Beef Flashcards
1
Q
what percentage makes up meat tissue?
A
75% water
20% protein
5% fat
2
Q
3 ways shrinkage happens to beef?
A
Longer Cooked= less weight
low cook temp = small water loss
high cook = larger water loss
3
Q
what is marbling?
A
its the fat within the muscle tissue that decide how tender the meat will be
4
Q
what are primal cuts?
A
the larger meet so the
Ribs
Brisket
Sirloin
5
Q
what are fabricated cut?
A
smaller portion taken out from primal cuts
steak
roast
stew
6
Q
what is grain?
A
its the direction the meat fibers are aligned (cutting against it will make it more tender easy to chew)
7
Q
what is the purpose of marinade?
A
- to enhance flavor
- to increase tenderness with vinegars or acidic foods
8
Q
what are the 3 meat grades?
A
- Prime
- Choice
- Select
9
Q
how to safely store meat?
A
- zip inside airtight bag
- lowest part on the fridge
- on a plate
