Difference between revisions of "Beef"

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(→‎Beef recipes: added Cookbook:Taco Casserole)
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'''Beef''' is the meat of cattle. It can be eaten as steaks, oven roasts, pot roasts, stir-fries, stews, kebabs, short ribs, and ground meat. The offal of cows is also eaten, and the bones are used to make [[stock]].
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[[Image:Select.gif|thumb|right|a USDA select cut of beef (uncooked)]]
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[[Image:Prime.gif|thumb|right|a USDA prime cut of beef (uncooked)]]
  
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==Cuts of beef==
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{{ingredient}} | [[Cookbook:Basic foodstuffs|Basic foodstuffs]] | [[Cookbook:Meat and poultry|Meat and poultry]]
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The upper part of a steer is composed (from front to back) of the chuck, rib, short loin, sirloin, and round. The lower part includes the brisket, shank, plate, and flank.  
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'''Beef''' is meat obtained from a bull, steer (castrated bull), or cow.
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Beef is one of the more common meats used in [[Cookbook:European cuisines|European]] and [[Cookbook:North American cuisines|North American]] cuisine. Beef is an important part of [[Cookbook:Tex-Mex cuisine|Tex-Mex cuisine]].  Beef is also important in [[Cookbook:Cuisine of Argentina|Argentina]].
  
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Premium tender steaks are taken from the rib, short loin, and sirloin, as these parts of the steer have little muscle development and are the most tender. Other parts of the steer see more muscle development, and are leaner and tougher. Fatty cuts like ribeye can stand in a dish by themselves, while leaner cuts like tenderloin are often accompanied with sauces or other flavorings.
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There are two different beef production methods. In some parts of the world (eg. Australia and South America), the beef cattle self-feed on grass and weeds while roaming around. This produces beef with the [[Cookbook:Fat|fat]] deposits on the outsides of the beef cuts where they can be removed before cooking for [[Cookbook:Eating for Health|healthful eating]].
  
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===Chuck===
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In the USA and some other countries, 'feedlot' beef is much more common. These animals are confined to a small stockyard and fed primarily on grain. Feedlot animals produce beef which is tender, mild flavored, and marbled with large amounts of fat. The USDA beef rating system encourages beef with high ammounts of intramuscular fat by giving high scores to beef that is highly marbled. From least marbled to most marbled, the grades are: standard, select, choice, and prime. For example, the lean part of a 3 [[Cookbook:Ounce|oz]] [[Cookbook:Roasting|roasted]] eye of round with 1/4 [[Cookbook:Inch|inch]] trim will have 3 [[Cookbook:g|g]] of fat if it is USDA Select, but 5 g of fat if it is USDA Choice. Subdivisions have recently been added; a "-" indicates a a cut with less marbling while a "+" indicates a more marbling. The letter grades refer to age of the animal, with "A" being for the youngest animals.
  
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Chuck is often sold as '''7-bone steak''' or '''pot roast'''. The '''chuck eye''', '''shoulder''', and '''short ribs''' are cut from the chuck.
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There is a special kind of beef produced in Japan called [[w:Kobe beef|Kobe beef]], which goes a step beyond feedlot production. Beef cattle of the [[w:Wagyu|Wagyu]] breed are hand-raised, fed on a diet of beer and the "highest" quality grain, and given regular massages. This produces super-tender beef. Kobe beef sells at a premium price because of the higher costs of feed and production. The meat has lots of fat, containing more unsaturated fat than most beef.
  
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Chuck is tougher than premium steak cuts, so it is often braised, or roasted and sliced thin against the grain. '''Ground beef''' is most often made from chuck.
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Beef is carved into several sections, called cuts, which can be further divided into steaks, pot roasts, short ribs, and ground into hamburger. Beef heart is somewhat springy. Other beef variety meats include the tongue, tripe from the stomach, various glands—particularly the pancreas and thyroid—referred to as sweetbreads, the brain, the liver, the kidneys, and the tender testicles of the bull commonly known as "calf fries", "prairie oysters", or "Rocky Mountain oysters."
  
