Grant Klover
Mod 2/Block C
Chef Bill Koucky
Meat Fabrication Journal
Day 1 –10/04/2010
1. Summary of Lecture – Classroom Orientation
a. Eat lunch before class so that we can easily transition from lecture time to Lab time.
b. Because we don’t want to bring in any unnecessary outside dirt, we will bring only the
tools we need to the Meat Fabrication Kitchen.
c. Stay in brigade to get items we may need from VC, but take off hat and apron if going to
the restroom.
d. The Meat Fab Kitchen falls under USDA regulations instead of the Department of Health
because; we are fabricating and producing meat products that are sold to the public.
USDA regulations are much stricter then the Department of Health because of this fact.
e. Chef Bill’s teaching philosophy
i. Use our own common sense. Asking questions is ok but we should try and use
what we know first to answer it ourselves.
ii. Keep it simple and don’t over think it; “beef goes on the Beef shelf”.
iii. Communication and teamwork are the most important part of working in any
kitchen.
iv. Help each other and be willing to accept help from others.
f. Math and the Butchers Test card
i. AP 1. Weight = lbs or #
2. Cost = dollars or $
3. Price = $/# or dollars divided by pounds
ii. EP –Same as AP but the Weight, Cost, or Price AFTER fabrication.
1. Weight = #
2. Cost = $
3. Price =$/#
iii. When moving from AP to EP cost will stay the same but the Price will change
1. Using carrots as the Ex. We have 25# of Carrots at $1.23 per # what is
the cost? The cost would be 25(#) * 1.23($)/25(#), Because the Labels
cancel each other out the problem would look like 25*1.23=$30.75 cost
a. (Always round to the penny, and round anything less than or
equal to 4 down and anything greater than or equal to 5 up. So
0.124 would =0.12 and 0.125 would=0.13)
2. Cost stay the same but to find the EP price you would use, EP = $/# or
total cost/EP #
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Grant Klover
Mod 2/Block C
Chef Bill Koucky
a. Ex. Say we have a EP of 35# and we want to know the cost per
#. This problem would be 30.75($, cost from last example)/
35(#, our given weight) so this equation would look like
30.75/35=0.878571 or with rounding $0.88 per #=EP cost per #
iv. Butcher Test Card
1. The top part is all for AP which you get from the box or the shipping log
2. EP is the chart part
3. List all the items that will be fabricated from the primal or sub-primal
cut (this is a question that chef bill will help us with as that is what he is
teaching us)
4. Record the weight of each item
5. Gather the Assigned market value from the white board. The X is where
we need to do the math to find the EP.
6. Fallow the steps of multiply, add, subtract, and divide IN THAT ORDER to
find the portion cost.
2. Description of demonstration using numbered steps – Classroom Introduction and Set-Up
a. Calibrate thermometer everyday and record in log (MUST PUT NAME)
b. Where to find the Temperature logs. Not ground and ground logs.
c. MUST record starting temp, 30 min temp and final temp. Time and initials each time a
temp is recorded. Max temp for packaging is 50˚F
d. Soux chef duties reviewed and outlined
i. Check the ending temp of reach in, walk in, and freezer.
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Grant Klover
Mod 2/Block C
Chef Bill Koucky
ii. Check and delegate the fixing of kitchen sanitation at end of day
e. Mixer used for sausage mixtures
f. Cryo-vac machine – smallest bag with most stuff = best seal
i. Get item as close to seal as possible
ii. Inspect seal. (no wrinkles)
iii. Turn off as soon as the lid opens
g. Estimate scale used for butcher test cards round to .2
h. Labeling and inspection scale, PLU #s listed above scale
i. Tier trays with paper and write weight on green paper (shiny side up)
j. Free standing fridge for cooked items. No HAACP plan for cooked product
k. Utility cart for meat fab and smoking rooms
l. Freezer and walk in run down (were the beef shelf is)
m. Separate tables for separate proteins. Beef and poultry should not be worked on at the
same table
n. Cannot put food directly on table
o. Sani solution is 4 times stronger than bleach we normally use
p. Cutting boards are placed in rinse water and ½ c bleach after were through with them
q. Drizzle liquid charcoal over compost (1 part charcoal and 10 parts water)
r. Grinder Set up and use
i. Grinder parts kept in freezer
ii. Put elbow on and tighten
iii. Place worm, with 2 washers on it, in elbow (goes on with long thin part in the
elbow first. Line up square end with square hole)
iv. Put blade on worm with blade facing out
v. Place dye on worm with notch at 6:00 (on a clock) position
vi. Screw cover on (hold dye in place while you screw on cover)
vii. Put special hotel pan with hole in it at top of grinder
viii. Set up landing zone – deep hotel pan with ice, normal hotel pan on top of ice
ix. Fill up hotel pan above grinder with meat to be grinded (must be a level hotel
pan as this will be approximately 10# of meat, and only work on 10#’s at a time)
x. Never turn on grinder without meat loaded otherwise it gets to hot and
creaming occurs
xi. Grind meat twice, once through large dye, and once through medium dye
xii. Record necessary information on grinding log before grinding and after 30
minutes
xiii. Tighten the cover and elbow as you grind to prevent creaming
3. Tasting comments- Salmon Muses
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Grant Klover
Mod 2/Block C
Chef Bill Koucky
a. To me this just tasted like a lighter salmon. Still had the very distinct flavor and taste of
Salmon but what lighter in texture then I have had fish before. I liked it but I think it
would need to be stuffed or used as a filling for something as it is to light on its own.
