Cut of Beef that You Should Know as Kitchen Staff

Food Commodities Knowledge: Beef Cutting

What is Beef Cutting?

• Knowledge of primal beef cut and the types of pieces obtained from primal cut
• Know and practice how to divide or cut the beef into parts or types of meat.

American Primal Cut

Read: Food Plating Concept

What is Primal Cut

• A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering, such as Rib, Loin, Chuck, etc. 
• The primal cut is the way to cut into several primary pieces
• Different countries and cultures make these cuts in different ways and names
• Primal cuts also differ between types of the carcass.
• The British, American, and French beef primal cuts have some differences
• For example, English rump steak in British and Commonwealth is commonly called "sirloin" in American English.

Primal Cut Variation

1. American primal Cut
2. British Primal Cut
3. French Primal Cut
4. German Primal Cut
5. Korean Primal Cut

American Primal Cut

1. Chuck
2. Rib
3. Brisket
4. Short Plate
5. Flank
6. Shank
7. Short Loin/ Loin
8. Sirloin Butt/ Sirloin
9. Round/ Hip

Beef Carcass Sections

1. Chuck

• Best Cooking Methods: Braising, Slow cooking, Stewing, Pot roasting, and Smoking.
• Dishes: Braised Beef Chuck, Smoked Beef Chuck, Grilled Chuck Steak, and Beef Bourguignon.
• Flavor and Texture: Tough, chewy, and flavorful.
• From: Forequarter Part
• Common Cuts: Chuck roll, Blade, Chuck fillet, Ground beef, chuck tender,  Flatiron Steak, Shoulder Tender, Eye Roast, Under-Blade Steak.

Beef Chuck

Beef Chuck Cutting

Read: Types of Knives

2. Rib

• Best Cooking Methods: Slow cooking, Roasting, Grilling, Broiling, and Griddling.
• Dishes: Roasted Prime Ribs, Ribeye Steak, Braised Short rib, Broiled Rib Steak.
• Flavor and Texture: Tender
• From: Forequarter Part
• Common Cuts: Rib Steak-Bone in, Ribeye steak, Back rib, Short rib, Rib roll-Lip on bone in (Roasted Beef Rib)

Beef Rib

Beef Rib Cutting

Read: Types of Bread

3. Brisket

• Best Cooking Methods: Braising, Slow Cooking, Smoking, Stewing, and Pot-Roasting
• Dishes: Stewed Beef, Smoked Brisked, Braised Brisked, Soup, and Burger
• Flavor and Texture: Tough and chewy
• From: Forequarter Part
• Common Cut: Brisket flat, Full brisket, Brisket point, and Ground beef.

Beef Brisket

Read: Types of Pasta

4. Short Plate/ Beef Plate

• Best Cooking Methods: Roasting, Braising, BBQ 
• Dishes: Braised Short Plate, Grilled Hangar Steak, Spare Rib BBQ.
• Flavor and Texture: Tender, fatty, and flavorful
• From: Hindquarter Part
• Common Cuts: Short rib, Spare rib, Hangar steak, and Ground beef.

Beef Short Plate

Read: Types of Salad

5. Shank

• Best Cooking Methods: Braising, Stewing, Simmering for soup or broth.
• Dishes: Soup, Broth, Consomme, Braised beef shank, and Beef stuffing.
• From: Forequarter and Hindquarter Part.
• Flavor and Texture: Chewy and tough

Beef Shank

Read: Types of Flour

6. Short Loin/ Loin

• Best Cooking Methods: Slow cooking, Roasting, Grilling, Griddling, and Broiling
• Dishes: T Bone Steak, Porter House Steak, Chateaubriand, Grilled Filet Mignon, Pan Seared Beef Medallion, Tournedos Rossini, and Beef Wellington.
• Flavor and Texture: Tender
• From: Hindquarter Part
• Common Cuts: Fillet mignon, T bone steak, Porterhouse, Sirloin steak, Tournedos, Beef tenderloin, and Strip loin.

