America’s Beef Roast - Chefs Resources

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America’s BeefRoastSubprimal Name* 116D (IMPS/NAMP) Beef Chuck, ChuckEye Roll or remove the Chuck Eye from the whole 116A(IMPS/NAMP) Beef Chuck, Chuck RollURMIS Name** Beef Chuck Eye Roast BonelessU.P.C. 1095 Beef Chuck Eye Roast BonelessTo optimize tenderness, wet age 14 days for Selectand Choice.***CUTTING GUIDE*The Meat Buyers Guide, NAMP**Uniform Retail Meat Identity Standards1 Start with the 116A (IMPS/NAMP) Beef Chuck, Chuck Roll.The Chuck Roll can be furtherdivided into two components,the Chuck Eye Roll (IMPS/NAMP )116D (a) and the Under BladeRoast (IMPS/NAMP) 116E (b).***Industry Guide for Aging, 20063 116D Beef Chuck Eye Roll.2 Separate the Chuck Eye Roll(a) from the Under Blade (b).Separate section (c) from theposterior end. This can be usedto generate three, 3/4 inch to1- inch Chuck Eye Steaks.4From the remaining ChuckEye Roll, remove unwanted fatand heavy connective tissueto generate a single America’sBeef Roast.anterioraedabbcposteriored5 Or, cut in half to generate two 6 For a leaner option, continue 7 With internal fat removed, net 8 You may cut the Chuck Eyesmaller America’s Beef Roasts. 2008 Cattlemen’s Beef Boardfrom step 4. Starting at theposterior end, locate the naturalseam (indicated by dotted line)and partially separate to exposeinternal fat. Remove internal fatand return top section tooriginal position.or tie the America’s Beef Roast.Roast in half to generate twosmaller America’s Beef Roasts.

America’s BeefRoastAttributes:Applications:Preparation: Succulent, impressive andeasy to dry-roast in the oven Oven roast for theperfect mealROASTING A reasonably-pricedalternative to Prime Rib Terrific at medium rareto medium doneness Versatile enough for servingat a special occasion or aspart of the daily routine Center-of-the-plate orperfect for sandwiches Directly after removing fromrefrigerator, place roast, fatside up, on rack in shallowroasting pan Leftovers make for a speciallunchtime treatTo learn more about value-added beef cuts,please visit beefinnovationsgroup.com Heat oven to 350 F Season with herbs and spicesas desired Insert oven-proof meatthermometer so tip iscentered in thickest part ofbeef, not resting in fat (do notadd water or cover) For a 3 to 4 pound roast,roast 1-1/4 to 1- 3/4 hours formedium rare, 1- 3/4 to 2 -1/4hours for medium doneness 2008 Cattlemen’s Beef Board Remove roast when meatthermometer registers 135 Ffor medium rare, 150 F formedium doneness Transfer roast to carvingboard and tent loosely withaluminum foil Let stand 15 to 20 minutesbefore carving (temperaturewill continue to rise 5 F to10 F to reach desireddoneness and roast will beeasier to carve)

GARLIC AND TRI-PEPPER-CRUSTED BEEF ROASTWITH BALSAMIC SAUCETotal preparation and cooking time: 1-3/4 to 2-3/4 hours1 beef chuck eye (America’s) roast , tied if desired (3 to 4pounds)Garlic and TriPepper Rub:2 tablespoons coarsely crushed or cracked mixedpeppercorns (black, white, green and pink)4 cloves garlic, minced1/2 teaspoon saltBalsamic Sauce:1 cup balsamic vinegar1/4 cup butter, softened4 teaspoons all-purpose flour1 cup ready-to-serve beef broth1/4 teaspoon coarse grind black pepper1. Heat oven to 350 F. Combine rub ingredients; press rub mixture evenly onto all surfaces of beef roast. Placeroast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered inthickest part of roast, not resting in fat. Do not add water. Do not cover. Roast in 350 F oven 1-1/4 to 1-3/4hours for medium rare; 1-3/4 to 2-1/4 hours for medium doneness.2. Remove roast when meat thermometer registers 135 F for medium rare; 150 F for medium. Transfer roast tocarving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to riseabout 10 F to reach 145 F for medium rare; 160 F for medium.) Skim fat from drippings.3. Meanwhile bring vinegar to a boil in small nonreactive saucepan. Cook over medium heat 20 minutes or untilreduced to 1/4 cup. Mix butter and flour in small bowl until smooth; set aside. Add broth, reserved drippingsand pepper to saucepan. Gradually whisk in butter mixture until smooth; bring to a boil. Reduce heat; simmer1 minute, stirring constantly. Keep warm.4. Carve roast into thin slices. Serve with sauce.Makes 6 to 8 servings.Funded byThe Beef Checkoffwww.beefitswhatsfordinner.com

