BEEF KNOWLEDGE
Products knowledge training for new kitchen staff
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Fresh beef has cream-colored fat and bright red meat.?? The best beef is marbled with fine strands of fat, which bastes the meat as it cooks and makes it tender and juicy.? Lower grades of beef have thicker marbling or no marbling, so the meats tougher after you cook it.? Choice breeds include Angus, Kobe, Chianina, and lean but tender Piedmontese.
CHUCK
RIB
LOIN
ROUND
BREAST & FLANK
MISCELLANEOUS CUTS
The chuck section comes from the shoulder and neck of the beef, and it yields some of the most flavourful and economical cuts of meat.??The downside is that these cuts tend to be tough and fatty, and they have more than their fair share of bone and gristle.? Its usually best to cook them slowly in a liquid.??
Synonyms:? beef shoulder
CHUCK
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= blade pot roast? = blade chuck roast?
BLADE ROAST
= chuck fillet steak = chuck filet steak = beauty steak = chuck tender steak = fish steak?
CHUCK EYE STEAK
= cross rib pot roast = Boston cut = English cut roast = English roast = thick rib roast = bread and butter cut = beef chuck cross rib pot roast
CROSS RIB ROAST
POT ROAST
Meat from the rib section tends to be tender and well marbled with the fat that makes steaks and roasts juicy and flavorful.? Rib steaks and roasts are sometimes called "prime rib" even when the meat isnt good enough to be graded "prime" by the USDA.??Its best not to marinate rib cuts.
RIB
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