4. Production task in sequenced steps – Trimming Hanger Steak
a. Trim off the fat
b. Remove the silver skin
c. Cut out the hard connective fat from between the two hanger steaks
d. Place fully trimmed steak in landing zone
5. Techniques learned and/or practiced
a. The A to Q of Fabrication breakdown.
6. Assess/reflect on what areas of improvement are needed to reach competency in the skills
learned. What are the essential techniques involved in improving yield and speed?
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Grant Klover
Mod 2/Block C
Chef Bill Koucky
a. Understanding where the cut comes from on the animal helps you understand the
cooking method that should be used for that cut. Understanding the anatomy is also
important as not all cuts are going to look exactly the same so if you understand the
bone and muscle structure and what fats are desirable/undesirable this will help you cut
accordingly. Practice and the ability to “feel” were the tip of the knife is going to help
increases yield and speed.
7. Tips/suggestions/personal reminders about operational steps or techniques that will lead to
higher proficiency.
a. A sharp knife makes trimming the fat away from the meat easier. White is good to cut
red is bad to cut!
8. Applied understanding on cooking techniques of products I worked with today.
a. Hanger Steak is used to make things like Fajitas, we would use a dry heat cooking
method on them, as there is not a great deal of elastin and the meat is not as tough.
Day 2 –10/06/2010
1. Summary of Lecture – Understanding the Meat Buyers Guide
a. The guide is standardized so that I can call a seller in CA and we can be looking at the
same information.
b. Put together by the North American Meat Processors Association (NAMP)
c. Starts off with the carcass and works its way down to the final cuts.
d. The pictures are # so that you can tell the person you are talking with the page and
picture # so there is no miss communication.
e. Walked through the “map” of how we get from a carcass to Ribeye
i. Carcass(100pg 11)-> Beef Side (101 pg 11)->Beef Forequarter (102pg 11)-> Beef
Rib, Primal (103pg12) -> Beef Rib, Ribeye Roll (112pg 15)->Beef Rib, Ribeye Roll
Steak, Boneless (1112pg 57)
f. Went over the Primal Cuts of the Beef carcass and where they are located
i. The Forequarter and Hindquarter is split between the 12th and 13th rib
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Grant Klover
Mod 2/Block C
Chef Bill Koucky
g. Went over the Skeletal Structure and bone layout on a beef carcass
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Grant Klover
Mod 2/Block C
Chef Bill Koucky
h. Inspection stamps are shown on carcass
i. A label tag is also included from the slaughter house to say when the beef carcass was
packaged and from what farm the beef came from.
2. Description of demonstration using numbered steps – Breaking down of the Primal cuts in to
Sub primal cuts.
a. Take Temp of both the Fore and Hindquarter
b. Remove the scapula on the forequarter
c. Video of steps for removing scapula, and brisket
d. Next cut off the flank primal from the hindquarter
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Grant Klover
Mod 2/Block C
Chef Bill Koucky
e. Cut the Rib primal off leaving the Chuck primal
f. Cut Rib and Short plate apart.
g. Once all the primal are separated begin to trim down to the sub-primals for example the
Rib primal to Ribeye Roll
h. Fabricate out the cuts from the sub primal (see picture on next page)
i. Once all cuts are fabricated weigh and package
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Grant Klover
Mod 2/Block C
Chef Bill Koucky
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Grant Klover
Mod 2/Block C
Chef Bill Koucky
3. Tasting comments
a. We tasted flank steak, ribeye, sirloin, tenderloin, flat steak, and meat from right below
the ribs.
b. It was interesting to taste how the different cuts of meat from different muscle groups
and if that was an anaerobic muscle or not, all had an effect on the taste and texture of
the beef.
c. The more fat content and marbling the cut has the more tender the meat is.
d. The more anaerobic the muscle the stronger the taste of gameness or beef flavor in the
meat.
4. Production task in sequenced steps – Fabricating Ribeye Roll Steak
a. Remove the meat from the bone staying as close to the bone as possible.
b. Once you have gone all the way down the ribs, turn 90 degrees and remove the meat.
c. Remove the “Lip” from the ribeye roll
d. Trim off the fat from the Lip and turn the meat in to “meat for grind”
e. Cut the ribeye roll steak in to 9oz portions
f. Remove the remaining meat from the bones and fabricate in to “meat for grind”
g. Place bones in the bone landing zone.
5. Techniques learned and/or practiced
a. The breakdown of a Forequarter of beef in to the Primals and further in to sub-primals,
and then in to the cuts of beef.
b. The most important thing is to use the tip of the knife.
c. The boning knife is used to de-bone, not to curve.