Beef Short Loin

Short Loin Cutting

Read: Types of Cake Decoration

7. Sirloin/ Sirloin Butt

• Best Cooking Methods: Pot roasting, Braising, Smoking, Roasting, Grilling, Broiling, and Griddling.
• Dishes: Grilled Coulotte Steak, Smoked Sirloin Butt, Roasted Tri-Tip, Roasted Sirloin, Grilled Top Sirloin, and Grilled Tri-Tip Steak.
• Flavor and Texture: Tender
• From: Hindquarter Part
• Common Cuts: Tri-Tip, Coulotte Steak, Top Sirloin

Sirloin Butt Cutting

Read: Types of Breakfast

8. Round/ Hip

• Best Cooking Methods: Pot roasting, Braising, Stewing, and Smoking
• Dishes: Hungarian Goulash, Stewed Beef, Rendang, Smoked Beef Knuckle, and Braised Sirloin Tip.
• Flavor and Texture: Tough
• From: Hindquarter Part of the carcass after the separation of loin and flank.
• Common Cut: Inside round (top round), Outside round (Bottom round), Knuckle (Sirloin tip), and Ground beef

Beef Round

Beef Round Cutting

Read: Grain and Rice

9. Flank

• Best Cooking Methods: Grilling, Griddling, Roasting, and Broiling
• Dishes: Grilled Flank Steak, Fajitas, and Stir-Fried Beef.
• Flavor and Texture: Tender
• From: Hindquarter Part
• Common Cuts: Flank steak, Sliced beef, and Ground beef.

Beef Flank

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Types of Meat You Should Know as A Chef

Food Commodities Knowledge: Beef Cattle

 

5 Types of Meat

1. Beef 
2. Veal
3. Lamb
4. Pork
5. Mutton

 

Read: Lamb Cutting

 

1. Beef

What is Beef Cattle

• Beef cattle are cattle raised for meat production (as distinguished from dairy cattle, used for milk production). The meat of mature or almost mature cattle is mostly known as beef.
• Worldwide there are more than 250 breeds of beef cattle.
• More than 80 of these breeds are present in the United States, a relatively small number of breeds (less than 20) constitute the majority of the genetics utilized in the U.S. for commercial beef production.

Varieties of Beef Cattle

1. Bos indicus breeds (also referred to as Zebu-type) are humped cattle originating in South-Central Asia, such as Nelore, Gyr, Guzerat, Brahman, Brangus, and Beefmaster.
2. Bos taurus breeds are descendants of the ancient Celtic shorthorn. Such as British Breeds and Continental European Breeds.

1. Bos indicus breeds

Brahman Breed

• The Brahman breed originated from Bos indicus cattle originally from India (Indian strains of Kankrej, Ongole, Gir, and Gujarat cattle).
• Brahman is a beef breed that’s used most commonly across The USA, South America, and Australia.

Nelore

• Originally brought to Brazil from India. They are named after the district of Nellore in Andhra Pradesh state in India.
• Brazil has become the largest breeder of Nelore, and from there the breed was exported to Argentina, Paraguay, Venezuela, Central America, Mexico, the USA, and many other countries.
• The Nelore is of the Bos indicus species and has the characteristic hump above its shoulders and loose skin.
• It is usually white in color with black skin, muzzle and tail and they have comparatively long legs which helped them walk in the water when grazing.
• Brahman cattle grow quickly, and finish early for good beef production! Their carcasses have low fat and high muscle content. Their dressing percentage is also high, with a good ‘cut-out’ value.

Read: Beef Cutting Method

 

Gyr/ Gir

• It is one of the principal Zebu breeds originating in India.
• Originated in southwest India in the state of Gujarat
• It was also one of the breeds used in the development of the Brahman breed in North America
• Gyr is generally mottled with the color ranging from red through yellow to white, black being the only unacceptable color.

 

Brangus

• It is a cross between an Angus and a Brahman.
• Brangus cattle are black or red, polled, with a sleek coat and pigmented skin. Their ears are medium to large and the skin is loose, with neck folds.
• It is very known for its milk-producing qualities and is often bred with Friesian cows to make the Girolando breed.
• Mature Brangus bulls generally weigh between 800 and 900 kg, while mature females generally weigh around 500 to 550 kg.

 

Read: The Main Differences Between Braising and Stewing

Guzerat

• Guzerat or Guzerá is a Brazilian breed of domestic cattle. It derives from the cross-breeding of Indian Kankrej cattle with local taurine Crioulo cattle of European origin.
• Guzerat cattle are gray cattle and have long lyre-shaped horns. Guzerat cattle have short broad faces with long ears drooping and open to the front.  Color varies from light gray to black at maturity. 
• They are among the largest cattle of India and are prized as powerful draft animals and are moderate milk producers. 

