DOCSLIB.ORG

State College of Washingt N U. S. Department of Agricu Ture

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
State College of Washingt N U. S. Department of Agricu Ture State College of Washingt n Extension Service U. s. Department of Agricu ture County Agent Work Cooperating Pullman, Washington Ext. Mimeo. 1828 4-H JUDGING -AID IN CUTS OF MEAT ,Tudging Meat by its Appearance There are certain terms that are used to designate the more important characteristics of beef, veal, pork and lamb. These terms are: (1) conformation, (2) ~h' (3) quality. Whether you. are judging meat or buying meat as a consumer, you will want to understand the me~ning of these three terms. They form the basis for judging and grading meats from their appearance. The factors of conformation, finish, and quality are the measuring sticks used in judring beef, veal, pork, lamb and mutton. These factors differ to some extent with each of the five· meats. Here is what we mean andlook for in meat judging: 1. CONFORMATION Conformation refers to the general build, form, shape, contour or out- line of the carcass side or cut. Good conformation implies short necks and shanks, deep plump rounds, thick backs with full loins and well- fleshed ribs and shoulders. The most desirable cuts including the l~in, Ext. iv1i.meo. 1828 Par;e 2 rib, round or leg, and chuck and shoulder have full muscles and a l .~rge proportion of edible meat to bone. 2. FINISH Finish refers specifically to the quality, amount, color and distribution of fat. 'I'he best finish implies abundant marbl- inE?; (inter-mingling of fat with lean) and smooth, even covering of firm fat over the exterior surface of the carcass side or cut. The fatness of meat is very important because eating quality which includee juiciness and tenderness depend~ upon the proportion of fat present. Quality has to do with the factors which effect the eating quality of the cooked meat, if the cookine has been done properly. Quality refers to the characteristics of the lean and fat. Quality is related primarily to the firmness and strength of the muscle fibers and connective tissues. These affect the tenderness of the meat. Quality involves the amount, consis- tency and the_ character of the juices and extractives for these influence the eating quality. Ext. Mimeo. 1828 Page 3 Although cooked meat should yield a high proportion of juice, the uncooked meat should be of such a consistency that the flesh when chilled remains firm and resilient. ~Jality is also influenced by marbl- ling. Best quality implies a well-marbled, lean, fine-grained meat with color typical of the meat being judged. Let's look at some variations in meat: Veal shows practically no marbl- ing of fat with the lean. Consequently, the flesh is less firm than is found in comparable grades of beef. Veal also has a moderately thin outside covering of fat as compared with beef. The firmness and color of the fat varies with the S meats and from grade to grade for each kind of meat. Generally, the fat of each kind of meat is progressively firmer as the meat increases in grade. Lamb and mutton produce the hardest fat with the highest melting point, while pork fat is the softest and has the lowest melt- ing point. Now let's place the cuts of meat that are available for judging. Ext. Mimeo ~~tt4 .1828 ~~* i ~ ~ ' v .. ~ ~ ~~' ,, ~~~'«.._ ~- ~ ~ - Remember the various cuts that you will ~e judging are based on a standard of high quality and graded down from that standard. Here are the primary things you are looking for in judging the different meats: High quality beef High guality pork High quality veal High quality lamb Fat Fat Fat Fat --Smooth covering of firm --Exterior-r5 well-covered --Far is clear, firm and white. --Smooth covering of creamy-white fat, evenly with a layer of fairlY firm, Veal has very little fat. clear, white brittle fat distributed over the ex- white fat. over most of the exterior terior of the carcass or of the cut. the cut. 1--Pork fat indicates quality and is largely responsible for t he desirable flavor of this meat. ~an Lean Lean Lean --Lean ~eef should --Color or-the lean of young --Lean is light pink with no --Lean is pinkish red in be ur~form and bright pork is grayish-pink turning marbling. color (In yearling lamb to a delicate rose color in and mutton it is deeper - -Color ranges from older animals. --Lean is very fine, fairly red). pale red to deep blood­ firm texture, though not so r ed. --Lean is well-marbled with firm as beef and velvety in - -Lean i s fine- grai ned a1d fat. appearance. velvety i n appearance and --The lean of this beef text ure. is well-marbled with --Lean is firm and fine-grained --Veal is the young of beef. creamy-white fat. texture. --Lean is finn, texture is velvety in appearance and fine in grain. Bones Bones Bones Bones --Bones in young beef --Bones are-porous and pinkish --Bones are porous and soft, --Bones are porcus and are pinkish and porous; in color since ·pork is usually with a reddish tinge. Some redish i n color. in older animals, white young. ends are still in the carti­ and flinty. lage stage. --In older lamb and mu t ­ --Eating quality of --Cuts of veal are considerably ton, they become hard the older animals is smaller than the cuts of beef. and white. likely to be less tend­ They are from younger animals. er but more flavorful than younger animals. .
