON CKD (CHIPS) 2 5 LB BACON PRECOOKED 38127 TYS BACON SLI CKD THIN HICKORY SMK 1 3.75 BACON PRECOOKED 38131 TYS BACON SLI CKD ROUND 192 CT 1 192 CT BACON PRECOOKED 38148 TYS BACON SLI CKD THICK 300 CT 1 5.4 LB BACON PRECOOKED 38837 FAR BACON CANADIAN 4 3.2LB A BACON PRECOOKED 38880 FAR BACON CANADIAN 4 4 LB AV BEEF ANGUS - FRESH 38613 PAC BEEF RIB EYE CH -ANGUS BLACK CAN FRZ 5 PC BEEF BOXED FRESH 28500 IBP BEEF TOP ROUND CH 1 PC BEEF BOXED FRESH 28502 IBP BEEF TOP ROUND INSIDE 1 PC BEEF BOXED FRESH 28520 PAC BEEF RIB EYE CH 12/14 1 PC BEEF BOXED FRESH 28522 IBP BEEF RIB EYE NR 12/14 1 PC BEEF BOXED FRESH 28540 PAC BEEF FLANK STEAK PEELED 1 2 PC BEEF BOXED FRESH 28547 IBP BEEF TENDERLOIN PEELED 5/UP 2 PC BEEF BOXED FRESH 28551 IBP BEEF STRIP LOIN NR 1X1 1 PC BEEF BOXED FRESH 28554 IBP BEEF STRIP LOIN NR 0X1 BNLS
    [Show full text]
  • Canadian Beef Merchandising Guide
    CANADIAN BEEF MERCHANDISING GUIDE Bottom Sirloin Tri-Tip Grilling Steak Shoulder Pot Roast Bottom Sirloin Boneless Tri-Tip Oven Roast Sirloin Tip Sirloin Tip Sirloin Tip Shoulder Pot Roast Oven Roast Fast-Fry Sirloin Tip Marinating Short Ribs Steak Rotisserie Roast Steak Simmering Short Ribs Simmering Short Ribs Boneless Bottom Sirloin Tip Bottom Sirloin Tip Marinating Steak Fast-Fry Steak Stewing Beef Beef Marinating Strips Eye of Round Beef Grilling Back Ribs Eye of Round Marinating Eye of Round Eye of Round Oven Roast Steak Fast-Fry Strips for Steak Satay Top Sirloin Cap Top Sirloin Cap Top Sirloin Cap Grilling Steak Fast-Fry Steak Fast-Fry Strips Top Sirloin Cap Grilling Cubes Cross Rib Pot Roast Boneless Cross Rib Shoulder Tender (Teres Major) Rib Eye Cross Rib Rib Eye Grilling Steak Simmering Steak Premium Oven Rib Eye Boneless Roast Outside Round Outside Round Top Sirloin Cap Fast-Fry Steak Oven Roast Marinating Grilling Medallion Outside Round Steak Outside Round Top Sirloin Cap Off Rotisserie Roast Fast-Fry Steak Grilling Steak Cross Rib Simmering Steak Cross Rib Pot Roast Top Sirloin Sirloin Prime Rib Premium Grilling Steak Top Sirloin Rib Premium Inside Round Inside Round Premium Top Sirloin Oven Roast Boneless Grilling Steak Rib Roast Prime Rib Oven Roast Inside Round Marinating Steak Oven Roast Premium Premium Oven Roast Rotisserie Roast Oven Roast Inside Round Inside Round for Rouladen Fast-Fry Steak Top Blade Top Blade Top Blade Flat Iron Pot Roast Simmering Steak Prime Rib Grilling Steak Prime Rib Premium Rib Cap Off Butt
    [Show full text]
  • Beef Cuts & How to Cook Them
    Beef Cuts & How to Cook Them Common Cooking Cut Also Known As Methods Popular Dishes CHUCK Blade, Shoulder Pot Roast Pot Roast Chuck has a high fat content and is a flavorful cut best cooked slowly in liquid. RIB - Grill, Broil Rib Eye, Prime Rib The rib is a very tender cut whose marbling is well-suited for cooking in a hot dry heat. PLATE Short Rib Pot Roast BBQ Ribs, Pot-Au-Feu The plate is a notoriously tough cut of beef but also comes from the region that produces the ever-popular thin ribs. A classic thin rib preparation consists of a quick browning in a hot skillet followed by a long slow roast in red wine, root vegetables and herbs. A long, wet cook is required to break down the connective tissue that would otherwise render this cut too tough and chewy to eat. Corned Beef, Pastrami, BRISKET Chest, Breast Pot Roast Texas Brisket Brisket is a very tough cut of meat that requires long, slow cooking in order to tenderize. TOP SIRLOIN - Skillet, Grill, Broil, Roast The top sirloin is the tenderest of the sirloin cuts and should only be cooked in dry heat. For over 30 years GrowNYC’s Greenmarket staff, volunteers and farmers have been working together to promote regional agriculture, preserve farmland and ensure a continuing supply of fresh, local produce for all New Yorkers. As a non-profit, donations from supporters like you are vital to our continued success. To make a fully tax-deductible contribution, please call 212.788.7212.788.7212.788.7900212.788.7900 or visit www.growNYC.orgwww.growNYC.org/Greenmarket/Greenmarket Beef Cuts & How to Cook Them Common Cooking Cut Also Known As Methods Popular Dishes TENDERLOIN - Grill, Roast Filet Mignon, Chateaubriand As its name suggests, tenderloin is a very tender cut.
    [Show full text]