 

Beefmaster

• It is multi-purpose breed was developed from Brahman, Hereford, and Shorthorn
• Most Beefmasters are red in color, but there are variations such as red coats with white speckles, usually around the facial area.
• Cows usually weigh 800 kg, while Beefmaster bulls can reach over 1,200 kg. On average, calves weigh around 35 kg

Read: Food Plating Technique

2. Bos Taurus

British Breeds

• Developed in the British Isles and brought to the United States in the late 1700s through the late 1800s.
• Angus (Black and Red), Hereford (Horned and Polled), Shorthorn.
• Generally smaller when mature, reach a mature size at an earlier age, have less growth potential, excel infertility, and calving ease, attain higher quality grades, and yield carcasses with a lower percentage of saleable products.

 

Read: Roasting Tips

Continental European Breeds

• Commonly referred to as "exotic" breeds and include:
• Charolais, Chianina, Gelbvieh, Limousin, Maine Anjou, Salers, and Simmental.
• Generally larger in mature size, later maturing, produce carcasses with less fat and a higher percentage of saleable products have lower quality grades.

 

Read: Popular Pasta Sauces

Holstein/ Friesian Beef Cattle

• Holstein cattle are the most prominent of the seven major dairy breeds in the United States, easily recognizable by their distinctive black and white markings.
• Cows of Holstein descent make up over 90% of the cows on U.S. dairy farms.

Read: Types of Knives

Kobe Beef

• Cattle of the Kuroge Wagyu/ Kuroge Washu breed (black-haired Japanese cattle) raised and fattened in the hills above Kobe, Hyōgo Prefecture, Japan (ancient province of Tajima.)
• During the fattening period, the cattle are hand-fed, using high- energy feed, including beer and beer mash, and hand-massaged for tenderness and high-fat content.
• Today kuroge Wagyu are raised on only 262 small farms in Japan, most of which pasture fewer than five cows, and the largest of which run only 10 to 15 animals.
• Kobe beef can be prepared as steak, sukiyaki, shabu-shabu, sashimi, and teppanyaki
• All Kobe is Wagyu not all Wagyu is KOBE 

Wagyu Varieties

• Japanese Black Wagyu: Kuroge Washu
• Japanese Brown Wagyu:  Akage Washu or Akaushi
• Japanese Polled Wagyu: Mukaku Washu
• Japanese Shorthorn Wagyu: Nihon Tankaku Washu

 The Country Wagyu Breeding

• Jepang: Tottori, Tajima, Shimane and Okayama, Kochi and Kumamoto
• Australia: The Australian Wagyu Association is the largest breed association outside Japan
• US: In the United States, Japanese Wagyu cattle are bred with Angus cattle. This crossbreed has been named American Style Kobe Beef.

Read: Compound Butter

Inspection and Grading

The inspection and grading of meat and poultry are two separate programs within the U.S. Department of Agriculture (USDA).

1. Inspection
2. Grading

 
 

1. Inspection

• It is for wholesomeness and is mandatory and is paid for out of tax dollars.
• It is designed to minimize the likelihood of harmful bacteria being present in raw meat and poultry products. 

Read: Types of Bread

2. Grading

• It is for quality and yield and is voluntary.
• The service is requested and paid for by meat and poultry producers/processors

 

2 Types of Grading

• Yield grades: For the amount of usable lean meat on the carcass. From 5 to 1 yield grade, The best yield is number 1 yield grade
• Quality grades:  For tenderness, juiciness, and flavor.

Beef Yield Grades

Read: Popular Pasta Sauces

Beef Quality Grades

Read: Grilling and Griddling Method

Read: Broiling Method

Read: What is Cooking?

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22 Types of Flour We Use in Cooking

Food Commodities Knowledge: Types of Flour 

 

1. High Protein Flour/ Bread Flour

• Protein content more than 12.5%.
• Name of Plant: Wheat 
• Dishes: The best use for Bread, Dougnut, Pizza, etc.
• Brands: Merk Cakra Kembar, King Arthur Brand, and White lily.
• KOMACHI is a Japanese Wheat Flour brand, widely used for making donuts.

