21-0225 Chairman's Lunch Menu

Total Page：16

File Type：pdf, Size：1020Kb

PRIVATE DINING CHAIRMAN’S LUNCH 65 FIRST COURSE select 1 day boat scallop crab cake trued potato cake, shiitake mushrooms, ginger, stone-ground mustard sauce, citrus butter sauce watercress, tomato salad steak tartare snake river farms ﬂat iron, garlic, shallot, caperberries, dijon aioli, chive oil, sourdough toast SECOND COURSE select 1 soup of the season classic caesar salad steakhouse wedge organic romaine, anchovy caesar dressing, organic iceberg, chandlers ranch dressing, parmesan cheese crouton bacon, tomato THIRD COURSE select 3 ﬁlet mignon american kobe flat iron steak fresh asparagus, potatoes, cognac fresh asparagus, potatoes, cognac peppercorn sauce peppercorn sauce the ritz burger hawaiian ahi tuna japanese + american wagyu, filet mignon, pan-seared rare, wasabi mashed potatoes, bacon jam, foie gras aioli, citrus-dressed ginger soy sauce, shiitake mushrooms, arugula, pommes frites, black pepper watercress salad +truffe ketchup, pickled veggies – optional egg roasted pheasant anson mills calico wild rice, golden raisin cauliflower steak chutney, charred kale, wild mushrooms, marinated + roasted, charred broccolini, fried quail egg red pepper coulis, citrus dressed arugula seasonal fresh catch DESSERT select 2 german chocolate bomb fromage blanc cheesecake coconut pecan frosting, chocolate goat cheese, vanilla, graham cracker crust, mirror glaze wild honey butterscotch crème brûlée classic burnt cream, caramelized sugar Please inform your server of any allergies and or dietary restrictions. While our culinary team can prepare dishes without particular ingredients, cross-contact with allergens can occur in our kitchen and we cannot guarantee that any menu item can be completely free of allergens. Prices do not include 20% gratuity and 6% sales tax. All menu prices and selections are subject to market costs and availability. 022521.

Copy Link

Recommended publications

Meat Quality Workshop: Know Your Muscle, Know Your Meat BEEF
2/6/2017 Meat Quality Workshop: Know Your Muscle, Know Your Meat Principles of Muscle Profiling, Aging, and Nutrition Dale R. Woerner, Ph.D., Colorado State University BEEF- Determining Value 1 2/6/2017 Slight00 Small00 Modest00 Moderate00 SLAB00 MAB00 ACE ABC Maturity Group Approximate Age A 9‐30 months B 30‐42 months C 42‐72 months D E 72‐96 months 96 months or older Augmentation of USDA Grade Application 2 2/6/2017 Effect of Marbling Degree on Probability of a Positive Sensory Experience Probability of a Positive Sensory Experience 0.99a 0.98a 1 0.88b 0.9 0.82b 0.8 0.7 0.62c 0.6 0.5 0.4 0.29d 0.3 0.2 0.15e 0.1 0 TR SL SM MT MD SA MA Colorado State University M.S. Thesis: M. R. Emerson (2011) 3 2/6/2017 Carcass Weight Trend 900 All Fed Cattle CAB® 875 850 +55 lbs. in 5 years 825 +11 lbs. / year 800 775 750 +117 lbs. in 20 years Hot Carcass (lbs.) Weight +5.8 lbs. / year 725 Year 4 2/6/2017 Further Problems • Food service portion cutting problems = 8 oz. • Steak preparation problems = 8 oz. A 1,300‐pound, Yield Grade 3 steer yields 639 pounds of retail cuts from an 806‐pound carcass. Of the retail cuts, 62% are roasts and steaks (396 pounds) and 38% are ground beef and stew meat (243 pounds). 5 2/6/2017 Objective of Innovative Fabrication • Use quality-based break points during fabrication • Add value to beef by optimizing use of high-quality cuts • Add value to beef cuts by improving leanness and portion size $2.25 $7.56 $2.75 $4.66 $2.50 $12.73 $2.31 $2.85 $3.57 $1.99 Aging Response Premium USDA Choice USDA Select Muscle Aging response