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====Rib====
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Several Asian and European nationalities include the [[Cookbook:Blood|blood]] in their cuisine --  the [[Cookbook:Cuisine of the United Kingdom|British]] use it to make "black pudding", and [[Cookbook:Cuisine of the Philippines|Filipinos]] use it to make a stew called [[Cookbook:Dinuguan|dinuguan]].  Other beef foods include the [[Cookbook:Tongue|tongue]], which is usually sliced for sandwiches; [[Cookbook:Tripe|tripe]] from the stomach; the thymus glands of calves known as [[Cookbook:Sweetbread|sweetbread]]; the tender testicles of the bull, commonly known as beef balls or [[Cookbook:Sweetmeat|sweetmeat]]; the brain, used in the fried brain sandwich; the [[Cookbook:Liver|liver]], used in [[Cookbook:Liver and onions|liver and onions]]; [[Cookbook:Organ Meat|and so on]].
  
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The rib section includes 7 ribs (ribs 6 through 12). When left whole, it is known as a '''rib roast''' or '''prime rib'''. ''Back ribs''' are taken from the top of the prime rib. Slicing prime rib yields '''rib steak'''.
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==Beef recipes==
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*[[Cookbook:Roast Beef|Roast Beef]]
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*[[Cookbook:Corned Beef|Corned Beef]]
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*[[Cookbook:Steak|Steak]]
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*[[Cookbook:Hamburger|Hamburger]]
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*[[Cookbook:Hamburger Deluxe|Hamburger Deluxe]]
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*[[Cookbook:Beef and Barley Stew|Beef and Barley Stew]]
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*[[Cookbook:Carpetbag Steak|Carpetbag Steak]]
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*[[Cookbook:Empanada|Empanada]]
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*[[Cookbook:Au Jus Sandwich|Au Jus Sandwiches]]
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*[[Cookbook:Spaghetti with Bolognese meat sauce|Spaghetti with Bolognese meat sauce]]
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*[[Cookbook:Rice and Beef Soup|Rice and Beef Soup]]
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*[[Cookbook:Simple Nachos|Simple Nachos]]
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*[[Cookbook:Beef Stroganoff|Beef Stroganoff]]
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*[[Cookbook:Lancashire corned beef hash|Corned beef hash]]
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*[[Cookbook:Lancashire Hotpot|Lancashire Hotpot]]
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*[[Cookbook:Steak and Kidney Pudding|Steak and Kidney Pudding]]
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*[[Cookbook:Taco Casserole|Taco Casserole]]
  
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Removing the bones from the prime rib yields '''ribeye roast''', which is sliced into '''ribeye steak'''. Ribeye is tender, flavorful, and fatty.
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==See Also==
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*[[Cookbook:Veal|Veal]]
  
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===Short Loin===
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[[Category:Meat and poultry|Beef]]
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[[Category:Featured ingredients|{{PAGENAME}}]]
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The short loin follows the rib section. It includes the transverse process of the vertebrae, separating the strip loin on the top and the tenderloin on the bottom. This is the shape of the '''t-bone steak''', which is cut from the front end, and the '''porterhouse steak''', which is cut from the rear end. Porterhouse steaks have a larger bone and tenderloin section.
 
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Removing the strip loin and slicing it yields '''strip steak''', '''New York strip steak''', or '''top loin steak'''.
 
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===Tenderloin===
 
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The tenderloin stretches between the underside of the short loin to the sirloin. Served whole, it may be called the '''fillet''' or '''tenderloin roast'''; when sliced, it yields '''tenderloin steak''', often called '''filet mignon'''.
 
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Since the tenderloin does little work, it is very lean and tender. However, it may not have as strong a flavor as other steaks.
 
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===Sirloin===
 
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The sirloin is actually divided into many sections, and includes part of the tenderloin. Removing the bone and tenderloin and slicing yields '''top sirloin steak'''. The bottom sirloin is called '''tri-tip roast''', and is usually what is referred to by "sirloin" when it is not marked "top sirloin"; slicing it yields '''tri-tip steak'''.
 
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Sirloin is tougher, leaner, and cheaper, but it is still considered premium steak.
 
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===Round===
 
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Roasts and steaks can be made from the '''top round''', '''bottom round''', '''eye round''', and '''round tip''' (also called '''sirloin tip'''). If the top, bottom, and eye are included in a steak, it is called '''round steak'''.
 
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===Lower cuts===
 
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* '''Brisket''' comes from the breast or lower chest. It is often used in barbecue.
 
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* '''Shank''' comes from the leg. It is tough and is often used in soups.
 