 

2. Medium Protein Flour/ All-Purpose Flour

• Protein content between 10-11% 
• Dishes: The best use for Fritter, Pan-fried fish, Eclair and Profiterole, Cookies, etc. 
• Brands: Merk Segitiga Biru, King Arthur Brand, and White Lily Brand
• Name of Plant: Wheat

 

3. Low Protein Flour/ Cake Flour

• Protein content, about 8-9%.
• Dishes: The best use for any types of cakes such as Sponge cake, Black Forest, etc. 
• Brands: Merk Kunci, King Arthur Brand, and White Lily Brand.
• Name of Plant: Wheat 

Read: Popular Pasta Sauces

4. Brown Bread Crumb

• Bread crumb is made from crushed dry bread, used for breading or crumbing food.
• Dishes: Rissoles, Potato Croquettes, Chicken Nugget and sprinkle baked dishes such as Potatoes Gratin, Baked Pasta, etc. 
• Name of Plant: Wheat

 

5. Panko Bread Crumb

• The texture is rougher than the usual bread flour, Usually white. 
• Dishes: Ordinary to make Katsu (tonkatsu) or Tempura. It feels crisper and crunchy.
• Name of Plant: Wheat 

Read: Deep-Frying Method

6. Pastry Flour

• Made from soft wheat, which makes it finer than all-purpose flour.
• Its protein content places it between all-purpose and cake flours.
• You can make it by mixing a 2-to-1 ratio of all-purpose to cake flours.
• Dishes: Pastry Products
• Name of Plant: Wheat 

 

7. Whole Wheat Flour

• By grinding entire kernels of red wheat.
• Wheat seed head has three portions: the germ, bran, and endosperm.
• White flour includes just the endosperm, not the bran and germ. But the bran and germ contain the bulk of the fiber and protein.
• Dishes: Bread
• Name of Plant: Wheat 

 

8. White Whole Wheat Flour

• This variety contains the endosperm, germ, and bran of a paler variety of wheat called hard white wheat.
• It tastes slightly sweeter than traditional whole wheat, thanks to its lower tannin content.
• Despite the difference in look and taste, whole wheat and white whole wheat flours have the same nutritional value.
• Dishes: Bread
• Name of Plant: Wheat 

9. Self Rising Flour

• This variety is a blend of all-purpose flour, baking powder, and salt.
• You can make it in your kitchen. Just mix 1 cup of all-purpose flour with 1½ teaspoons of baking powder and ¼ teaspoon fine salt.
• Dishes: Cakes 
• Name of Plant: Wheat

10. Wheat starch/ Tang Mein Flour

• Wheat starch or Tang Mein or Tang meen fun, or Tang flour 
• The gluten in the flour has been removed.
• When mixed with water it produces a pastry dough.
• It is mainly used as a wrapping for dumplings such as ‘Har Kau’ or ‘Choy pau'.
• Dishes: Chinese Dumpling/Dimsum, Wonton, etc.
• Name of Plant: Wheat.

10. Oat Flour

• It doesn’t come from wheat. Instead, made from ground oats.
• Oat flour has a superfine, even fluffy texture.
• its sweet flavor makes it “one of the most approachable ‘whole grain’ flavors.”
• Oat flour is gluten-free and therefore perfect for people on a gluten-free diet
• Dishes: Bread, Cereal, Cookies, etc.
• Name of Plant: Oat

 

Read: Types of Breakfast

12. Semolina

• Made from the coarsely ground endosperm of durum wheat.
• Semolina has the highest gluten content of all flours.
• Semolina flour labeled as 00 flour, a finely ground pasta flour that has a mid-range protein content of about 11% to 12%.
• The gluten from durum wheat flour tends to be strong but not very elastic. In contrast, the gluten in flour made from red wheat is both strong and elastic.
• Dishes: Pasta, Pizza Dough, Bread, etc.
• Name of Plant: Durum Wheat

Read: Components of Sandwich

 

13. Rye Flour

• It is flour milled from whole rye berries and grains of ryegrass. Closely related to wheat flour, it has a slightly sour taste and is used to prepare rye bread and sourdough bread.
• Loaves of bread produced with this flour are generally darker and denser than other types.
• There are light, medium, and dark-colored varieties of rye flour.
• The color of the flour depends on how much of the bran has been removed through the milling process.
• Conversely, if most of the bran has been removed, the flour will be finer and lighter.
• Dishes: Bread, Cookies, etc. 
• Name of Plant: Rye.