[Show full text]
Top Blade (Flat Iron), Chuck Roll, Mock Tender
GET THE A Everything beef at your ngertips. Anytime. Anywhere. Top Blade (FlatDownload it today. SearchIron), The Roundup Chuck Roll, Mock Tender BRAISING, STEWING, GRILLING SAUTÉ / PAN FRY OVEN ROASTING SIMMERING OR POT ROASTING TOP BLADE (FLAT IRON) CHARACTERISTICS HANDLING COMMON NAMES: Top Blade, Oyster Blade • The majority of the flat iron comes from the top • Needs to be split lengthwise to access and MUSCLE COMPOSITION: Consists of the Infraspinatus of the shoulder blade; a small portion will be remove a strand of connective tissue running muscle. May have the internal connective tissue part of the long cut shoulder clod through the length of the cut, thereby allowing removed (central tendon). • Highly tender, comparable to tenderloin for easy portioning into steaks or cubes • Aging is important to maximize tenderness • Coarse grain makes it ideal for marinating POINTS REQUIRING SPECIFICATION: • A band of connective tissue runs the length • Perfect as flat iron steaks, stir-fries and kebobs • Can be purchased split (central tendon removed) of the cut in the centre of the muscle and must • Can be purchased in pre-portioned format be removed to obtain the maximum usage • Tail length at scapular end from this cut • Removal or retention of bone skin • Strong beef flavour due to the location in the chuck • Packaging requirements • Recommended that this cut be purchased from WEIGHT RANGE: 6 – 7 lb / 2.7 – 3.2 kg the purveyor in a portioned format • Makes an excellent steak for casual menus and operations looking for a steak that can meet aggressive price points 114D CLASSIC CUTS (FLAT IRON) CUTTING 1.
[Show full text]
Stock Yards Portion Cut Guide
VE T-A-GLANCE UT ABO THE RE TS A GUI A C ST CU DE BRING THE STEA A portion cut is a portion of the sub-primal cut and the portion most likely to end up on your plate. Each cut is identified with a Use this at-a-glance guide to help operators identify the best beef cuts to use WE K numbering system maintained by the USDA's Institutional Meat Purchase Specifications (IMPS) and the North American Meat for the most common foodservice applications. Processors Association (NAMP). The numbers refer to portion (1,000 series numbers) primal cuts from the five broad areas that represent different sections of the cattle: the Chuck, the Rib, the Loin, the Round and the Brisket/Plate/Flank. ● Indicates cuts that are highly Beef) recommended for certain types of menu ournedos Fingers T / / items, these cuts will produce optimal Recommended) Recommended) Sauce Barbecued results. Sandwiches Beef / Fried GRADING/MARBLING Steak SALES-DIALOGUE TIPS BBQ ❋ rnovers Indicates alternative cuts that produce / Beef Satay Tu Strip Heat) Quality) (Marinating / Porterhouse acceptable results. / • Who is the current COP provider? Chicken Grilled / Grilled Chateaubriand (Mexican / Gravy / Steak Italian / Quality) Spit-Roasted Pies in (Economy) (High Indicates uses for leftovers of these cuts / x (Moist Strip Steak Fondue / • What COP items are on the menu? Specials? (Can befound on their menu) Beef Pot -Bone (Marinated) Broil / Dip Swiss T NY Cubed Breakfast oppings, oppings, Beef (High (Economy-Marinating Rib T Beef Beef T y Cheese / Sandwiches Ribs Mignon Fr Roast