BonelessCountry-StyleBeef Chuck RibsSubprimal Name* 116D (IMPS/NAMP) BeefChuck, Chuck Eye Roll or remove the ChuckEye from the whole 116A (IMPS/NAMP) BeefChuck, Chuck RollURMIS Name** Beef Chuck Eye Country-StyleRibs BonelessCUTTING GUIDETo optimize tenderness, wet age 14 days forSelect and Choice.****The Meat Buyers Guide, NAMP1 Start with the 116A (IMPS/NAMP) Beef Chuck, Chuck Roll.The Chuck Roll can be furtherdivided into two components, theChuck Eye Roll (IMPS/NAMP)116D (a) and the Under BladeRoast (IMPS/NAMP) 116E (b).**Uniform Retail Meat Identity Standards***Industry Guide for Aging, 20063 116D Beef Chuck Eye Roll.2Separate the Chuck Eye Roll(a) from the Under Blade (b).Separate the Chuck Eye Steaksection (c) from the posterior end.This can be used to generate three,3/4 to 1- inch Chuck Eye Steaks.anterioraedabbcposterior5 With cut surface facing up,cut in half lengthwise to generatetwo ribs. 2008 Cattlemen’s Beef Board6 Any portion of the Chuck EyeRoll can be merchandised asBoneless Country-Style BeefChuck Ribs.4Generate Boneless CountryStyle Ribs from any remainingportion of the Chuck Eye Roll. Cutportions 1-1/4 to 1-1/2 inch thick.

Boneless Country-StyleBeef Chuck RibsAttributes:Applications:Preparation: Meaty, tender ribs withoutthe bones Braise, or to heighten flavor,finish on the grillBRAISING Flavorful and juicy Perfect slow-cooked withvegetables Perfectly portioned, pre-cut,right size and shape Leftovers have great robustflavor Makes great boneless BBQBeef Ribs Marinate to enhance flavor Brown 2 pounds beef on allsides in small amount of oilover medium heat Add 1-1/2 cups broth orwater, bring to a boil Reduce heat, cover tightlyand simmer for 1- 3/4 to 2hours or until beef is forktender2-STEP BRAISE THEN GRILLStep #1 – BRAISE: Braise beef as directed above Remove from cooking liquidStep #2 – GRILL: Prepare charcoal or gas grillaccording to manufacturer’sdirections for medium heat Grill should remain coveredthroughout cookingCharcoal Grilling Place cooked ribs oncooking grid Grill 4 to 6 minutes turningoccasionally and brushingwith BBQ or other glaze,if desiredGas Grilling Place cooked ribs oncooking grid Grill 5 to 8 minutes turningoccasionally and brushingwith BBQ or other glaze,if desiredTo learn more about value-added beef cuts,please visit beefinnovationsgroup.com 2008 Cattlemen’s Beef Board

