The Art and Science of Food: Butchers Meat - Beef Cuts and Quality

Flashcards focused on key terms and definitions related to beef cuts and cooking methods.

Pan Frying

A cooking method where food is cooked in a small amount of oil over medium to high heat.

Ragout

A traditional French stew made from meat, vegetables, and broth.

Braising

A cooking method involving browning food in fat, then cooking it slowly in a covered pot with a small amount of liquid.

Silverside

A cut of beef from the hindquarter, often used for braising or as part of a stew.

Boiling

Cooking food by immersing it in water or broth at high temperatures.

Aloyau

The beef loin, usually refers to a premium cut of beef.

Rib Eye Steak

A prime steak cut from the rib section of beef, known for its marbling and tenderness.

Filet

A tender cut of beef, typically from the loin area, used for steaks.

Club Steak

A cut taken from the short loin of beef, known for its tenderness.

T-Bone Steak

A cut of beef from the short loin, characterized by a T-shaped bone with meat on either side.