[Show full text]
Beef Kitchen Confidence – Recipes & Resources
Beef Kitchen Confidence – Recipes & Resources Provided by Cindy Kleckner as a supplement to the Beef Kitchen Confidence Webinar Easy Bulgogi H-E-B.com Suggestions & Variations: . Use bulgogi meat to create lettuce wraps, or serve over steamed brown rice with a green salad . Serve leftovers as a Korean Beef Bowl with steamed brown rice, kimchi, grilled mushrooms, kochujang sauce, grilled mushrooms or other favorite vegetables, and a sunny side up egg . Use leftover meat in a roasted spaghetti squash Steak and Potatoes Foil Pack Bee LovingTexans.com Suggestions & Variations: . Include your favorite vegetables! . Transition recipe to a sheet pan dinner cooked in the oven Moroccan Meatballs in Spicy Tomato Sauce Oxmoor House via Myrecipes.com Suggestions & Variations: . Serve with a favorite Tzatziki Sauce and/or Hummus and Grilled Naan Bread for a delicious Middle Eastern treat Tuscan Pot Roast Adapted from: Master Chef recipe via Epicurus Suggestions & Variations: . Serve over pappardelle pasta or cooked polenta . Create a pot roast soup: Add oil to a stock pot and add 1-pound chopped baby potatoes, 1 yellow onion (chopped), 3 stalks celery (sliced), and 3 carrots (sliced). Season with salt and pepper and brown for 6-8 minutes. Add 6 cups beef broth, 3 cups leftover pot roast and 2 tsp thyme; bring to boil. Reduce to low heat and cook for 30 minutes until potatoes are tender. Other Beef Resources Culinary Demo Toolkit TBC Material Resource Site Explore - Beef Cuts & Cooking Methods Raw Truth About Beef (up to 7 CPEU!) Chart - Beef Cuts & Cooking Methods Cindy’s In Your Face Chili Developed by Cindy Kleckner, RDN, LD Serves: 8 Instructions: Ingredients: 1.
[Show full text]
Buckhead Beef RHODE ISLAND CUSTOM CUT / DEMAND OVERVIEW Buckhead Beef Is Sysco’S Own Custom Cut, Portion Control, Cut Shop
2017 Buckhead Beef RHODE ISLAND CUSTOM CUT / DEMAND OVERVIEW Buckhead Beef is Sysco’s own custom cut, portion control, cut shop. The plant operates Monday thru Friday under USDA inspection. Each day the skilled team at Buckhead Beef RI portion cuts steaks and chops to individual specifications. Sysco Connecticut stocks approximately 50 fresh portion control steak and chop items. These are the core items customers use the most frequently. In addition to these stock items we have the ability to custom cut to order. We refer to CUSTOM CUT / DEMAND SCHEDULE: this as custom cut/demand items. Orders Monday by 11:45 need to be entered and transmitted by for Tuesday delivery noon for the next day delivery. Tuesday by 11:45 for Wednesday Orders are transmitted to Buckhead Beef RI from early morning up to noon. delivery Wednesday by 11:45 The plant cuts the orders throughout the day, each evening Sysco Connecticut for Thursday delivery picks up all items on our refrigerated trucks. To cover all our customers geographically, the Sysco truck needs to leave Buckhead Beef RI by 6:00 PM. Thursday by 11:45 The product arrives at Sysco by 7:30 PM, is unloaded and staged for each for Friday delivery delivery for the next delivery. Friday by 11:45 for Large orders for events or parties, we ask for an extra day lead Monday delivery time so we can process each order with the proper care. Bulk cryovac packed codes are set up for our customers convenience. Custom cut / demand items are cut to order, increasing shelf life to customers.