CHIPOTLE-BRAISED COUNTRY STYLE BEEF RIBSTotal preparation and cooking time: 2-1/4 to 2-1/2 hours211/21/41151 to 2Toppings:pounds boneless country style beef chuck eye ribstablespoon vegetable oilteaspoon saltteaspoon ground black peppercup diced white onioncan (28 ounces) crushed tomatoes, undrainedmedium poblano peppers, seeded, coarsely choppedchipotle peppers in adobo sauce, finely choppedChopped onion, cilantro and lime wedges (optional)1. Heat oil in large stockpot over medium heat until hot. Brown 1/2 of beef ribs; removefrom stockpot. Repeat with remaining beef. Season with salt and black pepper.2. Add 1 cup onion to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally.Stir in tomatoes, poblano and chipotle peppers. Return beef to stockpot; bring to a boil.Reduce heat; cover tightly and simmer 1-3/4 to 2 hours or until beef is fork-tender.3. Remove beef; keep warm. Skim fat from cooking liquid.4. Spoon cooking liquid over beef. Serve with chopped onion, cilantro and lime wedges, ifdesired.Makes 4 to 6 servings.Cook’s Tip: Country-style ribs can be grilled after braising is complete. Prepare charcoal grillaccording to manufacturer’s directions for medium heat. Place cooked ribs on grid over medium,ash-covered coals. Grill, covered, 4 to 6 minutes, turning occasionally and brushing with reservedcooking liquid. Season with salt, as desired.Funded byThe Beef Checkoffwww.beefitswhatsfordinner.com

116A Chuck Roll116D CHUCK EYE ROLLCHUCK EYE STEAKSCUT DESCRIPTIONCOOKING USESStart with the 116A (IMPS/NAMP*) Beef Chuck, Chuck Roll. The Chuck Rollcan be further divided into two components, the 116D (IMPS/NAMP) ChuckEye Roll (a) and the 116E Under Blade Roast (b). Separate the Chuck Eye Rollfrom the Under Blade by cutting through the natural seams. Split the anterior(neck; d) and posterior (rib; c) ends of the Chuck Eye Roll by a knife cut throughthe middle. The posterior end will be more tender than the anterior end.i. Grilled Steak Applicationii. Korean BBQ Applicationiii. Hot Pot Applicationi.ii.iii.aaadcbb116A Chuck Roll116A Chuck Roll116D Chuck Eye RollMERCHANDISING METHODdcccCut 3/4" steaks from the anterior(neck) end of the Chuck EyeRoll (d) for a Grilled SteakApplication.Cut 3/4" steaks from the posterior(rib) end of the Chuck Eye Roll (c)for a Grilled Steak Application.The posterior (rib) end of the ChuckEye Roll (c) can also be cut thin togenerate steaks for a Korean BBQ(1/4") Application.The posterior (rib) end of the ChuckEye Roll (c) can also be cut thinto generate steaks for a Hot Pot(1/16") Application.3/4" anterior (neck) end Chuck EyeRoll steaks for a i. Grilled SteakApplication.3/4" posterior (rib) end ChuckEye Roll steaks for a i. GrilledSteak Application. The first3-4 steaks can be called ChuckEye or Delmonico Steaks.1/4" posterior (rib) end thinChuck Eye Roll steaks for aii. Korean BBQ Application.1/16" posterior (rib) end thinChuck Eye Roll steaks for aiii. Hot Pot Application.The anterior (neck) end of the ChuckEye Roll can also be split alongits long axis. Cut thin to generatesteaks for Korean BBQ (1/4") andHot Pot (1/16") Applications.1/4" anterior (neck) end thinsteaks from both split pieces for aii. Korean BBQ Application.1/16" anterior (neck) end thinsteaks from both split pieces for aiii. Hot Pot Application.*IMPS/NAMP numbers sourced from The Meat Buyers Guide, NAMP. 2010 Cattlemen’s Beef Boardbeefinnovationsgroup.com

