Leaf Certified Cuts
July 3rd, 2005 | 
Author: Leaf Certified Cuts Currently For Sale On eBay
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Leaf Certified Cuts
Culinary experts, and chefs, could you please give me some ideas on these terms about meat for class?
They are not due until wed, but I don't have my meat text book for culinary with me. I promise I will look them up. But if you could give me some information on these terms I would be very grateful. Most should be in my book, but he leaves a few that are not in the book or text reading usually. Again, that you for any help.
Fed Cattle
Auroch
Bos Taurus, Bos Indicus
Angus, Certified Angus
Wagyu
Primal cuts, Sub primal cuts
HRI cuts
Reformulated cuts
Portion cuts
NAMP
Short Loin
Striploin
PSMO
Sirloin
Rib eye
Teres Major
Flat Iron
Anglaise
Good way for you to get two point by complaining about my question and not answering it. How about I block you?
Fed Cattle
Grass, corn, pasture, weight control cattle
Aurochs
a type of huge wild cattle which inhabited Europe, Asia and North Africa, but is now extinct
Bos Taurus, Bos Indicus
Sorry,No idea
Angus
is a term that refers to two Scottish breeds of cattle, which are naturally polled; that is, they don't have horns.
Certified Angus
it is just a brand set up in order to promo Augus Beef
Wagyu
The wagyū cattle's genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. The increased marbling also improves the ratio of monounsaturated fats to saturated fats. BMT range from 8 to 15, USDA Prime usually BMT 4-5
Primal cuts
refer to a piece of meat initially separated from the carcass during butchering.
Chuck — one of the most common sources for hamburgers.
Rib — Short ribs, rib eye steak.
Short Loin — from which porterhouse steaks are cut.
Sirloin — less tender than short loin, but more flavorful.
Tenderloin — the most tender, from which filet mignon is severed.
Top sirloin
Round — lean cut, moderately tough.
Brisket — often associated with barbecue beef brisket.
Shank — used primarily for stews and soups,
Plate — produces types of steak such as the skirt steak and hanger steak.
Flank — Long and flat, the flank steak's best known application is London Broil.
Hoof - The lower leg, not much meat but great for soups and stocks
Sub primal cuts
Refers to the smaller cuts of meat obtained from the larger primal cuts.
HRI cuts
no idea
Reformulated cuts
reformulated usually refer to meat been reprocess, such as cans good or meat for hot dog
Portion cuts
Cuts of meat that are cut to an individual serving size from a primal or sub-primal cut. Examples of portion cuts are steaks, chops, fillets and medallions
NAMP
stand for North American Meat Processors Association, association of meat processors dedicated to providing the highest quality meat
Short Loin
is a cut of beef that comes from the back of the steer or heifer
Striploin
better known as New York strip steak, cut from the short loin
PSMO
Peeled, Silver Skin, Side Muscle On Beef Tenderloin
Sirloin
cut from the lower portion of the ribs
Rib eye
is a beef steak from the beef rib
Teres Major
is a muscle of the upper limb and one of six scapulohumeral muscles
Flat Iron
is a cut of steak from the shoulder of a steer
for more detail requarding cut of meat visit http://www.askthebutcher.com/ask-the-butcher.html
Leaf Certified break 2
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