Beef Book Preparation

The basic structure of muscle fibers

Sarcomere

_____is the single most important factor

influencing tenderness.

aging

During aging and cooler storage, ____ within

the tissue are degraded and tenderness is

improved.

proteins

Which is the most tender cut of beef?

Tenderloin

The two types of aging

wet, dry

Cooking method where meat is placed under

direct heat, usually directly above the beef.

Broiling

To cook slowly with liquid in a covered pot.

Braising

in French means, "under vacuum"

Sous vide

Medium well steaks are ____*F

165

Slicing ______ will make the meat easier to

chew

across

All-purpose kitchen knife

chef’s knife

Sarcomeres that have been ______ increase the

tenderness of the muscle.

stretched longer

What three muscle structure features impact

beef tenderness?

sarcomeres, marbling, connective tissue

During aging, muscle �bers become more _____

and easier to chew.

fragile

In dry aging, the room must be kept between

________*F

28-36

The crust that forms under high heat when the

proteins and carbs react and combine is called

the _______.

Maillard reaction

Method of preparing meat with a flame and

high heat.

Grilling

Rare steaks are cooked to _____*F

140

Well done steaks are cooked to at least ____*F

170

Knife used for slicing meat once it has been

cooked.

carving knife

chopped fresh or frozen beef without

seasoning or the addition of beef fat.

ground beef

A beef by-product from fatty trimmings

containing less than 12% lean meat.

Partially defatted