[Show full text]
BRICK FOOD (Lunch & Dinner; One-Use Menu)
BRICK FOOD (Lunch & Dinner; One-Use Menu) Salad (add: Chicken 5- | Steak 8-) -Side House or Caesar Salad 3- Caesar Romaine tossed in Caeser Dressing topped with Parm Cheese & Croutons 7- House Lettuce-blend with diced Tomatoes, Red Onions, Feta, Bacon Bits & Croutons 8- Appetizers (note: 2- off during happy hour, Tues-Sun, 3:00-6:00). Fried Pickle Chips Served with Bistro Sauce 8- Rose’s Asparagus Fries Lightly Floured & Flash-Fried; served with Thyme Aioli 9- Buffalo Egg Rolls Shredded Hot Buffalo Chicken with Blue Cheese on side 9- Mac-N-Cheese Balls House deep-fried Panko Mac & Cheese on Melted Cheese & Paprika 10- Poutine Cheese Fries House-cut Fries & Cheese Curds topped with house-made 11- Mushroom & Thyme Beef Gravy, house-made Bacon Bits & Green Onion Crab Bruschetta Crab, Pico & Balsamic Drizzle atop Crostini 11- Spinach Dip House Dip; with Parmesan & Tortilla Chips 11- 8 Wings Choice of Hot, Chili Bourbon, Teriyaki, Old Bay, Garlic-Parmesan or 11- Hot Dry-Rub Zuti Sauce; Choice Blue Cheese or Ranch Sandwich Selections (comes with House-cut Fries; substitute any side for $1-) Burger, No Frills Char-grilled Beef Burger, LTO on Brioche 9- Braised Beef Grilled Cheese 11- Marinated BBQ Braised Beef, Bacon, Cheddar, Provolone, Swiss, grilled Tomato & Bistro Sauce on Tx Toast Brick Beef Cubano Ham, Braised Beef, Swiss, Pickle, Mojo Mayo & Mustard; toasted Ciabatta 12- Hot Buffalo Chicken Breast ‘Wich 12- Breaded & Fried; Frank’s Hot Sauce, Provolone, LTO on Brioche Bulgogi Pepper Steak Sandwich 12- Thin-sliced Steak marinated in Asian Sauce & grilled. Topped w/Bell Peppers & Scallions.
[Show full text]
Steaks Steaks Are Finished with Our House Steak Butter
STEAKHOUSE Starters Seared Foie Gras * 24 Oysters on the Half-Shell *ˆ MP Fig Jam Mustarda, Port Reduction Pan Sauce Local Oyster, Wasabi Lime Cocktail Sauce Sourdough Crostini, Micro Greens Champagne Mignonette Granita Steak Tartar * 17 Ahi Tuna Poke *ˆ15 Tobiko Caviar, Kabayaki, Pickled Ginger, Toasted Sesame seeds Filet Mignon, Capers, Fresh Herbs Wasabi Paste, Seaweed Salad, Taro Crisps Truffle Oil, Stone Ground Mustard, Shallots Grilled Crostini, Fleur de Sel, Quail Egg Seafood Cocktail *ˆ 23 Seasonal Oyster, Dungeness Crab, Poached Shrimp Cheese & Charcuterie Plate 23 Smoked Scallop, Mixed Greens, English Cucumber Assortment of Cheese & Cured Meats, Chicken Liver Mousse Citrus Vinaigrette, Wasabi Lime Cocktail Sauce Fig Jam, Pickled Sweet Onion, grapes, Candied Pecan Stone Ground Mustard Crab and Shiitake Spring Rolls * 14 Dungeness Crab, Shiitake Mushroom, Carrot, Zucchini