Load more

Recommended publications
  • Guide to Identifying Meat Cuts
    THE GUIDE TO IDENTIFYING MEAT CUTS Beef Eye of Round Roast Boneless* Cut from the eye of round muscle, which is separated from the bottom round. Beef Eye of Round Roast Boneless* URMIS # Select Choice Cut from the eye of round muscle, which is Bonelessseparated from 1the480 bottom round. 2295 SometimesURMIS referred # to Selectas: RoundChoic Eyee Pot Roast Boneless 1480 2295 Sometimes referred to as: Round Eye Pot Roast Roast, Braise,Roast, Braise, Cook in LiquidCook in Liquid BEEF Beef Eye of Round Steak Boneless* Beef EyeSame of muscle Round structure Steak as the EyeBoneless* of Round Roast. Same muscleUsually structure cut less than1 as inch the thic Eyek. of Round Roast. URMIS # Select Choice Usually cutBoneless less than1 1inch481 thic 2296k. URMIS #**Marinate before cooking Select Choice Boneless 1481 2296 **Marinate before cooking Grill,** Pan-broil,** Pan-fry,** Braise, Cook in Liquid Beef Round Tip Roast Cap-Off Boneless* Grill,** Pan-broil,** Wedge-shaped cut from the thin side of the round with “cap” muscle removed. Pan-fry,** Braise, VEAL Cook in Liquid URMIS # Select Choice Boneless 1526 2341 Sometimes referred to as: Ball Tip Roast, Beef RoundCap Off Roast, Tip RoastBeef Sirloin Cap-Off Tip Roast, Boneless* Wedge-shapedKnuckle Pcuteeled from the thin side of the round with “cap” muscle removed. Roast, Grill (indirect heat), Braise, Cook in Liquid URMIS # Select Choice Boneless Beef Round T1ip526 Steak Cap-Off 234 Boneless*1 Same muscle structure as Tip Roast (cap off), Sometimesbut cutreferred into 1-inch to thicas:k steaks.Ball Tip Roast, Cap Off Roast,URMIS # Beef Sirloin Select Tip ChoicRoast,e Knuckle PBonelesseeled 1535 2350 Sometimes referred to as: Ball Tip Steak, PORK Trimmed Tip Steak, Knuckle Steak, Peeled Roast, Grill (indirect heat), **Marinate before cooking Braise, Cook in Liquid Grill,** Broil,** Pan-broil,** Pan-fry,** Stir-fry** Beef Round Tip Steak Cap-Off Boneless* Beef Cubed Steak Same muscleSquare structureor rectangula asr-shaped.
