7.The Meat Buyers Guide NAMP (National Association of Meat Purveyors) and the IMPS (Institutional Meat Purchase Specifications) use identical specs, but the IMPS is put out by a government agency and is free. Click on the USDA IMPS for Fresh Beef link to download a free Meat Buyers Guide PDF version of the Beef file which includes NAMP/IMPS item numbers, descriptions and pictures of the cuts. It will open in a new window, and it is a 2 MB file so it may take a minute to download.Beef for Kabobs Cubed Steak Beef for Stew Beef for Stir-Fry RIB 2 CHUCK 1 SHORT LOIN 3 SIRLOIN 4 ROUND 5 OTHER CUTS TM Ground Beef Rib Steak, Small End Brisket, Flat Cut, Boneless Brisket, Whole Chuck Mock Tender Steak Bottom Round Roast SHANK 6 & BRISKET 7 PLATE 8 & FLANK 9Now that you have your perfect cut of beef, its time to season it. Identify the pigments in meat and the changes that occur during heating and cutting. 3.Myoglobin and Related Compounds Discuss the factors determining meat quality. 4.Identify meat cuts, grades, and the marketing process.OR total minutes) Roasting Roast at 350☏, unless otherwise noted. Roast in a shallow pan, uncovered.To purchase the new 2010 NAMP Meat Buyer’s Guide, or the CD, visit the purchase NAMP Meat Buyer’s Guide page.Visit the Cuts of Beef page for an index of beef primal information which is covered on this site, as well a detailed description of a variety of steak cuts. USDA IMPS – NAMP Meat Buyer’s Guide Offal SpecsFor Beef Offal Meat Buyers Guide click on USDA IMPS for Variety Meats which also includes offal for Lamb, Pork, Veal, Cured, Smoked, Sausages and other by-products.In general, the primal pork cuts from the top of the pig (like the loin) are leaner and more tender than those from the bottom. Marinades season your meat while locking in moisture. Here are a few tips to getting the most out of your marinade.Pork’s Most Popular Cuts SHOULDER LOIN For recipe ideas visit: SIDE St.
Beef Cuts Diagram Download A FreeIt’s a relatively tough cut, well layered with fat, and is good for braising, slow and low roasting or barbecue. (Pork shoulder chops are sold with bones, but those are less common.)How to Cook: “It’s a really great thing to roast,” says Mylan. PORK SHOULDER, or PORK BUTTStarting from the front of the pig: Pork shoulder (also called pork butt or “Boston butt”) is generally sold as a 5 to 10 pound boneless roast at the grocery store. And it’s important to note that the cuts available at the grocery will change depending on geography – butchers from Argentina will sell slightly different cuts than, say, butchers from Italy. But the picnic ham is the lower part of shoulder.” This is another relatively tough and fatty cut, though it is often sold bone-in.Cook: Braise or smoke ”“ two good long, slow cooking methods to render the fat and make the meat tender and juicy. “When you hear “ham” you think of the rear leg. “Another total misnomer,” says Mylan. And that’s why it’s called the butt.”Immediately below the shoulder is the next cut you’re likely to find: the Picnic Ham (occasionally called the picnic shoulder). “On a pig, the widest part is the shoulder, not its actual ass. A typical preparation? Pulled pork.Side note: Why is this cut sometimes called “pork butt” when it doesn’t come from the actual rear end? “The word butt has its roots in old English, which is a quasi Germanic language, and butt means ‘the widest part,’” says Mylan. ![]() But don’t cook it too much, or on too high of a heat ”“ because it is so lean, it will get pretty dry. You’re just going to use it to stew or braise – any kind of long, low, wet cooking.” PORK LOINThe pork loin comes from the pig’s back and is large, lean and tender.Cook: “The whole loin roast is more of a slow roast,” says Mylan. “I like to use pork shank instead of veal shank for osso bucco. They are a more tender rib option: The meat in between the ribs is a loin meat instead of a belly meat.Cook: Braise, barbecue or bake. “Pork fat is super delicious, but if its not rendered all the way through, it doesn’t have a good texture and the flavor isn’t as good.” BABY BACK RIBSWhen you debone a pork loin, the ribs that come off of that are the baby back ribs. This way, says Mylan, you render all the fat. If you have chops from the shoulder end, they’re great for slow roasting or lower, longer grill cooking. Pork chops from the shoulder end are fattier than from the loin end. Pig cropLouis style,” explains Mylan, “which are squared up – they cut off the cartilage to be recto-linear and cook more evenly.”Cook: Braising, smoking or low-temp grilling. “Spare ribs are available as regular or St. Belly is super – you can do all kinds of stuff with belly.” SPARERIBSSpare ribs come off of the belly. “Usually what I’ll do is braise it kind of wet, and then once it’s been cooking for 2 to 2.5 hours, I let cool, slice it and crisp it in a pan. I cook it at 300 or 325 degrees,” says Mylan. Bacon is pork belly cured, smoked, and sliced.Cook: “The belly itself is a great mid temp braising cut. Even though aren’t handsome, they are really delicious.”Cook: They are some of Mylan’s favorite chops to marinate and grill. They’re not as uniform as pork chops – “they look sort of strangely shaped, like Pangaea, a very strange oblong shape. “I’ve never seen a sirloin roast,” says Mylan. Turn the oven up to 375 to brown them off.” SIRLOINContinuing to move back, next up is sirloin, which is often cut up into chops. “Then pull them out, open the foil. HOCKThe rear hock is just like the shank of the front leg. It’s usually cheaper than a pork loin, and serves more people. It’s a great roast pork, a little leaner.
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