Roasted Bone Marrow 14 Green Onion, Citrus Thai Sauce Parsley-Shallot-Caper Salad, House Bacon Jam Grilled Crostini Deviled Eggs 12 Rotating Accoutrements Tenderloin Steak Bites *ˆ 14 Veal Stock, Pearl Onion, Crimini Mushroom, Taro Chips Spiced Curry Mussels * 17 Served with Cabernet Demi on Side Coconut Milk, Curry Paste, Parsley, Grilled Bread Bruschetta 12 Crab Cakes 21 Heirloom Cherry Tomato, Parsnip Puree, Caper, Basil, Olive Oil Dungeness Crab Cakes, Baby Arugula-Shallot-Caper Salad Balsamic Reduction, Garlic Crostini Saffron Citrus Aioli Soups Seasonal Soup MP Ask your Server about today’s Soup! French Onion Soup 10 Lobster Bisque ˆ 14 House Veal Stock,
[Show full text]
WERNETTE BEEF Price List
WERNETTE BEEF Price List INDIVIDUAL CUTS ( PRICE/LB) Brisket $4.99 Ground Beef 80% Lean $3.50 Chuck Roast $5.99 Ground Chuck 80% Lean $4.00 Delmonico Steak $14.99 Ground Round 90% Lean $5.00 Denver Steak $10.99 Hamburger Patties $4.00 Flat Iron Steak $8.99 Beef Brats $5.20 Flank Steak $7.99 Beef Dog Bones $0.75 Liver $1.65 GRASS FED PRICES NY Strip Steak $12.99 Porterhouse Steak $14.39 Brisket (Grass Fed) $9.99 Prime Rib Roast $14.99 Chuck Roast (Grass Fed) $11.99 Ranch Steak $6.99 Rolled Rib Roast(Grass Fed) $29.99 Ribeye Steak $14.99 Short Ribs(Grass Fed) $9.99 Rump Roast $8.99 Rump Roast(Grass Fed) $17.99 Short Ribs $4.99 Sirloin Tip Roast(Grass Fed) $16.99 Skirt Steak $10.79 Sirloin Roast(Grass Fed) $25.99 Sirloin Steak $10.79 Strip Loin Roast(Grass Fed) $25.99 Sirloin Tip Roast $8.39 Tenderloin Roast(Grass Fed) $33.99 Sizzler Steak $8.99 Tri Tip Roast(Grass Fed) $19.99 Soup Bones $3.49 Ground Beef (Grass Fed) $7.00 Stew Meat $4.99 Ground Beef Patties(Grass Fed) $8.00 T-bone Steak $13.99 Beef Brats(Grass Fed) $10.50 Tenderloin Steak $19.99 Tenderized Round Steak $6.99 $100 STEAK BUNDLE $50 STEAK BUNDLE 2 Steaks- Ribeye, Porterhouse, Sirloin, Skirt, 1 Steak- Ribeye, Porterhouse, Sirloin, Skirt or Flank or Flank 2 Steaks- Delmonico, T-Bone or NY Strip 1 Steak- Delmonico, T-Bone, or NY Strip 3 Steaks- Sizzler, Denver, Flat Iron, or Ranch 3 Steaks- Sizzler, Denver, Flat Iron, or Ranch $100 BEEF BUNDLE 1 Roast- $50 BEEF BUNDLE Chuck, Rolled Rump, or Sirloin Tip 2 Steaks- Ribeye, Porterhouse, Sirloin, Skirt, 1 Roast- Chuck, Rolled Rump, or Sirloin Tip Flank, Delmonico, T-Bone or NY Strip 2 Steaks- Sizzler, Denver, Flat Iron, or Ranch 2 Steaks- Sizzler, Denver, Flat Iron or Ranch 2 pkgs- Ground Beef Patties, Beef Brats, 3 pkgs- Ground Beef Patties, Beef Brats, Ground Chuck, or Ground Round Ground Chuck, or Ground Round 3 lbs- 80% Lean Ground Beef 6 lbs- 80% Lean Ground Beef.