6. Assess/reflect on what areas of improvement are needed to reach competency in the skills
learned. What are the essential techniques involved in improving yield and speed?
a. Having a very sharp knife and having the dexterity to “feel” where the tip of the knife is
makes all the difference in the world. Also running the blade of the knife down the bone
will create the greatest yield on the ribeye.
7. Tips/suggestions/personal reminders about operational steps or techniques that will lead to
higher proficiency.
a. “fallow the reticulum road”
b. Hold your knife in a dagger grip or “OJ grip”
8. Applied understanding on cooking techniques of products I worked with today.
a. Dry heat cooking meats generally sell for more than moist heat cooking method meats,
as they are the steaks
Day 3 –10/08/2010
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Grant Klover
Mod 2/Block C
Chef Bill Koucky
1. Summary of Lecture – Properties of Meat
a. Proper understanding of the properties of meat yields creativity, confidence and
profitability
b. Understanding of the proper way to cook a cut of meat means we know more about
what is going to happen when you use a dry or moist heat cooking method.
c. When you know how to cook a cut of meat you don’t have to think about the why you
are cooking it that way and lets you play with the flavor and taste of the dish leading to
creativity.
d. Cuisine is a dish from a place or region that uses the same cut but cooked in a different
way or with different spices to create a dish or cuisine from that region
e. What we like about Meat
i. Flavor
1. Exchange of flavors, in the case of beef stew the stock flavors the beef,
and as the meat cooks it gives off the beef flavors to the stew.
ii. Creativity
iii. Meat is a canvas to express ideas through cooking
f. What is meat?
i. Muscle that we eat
g. Meat is food for survival
1. Contains Amino acids in the protein which help refresh new cells and
cycle out dead cells.
2. Humans cannot produce amino acids because we only have one
stomach but we get them from the cellulose in meat.
3. Animals like cattle have 4 stomachs that allow them to create amino
acids
4. Meat also contains vitamins and minerals, like B vitamins and iron.
h. The role of blood
ii. Blood provides circulation, of oxygen, minerals, nutrients, and helps flush out
dead cells and replenish live cells
iii. Regulates temperature
1. Body gets cold by blood rushing to center of the body to protect
essential organs
2. Body gets hot by friction, ligaments rubbing together and creating heat.
Blood goes to the area where friction is occurring to cool it down
iv. Blood in meat?
1. Flavors like iron, gamey, savory, metallic
2. Certain cuts are more flavorful because of the amount of blood.
a. beef is more flavorful than pork because beef is bloodier, due to
lifestyle of animal (grazing)
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Mod 2/Block C
Chef Bill Koucky
b. Parts of the body that work more, have more blood in them
because they need more blood to cool working muscles, and
these muscles need more oxygen
i.
Fats
v.
vi.
vii.
viii.
ix.
x.
We need fat to live because it provides insulation, and cushioning for the organs
Fat can trap, or hold on to flavor better
Fat can create flavor when it renders out
Fat provides a texture component to the mouth (mouth-feel)
Fat stores energy, and oxygen for the muscles
There are 4 types of fat (listed in order of importance to the animal)
1. Kidney, Cavity, or Leaf
a. Protects the organs so they stay safe.
b. Very soft
c. Found around the organs or organ cavity
d. Is rendered and used in cooking (lard)
2. Intermusclar
a. Is found between the muscles
b. Is very busy looking
c. The fat where oxygen is stored for working muscles, the harder
the muscle works the bigger the fat becomes
d. Is removed to add value of the cut
e. Can be used to make soap if rendered
3. Sucutaneous
a. Under the skin fat
b. Provides insulation and warmth
c. Is used to judge quality (color)
d. In some cases (beef) is very neutral in flavor so can take on lots
of flavor. In others (pork) it is very high in flavor (fatback
$1.00/#)
4. Intramuscular
a. The fat inside the muscle
b. Only appears in 4% of normal beef. Is created by the animal
being gourged to the point that it’s body has no place left to
grow fat. This is done by a grain feed diet, as the animal is not
use to grain and cannot normally process it, but when given a
prophylactic acid to counteract with the acid building up it
corrects this problem.
c. Holds a lot of flavor
d. Is used to grade the meat (marbling)
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Grant Klover
Mod 2/Block C
Chef Bill Koucky
j.
Connective Tissue
xi. Collagen
1. Connects bone to bone, found in muscles and in all bones
2. Muscles near joints have more collagen. Bone on bone needs to be
flexible because of rubbing.