    [Show full text]
  • Greater China Beef & Sheepmeat Market Snapshot
    MARKET SNAPSHOT l BEEF & SHEEPMEAT Despite being the most populous country in the world, the proportion of Chinese consumers who can regularly afford to buy Greater China high quality imported meat is relatively small in comparison to more developed markets such as the US and Japan. However, (China, Hong Kong and Taiwan) continued strong import demand for premium red meat will be driven by a significant increase in the number of wealthy households. Focusing on targeted opportunities with a differentiated product will help to build preference in what is a large, complex and competitive market. Taiwan and Hong Kong are smaller by comparison but still important markets for Australian red meat, underpinned by a high proportion of affluent households. China meat consumption 1 2 Population Household number by disposable income per capita3 US$35,000+ US$75,000+ 1,444 13% million 94.3 23% 8% 50 kg 56% 44.8 China grocery spend4 10.6 24.2 3.3 5.9 million million 333 26 3.0 51 16.1 Australia A$ Australia Korea China Korea Australia China US US China US Korea 1,573 per person 1,455 million by 2024 5% of total households 0.7% of total households (+1% from 2021) (9% by 2024) (1% by 2024) Australian beef exports to China have grown rapidly, increasing 70-fold over the past 10 years, with the country becoming Australia’s largest market in 2019. Australian beef Australian beef Australia’s share of Australian beef/veal exports – volume5 exports – value6 direct beef imports7 offal cuts exports8 4% 3% 6% 6% 3% Tripe 21% 16% Chilled grass Heart 9% A$ Chilled grain Chilled Australia Tendon Other Frozen grass Frozen 10% 65 71% Tail 17% countries million Frozen grain 84% Kidney 67% Other Total 303,283 tonnes swt Total A$2.83 billion Total 29,687 tonnes swt China has rapidly become Australia’s single largest export destination for both lamb and mutton.
    [Show full text]
  • Information on How to Buy Lamb
    LAMB Lamb is produced from animals less than a year old. Since the quality of lamb varies according to the age of the animal, it is advisable to buy lamb that has been USDA-graded. USDA Prime: Prime grade lamb is very high in tenderness, juiciness, and flavor. It has moderate marbling, which enhances both flavor and juiciness. Prime chops and roasts are excellent for dry-heat cooking (broiling and roasting). USDA Choice: Choice grade lamb has slightly less marbling than Prime, but still is of very high quality. Choice chops and roasts also are very tender, juicy, and flavorful and suited to dry-heat cooking. Lower grades of lamb and mutton (USDA Good, Utility, and Cull) are seldom marked with the grade if sold at retail. Most cuts of USDA Prime and Choice lamb - including shoulder cuts - are tender and can be oven roasted, broiled, or pan broiled. A leg of lamb graded Choice or Prime, for example, is delectable when oven roasted. The less tender cuts - the breast, riblets, neck, and shank - can be braised slowly to make excellent (and tender) lamb dishes. Meat from older sheep is called yearling mutton or mutton and, if it is graded, these words will be stamped on the meat along with the shield-shaped grade mark. Grades for yearling mutton and mutton are the same as for lamb, except that mutton does not qualify for the Prime grade and the Cull grade applies only to mutton. The best way to identify lamb cuts is with the lamb carcass chart shown above.
    [Show full text]
  • United States Standards for Grades of Lamb, Yearling Mutton, and Mutton Carcasses
    United States Department of Agriculture United States Standards Agricultural Marketing for Grades of Service Livestock Lamb, Yearling Mutton, and and Seed Division Mutton Carcasses Effective date July 6, 1992 United States Standards for Grades of Lamb, Yearling Mutton, and Mutton Carcasses The following is a reprint of the Official United States Standards for the Grades of Lamb, Yearling Mutton, and Mutton Carcasses promulgated by the Secretary of Agriculture under the Agricultural Marketing Act of 1946 (60 Stat. 1087; 7 U.S.C. 1621-1627) as amended and related authority in the annual appropriation acts for the Department of Agriculture. The standards are reprinted with amendments effective July 6, 1992. Development of the Standards The official standards for grades of lamb and mutton carcasses were initially promulgated and made effective on February 16, 1931. The standards were amended in October 1940 (Amendment No. 1 to S.R.A. 123) so as to change the grade designations Medium and common to Commercial and Utility, respectively. In April 1951, the official standards were again amended (Amendment No. 2 to S.R.A. 123). By this amendment, Prime and Choice grades were combined and designated as Prime. The Good grade was renamed Choice, which also became the highest grade for carcasses of mutton older than yearlings. The top two-thirds of the Commercial grade was combined with the top two-third of the Utility grade and designated as Utility, thereby eliminating the Commercial grade name. The lower one-third of the Utility grade was combined with the Cull grade and designated as Cull. This amendment also provided for reflecting the minimum requirements for each grade, specified the grade requirements for varying degrees of maturity, and clarified the method for differentiating between lamb, yearling mutton, and mutton carcasses.