[Show full text]
Grass-Fed-Beef-Price-List.Pdf
Grass Fed Beef Vacuum Sealed Packaging Our Calves have been raised in our pastures with a variety of Seasonal grasses to select from. Our pastures and gardens have not been exposed to man made fertilizers, pesticides, herbicides and genetically engineered grains since 1969. Additionally, our cattle do not receive antibiotics, GMOs, artificial growth hormones /or chemicals. HAMBURGER Grd Beef-1# pkgs (85% lean) $8.49/# Grd Chuck-1# pkgs (86-88% lean) $9.69/# Grd Sirloin-1# pkgs (88-93% lean) $9.89/# Patties (All Types—85% lean)-4/1# Pkg (and 3/1# Pkg) $9.99/# SHORT LOIN Fillet Mignon $39.79/# Tenderloin $38.79/#--Sold Out Beef Strip Loin (New York Strip/Club) Steak $32.99/# T-Bone/Porterhouse Steak $29.99/# RIB LOIN Ribeye Steak* (boneless) $24.79/# Rib Steak (Bone in “Ribeye”) $23.79/#--Sold out Prime Rib Roast (bone in) $19.99/#--Sold out Prime Rib Roast (boneless/Ribeye Roast) $21.89/#--Sold out SIRLOIN Sirloin Steak $17.79/# Sirloin Steak (whole—top and bottom or bottom only) $16.79/# BOTTOM SIRLOIN Tri-Tip Steak $13.99/# Tri-Tip Roast $12.99/# FLANK Flank Steak $14.99/# Hanger (Butcher’s) Steak $17.99/# SKIRT (PLATE) Skirt Steak $13.99/# Short Ribs $8.49/# Brisket $10.29/# Acorn Acres Farm 2021 Summer/Fall Price List www.acornacresfarm.com SHOULDER/CHUCK Chuck Roast (bone in) $9.29/# Chuck Arm or Arm Pot Roast (bone in) $8.49 Chuck Eye Steak** (boneless) $12.99/# Chuck Arm Steak (bone in) $9.99/# Flat Iron Steak+ (boneless) $18.99/# Mock Tenderloin++ (boneless) $10.99/# ROUND Rump Roast (boneless) $11.99/# Sirloin Tip Roast (boneless)
[Show full text]
Beef Masterpieces Volume 1
join the red meat revolution Consider your favourite meal – the one that makes you smile just thinking about it. PerhaPs it’s something your grandmother used to make, or that you ate on your travels through euroPe. PerhaPs it’s the sPeCial dish that friends and family always aPPlaud and Cheer, or the one that keePs your Customers Coming baCk, week after week. Now think about the ingredients you use to make that meal. Usually there are just a few simple ones. On their own they are undoubtedly very good, but together they create Masterpieces. At Meat & Livestock Australia (MLA) we’re proud to represent one of the finest ingredients available to any chef – beef. And we’d like to contribute to your Masterpieces by inspiring your recipe development using classic cuts of beef in innovative ways. In this edition we’ve drawn on popular world cuisines to present selected cuts of beef in the most mouth-watering recipes. We’ve also included all the basic butchery knowledge you’ll need. Sourcing the best quality ingredients doesn’t need to be limited to loin cuts as these classic cuts of beef perform just as well when treated appropriately and bring the added benefit of lower plate costs. We hope these pages stimulate your creative juices and inspire your own masterpieces for your customers to enjoy. Viva la Revolution! Meat & Livestock Australia 2 3 Flank TenneSSee STeaK mexiCO h.a.m.* 2210 bUtcheRy DeSCripTiOn: A flank steak is a single muscle cut from the flank primal (thin flank), which is beneath the loin and in front of the back legs.