Read: Thick Soup

 

14. Rice Flour

• It is a fine flour made from ground rice.
• It is gluten-free, including even “glutinous rice flour,” which is made from sweet rice and is a staple for making Japanese treats like mochi.
• Rice flour can be used in a wide variety of dishes and also as a base of noodles in many Asian cuisines.
• As a thickener in sauces, as a breading for fried dishes, and as the base for various baked goods.
• Dishes: Rice flour pancake, Puttu, and Indonesian Dessert (Kue lapis, Kue Apem, Kue Cucur, Serabi, Kue Talam, etc.)
• Name of Plant: Rice

15. Glutinous Rice Flour

• Glutinous rice flour or sticky rice is a common component in Asian cuisine.
• It is also known as sweet flour or waxy rice flour.
• When cooked, glutinous rice becomes moist and firm but also develops a notable stickiness.
• Dishes: Mochi/ Moci, Klepon, Onde-Onde, etc. 
• Name of Plant: Sticky Rice/  Glutinous rice is a type of rice grown mainly in Southeast and East Asia, Northeastern India, and Bhutan

Read: Food Plating Techniques

16. Tapioca Flour/ Tapioca Starch

• Gluten-free flour from the cassava root 
• It can be used as a thickening agent in both sweet and savory dishes.
• Dishes: Commonly use for Indonesian Desert or Snack such as Kue lapis, Kue Cenil, Empek - Empek, Siomay, etc.
• Name of Plant: Cassava

Read: Types of Knives

17. Arrowroot Powder/ Arrowroot Flour

• Similar Tapioca is a white, flavorless powder used to thicken sauces, soups, and other foods.
• Arrowroot powder has twice the thickening power of wheat flour and because it contains no protein, arrowroot is gluten-free.
• Some Arrowroot powder is comprised of starches extracted from various tropical tubers, such as the arrowroot plant and cassava.
• Some lower quality arrowroot powder blends may also contain potato starch, so be sure to read ingredient lists carefully.
• Dishes: As a thickening agent for soup, sauce, Cookies, Pudding, etc. 
• Name of Plant: Maranta arundinacea plant/ Arrowroot Plant

 

Read: 6 Types of Buttercream

18. Sago

• It is dried starch granules derived from the pitch of the sago tree.
• Sago flour is very rich in starch and has the same thickening ability as tapioca flour.
• Dishes: In fact, sago and tapioca flour may be used interchangeably for making Kue (Indonesian Cake), Bread, and Cakes.
• Name of Plant: Sago.

Read: Principle of Baking

19. Corn Starch

• Cornstarch or maize starch or maize or maizena is the starch derived from the corn (maize) grain.
• The starch is obtained from the endosperm of the kernel.
• Cornstarch is gluten-free.
• Dishes: Corn starch is a common food ingredient, used in thickening sauces or soups, and in making corn syrup and other sugars
• Name of Plant: Corn

20. Corn Flour

• Corn Flour should not be confused with Corn Starch.
• Corn Flour is made from the entire kernel, whereas Corn Starch is extracted from the endosperm in the kernel.
• This flour is available in a yellow and white version.
• Both varieties are gluten-free.
• Yellow Corn Flour is often combined with wheat flour to reduce the overall.
• Dishes: Corn Flour Biscuit, Corn Flour Butter Cake, etc. 
• Name of Plant: Corn

Read: Mother Sauces

21. Potato Flour

• It is made from dried potatoes
• It is a carbohydrate-based thickener with little protein, useful for people who have to avoid gluten flours.
• Dishes: It is used primarily for making commercial potato bread in combination with plain or strong flour or as a thickener for soups, gravies, and Chinese stir fry dishes.
• Name of Plant: Potato.

22. Almond Flour

• Made by blanching almonds in boiling water to remove the skins, then grinding and sifting them into a fine flour. 
• Gluten-free flour
• To replace wheat flour with almond flour, start by replacing the flour 1:1 and then add more of a rising agent (like baking powder or baking soda) to accommodate the heavier weight of the almond flour.
• Dishes: Fondant, Cookies, Muffins, Pancakes, Biscuits, and Bread
• Name of Plant: Almond.

 

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