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* '''Plate''' comes from the front belly, and includes '''strip steak'''.
 
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* '''Flank''' comes from the belly. It is used in London broil, and in Asian stir-fries.
 
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==Marbling, color, and firmness==
 
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Marbling refers to the distribution of intramuscular fat, visible as white streaks within the meat. It is the primary indicator of high-quality beef, because as it is cooked, the marbling melts, making the meat juicy, flavorful, and tender.
 
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Beef muscle should be bright red (well-aged beef may have a purple tint), and the fat should be solid and bright.
 
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Well-aged beef will be firmer to the touch, as it will have a lower water content.
 
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==Recipes==
 
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===Steak===
 
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<gallery>
 
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Image:Steakdone9xs.jpg|[[Steak, cooked the CORRECT way!]] by Accipiter
 
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Image:Mixed6vc.jpg|[[Marinated Peppered Steak w/ Mushrooms and Onions]] by Accipiter
 
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Image:Brownside1aq.jpg|[[Salisbury Style Steak with Beefy Mushroom Gravy]] by Accipiter
 
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Image:Steakdone5sp.jpg|[[Orange-Glazed Steak with Roasted Cauliflower and Sautéd Green Beans]] by Accipiter
 
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Image:Balsamicsteak2.jpg|[[Steak with Radicchio, Pancetta and Balsamic Sauce]] by Lawen
 
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Image:Balssteak7.jpg|[[Balsamic Steak-Frites]] by Elfriede Shrempf
 
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</gallery>
 
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* [[Grilled Steak]] by Pr0k
 
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===Other recipes===
 
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Recipes for beef are filed in [[:Category:Beef]].
 
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[[Category:Cooking Basics]][[Category:Beef]]
 

Revision as of 07:15, 28 August 2011

a USDA select cut of beef (uncooked)
a USDA prime cut of beef (uncooked)
| Ingredients  | Basic foodstuffs | Meat and poultry

Beef is meat obtained from a bull, steer (castrated bull), or cow. Beef is one of the more common meats used in European and North American cuisine. Beef is an important part of Tex-Mex cuisine. Beef is also important in Argentina.

There are two different beef production methods. In some parts of the world (eg. Australia and South America), the beef cattle self-feed on grass and weeds while roaming around. This produces beef with the fat deposits on the outsides of the beef cuts where they can be removed before cooking for healthful eating.

In the USA and some other countries, 'feedlot' beef is much more common. These animals are confined to a small stockyard and fed primarily on grain. Feedlot animals produce beef which is tender, mild flavored, and marbled with large amounts of fat. The USDA beef rating system encourages beef with high ammounts of intramuscular fat by giving high scores to beef that is highly marbled. From least marbled to most marbled, the grades are: standard, select, choice, and prime. For example, the lean part of a 3 oz roasted eye of round with 1/4 inch trim will have 3 g of fat if it is USDA Select, but 5 g of fat if it is USDA Choice. Subdivisions have recently been added; a "-" indicates a a cut with less marbling while a "+" indicates a more marbling. The letter grades refer to age of the animal, with "A" being for the youngest animals.

There is a special kind of beef produced in Japan called Kobe beef, which goes a step beyond feedlot production. Beef cattle of the Wagyu breed are hand-raised, fed on a diet of beer and the "highest" quality grain, and given regular massages. This produces super-tender beef. Kobe beef sells at a premium price because of the higher costs of feed and production. The meat has lots of fat, containing more unsaturated fat than most beef.

Beef is carved into several sections, called cuts, which can be further divided into steaks, pot roasts, short ribs, and ground into hamburger. Beef heart is somewhat springy. Other beef variety meats include the tongue, tripe from the stomach, various glands—particularly the pancreas and thyroid—referred to as sweetbreads, the brain, the liver, the kidneys, and the tender testicles of the bull commonly known as "calf fries", "prairie oysters", or "Rocky Mountain oysters."

Several Asian and European nationalities include the blood in their cuisine -- the British use it to make "black pudding", and Filipinos use it to make a stew called dinuguan. Other beef foods include the tongue, which is usually sliced for sandwiches; tripe from the stomach; the thymus glands of calves known as sweetbread; the tender testicles of the bull, commonly known as beef balls or sweetmeat; the brain, used in the fried brain sandwich; the liver, used in liver and onions; and so on.

Beef recipes

See Also

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