Let's Get Meaty! Lesson 4

Let's Get Meaty...

  In this series of posts we will be talking about, you guessed it: Meats. To be more specific, Beef, Veal, Poultry, Game, fish and shellfish.

  We are going to start with Beef which is the largest consumed protein. We will cover Grades, Cuts. It's uses, storing Temperatures and Cooking Temperatures.

Grades:

 The USDA Grades the meat for its quality in tenderness, juiciness and flavor based on the animals age and the meats color, texture and degree of marbling. The USDA grading qualities are:
http://www.foodsafety.gov/keep/charts/mintemp.html


1. Prime: This meat is most commonly used in the finest restaurants, hotels and gourmet markets. It is well marbled and has a thick covering of firm fat.

2. Choice:This cut of meat is most commonly used in food service and retail markets. Choice meats are well marbled but with less fat than the Prime cuts and will produce tender and juicy products.

3. Select/Standard: The choice grade is good for stewing, crock pot and ground beef. Generally used in processed ground beef, sausages and hot dogs.

Storage: It is important when you are purchasing beef you store it correctly. It is highly perishable thus temperature control is vital. Fresh meat should be stored in temperatures of 30-35 degree F. Vacuumed packaged meats should remain in it's original packaging until it is needed. Frozen meats should be kept at -50-0 degrees F.

Cooking Temperatures:

Extra-rare or Blue (bleu)	very red and cold	46–49 °C	115–120 °F
Rare (saignant)	cold red center; soft	52–55 °C	125–130 °F
Medium rare (à point)	warm red center; firmer	55–60 °C	130–140 °F	145 °F
Medium (demi-anglais)	pink and firm	60–65 °C	140–150 °F	160 °F
Medium well (cuit)	small amount of pink in the center	65–69 °C	150–155 °F
Well done (bien cuit)	gray-brown throughout; firm	71-100 °C	160-212 °F	170 °F
Overcooked	blacken throughout; crispy	>100 °C	>212 °F	>220 °F

Cuts:

     1. Rib Roast:

        a. Prime Rib

        b. Short Ribs

        c. Rib Eye Steak

        d. Beef Ribs

     2. Short Loin:

                            

        a. T-Bone

        b. Porterhouse

        c. New York Strip

     3.Tenderloin:

                         

         a. Boneless Strip Steak

         b. Filet Mignon

Beef Tenderloin Steaks with Gorgonzola

Prep Time: 10 M | Cook Time: 20 M | Makes: 4 servings | Difficulty: Easy

Ingredients:

4 (1 1/2-inch-thick) beef tenderloin steaks

1 tablespoon extra-virgin olive oil, eyeball it

Salt and freshly ground black pepper

3/4 pound Gorgonzola

4 fresh sage leaves, thinly sliced

Directions:

Let meat rest 10 minutes before beginning dinner preparation.Place a large, flat griddle or skillet over high 

heat. When hot, using a pair of tongs and a folded paper towel, wipe cooking surface with oil and place steaks on hot pan. Caramelize the steaks, 2 minutes on each side. Reduce heat to moderate. Season meat with salt and pepper and cook 4 to 5 minutes longer on each side.

Preheat broiler to high.

Arrange steaks on baking sheet. Top each steak with 3 ounces Gorgonzola. Place baking sheet 6 inches from broiler heat just long enough to melt the cheese. Remove meat from the oven and top with slivers of fresh sage. Let meat rest 2 or 3 minutes, then serve immediately.

4. Top Sirloin:

                              

        a. Top Sirloin Steak
        b. Roasts

5. Flank Steak:

                                

        a. London Broil

        b. Carneasotta

6. Top Round: 

      

        a. Rump Roast
        b. Outside Round
        c. Knuckle
        d. Shank

  As you can see there is an endless variety of great meats to create your amazing meal. Don't be afraid to ask your local supermarkets butcher to help you with your selections. And specifically the cuts you will need for your dish.

See you next time when we will continue with Meats.

Darcy