3. Younger animals have more collagen
4. Wonderful ingredient in cooking as it is a natural thickener and provides
mouth-feel
5. moist heat cooking methods
xii. Reticulin
1. Connects muscle to muscle, found between muscle fibers
2. Cobwebby
3. dry heat cooking methods
xiii. Elastin
1. Connects muscle to bone, tendons and Silverskin
2. Does not break done with either cooking method
a. Dry heat – seizes up, gets tighter and tougher. Why it’s trimmed from
steaks
b. Moist heat – softens, won’t go away but becomes more palatable
k. Muscle Activity
xiv. Aerobic
1. Muscles that are used all the time
2. Moist heat cooking
3. aerobic muscles are used more therefore they have more tendons,
collagen, blood and ultimately more flavor
4. Aerobic muscles tend to be darker and more red because they have
more blood
xv. Anaerobic
1. Muscles that are used with bursts of energy
2. Fight or flight muscles natural response to alert is to perk up.
3. Loin and back muscles are anaerobic muscles
xvi. Different animals have different lifestyles meaning different meat
1. Beef is aerobic animal.
a. natural grazer
b. meat very red and bloody
2. Pork is lazy.
a. omnivore, doesn’t need to graze
b. meat is whiter and has less flavor
3. Lamb more active
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Grant Klover
Mod 2/Block C
Chef Bill Koucky
a.
more flavor, more gamey
4. Fish
a. Halibut
i.
ii.
bottom of the ocean
mellow, meat very lean and white
b. Tuna
i. always moving, if it stops it dies like sharks
ii. meat very fatty and bloody
2. Description of demonstration using numbered steps – setting up sausage machine, breakdown
of a chicken and duck.
a. Sausage machine
i. Fill can with sausage mixture
ii. Screw on piston, gasket and air valve (not too tight)
iii. There are two speeds, the top notch is high speed and the low notch is low
speed
iv. Horn goes on spigit at bottom of machine
v. Put oil on horn for casing to slide on
vi. Slide casing all most all the way on horn, leaving a little bit to “tie” the end of
the casing (casing we use is pig small intestine)
vii. Put crank on low speed position
viii. Crank towards the window slowly guiding and plumping sausage in casing as it
comes out of horn (fill about 80%)
ix. Pinch and twist 4 times alternating directions on the next link
x. Use poker to pop air bubbles in casing
xi. Place on sheet pan with rack in it and move to walk in to dry (must have VC only
tag on sheet tray)
b. Chicken break down
i. Remove giblets if necessary
ii. Remove fat, discard
iii. Remove wishbone
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Mod 2/Block C
Chef Bill Koucky
iv. French wings
v. Cut off wing tips
vi. Place wing tips and frenched wings in landing zones
vii. Cut safety cuts and “pop out” leg and thigh bones from breast
viii. Remove breast
ix. Remove tenders from breast and put in landing zone
x. Remove thigh and leg from carcass
xi. Remove leg from thigh and place in landing zone
xii. Remove skin from thigh, discard
xiii. Bone out thigh and place in landing zone.
c. Duck break down
i. Remove giblets if necessary
ii. Remove fat, save
iii. Remove wishbone
iv. Cut safety cuts and “pop out” leg and thigh bones from breast
v. Remove breast
vi. Remove tenders from breast and put in landing zone
vii. Remove thigh and leg from carcass
viii. Remove leg from thigh and place in landing zone
ix. Looking down at the meat, remove overlapping skin
x. Turnover and score skin
xi. Bone out thigh and place in landing zone.
3. Tasting comments
a. We tasted the sausage meat to check the seasoning level; we needed to add a little bit
of salt.
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Grant Klover
Mod 2/Block C
Chef Bill Koucky
4.
5.
6.
7.
8.
b. We tried a grass feed beef that was ground up today. The beef had a lighter less
chemical taste to it, and seamed to stay on the palate longer.
Production task in sequenced steps –
a. Add all the money of the beef for grind
b. Grind the beef using the demo steps from day one (see day one)
c. Package all the ground beef
d. Weigh out all of the packages
e. Take total money/total weight to get cost per pound
f. Label with a non-inspected label
Techniques learned and/or practiced
a. Practiced the way to grind beef
b. Learned how to fill sausage casing
c. Received a demo on fabricating chicken and duck
d. Practiced math from the grinding project
Assess/reflect on what areas of improvement are needed to reach competency in the skills
learned. What are the essential techniques involved in improving yield and speed?
a. Having the steps listed out and understand the order to do the steps in are huge in the
breakdown of a chicken or duck
b. Getting in a rhythm of feeding the casing and cranking the sausage so that it fills evenly
is important because it allows you fill it 80% full with greater speed. Also prevents large
amounts of air getting in to the casing, which means less air pocket to pop.
c. Having a sharp knife is still very important.
Tips/suggestions/personal reminders about operational steps or techniques that will lead to
higher proficiency.
a. It takes practice to get good at fabricating a chicken or duck. But once you understand
and can follow the order of steps it goes very fast.
Applied understanding on cooking techniques of products I worked with today.
a. All the items I made today would be best used with a dry heat cooking method.
However with some cuts of the chicken or duck that the rest of class fabricated today it
would be best used with a moist heat cooking method, because of the elastin that holds
the muscle to the bone.
Day 4 –10/11/2010
1. Summary of Lecture – Inspection and Grading
a. Inspection
i. Inspection is a set of processes employed to maintain wholesomeness and safe
to eat food.