116A Chuck Roll116E UNDER BLADE ROASTSERRATUS VENTRALIS MUSCLE / DENVER CUTCOOKING USESCUT DESCRIPTIONStart with the 116A (IMPS/NAMP*) BeefChuck, Chuck Roll. The Chuck Roll can befurther divided into two components, the116D (IMPS/NAMP) Chuck Eye Roll andthe 116E Under Blade Roast. Separate theChuck Eye Roll (a) from the Under Blade (b)by cutting through the natural seams.i. Grilled Steak Applicationii. Korean BBQ Applicationiii. Hot Pot Applicationi.ii.iii.bcaaedbb116A Chuck Roll116A Chuck Roll116E Under Blade RoastMERCHANDISING METHODbecdddeRemove the Splenius muscle(c) from the top of the UnderBlade by cutting through thenatural seam.Remove the Rhomboideus muscle (e) fromthe remainder of the Under Blade [SerratusVentralis muscle; (d)] by a straight knife cut asit is fairly tough.What remains is theSerratus Ventralis muscle(d) of the Under Blade.COOKING USESanterioranteriori. GRILLED STEAK APPLICATION3/4” steaks from both pieces fora Grilled Steak Application.Can be called Denver Cut Steaks.posteriorposteriorRemove all surface fat andconnectivetissue.Then,remove any internal fatpockets exceeding 1/4.”anteriorSquare up pieces as necessaryand cut 3/4” steaks across thegrain for a Grilled SteakApplication.anteriorposteriorLocate the vein at the fourthrib. Cut into two pieces, thenremove the exposed vein andfat seam.posteriorSquare up pieces necessaryand cut thin steaks acrossthe grain for Korean BBQ(1/4” and Hot Pot (1/16”)Applications.ii. KOREAN BBQ APPLICATION1/4” steaks from both pieces for aKorean BBQ Application.iii. HOT POT APPLICATION1/16” steaks from both pieces for aHot Pot Application.*IMPS/NAMP numbers sourced from TheMeat Buyers Guide, NAMP. 2010 Cattlemen’s Beef Board

116A Chuck Roll116E UNDER BLADE ROASTSERRATUS VENTRALIS MUSCLE / SIERRA CUTCUT DESCRIPTIONStart with the 116A (IMPS/NAMP*) Beef Chuck,Chuck Roll. The Chuck Roll can be furtherdivided into two components, the 116D (IMPS/NAMP) Chuck Eye Roll and the 116E UnderBlade Roast. Separate the Chuck Eye Roll (a)from the Under Blade (b) by cutting through thenatural seams.COOKING USESi. Grilled Steak Applicationii. Korean BBQ Applicationi.ii.bceadabb116A Chuck Roll116A Chuck Roll116E Under Blade RoastMERCHANDISING METHODbecddedRemove the Splenius muscle(c) from the top of the UnderBlade by cutting through thenatural seam.Remove the Rhomboideus muscle(e) from the remainder of the UnderBlade [Serratus Ventralis muscle;(d)] by a straight knife cut.What remains is the SerratusVentralis muscle (d) of theUnder Blade that can be cutacross the grain to generatehigh quality steaks.cThe Splenius muscle (c) canbe left whole for a i. GrilledSteak Application that canbe called the Sierra Cut.Remove the tips of the Splenius and splitit half along the long axis to generatetwo uniform portions. Cut 1/4” thinsteaks across the grain from both piecesfor a Korean BBQ Application.1/4” thin steaks cut fromboth split portions for aii. Korean BBQ Application.*IMPS/NAMP numbers sourced from The Meat Buyers Guide, NAMP. 2010 Cattlemen’s Beef Board

184D Top Sirloin Cap184D TOP SIRLOIN CAP (COULOTTE)BICEPS FEMORIS MUSCLECOOKING USESCUT DESCRIPTIONThe 184D (IMPS/NAMP) Beef Loin, TopSirlion Cap consists of the Biceps Femorismuscle. It is removed from the 184 BeefLoin, Top Sirloin Butt by following thenatural seam.i.ii.iii.i.ii.iii.iv.184D Top Sirloin Capiv.Roast ApplicationGrilled Steak ApplicationKorean BBQ ApplicationHot Pot ApplicationMERCHANDISING METHODThe Top Sirloin Cap can beleft whole and untrimmedfor a Roast Application.Cut 3/4” steaks across thegrain for a Grilled SteakApplication.3/4” steaks for aii. