BFS (BEEF)

Finals (Beef)

Beef

comes from full-grown cattle about two years old.

live steer

typically weighs approximately 1,000 pounds and yields around 450 pounds of edible meat.

Angus, Hereford, Charolais, and Brahman

The major cattle breeds include

prehistoric times

Beef consumption dates back to _______, when early humans hunted wild bovines for food.

aurochs

Some of the oldest known cave paintings, such as those discovered in Lascaux, France, depict scenes of hunting _____, the wild ancestors of modern cattle.

6500 B.C.

Scholars believe that cattle were domesticated at least twice throughout evolutionary history, with the earliest evidence tracing back to around ______ in the Middle East.

1800s

Despite their arrival of cattle, fresh beef was not a significant part of the American diet until the late ______.

1870

. It wasn’t until around ____, following the rapid growth of the cattle industry in the Western United States, that beef consumption became widespread.

Uruguay, Argentina, New Zealand, Australia, and the United States.

The primary beef-consuming countries of the world are ______.

Southeast Asia, Africa, and the Indian subcontinent.

Beef is relatively scarce and not particularly popular in most of ______.

Korea and Japan

In _______, beef is not unusual in their cuisines. In particular, Kobe beef in Kōbe, Japan, near Ōsaka, is a highly prized variety produced from cattle that are vigorously massaged and fed a liberal dietary supplement of beer.

Hinduism

Some religions and cultures prohibit beef consumption, especially Indian religions like ______.

Buddhists

______ are generally against animal slaughtering, though they do not have a specific doctrine forbidding the consumption of meat.

Protein, Fat, Carbohydrates, Vitamins, and Minerals

Nutritional Composition of Beef

Protein

High-quality ____ is the major component of beef after water, making up about 20% of its total weight. _______ is essential for building and repairing tissues, supporting immune function, and producing enzymes and hormones.

7 grams

Beef contains approximately _______ of protein per ounce. The amino acids found in beef, especially the essential amino acids, are highly bioavailable, meaning they are efficiently absorbed and utilized by the body.

higher marbling

Beef cuts with ______ (fat interspersed with muscle tissue) tend to be more flavorful and tender.

Leaner cuts, fattier cuts

_______ like sirloin and round have less fat, whereas _______ like ribeye and T-bone contain higher fat content.

glycogen

Beef contains very little carbohydrates, with ______ being present in small amounts in muscle and liver tissues when the animal is alive. However, _____ is broken down into lactic acid during and after slaughter, leaving beef with negligible carbohydrate content.

low-carb or ketogenic diets

Beef is an excellent food choice for ______, where the focus is on protein and fat over carbohydrate intake.

Thiamin (B1), Riboflavin (B2), Niacin (B3), Vitamin B6, Folate (B9), Vitamin B12

several B vitamins of beef

Iron, Zinc, Copper, and Phosphorus

Minerals of Beef

entree

In France, the term _____ means starter or appetizer. It’s served at the beginning of the meal, before the main course.

entry

The word entree literally translates to "____" in French, marking the first substantial dish after any light opening items like soups or amuse-bouches. Typical French entrées might include small salads, terrines, or seafood dishes.

entree

In the United States:
            The word _____ is used to mean the main course of a meal. It’s the central, most substantial dish usually served with side items like rice, vegetables, or potatoes. This dish is considered the highlight of the dining experience in American restaurants or homes.

Grass Fed Beef, Grain-Fed Beef, Wet-Aged Beef, Dry-Aged Beef, Organic Beef, Wagyu Beef, Kobe Beef, Angus Beef, Brahman Beef, Charolais Beef.

Variant of Beef

Grass Fed Beef

●  Description: Cattle bred on a diet of grass and pasture are more common for livestock farmers. Typically, the meat obtained from ______ livestock tends to have a higher lean content and has a slight earthy taste.

● Cuisine Example: Argentinian Asado

● Cuisine Origin: Argentina

● Where It’s Made: ____ beef is widely popular within South America, mostly in Argentina and Uruguay because of its unique taste and regional flavor.

Grain-Fed Beef

● Description: This is obtained from cattle that are fed with corn or any other type of grain in feedlots to make them gain weight. Compared to grass-fed beef, it has more marbling and richer taste.

●  Cuisine Example: American Ribeye Steak

●  Cuisine Origin: United States

●  Where It’s Made: Canada, Australia, and the USA.

Wet-Aged Beef

● Description: This type of beef is usually aged in a vacuum seal which can keep it fresh for a long amount of time. It increases tenderness yet still keeps the moisture in.

● Cuisine Example: Steak au Poivre

● Cuisine Origin: France

● Where It’s Made: Most common in fine-eating European and American restaurants.

Dry-Aged Beef

● Description: Maintained in a specific area for decrease in temperature to condition the meat. This type of meat has a psychiatric smell, nutty aroma, intense associated taste, and unique consumption.

● Cuisine Example: Dry-Aged Porterhouse

● Cuisine Origin: United States

● Where It’s Made: Mostly served in premium steakhouses all over the world.

Organic Beef

● Description: Banned from the use of synthetic hormones, genetically modified crop, or antibiotics. Makes use of certified organic practices.

●  Cuisine Example: Organic Beef Chili

●  Cuisine Origin: Tex-Mex (USA-Mexico border)

●   Where It’s Made: EU, USA, and Canada.

Wagyu Beef

● Description: Comes from Japan for its richly marbled technologically advanced cattle. Extremely tender and soft.

● Cuisine Example: ____ Sukiyaki

● Cuisine Origin: Japan

Where it’s Made: Japan and Australia (crossbreeds)

Kobe Beef

●  Description: This is a subtype of wagyu _______ which comes from the Tajima strain of Japanese Black cattle brought up in the Hyogo region.