    [Show full text]
  • Omaha Steaks Veal Patties Cooking Instructions
    Omaha Steaks Veal Patties Cooking Instructions Hazardable Hamlen gibe very fugitively while Ernest remains immovable and meroblastic. Adlai is medicative and paw underwater as maneuverable Elvin supervening pre-eminently and bowdlerize indefensibly. Mayor bevels untremblingly while follow-up Ernesto respond pedately or bespeckles mirthlessly. Sunrise Poultry BONELESS CHICKEN BREAST. Peel garlic cloves, Calif. Tyson Foods of New Holland, along will other specialty items. You raise allow the burgers to permit as different as possible. Don chareunsy is perhaps searching can you limit movement by our processors and select grocery store or return it cooks, brine mixture firmly but thrown away! Whole Foods Market said it will continue to work with state and federal authorities as this investigation progresses. The product was fo. This steak omaha steaks or cooking instructions below are for that christians happily serve four ounce filets are. Without tearing it cooked veal patties into a steak omaha steaks. Medium heat until slightly when washing procedures selected link url was skillet of your family education low oil to defrost steak is genetically predisposed to? Consumers who purchased this product may not declare this. Ingleservice singleuse articles and cook omaha steaks expertly seasoned salt and safe and dry storage container in. There are omaha steaks are also had to slice. When cooking veal patties with steaks were cooked. Spread dijon mustard, veal patties is fracking water. Turducken comes to you frozen but uncooked. RANCH FOODS DIRECT VEAL BRATS. Their website might push one of door best ones in ordinary food business. Caldarello italian cook your freezer food establishment, allergens not shelf stable pork, and topped patty.
    [Show full text]
  • Factors Affecting the Palatability of Lamb Meat
    Factors Affecting the Palatability of Lamb Meat Susan K. Duckett University of Georgia Introduction In the last 43 years, per capita consumption of lamb in the United States has declined to a level of 0.81 lb per person annually on a boneless, retail weight basis (CattleFax, 2003; Figure 1). In contrast, per capita consumption of total meat products has increased 28% to about 194 lb per person annually in this same time period (Figure 2). In 2003, per capita consumption of beef, pork, poultry and fish products was estimated at 62, 48, 68,and 15 lb (boneless, retail weight basis), respectively. These consumption patterns indicate that Americans continue to consume greater amounts of meat in their diet; however, lamb consumption continues to decline. In a survey conducted of 600 households (Ward et al., 1995; Tulsa, OK), consumers were asked to rank seven meats including beef, chicken, fish, lamb, pork, turkey, and veal on taste, cholesterol content, nutritional content, economic value, fat, convenience, and overall preference (scale: 1st would be most desirable and 7th would be least desirable for these traits). Consumers identified taste as one of the most important factors when purchasing meat and ranked lamb last (lowest preference) among the seven meats for taste and overall preference (Table 1). Consumers ranked lamb 5th for cholesterol level, 6th for nutritional content, and 5th for fat level. Lamb is higher in polyunsaturated fatty acids and conjugated linoleic acid (anticarcinogen), and lower in total fat content than grain-fed beef (Figure 3); however, most consumers appear unaware of potential nutritional benefits from including lamb in the diet.
