Praise for the art off beef cutting

Free ebooks ==> www.Ebook777.com PRAISE FOR THE ART OF BEEF CUTTING “Kari Underly and The Art of Beef Cutting throw open the door to a world that has been closed to all but a few This book is an invaluable addition to any cook’s library and offers something for everyone from professional chefs to consumers It is detailed and thorough and brings me much joy to know that anyone can share Kari’s wisdom and experience with this amazing resource!” — David Varley, Corporate Chef, Michael Mina Group “The Art of Beef Cutting by Kari Underly is a significant contribution to beef butchery where there is currently almost no complete guide for chefs, meat cutters, or culinary students to use as a resource Even though my knowledge is beyond the average chef and food writer, I have had difficulty learning where specific beef cuts came from and how to produce them myself This book will be invaluable for me and anyone else with similar inclination.” — Bruce Aidells, Coauthor, The Complete Meat Cookbook “Kari Underly has created a book to showcase the art and craft of beef cutting What a rich treasure of clear photos, easy instructions, and creative tips This book will be a superb resource for meat enthusiasts of all abilities It’s like having an entire college course at your fingertips!” — Chris R Calkins, PhD, Nebraska Beef Industry Professor of Animal Science “A subject near and dear to my heart, The Art of Beef Cutting beautifully shows the passion and finesse behind something that is so often overlooked in our modern world Not only is this book informative, it also inspires anyone who reads it to become his or her own butcher.” — Kevin Gillespie, Executive Chef and Co-owner, Woodfire Grill “A straightforward, comprehensive manual suitable for amateurs and professionals alike Kari’s style is easy to read and extremely instructive.” — Michael Strauss, Past President, North American Meat Processors Association “Well organized and packed with helpful photos, this book takes the mystery out of beef cutting Kari’s expertise and gift for teaching make this a book that all culinary students and professionals should add to their libraries.” — Christopher Koetke, Vice President, Laureate International Universities Center of Excellence in Culinary Arts; Executive Director, School of Culinary Arts, Kendall College “Kari Underly’s The Art of Beef Cutting should be mandatory reading in all professional cooking schools It is very clear, simple, and organized—a must for any chef or butcher who wants to fully utilize primal cuts of beef and maximize food cost.” — Ariane Daguin, Owner, D’Artagnan www.Ebook777.com Free ebooks ==> www.Ebook777.com “A very encompassing, well written, in-depth training tool for food-service, culinary arts, and retail application The inclusion of numerous detailed illustrations will prove to be indispensable for the novice student.” — Phil Plummer, Director of Meat and Seafood, Martins Super Markets www.Ebook777.com Copyright â 2011 by Rangeđ, Inc All rights reserved Published by John Wiley & Sons, Inc., Hoboken, New Jersey Published simultaneously in Canada Gail McKernin — Book Design Angelica Espinosa — Book Production Ruth Urquizu — Senior Advisor Kathy Savino — Copy Editor Lisa Ekus — Literary Agent Christine McKnight — Editor No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 646-8600, or on the web at www.copyright.com Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, or online at http://www.wiley.com/go/permissions Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose No warranty may be created or extended by sales representatives or written sales materials The advice and strategies contained herein may not be suitable for your situation You should consult with a professional where appropriate Neither the publisher nor author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages For general information on our other products and services or for technical support, please contact our Customer Care Department within the United States at (800) 762-2974, outside the United States at (317) 572- 3993 or fax (317) 572 - 4002 Wiley also publishes its books in a variety of electronic formats Some content that appears in print may not be available in electronic books For more information about Wiley products, visit our web site at www.wiley.com Library of Congress Cataloging-in-Publication Data: Underly, Kari The art of beef cutting : a meat professionals guide to butchering and merchandising / Kari Underly p cm Includes index ISBN 978-1-118-02957-2 (hardback) Meat cuts Meat cutting Beef I Title Free ebooks ==> www.Ebook777.com TS1960.U53 2011 664′ 902- - dc22 2011003998 www.Ebook777.com CONTENTS FOREWORD INTRODUCTION CHAPTER ONE: BEEF BASICS: FACTS AND FUNDAMENTALS CHAPTER TWO: UNDERSTANDING YOUR TOOLS CHAPTER THREE: MASTERING CUTTING TECHNIQUES CHAPTER FOUR: BEEF CUTTING—BASICS AND BEYOND CHUCK RIB LOIN SIRLOIN ROUND BRISKET, SHANK, PLATE, AND FLANK CHAPTER FIVE: EXPLORING GROUND BEEF CHAPTER SIX: CUTTING FOR PROFIT CHAPTER SEVEN: FLAVOR OVERVIEW, COOKING TIPS, AND SAFE HANDLING CHAPTER EIGHT: INJURY PREVENTION STRATEGIES APPENDIX, SOURCES AND CREDITS, ACKNOWLEDGMENTS GENERAL INDEX PRIMAL, SUBPRIMAL, CUTS INDEX FOREWORD The Art of Beef Cutting has been taking shape