Kind Of Beef And How To Cut The Beef

American cuts of beef.
The following is a list of the American primal cuts, ordered front to back, then top to bottom. The short loin and the sirloin are sometimes considered as one section (loin).

Upper half cuts
Chuck — one of the most common sources for roasts and hamburgers
Rib — short ribs, rib eye steak and prime rib
Loin — subprimals are:
Short loin — from which T-bone steaks are cut,
Sirloin — less tender than short loin, but more flavorful, further divided into Top sirloin and Bottom sirloin, and
Tenderloin — the most tender, from which filet mignon is served, can be removed separately, or left in for T-bone and Porterhouse steaks
Round — lean cut, moderately tough, lower fat marbling, requires moist cooking or lesser degrees of doneness

Lower half cuts And Cut Description

  • Brisket  : often associated with barbecue beef brisket.
  • Shank : used primarily for stews and soups; it is not usually served any other way due to it being the toughest of the cuts.
  • Plate  : produces short ribs for pot roasting and types of steak such as the outside skirt steak for, say, fajitasand hanger steak. It is typically a cheap, tough, and fatty meat.
  • Flank : used mostly for grinding, except for the long and flat flank steak, best known for use in London broil. Once one of the most affordable steaks on the market, it is substantially tougher than the loin and rib steaks, therefore many flank recipes use marinades[clarification needed] or moist cooking methods such as braising. Popularity and leanness have resulted in increased price.

British cuts of beef.
Neck & clod, Chuck & blade, Rib, Silver loin, Rump, Silverside, Topside, Thick rib, Thin rib, Brisket, Shin, Flank, Thick flank, Leg

British cuts of beef.
Dry Heat
Dry Head
Roast beef cooked under high heat

is cooking the beef over or under a high radiant heat source, generally in excess of 650 °F (343 °C). This leads to searing of the surface of the beef, which creates a flavorful crust. In the U.S.A., Australia, Canada, and the UK grilling, particularly over charcoal, is sometimes known as barbecuing, often shortened to BBQ.
is similar to grilling, but specifically with the heat source above the meat. In the UK, this is known as grilling.
is a way of cooking meat in a hot oven, producing roast beef. Liquid is not usually added;   the beef may be basted by fat on the top, or by spooning hot fat from the oven pan over the top. A gravy may be made from the cooking juices, after skimming off excess fat.
is a typically Chinese and Asian way of cooking. Cooking oil with flavourings such as garlic, ginger and onions are put in a very hot wok. Then slices of meat are added, followed by ingredients which cook quicker: mixed vegetables, etc. The dish is ready when the ingredients are 'just cooked'.

Internal temperature
Main article: Temperature (meat)
Grilled or roast beef can be cooked to various degrees, from very rare to well done. The degree of cooking corresponds to the temperature in the approximate center of the meat, which can be measured with a meat thermometer.

Very rare
115–125 °F (46–52 °C)
Blood-red meat, soft, slightly juicy
125–135 °F (52–57 °C)
Red center, gray surface, soft, juicy
Medium rare
135–145 °F (57–63 °C)
Dark Pink throughout, gray-brown surface, very juicy
145–155 °F (63–68 °C)
Pink center, becomes gray-brown towards surface
Medium well
155–165 °F (68–74 °C)
Thin line of pink, firm texture.
Well done
>165 °F (74 °C)
Gray-brown throughout, tough texture.

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