    [Show full text]
  • Sensory Evaluation of Various Lamb Meat Foods by Judging Consumers
    KUKOVICS & NÉMETH: SENSORY EVALUATION OF LAMB MEAT FOODS BY CONSUMERS Acta Alimentaria, Vol. 43 (2), pp. 254–263 (2014) DOI: 10.1556/AAlim.43.2014.2.9 SENSORY EVALUATION OF VARIOUS LAMB MEAT FOODS BY JUDGING CONSUMERS S. KUKOVICS* and T. NÉMETH Research Institute for Animal Breeding and Nutrition, 2053 Herceghalom, Gesztenyés u. 1. Hungary (Received: 6 November 2012; accepted: 24 February 2013) Four kinds of lamb meat foods (Wiener sausage, ham, roasted meat, and roasted leg) were developed based on 8 different genotypes to improve lamb meat quality and quantity, and to study the differences among them. The stringiness, flavour, and odour of the products were judged in food sensory evaluation by a total of 265 (60% male and 40% female) randomly selected consumers. In stringiness and flavour five (from 1 to 5), and concerning odour three (from 1 to 3) categories were created according to decreasing quality. The consumers represented different age groups: below 20 years, between 21–30, 31–40, 41–50, 51–60, 61–70, and above 70 years. The groups of consumers were involved in sheep farming, other animal farming, other agriculture sector, industry, catering, education, other service; administrative department of the state, were students, and others. Analyses of variance were calculated to estimate the effects of the genotype of lamb, the gender, age, and occupation of judging consumers on the sensory evaluation of the meat foods. In conclusion, new lamb meat foods were highly appreciated by consumers, who made definite distinctions among genotypes according to flavour, stinginess, and odour. There were significant interactions between gender, age, and occupation of consumers as well as sensory evaluation of various lamb meat foods.
    [Show full text]
  • Sheep Skill-A-Thon Booklet
    2016-2017 Citrus County Fair Sheep Skill-a-Thon Sheep Skill-a-thon 1 INTRODUCTION This manual has been developed by the Animal Sciences Department Faculty at the University of Florida as a study guide for the Sheep Skill-a-thon. The topic for this year’s Skill-a-thon is Products and Marketing. The Citrus County Fair recognizes that agricultural education instructors, parents, 4H agents and leaders provide the traditional and logical instructional link between youth, their livestock projects and current trends in the animal agriculture industry. PLEASE NOTE: This manual is provided as a study guide for the Skill-a-thon competition and should be used as an additional aid to ongoing educational programs. Sections are labeled Junior, Intermediate & Senior, Intermediate & Senior, or Senior to help exhibitors and educators identify which materials are required for each age level. The knowledge and skills vary by age group and may include: Juniors (age 8-10 as of September 1, 2016) By Products, Wholesale cuts & Primal Intermediates (age 11-13 as of September 1, 2016) all of the above plus... Retail Cuts Cookery Seniors (age 14 and over as of September 1, 2016) all of the above plus.... Sheep/Lamb Evaluation Wool Grades Quality Assurance Skeletal Anatomy GOOD LUCK! Sheep Skill -a-thon 2 Products and Marketing Youth livestock projects focus on the selection, raising, showing and often selling of animals. By virtue of their participation in livestock projects, youth become part of an industry that provides food and fiber for the world. Steps involved in the movement of animals and animal products from producer to consumer are known as processing and marketing.