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Grant Klover
Mod 2/Block C
Chef Bill Koucky
ii. The pathogens in meat naturally create bacteria that causes food borne illnesses
iii. To limit pathogen growth to a controlled decay.
iv. NECI is a self inspected
1. We do our own inspections
2. We are checked in on by the federal government to see that we are
doing what we say we are doing.
v. Tax payers are the people who pay meat inspectors
vi. History
1. Started in 1906
2. The Jungle
a. Described in graphic detail the horrors and unsafe working
environment of slaughter houses.
b. ‘Muck raking” reporter or writer investigating and publishing
truthful reports involving a host of social issues
c. Massive reaction from public – disdain and concern, President
Theodor Roosevelt was said to have vomited after reading it.
3. Food Safety and Inspection Service (FSIS) formed requiring meat
products processed for sale to be federally inspected
a. If it is for sale within that state it must be state inspected
4. Inspectors needed to be treated as employees and given their own work
space, but their salaries were (and still are) paid for by government
5. 1967 all state levels must exceed or match federal inspection criteria
a. NECI exceeds the standards for inspection
6. Fish are not domesticated so they do not have to be inspected
vii. Methods of Slaughter
1. Typically animal is knocked out then throat is slit, hung upside down and
bled
2. ½ of the blood will be drained by this hanging, so it is more sanitary
3. Riga Mortis sets in seizing the muscles in place
4. The sternum is split and esophagus tied, and is removed all at once
5. Heart ,lungs, liver, and kidney are all inspected
6. Pork panic because they can sense death
7. Kosher vs. conventional
a. Animal is not knocked out, shot and killed in one shot
b. Animal will not fall down into waste to remain sanitary
c. Must pray and thank the animal as it is killed
d. Rabi butchers
b. Grading
i. Grading is voluntary, inspection is mandatory
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Chef Bill Koucky
ii. Grading is for marketing purposes, to direct the sale
iii. Established in 1927 because of general call from consumers to set standards and
gauge quality of meat they were buying
iv. Graders are employees of slaughter house but licensed by the government
v. Consideration for grading
1. Conformation = build of animal
2. Finish = quality and distribution of surface fat (subcutaneous fat)
3. Quality = intramuscular fat (marbling)
vi. ‘roll’ vs ‘no roll’ = roll is the stamp when meat is graded. No roll=ungraded meat
2. Description of demonstration using numbered steps – Deboning Pork Butt
a. Remove any small bits of bone from when the spine was attached
b. Turnover and remove fatback
c. Placing boning knife on the bottom of the scapula cut out the short side
d. Turn or “roll out” the bone so that you can cut along the bone
e. Once the scapula is removed cut off any extra meat, and reserve for grind
3. Tasting comments
a. Today we tasted smoked jowl bacon, and Canadian bacon. The jowl bacon contained a
lot of cologne in it and was packed full of flavor, but was a little bit chewy because of
the amount that the muscle worked.
b. The Canadian bacon was very moist and tender. When compared to the jowl bacon it
was not as flavorful.
4. Production task in sequenced steps – Fabricating Chicken and De-Boning Pork Butt
a. De-Boning pork Butt
i. Remove any small bits of bone from when the spine was attached
ii. Turnover and remove fatback
iii. Placing boning knife on the bottom of the scapula cut out the short side
iv. Turn or “roll out” the bone so that you can cut along the bone
v. Once the scapula is removed cut off any extra meat, and reserve for grind
b. Fabricating Chicken
i. Remove giblets if necessary
ii. Remove fat, discard
iii. Remove wishbone
iv. French wings
v. Cut off wing tips
vi. Place wing tips and frenched wings in landing zones
vii. Cut safety cuts and “pop out” leg and thigh bones from breast
viii. Remove breast
ix. Remove tenders from breast and put in landing zone
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Mod 2/Block C
Chef Bill Koucky
5.
6.
7.
8.
x. Remove thigh and leg from carcass
xi. Remove leg from thigh and place in landing zone
Techniques learned and/or practiced
a. Today we fabricated chicken and hanger steak again so it was good practice for myself
b. We learned how to de-bone a pork butt and this was a matter of using the tip of the
knife to feel the edge of the bone.
Assess/reflect on what areas of improvement are needed to reach competency in the skills
learned. What are the essential techniques involved in improving yield and speed?
a. Remember to cut out the short end and to roll the pork butt scapula out so that it
makes it easier to cut around.
b. When de-boning a chicken it is import to follow the steps because it is the fastest way.
For example if you forget to remove the wishbone when you go to cut out the breast
you will run in to the wishbone and potentially cut yourself or miss fabricate the breast
Tips/suggestions/personal reminders about operational steps or techniques that will lead to
higher proficiency.
a. When de-boning a pork butt it is important to roll out the bone. This makes it easier
because it pulls the bone and muscle up so that you can see it, and you just need to
follow the edge of the bone around.
b. When fabricating a chicken it is very important to press the back of the knife against the
bone so that you don’t miss any meat.
Applied understanding on cooking techniques of products I worked with today.
a. With the pork butt today it is best to use a moist heat cooking method.
