Ch 10 Flashcards
Describe a heifer?
A young female that has never given birth, produces excellent beef
What is a cow?
Female after giving birth
Used for breeding & dairy purposes
What is a steer?
Young male castrated prior to sexual maturity
Produces excellent beef
Describe a stag
Male castrated after sexual maturity
Used for animal feed
What is a bull?
Sexually mature male used for breeding purposes
What are young cattle of either sex called?
Calves
What are the 6 factors used for grading beef carcasses?
Marbling Maturing Muscling Meat texture Meat colour Fat colour
What are the 4 best grades of beef in Canada?
A
AA
AAA
Prime
What is the best grade of beef in the USA?
Prime
Which breed of cattle is used to produce Kobe beef?
Wagyu
What does CAB mean?
Certified Angus Beef
Describe Black Angus
A breed of cattle used in beef production
What are the two methods of aging beef?
Wet aging (most common)
Vacuum packed to minimize moisture loss
Protects from bacteria & mold
Dry aging
Exposed to air in controlled conditions
Can lose up to 20% of weight - more expensive due to loss of weight
What is the name of the classic braised beef dish from Burgundy region of France?
Beef Bourguignon
What are the 4 most common methods of determining doneness?
Touch - meats on grill
Time - weight ratio - knowing how long a meat takes to cook based on history of cooking portions of meat
Liquids - used as an indicator when roasting poultry, if juice runs clear, indicates bird is cooked
Thermometer - most accurate method - tip of probe placed in the centre of the thickest muscle mass, not against bone or in fat
What effects does freezing have on meats?
Excessive purge(blood) - internal moisture expands as it freezes, as the ice crystals are formed & expand they rip little holes in the meat, when the meat is thawed the ice crystals melt & leave little pockets in meat
When cooked the meat will dry quicker
Structure of meat is compromised & can’t retain the moisture
Meat is more saggy & slightly darker than normal
What are the 6 types of beef doneness?
Blue Rare Medium rare Medium Medium well Well done
What is Au Bleu mean and its description?
Rare, mostly red
What is Saignant mean & its description?
Medium rare, mostly pink w/ a red centre
What does A point mean, and its description?
Medium, pink throughout
What does bein cuit mean & its description?
Well done, brown throughout
Describe blue & its internal temp?
Seared outside, raw inside
115-120f
46-49c
Describe medium well, & its internal temp?
Mostly brown w/ a pink centre
150-155f
65-69c
What is the internal temp of a rare (Au Bleu)?
125-130f
52-55c
What is the internal temp of medium rare (Saignant)?
130-140f
55-60c
What is the internal temp of medium (a point)?
140-150f
60-65c
What is the internal temp of well done (bien cuit)?
160f
71-100c
What are the 5 classifications of cattle?
Heifer Cow Steer Stag Bull