    [Show full text]
  • Meatworks Veal Cutting Instructions
    MEATWORKS VEAL CUTTING INSTRUCTIONS (774) 319-5616 [email protected] HOURS OF OPERATION 7:00AM TO 4:00PM LIVESTOCK RECEIVING HRS MON-FRI 1:30PM TO 3:30PM SUNDAY 12:00PM TO 1:00PM CUSTOMER NAME FARM NAME PHONE # # OF ANIMALS PEN # KILL DATE ORDER # ANIMAL ID (S)/LIVE WEIGHT LOT #/CARCASS ID (S) VEAL SHOULDER CHECK ONE: 3048 ROAST___ 3050 CHOPS___ GRIND___ SPECIAL INSTRUCIONS: VEAL BLADE CHECK ONE: 3033 ROAST___ 3035 CHOPS___ GRIND___ SPECIAL INSTRUCIONS: VEAL RIB CHECK ONE: 3218 RIB ROAST___ 3222 RIB CHOPS___ GRIND___ 3069 BREAST YES ___ NO___ SPECIAL INSTRUCIONS: VEAL LOIN CHECK ONE: 3070 LOIN ROAST___ 3071 LOIN CHOPS___ GRIND___ SPECIAL INSTRUCIONS: VEAL LEG CHECK ONE: 3467 LEG ROAST___ 3466 CUTLETS___ GRIND___ SPECIAL INSTRUCIONS: GRIND *IF YOU SELECT PATTIES OR SAUSAGE THE VALUE-ADDED SERVICE SECTION MUST BE COMPLETED 5300 1-LB PKG___ 5301 2 LB PKG___ 5303 5-LB PKG___ PATTIES___ SAUSAGE___ SPECIAL INSTRUCTIONS: VEAL OFFAL *ALL ORGAN MEAT PASSING USDA INSPECTION WILL BE PACKED AND SAVED FOR CUSTOMER 3636 OSSO BUCO YES___ NO___ 1365 MARROW BONES YES___ NO___ 3644 SOUP BONES YES___ NO___ CHECK IF YOU WANT TO SAVE: 3011 TONGUE___ 3090 OX TAIL___ 3020 LIVER___ 3040 HEART___ 3045 KIDNEY___ COMMENTS: Revised 5-18-2020 VALUE ADDED SERVICE INSTRUCTIONS (CHECK AND/OR CIRCLE CHOICES) 8 OZ 6 OZ 4 OZ PATTY OPTIONS ADD ADD ADD SMOKED SAUSAGE OPTIONS 50 LB MINIMUM PER BATCH $.50/LB $.75/LB $1.00/LB ADD $2.25/LB 5312 5311 5310 CHECK ONE: NATURAL CURE (100 LB MINIMUM ADD $.50/LB) BULK LINK CONVENTIONAL CURE SAUSAGE OPTIONS ADD ADD 50
    [Show full text]
  • Weekly Veal Summary
    as okWee ` WEEKLY VEAL MARKET SUMMARY ~ Livestock, Meat, Feed Ingredients & Skin Markets ~ Thursday, September 30, 2021 Vol. 24, No. 39 Carlot Veal Carcass Report Northeast and North Central Basis - 9/19/2020 – 9/25/2021 Link to current report: Pennsylvania Weekly Cattle Auction Summary Compared to last week: The special fed veal carcass market was higher on comparable sales of veal calves. Demand was light to moderate on light to moderate offerings. Harvest numbers were 10.9 percent higher compared to last week's total. Dressed Canadian Federally Inspected Slaughter weights were up 6.3 pounds. Current Week Ago Year Ago YTD YTD % Change 09/18/21 09/11/21 09/19/20 2021 2020 Represents calves harvested Sunday through Saturday of last week. Calves: 3,220 2,550 3,351 114,385 115,994 -1.4% VEAL CARCASS, SPECIAL FED, HOT BASIS-PAID TO PRODUCER - FOB BASIS Males: 2,969 2,352 3,094 107,538 110,166 Includes previously committed contract and open market calves. Females: 251 198 257 6,847 5,828 Head Range Wtd Avg Hide-Off, 255-315 Lbs. Hot Basis 2851 350.00-380.00 361.49 Canadian Monthly Grain Fed Veal Report ----------------------------------------------------------------- (Quebec Sales in Canadian Dollar and Average Price) Special Fed Veal Slaughter for: Year Ago YTD YTD 2021 2020 Hd count Week ending: 09/25/21 09/18/21 09/26/20 2021 2020 No of Head Avg Price No of Head Avg Price % Change Total NE & NC 2,851 2,570 3,350 99,616 138,137 W/E 09/25/21 1,390 222.82 1,396 207.60 -0.43% ----------------------------------------------------------------- YTD 55,358 208.89 56,689 206.25 -2.35% Special Fed Veal Dressed Weights Year Ago Week ending: 09/25/21 09/18/21 09/26/20 Total NE & NC 276.2 269.9 311.7 AUSTRALIAN VEAL SLAUGHTER STATISTICS ---------------------------------------------------------------- W/E 9/18/2021 * North Central = OH, IN, IL, MI, & WI This 2021 Last Last 2020 * Northeast = MA, MD, PA, NY, NJ, DE, CT, & VT Week YTD Week Year YTD ** The calves represented in this report include both Packer Owned and Queensland 52 6,456 16 74 4,220 Non-Packer Owned calves.