Day 5 –10/13/2010
1. Summary of Lecture – Beef Primals, Forequarter
a. Portion Cuts, are cuts that you can get even portions from the whole muscle
i. Chuck
1. Inside Chuck
a. Chuck eye roll, would use moist heat cooking
2. Outside Chuck (clod)- moist heat cooking
a. Chuck tender
b. Are Roast
c. Blade Roast
i. Top Blade Steak. Can be cooked with dry heat
ii. There are two different types shapes of roast “Frisbee shaped” and “nerf
football shaped”
1. “Frisbee Shaped” are cuts like flat iron steak, and flank steak
2. “Frisbee” are about ½-1 inch wide
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Mod 2/Block C
Chef Bill Koucky
3. “Nerf football shaped” are the different roast
iii. Brisket
1. Comes from the top of the Chest
2. Comes in two pieces Flat or Deckle
iv. Fore-shank
1. Is used as meat for grind mostly
a. Is a great meat for consume
i. Lean- no fat
ii. Collagen- provides mouth feel
iii. Elastin- provides structure for the raft
iv. Anaerobic- high in blood and flavor
v. Rib
1. “Prime rib” is a general term that means it is cut from the rib primal, it is
not a grade.
2. The longissimus doris is smaller at the anterior and wider at the
posterior.
a. Anterior is from the head end (chuck end)
b. Posterior is from the rear end (short loin)
vi. Short Plate
1. Short Rib
2. Inside Skirt
3. Outside Skirt
a. Both the inside and outside skirt can be used with dry heat
cooking methods and are “Frisbee shaped”
b. Private Grading
i. Are companies like Angus, or Kobe Beef.
ii. They don’t use government grading but use the “name” to act as the grade
2. Description of demonstration using numbered steps – De-bone Lamb Shoulder and, Turkey
Breast Fabrication
a. De-Boning Lamb Shoulder
i. Just like with the pork butt you start by cutting along the underside of the
scapula and cutting out the short side.
ii. You roll out the scapula to cut along the bone.
iii. Once you have cut the scapula out of the meat you start to cut around the arm
bone
iv. Once you have boned out the lamb you cut the muscles or “cuts” out of the
meat
b. Turkey Fabrication
i. Remove the wishbone
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Grant Klover
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Chef Bill Koucky
ii. Remove the breast
iii. Remove extra fat on the breast
iv. Cut off extra meat from the carcass for grind
3. Tasting comments
a. Today we tasted the longissimus dorsi from the lamb shoulder. With being cooked in dry
heat it was chewy but full of flavor. Since this was the piece close to the scapula it was
full of elastin, and should not have been cooked with the dry heat like it was.
b. We also made Duck Liver Pâté. This was a very fatty mouth feel but was creamy and full
of duck flavor from the liver.
c. We tasted the neck meat and belly meat of the turkey. The neck was very tough but full
of flavor. The belly meat was tender but didn’t have as much taste in it.
4. Production task in sequenced steps – Made Duck Liver Pâté
a. Duck Liver Pâté
i. Yield: Makes 1/2 cup, enough for about 16 toasts
 3 ounces duck fat
 1 large shallot, peeled and coarsely chopped (2 1/2 tablespoons)
 1 duck liver (about 3 ounces), cut into 1-inch pieces
 1/4 teaspoon herbes de Provence (savory, fennel, basil, and thyme)
 1 clove garlic, peeled and crushed
 1/4 teaspoon salt
 1/4 teaspoon freshly ground black pepper
 1 teaspoon Cognac
 16 1/4-inch-thick horizontal slices from a small baguette, toasted
1. Place duck fat in a skillet, and cook over medium to high heat for 4 to 5
minutes, until the fat has melted and some of it has browned.
xi. 2. Add the shallots, and cook for about 30 seconds, stirring occasionally.
Add the liver, herbes de Provence, and garlic, and cook over medium to
high heat for 1 1/2 to 2 minutes, stirring occasionally. Add the salt and
pepper.
xii. 3. Transfer the mixture to a blender, add the Cognac, and blend until
liquefied. If a finer textured pâté is desired, push the mixture through the
holes of a strainer with a spoon. This will yield 1/2 cup. Let cool for at
least 1 1/2 hours, then cover and refrigerate until serving time.
xiii. 4. Spread the pâté on the toasted baguette slices, and serve. The pâté will
keep, well covered, for 3 to 4 days.
b. To this recipe we added cream, and pushed the pâté threw a china cap.
ii.
iii.
iv.
v.
vi.
vii.
viii.
ix.
x.
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Grant Klover
Mod 2/Block C
Chef Bill Koucky
c. Instead of the cognac we used burban
5. Techniques learned and/or practiced
a. We practiced identifying the different cuts of meat and where the muscle attaches to
the bone and how this affects flavor. This was all to reflect on our understanding of
what different muscles and how they attach to each other is important in the cooking
methods we use.
6. Assess/reflect on what areas of improvement are needed to reach competency in the skills
learned. What are the essential techniques involved in improving yield and speed?
a. It is very important to have a sharp knife and to use the tip of the knife in order to get
the highest yield.
b. Having an understanding of how the muscles connect and attaché to the rest of the
body helps us understand how to cut out the muscles for the best affect.