● Cuisine example: Kobe Beef Tataki

● Cuisine origin: Hyogo, Japan

●  Where it is made: Japan exclusively(is certified Kobe)

Angus beef

● Description: Most softened and marbled beef, _____ breed originates from Scotland but is now widespread in the US.

● Cuisine Example: ____ cheeseburger

● Cuisine Origin: Fast food and casual dining USA

● Where it’s Made: USA, Canada, Australia

Brahman Beef

●   Description: A hardy breed sought after in tropical climates, it has lean but tougher meat.

●   Cuisine Example: Beef curry, Indian style (kerala)

●   Cuisine Origin: India (Kerala)

●   Where it’s made: India, Brazil, southeast Asia

Charolais Beef

●  Description: Burgundy, France has bred cattle known for tenderloins and charolaise and this gives us ____

●  Cuisine Example: Boeuf Bourguignon

●  Cuisine Origin: France Burgundy

●  Where it's made: France, UK and other parts of Europe.

Beef, Baby Beef and Calf, Veal

Beef Classifications and Types

“Baby beef” and “calf”

are two interchangeable terms used to describe young cattle weighing about 700 pounds that have been raised mainly on milk and grass. The meat cuts from ____ are smaller; the meat is light red and contains less fat than beef. The fat may have a yellow tint due to the vitamin A in grass.

Veal

is meat from a calf which weighs about 150 pounds. Those that are mainly milk-fed usually are less than 3 months old. ____ is pale pink and contains more cholesterol than beef.

Chuck, Brisket, Rib, Plate, Loin, Flank, Round, Shank

Basic Cuts of the Beef

Chuck

Location: Shoulder area

Characteristics:___ is a flavorful cut that contains a fair amount of connective tissue. Because of this, it is best suited for slow cooking methods that break down these tissues and render the meat tender.

Best Cooking Methods: Braising, stewing, slow roasting

Sample Dishes: ______ is perfect for dishes like classic pot roast, where it's slowly braised with vegetables for a comforting meal. It also stars in beef stew, simmered in a savory broth with potatoes and carrots, and in beef stroganoff, where tender strips are cooked in a creamy mushroom sauce and served over noodles or rice.

Brisket

Location: Lower chest or breast

Characteristics:______et is a tougher cut with substantial connective tissue. It benefits from long, slow cooking processes that tenderize the meat while retaining its rich flavor.

Best Cooking Methods: Smoking, braising, slow roasting

Sample Dishes: _________ is ideal for smoked brisket, a barbecue favorite cooked low and slow over wood. It's also the main ingredient in corned beef, a salt-cured classic often served with cabbage, and works wonderfully in braised brisket with vegetables, a hearty dish simmered until fork-tender.

Rib

Location: Upper middle section of the cow
Characteristics: Known for its tenderness and marbling, _____ cuts are prized for their juicy, rich flavor.

Best Cooking Methods: Grilling, roasting

Sample Dishes: The ____section yields luxurious dishes such as prime rib roast, often served during special occasions; grilled ribeye steak, known for its rich flavor and juiciness; and beef short ribs, which are typically braised until succulent and tender.

plate

Location: Front belly area

Characteristics: The _____ contains a higher fat content and offers deep, beefy flavors.

Best Cooking Methods: Braising, grilling

Sample Dishes: From the ___ cut, you can prepare skirt steak fajitas, thin-sliced steak served with sautéed peppers and onions; beef carne asada, a flavorful marinated and grilled dish; and grilled skirt steak, often served simply with chimichurri or steak sauce.

Loin

Location: Between the rib and round

Characteristics: The ___ yields the most tender cuts of beef, including many popular steakhouse favorites.

Best Cooking Methods: Grilling, pan-searing

Sample Dishes: The ____ is home to premium steaks like the T-bone, which combines tenderloin and strip steak; the porterhouse, which offers a larger portion of tenderloin; and the filet mignon, known for its buttery tenderness and delicate flavor.

Flank

Location: Lower abdominal region

Characteristics: ___ is a lean cut with long muscle fibers, making it less tender but very flavorful. It benefits from marinades and quick cooking.

Best Cooking Methods: Grilling, broiling

Sample Dishes: ___ steak works well in grilled flank steak, where it’s sliced thin and served with sauces; London broil, which is marinated and broiled before being thinly sliced; and stir-fried flank steak, perfect for quick, flavorful meals in Asian cuisine.

Round

Location: Rear leg area

Characteristics: This cut is very lean and generally more affordable. It can be tough, so it’s best cooked in a way that keeps it moist.

Best Cooking Methods: Roasting, braising

Sample Dishes: From the round cut, dishes like roast beef are made for slicing thinly and serving with sides or in sandwiches. It’s also commonly used for beef jerky, made by seasoning and drying the meat, and Swiss steak, where it’s braised in tomato sauce with onions and peppers.

Shank

Location: Lower legs

Characteristics: ___ is among the toughest cuts, with high connective tissue content. However, when cooked properly, it becomes incredibly flavorful.

Best Cooking Methods: Braising, slow cooking

Sample Dishes: Beef ___ is commonly used in osso buco, an Italian dish where it’s braised with vegetables and wine; beef shank soup, which is deeply nourishing and rich in flavor; and braised beef shank, slow-cooked until the meat is melt-in-your-mouth tender.

Sharp Knives and Meat Cleavers, Meat Tenderizer, Cutting Boards

Different Tools Used in Preparing and Cooking Beef (Preparation Tools)

Dry-Heat Cooking Methods and Moist-Heat Cooking Methods

2 Types of Cooking Methods