    [Show full text]
  • Tongue by Jennifer Mclagan from Odd Bits: How to Cook
    Tongue By Jennifer McLagan from Odd Bits: How to Cook the Rest of the Animal How to Choose: The world of tongues is vast. Duck tongues, popular in Asian cuisines, are tiny and have a small bone that makes them fiddly. In this section, I limit myself to beef, veal, lamb, and pork tongues; if you have access to game animals, don’t hesitate to use their tongues in these recipes. The bigger the tongue, the coarser its texture, so I prefer tongues around 31/3 pounds /1.5 kg or less, as their texture is finer. While veal tongues are the most prized, beef, lamb, and pork tongues are all worth eating. Tongues can be bought fresh, frozen, brined, and sometimes smoked. Often your only choice will be a frozen one, especially with beef or veal tongue. The color of a tongue can vary from pink with a gray cast to almost all gray. Sometimes the skin of the tongue is quite mottled, often with odd dark spots. The color and the dark patches are no indication of quality; they are just a result of the animal’s breed. Tongues have a thick, bumpy skin, and often there is fat and gristle still attached at the base of the tongue, none of which is very appealing and all of which is easily removed after the tongue is poached. Besides availability, taste and size will influence your choice. Veal and lamb tongues are the mildest in taste, followed by beef and pork tongue. Pork tongue often comes with the head, and I prefer it in headcheese rather than by itself.
    [Show full text]
  • EUR Beef Tartare Zürich-Style Veal Mövenpick Bircher Muesli Rösti
    Local cuisine, global appeal Traditional Swiss recipes revisited by Mövenpick to entice the modern palate, marrying tradition with culinary innovation. Savour these classic dishes, always cooked to perfection, in our restaurants worldwide. Beef tartare One of Mövenpick’s greatest culinary successes, perfected by our chefs over time, steak tartare is true classic all over the world. Zürich-style veal Succulent veal in a mouth-watering cream and mushroom sauce, served with a traditional crispy rösti, a quintessential Swiss dish popular at Mövenpick restaurants. Swiss carrot cake A modern take on the traditional Swiss ‘Rüebli Chueche’, our contemporary gluten-free carrot cake is so light to bite, but big on flavour and topped with a smooth and velvety cream cheese glace. EUR Beef tartare 14.00 Mild, medium or spicy I brioche toast I butter small portion 12.00 Refined with cognac, calvados or whisky (+ EUR 3) Zürich-style veal 21.00 Sliced veal I mushrooms I cream sauce I butter rösti I mesclun lettuce small portion 13.00 Mövenpick Bircher muesli 7.00 Organic oats I raisins I honey I apple I berries I whipped cream I scoop of Mövenpick Vanilla ice cream Rösti buffalo mozzarella and tomatoes 16.00 Buffalo mozzarella I trio tomatoes I home dried tomato I basil pesto 18032021 Lokale keuken met een globaal effect Traditionele Zwitserse recepten, nieuw uitgevonden voor Mövenpick: Oude gewoontes en een culinaire innovatie gaan een nieuwe verbinding aan, en die gaan u smaken. Geniet van deze klassiekers in hoogste perfectie in onze restaurants over de hele wereld. Rundertartaar Een van Mövenpick grootste culinaire successen, door de jaren heen geperfectioneerd door onze koks, rundertartaar is een echte klassieker, niet alleen in Zwitserland, maar wereldwijd.
    [Show full text]