7. Tips/suggestions/personal reminders about operational steps or techniques that will lead to
higher proficiency.
a. Red is muscle and is bad to cut, white is fat and should be cut.
b. Fat tells you where to cut, so follow the fat
8. Applied understanding on cooking techniques of products I worked with today.
a. Having gone over all the forequarter primal we achieved a very complete
understanding of the different cooking methods used for each one. Today I worked with
rendering duck fat and then cooked the liver in the rendered duck fat.
Day 6 –10/15/2010
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Grant Klover
Mod 2/Block C
Chef Bill Koucky
1. Summary of Lecture – Beef Definitions, and Hindquarter
a. Definitions
i. Bovine- The species name for cattle
ii. Beef- Domestication of bovine for meat as food
iii. Cow- Female bovine raised for dairy. Has given birth
iv. Heifer- Female bovine 1-2 years old, raised for beef but has not yet given birth
v. Steer- Male bovine castrated for higher grade beef. A dressed carcass weighs
55-1000lb’s
vi. Bulls-Top quality males raised for breading
vii. Veal- By product of dairy industry
b. Beef Hindquarter
i. There is more anaerobic meat in the hindquarter is greater than in the
forequarter. This means the amount of dry heat cooing meats and $ value is
greater.
ii. Short Loin
1. Cut’s threw 3 muscle, the longissimus dorsi, the Guldium Madeus, and
the Souis Major
2. Cuts like T-bone and Porter House
3. Most of the time the tenderloin is removed
iii. Sirloin
1. 4 main cuts
a. Top butt- rear end
b. Butt Tenderloin-top of the Butt, tappers off at the ribs
c. Ball Tip- top of leg
d. Knuckle- over the top of the sirloin
iv. Round
1. Knuckle muscle
2. Goose Muscle- made up of 3 muscles
a. Bottom round
b. Heal
c. Eye of the round
3. Inside round- least aerobic of the round
a. Roast beef
v. Flank
1. Flap
2. Plank
2. Description of demonstration using numbered steps – No Demo’s today
3. Tasting comments
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Chef Bill Koucky
4.
5.
6.
7.
8.
a. Today we tasted Chicken Italian sausage, it was lighter and not as “greasy” as the Italian
sausage I have had in the past but other than this it tasted like normal Italian sausage
b. We also tasted turkey livers. This tasted like all the liver I have had in the past but with a
stronger turkey taste
Production task in sequenced steps –
a. Today I worked on tri tips and hanger steaks
i. With both beef’s cuts we removed the fat
ii. We also removed the silver skin
iii. Place in landing zone
iv. Package and label
Techniques learned and/or practiced
a. Because today was all removing fat and silver skin I was able to practice “feeling” where
the tip of my knife was. I also practiced m skills of trimming the fat with minimal loss of
meat
Assess/reflect on what areas of improvement are needed to reach competency in the skills
learned. What are the essential techniques involved in improving yield and speed?
a. As I was taking the fat off the hanger steak it was important to remember and feel
where the tip of y knife was at. As with all things it just takes practice to improve speed.
Tips/suggestions/personal reminders about operational steps or techniques that will lead to
higher proficiency.
a. Cut the fat, not the muscle and pull the fat up and back to see the connection points
Applied understanding on cooking techniques of products I worked with today.
a. In both the hanger steaks and the tri tips we should use a dry heat cooking method as
the amount of connective tissue in the meat is minimal so you don’t have to break it
down with a moist heat cooking method
Day 7 –10/18/2010
1. Summary of Lecture – Veal, and Lamb/Goat Primals
a. Veal- A byproduct of the Dairy industry
i. Bob Veal
1. <21 days old
2. Light grayish/ pink in color
3. 50-70#’s
4. Very tender meat
ii. Milk/Formula fed Veal
1. 14-18 weeks old
2. 175-225#’s
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Grant Klover
Mod 2/Block C
Chef Bill Koucky
3. Grayish pink in color
4. Normal veal on the market
5. Fed a powder formula that is high in fat and protein
iii. Kept in a small box to prevent movement, or to give very little movement
1. This prevents the anaerobic muscles from getting as much blood so is a
more neutral flavor
iv. Separation points
1. Chuck/Shoulder (moist heat cooking method) before the 4/5 rib
2. Hotel Rack the primal between 5/11 rib
3. Loin/Saddle (dry heat cooking method) behind the 12th rib
4. Leg(s) (moist heat cooking method) Tip of the Aitoh bone
b.
c. Lamb/Goat
i. Gamey, and very Strong in flavor meat
ii. Tougher meat
iii. Lamb and goat are very similar in habitat and anatomy
iv. Most widely eaten meat in the world
1. First domesticated animal
2. Easy to raise
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Grant Klover
Mod 2/Block C
Chef Bill Koucky
3. Adaptable
4. No religious restrictions
v. 3 market sizes of Ovine
1. Lamb- 0-12 months old
2. Hogett- 12/24 months old
3. Mutton- 24+ months old
vi. Because of the carcass size all primal are cut from the whole carcass
vii. Separation points
1. Shoulder-before the 4th rib
2. Hotel Rack- between the 5th and 12 rib
3. Loin/saddle- 12/13 rib
4. Leg set-Tip of the Aitoh bone
d.
