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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