in my mind for the past 10 years, although the concept was probably born when I was just a young girl I come from a long line of butchers My grandmother was a butcher and even earned her meat cutter’s license back when this skill was certified Both my grandfather and father were butchers, as well In 1978, my dad opened a small country butcher shop and ice cream parlor that he named Underly’s Market This is where I began my love of meat cutting and developed a respect for the art of butchery With over 25 years working in the industry as a journeyman meat cutter, educator, and marketing expert, I have witnessed a significant decline in the knowledge of beef, its primals, and how to merchandise cuts Many foodservice operators, cooks, chefs, and even butchers not understand where the final cuts come from It seems they “just come out of a box.” This lack of knowledge takes away the ability to properly merchandise meat and help the consumer enjoy it Recently, there has been a resurgence in the interest of butchery and in understanding where our food comes from I believe this trend is here to stay Chefs are especially tuned in to this movement Unfortunately, there is a lack of formal and extensive training in meat cutting and butchery Professionals and consumers alike are hungry for knowledge I am thrilled that what has been my passion for years is becoming more recognized and appreciated in the public domain The Art of Beef Cutting is an accumulation of experience, talent, and love from many “artists” around the world It comes with many lessons learned over the years, more than I could pass on in just one book But I have attempted it just the same I hope you recognize a knife stroke as one of your own! Enjoy, Kari Underly INTRODUCTION Once, meat-cutting artistry was passed directly from a master to an apprentice But as the industry evolved from hanging beef in the ’60s, to boxed beef in the ’70s, to today’s laborfriendly offerings, the availability of highly skilled butchers greatly diminished So did the art of beef cutting Unfortunately today, there are no official meat-training schools in operation, no apprenticeship programs (unless you are lucky enough to enjoy a company-sponsored program), no official industry beef merchandising program, no product knowledge—you get the idea Plus, many businesses not have the time or money to invest in the complexities of beef cutting and merchandising This book was designed to fill the gap with step-by-step instructions, quick reference charts, insightful merchandising help, and flavorful commentary How you use this tool depends on where you are at this stage of your career This book can serve as a great reference and training aide for new employees; butcher apprentices; grocery store executives; culinary, animal, or meat science students; chefs; club store junkies; and even proactive consumers and foodies Free ebooks ==> www.Ebook777.com CULINARY STUDENTS Few colleges and universities offer a complete course in beef cutting, although a thorough understanding of it helps in many career paths As a student majoring in culinary arts, The Art of Beef Cutting is an excellent textbook or supplement to any program of study Not only will this book give you the “big picture” of cutting beef, it also provides valuable detailed information on cattle anatomy and muscle characteristics to help future chefs understand where final cuts of beef originate and how to marry cuts with the best cooking methods See Mastering Cutting Techniques, Beef Cutting—Basics and Beyond, and the Flavor Overview sections to add new depth to your curriculum or to discover fresh ingredients and cooking methods for beef MEAT DEPARTMENT AND PRACTICAL GUIDE Employee turnover is the number one reason we have lost talented meat craftsmen in the meat departments of local and national grocery stores Keep this guide in your department and use it as a training tool for new hires and as a building block to help your staff gain more confidence in beef knowledge Along with few industry training options, there is a lack of industry-supported meat merchandising certification programs With its helpful charts and merchandising information, this book can build your staff’s knowledge Once you navigate around the anatomical nomenclature, learn the subprimal names, and understand the labor costs and cut-specific promotions, you’ll be well versed in the art of meat cutting and have a clear understanding of the primals and subprimals Take the initiative and create a training class with new hires to demonstrate everyday cutting techniques and introduce specialty cuts Test your staff on cut knowledge, where the cut originates, and how to add value with specialty cut techniques Help your cutters become masters at their art, as well as leaders in customer service Then when employees are approached by customers about a certain cut, your cutters will have the expertise to answer those questions, build confidence with customers, and retain key patronage MEAT CATEGORY BUYER Ready to take your meat knowledge to the next level? Move beyond cuts and into the subprimal level with this book The Art of Beef Cutting can help you identify subprimals to purchase during key peak seasons, calculate labor costs, and what cuts you will generate from each