2. Description of demonstration using numbered steps – No Demo Today
3. Tasting comments
a. Today we tasted Veal and Capicola
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Grant Klover
Mod 2/Block C
Chef Bill Koucky
4.
5.
6.
7.
8.
i. Veal tasted like light beef. The rack we had was full of collagen and had a very
smooth mouth feel
ii. Capicola had a spicy ham taste to it.
Production task in sequenced steps –
a. The first thing I did today was remove the Capicola from the brine and set on a sheet
tray to dry
b. Next I removed turkey breast from its brine and set on a sheet tray to dry
c. I ground lamb using the steps for grinding shown on day one. (see day one)
Techniques learned and/or practiced
a. Today I was working on many different projects all at the same time, so I had time to
practice my organization and multitasking skills
Assess/reflect on what areas of improvement are needed to reach competency in the skills
learned. What are the essential techniques involved in improving yield and speed?
a. Having an eye to organization, and being able to multitask gives you the opportunity to
increases speed.
Tips/suggestions/personal reminders about operational steps or techniques that will lead to
higher proficiency.
a. Multitasking is key to getting everything done in a timely manner. With many different
projects there is time to do other things on the other projects so that you can get
multiple things done all at the same time
Applied understanding on cooking techniques of products I worked with today.
a. Grinding the lamb today would be used with a dry heat cooking method, and the lamb
or stew would be used in a moist heat cooking method.
Day 8 –10/20/2010
1. Summary of Lecture – Pork and Poultry
a. Pork
i. Pig is a very versatile food source
ii. Omnivores, will eat anything
iii. They burro for food, are lazy and not very anaerobic
iv. 3/1 feed to body mass ratio.
1. Every 3#’s they eat will yield 1 3 of body mass
v. 6 months to reach puberty
vi. 3 months, 3 weeks, and 3 days of a gestation period
vii. Average of 10 piglets per litter
viii. 42% of body mass is fat
1. More perishable as fat oxidizes faster
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Grant Klover
Mod 2/Block C
Chef Bill Koucky
2. Sold with skin on
3. Skin is edible
4. Pork fat has very little flavor
ix. Charcuterie came out of necessity and artistry
x. Pork Primals are from ½ a carcass
1. Boston Butt is between the 1st and 2nd rib
2. Same for the picnic ham the 1st and 2nd rib
3. The loin and belly are cut through half of the Aitoh bone
4.
b. Poultry
i. Fowl = birds we eat
ii. Poultry = domesticated fowl (chicken, goose, guinea hen, duck, turkey,
pigeon/squab)
iii. Game = fowl that is undomesticated.
iv. Domestication
1. A process of selective breeding, to accentuate characteristics (yield and
edibility)
v. Game vs. wild game
1. Only farm raised can be sold because it has to be slaughtered under
inspection.
vi. Free range is a loosely defined term.
1. Animal is given a more natural diet then it’s counterpart and allowed to
move around freely
2. Description of demonstration using numbered steps – Breakdown of the pig carcass
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Chef Bill Koucky
a.
b. Start by removing and separating at the 5th and 6th rib to miss the scapula
c. Next remove the head and jowls
d.
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Mod 2/Block C
Chef Bill Koucky
e. Split the Boston butt, from the picnic ham
f.
g. Cut the Ham from the loin
h.
i. Cut the loin from the belly
j. Remove the trotters from the Ham, and Picnic Ham
k.
3. Tasting comments
a. Today we tasted the hanger steak from the inside belly of the pig. We did this to show
the difference in texture and taste between the pigs anaerobic cuts and the beef
anaerobic cuts. While it tasted must stronger of pork it still was not as flavorful as beef.
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Grant Klover
Mod 2/Block C
Chef Bill Koucky
4. Production task in sequenced steps –
a. Cut carcass into primal
b. Remove skin from primal
c. Cut back fat to about an 1/8 of an inch
d. Remove tenderloin
e. Cut the silver skin and fat off of tenderloin
f. Bone out loin
g. Cut back ribs from chin bones
h. Remove in to portion cuts
i. Cut meat for grind
5. Techniques learned and/or practiced
a. Today was all about feeling where the knife was at in the skin, and using the knife as an
extension of your arm
6. Assess/reflect on what areas of improvement are needed to reach competency in the skills
learned. What are the essential techniques involved in improving yield and speed?
a. Having a sharp knife is critical in being able to cut threw and remove the skin from the
pig. Without this you will take longer to get to cutting the meat in to cuts which will slow
your time down.
7. Tips/suggestions/personal reminders about operational steps or techniques that will lead to
higher proficiency.
a. When taking the skin off of the pork primals you need to use the curve of your knife to
get under the skin and then use the curve to slice down the length of the skin. Also
having a very sharp knife is critical to getting the most yield from the skin
8. Applied understanding on cooking techniques of products I worked with today.
a. With the Pork Loin today the best way to cook the back ribs would be with a dry heat
cooking method, and the tenderloin and sirloin would be the best with dry heat cooking.
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