ALL ABOUT BEEF
A General Overview
Evans, T.M. and Greene, D. (1973). The Meat Book. p. 1.
Meat has been prepared since the beginning
of time. This illustration, from an Egyptian
tomb, shows the cutting of meat.
What is Meat?
Meat is considered to be the flesh of an
animal used as food; fish and poultry are
not usually called meat.
 Red Meats:
Beef
Pork
Veal
Lamb
 Fish
 Poultry

Meat and Alternatives
Eggs
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Peanuts and peanut
butter
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Dried beans and peas
Nuts
Nutrients in Beef
 Protein - For growth, repair, and
replacement of body cells, and tissues.
complete - animal sources
incomplete - plant sources which must be
used in combination
Eg. peanut butter and bread
 B Vitamins - eg. Thiamine, niacin,
riboflavin, folic acid, and cobalamin(B12)
Maintains healthy skin.
Normal function of the nervous system.

Iron (Mineral) - Necessary part of
hemoglobin in red blood cells.
Transports oxygen and carbon dioxide.
Prevents iron-deficiency anemia.
Inspection

www.beefinfo.org
The meat
inspection stamp
tells the consumer
that the meat has
been federally
inspected and that
it meets the
requirements for
food safety.
Grading
 Based on the age, quality, and the
proportion of fat to lean meat.

Colour, texture, and firmness of lean and
fat are also taken into account.

http://www.5min.com/Video/Grades-ofBeef-140614487
Marbling

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Refers to the
microscopic
streaks of fat
throughout the
lean part of the
red meat.
Grades
USDA:
Prime
Choice
Select
The Structure of Beef
Muscle fibres
Bands of connective
tissue (tough fibres
which hold the
muscle fibres
together). Two types:
Collagen
Elastin

Collagen - White bands of connective
tissue which can be softened to gelatin by
moist heat cooking.

Elastin - Yellow, tough bands of connective
tissue which cannot be softened.
Factors Affecting the Tenderness of a
Cut of Beef
 Location of Cut on the Carcass
Age of the Animal
 Length of Aging Time
 Amount of Marbling
 Quality of the Beef

• Location of Cut on the Carcass
Tender
Less Tender
Medium
Tender
• Age of the Animal
Beef from younger
animals will be
more tender (top
picture), due to
less connective
tissue.
 Older animals will
have received more
exercise.

• Length of Aging Time
Carcasses are
allowed to hang for
approximately 7 10 days.
 Enzymes in the
beef help to
tenderize the
connective tissues.

• Amount of Marbling

The more marbling
the beef has, the
more tender it will
be.
• Quality of the Beef
The higher the quality, the more tender it
will be.
How Much to Buy?
Boneless meat - 1/4 lb./serving
Bone-in meat - 1/2 lb./serving
Bony meat - 3/4-1 lb./serving
When shopping for meat, consider:
 amount of bone, fat, and gristle
 cooking loss
 serving size
Cooking Beef
Before you start . . .
•
do you know where the cut comes from on
the animal in order to determine its degree
of tenderness?
•
do you know whether a dry or moist heat
method is required?
•
do you know which specific cooking method
to use?
The answer to those three questions could
mean the difference between a sumptuous
repast and a total disaster!
If you want to go for the sumptuous repast
then pay close attention . . .
Wholesale Cuts of Beef
Tender Cuts of Beef
Tender areas include
the Rib, Loin and
Sirloin.
Medium Tender Cuts

Medium Tender areas include part of the
Hip area.
Less Tender Cuts
Chuck
Plate
Brisket/Fore Shank
Flank
and the Hind Shank
Meat is often the most expensive item on
the food bill.
 Be a wise consumer. Learn how to judge
quality, cuts, grades to get the most for
your money.
 Less expensive cuts give the same
nutrients as the more expensive cuts.

Chuck
Cuts from the
Chuck include the
Blade and Cross
Rib. They may
come in the form
of roasts or steaks.
 eg. Blade Roast,
Cross Rib Roast,
Blade Steak, Cross
Rib Steak, Pot
Roast

Brisket/Fore Shank
Brisket may be flat
or rolled.
 Shank or heel cuts
come from either
the Fore Shank or
the Hind Shank.

Plate

Short Ribs come
from the Plate area
of the carcass.
Flank

Flank Steak is the
most common cut
from the Flank.
Hip/Hind Shank
Round steak,
Sirloin Tip steak,
Eye of the Round,
Rump Roast, and
the Baron of Beef
are all examples of
cuts from the Hip.
 Shank and heel
cuts come from the
leg of the animal.

Sirloin

Sirloin Steak,
regular or boneless,
is the most common
cut from this area.
Loin
The loin is known
for its steaks Wing, T-bone,
Porterhouse,
Tenderloin (Filet
Mignon), and Strip
Loin.
 It is also the
most expensive
section of the
carcass as it is the
most tender.

Porterhouse
Steak
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T-Bone
Steak
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Wing
Steak
As one moves down the carcass more
tenderloin is found on the steak (right side of
bone).
Rib
Cuts from the Rib
include Rib Eye
Steak, Prime Rib
Roast and Prime
Rib Steak.
 This area is also
expensive because
of its degree of
tenderness.

A Word about Ground Beef and
Stewing Beef

www.peacefulpastures.com
www.boitearecettes.infinit.net
Ground beef and
stewing beef may
come from either
medium tender or
less tender cuts
where the meat has
been mechanically
ground to
tenderize it.
In summary . . . .
www.ca.uky.edu
You May Know Them by Their Bones !
Whereas,
bones
from less
tender
cuts of
meat are
round and
knobby.
Bones
from
tender
cuts of
meat are
flat.
Evans, T.M. and Greene, D. (1973). The Meat Book. p. 19.
To Cook Tender Cuts of Meat . . .
Use dry heat methods such as:
 roasting
 frying
 broiling
 barbecuing
There is no liquid nor is there a lid. Steam
is not needed because there is little
connective tissue. Tender cuts are more
flavourful when cooked this way.
Ways to Tenderize Less Tender Meat
Use moist heat - lid holds in the liquid that
has been turned to steam to soften
connective tissue.
 Mechanical - breaks or cuts connective
tissue. Examples include grinding,
pounding, scoring, and cubing.
• Chemical - acid dissolves connective tissue.
Examples include marinating meat in
tomato sauce.
•
To Cook Less Tender Cuts of Meat . . .
Use moist heat methods such as :
 stewing
 pot roasting
 oven or top-of-the-stove braising
Liquid and a lid are used to produce steam
which penetrates the meat and softens the
connective tissue.
To Cook Medium Tender Cuts of Meat. .
Either dry or moist heat methods may be
used.
 However, use moist heat for extra
tenderness.

References
Evans, T.M. and Greene, D. (1973). The
Meat Book. New York: Charles Scribner’s
Sons. 310 pp.
Beef Information Centre
Personal notes
Foods for Today: Text Chapter 36