subprimal Armed with this in-depth knowledge you’ll be on your way to saving your department money, improving efficiency, and bringing your customers a superior selection FOODSERVICE OPERATORS’ REFERENCE For small foodservice operators, this tool can help maximize the purchasing investment at the local club store or distributor You’ll see how to add new items to the menu to attract new customers, find new uses for everyday subprimals, add shelf life to cuts, and increase your profits The Art of Beef Cutting is a one-stop business course in meat merchandising For chefs and restaurant owners, one of the most mysterious categories is fresh beef This tool will help answer questions and provide valuable information When you learn more about beef, you’ll know the right cut for the job and increase profits www.Ebook777.com separating primals from Foreshank, location on carcass Frenching Frozen beef See Defrosting G Galbi See Kalbi Gas grill Gelatin Gelbvieh Germany, origin of hamburger Gloves, cut-resistant Grading beef, USDA system Grain (muscle fiber)º rule Grass-fed beef characteristics ground beef imports Grilling beef, methods Grinding grinding plates ground beef sanitizing equipment Gross margin, calculating Ground beef color/appearance, influencing factors consumption, scope of cooking temperature dos and don’ts summary fat, percentages frozen, thawing grinding plates/particle size grinding process versus hamburger historical view label for cooking directions lean-to-fat ratio meat case trends nutritional value of popularity, reasons for shelf life storage, FIFO method Ground beef merchandising gourmet burger program grass-fed beef ground beef sausage lean-to-fat mixtures, applications primal-specific certified programs H Halal beef Hamburger grinding for origin of See also Ground beef Hazard Analysis and Critical Control Point (HACCP) system, elements of Heifers Hemoglobin Hereford (Horned and Polled) Hibachi, cutting method Hindquarter location on carcass primals of separating primals from Hind shank, location on carcass Hispanic beef dishes cooking methods cutting methods listing of Hormone-free, natural/organic beef Hot pots cutting method preparation I Injections, of marinades Injury prevention bursitis carpal tunnel syndrome cubital tunnel syndrome cumulative trauma disorder (CTD) cut-resistant gloves for knife-related injuries lifting safety lower back/lower leg discomfort Intermuscular (seam) fat Intramuscular fat Islamic dietary rules, Halal beef Item yield contributions, calculating J Japanese beef dishes cutting methods listing of Jewish dietary rules, kosher beef K Kabobs, cutting method Kalbi cutting method preparation Knives blade characteristics injury prevention sharpening types of Korean beef dishes cutting methods listing of preparation Kosher beef L Labeling bilingual labels ground beef cooking directions organic beef Labor, calculating in cut test Lifting, injury prevention Limousin Listeria monocytogenes, preventing Loin location on carcass separating from hindquarter Lugs, cleaning M Maillard Reaction Maine Anjou Marbling in top USDA grades Margin percentage, calculating Marinades ethnic flavors flavor enhancers serving as sauce for tenderizing use, tips for Markdowns, costing Marketing percentage rate Meat, defined Metmyoglobin Milanesa cutting method preparation Moist-heat cooking Myoglobin and appearance of ground beef forms of in sarcoplasmic proteins Myosin N Natural beef, characteristics Net margin dollars, calculating Net profit, calculating Netting, for rolls Never received 90º rule Nutrition and beef and ground beef O Oil tri stone Organic beef characteristics labeling rules Ounce to ounce cost Oxymyoglobin P Pepper steak, cutting method Pesticide-free, organic beef Pho Physical hazards Plate location on carcass separating from forequarter Pocket, cutting for stuffing Portions-per-piece costing Posterior Pounding meat, for tenderizing Pricing See Cost-price analysis; Cut test Primals separating from forequarter separating from hindquarter types of Prime beef grade Profitability net profit, calculating See also Cost-price analysis; Cut test Proteins types in beef and umami sensation Pull and seam method Purge R Raw beef dishes Record-keeping grinding logs for HACCP system Regular cost Rib location on carcass separating from forequarter Ribbons, for satay Ribeye, evaluating/grading beef Ribs, country-style Roasting beef Roasts netting tying Rolls cutting method netting for Round location on carcass separating from hindquarter S Safety See Foodborne illness; Food safety; Injury prevention; Sanitation Salers Salisbury steak Salmonella, preventing Sandwich slices, cutting method Sanitation general guide water temperature for Sarcoplasmic proteins Satay cutting method preparation Sausage, of ground beef Sautéing beef Sear and roast Select beef grade Sharpening knives Shorthorn Shreds, cutting Side of beef block/tray-ready subprimals bone structure, diagrams carcass, parts of directional terms primals, separating from subprimals Silver skin See Connective tissue Simmental Sirloin, location on carcass Smoking beef Southeast Asian dishes cutting methods listing of Spit cooking Staphylococcus aureus, preventing Steak knives Steel, sharpening knifes with Steers Stew beef cooking method cutting