[Show full text]
Beef-Retail-Cuts-Chart-2018.Pdf
CHUCK RIB LOIN SIRLOIN ROUND BEEF CUTS AND RECOMMENDED COOKING METHODS BRISKET SHANK SHANK PLATE FLANK CHUCK RIB LOIN SIRLOIN ROUND INGREDIENT CUTS | LEAN | LEAN Arm Chuck Roast Cross Rib Chuck Roast Ribeye Roast, Bone-In Porterhouse Steak Top Sirloin Steak Top Round Kabobs* Roast* | LEAN | LEAN | LEAN Arm Chuck Steak Shoulder Roast Ribeye Steak, Bone-In T-Bone Steak Top Sirloin Petite Top Round Stew Meat Roast Steak* | LEAN | LEAN | LEAN | LEAN Blade Chuck Roast Shoulder Steak* Back Ribs Strip Steak, Bone-In Top Sirloin Filet Bottom Round Strips Roast | LEAN | LEAN | LEAN Blade Chuck Steak* Ranch Steak Ribeye Roast, Boneless Strip Steak, Coulotte Roast Bottom Round Cubed Steak Boneless Steak* | LEAN | LEAN | LEAN 7-Bone Chuck Roast Flat Iron Steak Ribeye Steak, Boneless Strip Petite Roast Coulotte Steak Bottom Round Ground Beef and Rump Roast Ground Beef Patties | LEAN | LEAN | LEAN | LEAN Chuck Center Roast Top Blade Steak Ribeye Cap Steak Strip Filet Tri-Tip Roast Eye of Round Roast Shank Cross-Cut | LEAN | LEAN | LEAN | LEAN | LEAN Denver Steak Shoulder Ribeye Petite Roast Tenderloin Roast Tri-Tip Steak Eye of Round Petite Tender Steak* BRISKET PLATE & FLANK | LEAN | LEAN | LEAN | LEAN | LEAN Chuck Eye Roast Shoulder Petite Ribeye Filet Tenderloin Steak Petite Sirloin Steak Brisket Flat Skirt Steak* Tender Medallions (Filet Mignon) | LEAN Chuck Eye Steak Short Ribs, Bone-In Sirloin Bavette Steak Brisket Point Flank Steak* KEY TO RECOMMENDED COOKING METHODS Country-Style Ribs Short Ribs, Bone-In* * MARINATE BEFORE COOKING FOR BEST RESULTS These cuts meet the government guidelines for lean, based on cooked | LEAN servings, visible fat trimmed.
[Show full text]
Cause and Prevention of Liver Off-Flavor in Five Beef Chuck Muscles
Utah State University DigitalCommons@USU All Graduate Theses and Dissertations Graduate Studies 12-2008 Cause and Prevention of Liver Off-Flavor in Five Beef Chuck Muscles Ranjeeta Wadhwani Utah State University Follow this and additional works at: https://digitalcommons.usu.edu/etd Part of the Food Science Commons Recommended Citation Wadhwani, Ranjeeta, "Cause and Prevention of Liver Off-Flavor in Five Beef Chuck Muscles" (2008). All Graduate Theses and Dissertations. 149. https://digitalcommons.usu.edu/etd/149 This Thesis is brought to you for free and open access by the Graduate Studies at DigitalCommons@USU. It has been accepted for inclusion in All Graduate Theses and Dissertations by an authorized administrator of DigitalCommons@USU. For more information, please contact [email protected]. CAUSE AND PREVENTION OF LIVER OFF-FLAVOR IN FIVE BEEF CHUCK MUSCLES by Ranjeeta Wadhwani A thesis submitted in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE in Nutrition and Food Sciences Approved: ____________________ ___________________ Dr. Daren P. Cornforth Dr. Silvana Martini Major Professor Committee Member ____________________ ___________________ Dr. Robert Ward Dr. Byron Burnham Committee Member Dean of Graduate Studies UTAH STATE UNIVERSITY Logan, Utah 2008 ii Copyright© Ranjeeta Wadhwani 2008 All Rights Reserved iii ABSTRACT Cause and Prevention of Liver Off-flavor in Five Beef Chuck Muscles by Ranjeeta Wadhwani, Master of Science Utah State University, 2008 Major Professor: Dr. Daren P. Cornforth Department: Nutrition and Food Sciences Liver off-flavor is a sporadic problem that limits the consumer acceptance of several beef chuck muscles, including the infraspinatus (flat iron steak). Residual blood hemoglobin is known to contribute to liver off-flavor development.
[Show full text]