method Stir-fry cutting method preparation Stones, sharpening knifes with Stopwatch, in cut test Storage FIFO method temperatures for Strengthening exercises Stretching exercises Stromal proteins Stuffing cooking safety rules cutting pocket for Subcutaneous (external) fat Subprimals cost cutting from primals location on carcass T Taco meat, cutting method Tampiqueña cutting method preparation Tenderizing, with marinades Tenderloin denuding filleting Tenderness and aging improving with cutting and marinades Tendonitis Thawing See Defrosting Thin slices, cutting Tray-ready subprimals Trimmings in cost-price analysis grinding storing supplier/in-house separating Trim yield percentage, calculating Tying roasts U Umami sensation U.S Department of Agriculture (USDA) beef inspection process grading beef natural beef, defined organic beef labels V Vaccination-free, natural/organic beef Vacuum massaging, with marinades Vacuum packaging storing beef in wet aging Ventral beef inspection process W Wagyu Wet aging Withdrawal program Work surface See Cutting tables and boards Y Yakiniku cutting method preparation Yield costs Yield grades, USDA assignments Yield percentage, saleable, calculating Yield test PRIMAL, SUBPRIMAL, CUTS INDEX Brisket, shank, plate, flank brisket ethnic cut flat half, boneless point half, boneless whole, boneless flank ethnic cut pinwheel steaks, boneless steaks, boneless oxtails ethnic cut for soup plate short ribs ethnic cut flanken-style ribs Kalbi-style short ribs short ribs short ribs, frenched shank cross-cut ethnic cut for soup standing osso bucco skirt steak ethnic cuts inside, boneless outside, boneless Chuck bone-in chuck blade roast blade steaks pot roast, boneless seven-bone roast seven-bone steak steaks, boneless top blade roast top blade steaks under blade roast under blade steaks chuck flap ethnic cuts flanken-style ribs flanken-style steaks short ribs chuck roll center steaks (Denver cut), boneless ethnic cuts eye country-style ribs, boneless eye roast eye steaks, boneless flat (Sierra cut), boneless pot roast, boneless roast, boneless short ribs steaks, boneless shoulder clod country-style ribs cut for stew London broil, boneless roast, boneless steaks top blade (cross-cut) steaks, boneless shoulder clod center center (ranch) steaks, boneless center (ranch) steaks thin, boneless ethnic cuts shoulder top blade flat iron steaks, boneless Loin short loin bones for soup porterhouse steaks suet/fat for soup T-bone steaks top loin New York/Kansas City strip steaks, boneless tenderloin double roast, boneless double steaks, boneless ethnic cuts for fondue roast (Chateaubriand) steaks (Filet Mignon) for taco meat top strip loin ethnic cuts fillet, boneless fillet roast, boneless New York/Kansas City strip steaks, boneless New York/Kansas City strip steaks thin, boneless top strip loin bone-in bones for soup center cut chops center cut roast, bone-in (easy carve) chops loin chops New York/Kansas City strip steaks, boneless New York strip steaks, bone-in steaks Rib back ribs ethnic cut full cut short-rib style split ribeye roll cap steaks, boneless ethnic cuts fillet, boneless fillet roast roast, boneless steaks, boneless steaks thin, boneless sweetheart steaks, boneless ribeye roll extra trim roast, boneless steaks, boneless rib roast ready cowboy steaks standing roast (easy carve) steaks steaks, boneless Round bottom round flat butterfly steaks, boneless ethnic cuts rump roast, boneless western griller steaks western tip steaks, boneless bottom round gooseneck ethnic cuts roast, boneless round steaks, boneless rump roast, boneless shank (osso bucco), boneless steaks, boneless full cut rump roast, boneless steaks full cut, boneless steaks full cut, tenderized steaks full cut thin, boneless for Swiss steak, London broil, boneless peeled knuckle (sirloin tip) center roast ethnic cut roast, boneless side sandwich steaks, boneless side steaks, boneless steaks, boneless steaks thin, boneless whole top round cap steaks, boneless ethnic cuts London broil, boneless marinating steaks, boneless roast, boneless sandwich steaks, boneless soft side roast, boneless steaks, boneless steaks thin, boneless Swiss steaks, boneless Sirloin bottom sirloin ball tip ball tips ethnic cuts grilling strips steaks, boneless bottom sirloin flap for kabobs steaks, boneless for stir-fry tips whole, boneless bottom sirloin tri-tip ethnic cuts for kabobs roast, boneless steaks, boneless top sirloin butt steaks, boneless cap roast, boneless cap steaks, boneless ethnic cuts fillet, boneless Free ebooks ==> www.Ebook777.com for kabobs petite roast, boneless steaks, boneless for stir-fry strip-style steaks, boneless www.Ebook777.com ... with the proper processing and safety equipment A side of beef is made up of a forequarter and a hindquarter The forequarter is separated from the hindquarter between the 12th and 13th ribs The forequarter... you draw the length of the edge down the length of the steel STEP Finish by running the knife all the way to the point down the steel shaft Repeat the steps for the opposite side of the knife... running the point of the knife all the way down the steel shaft Repeat the steps for the opposite side of the knife blade Always finish your knife on the finest stone to hone the blade to the finest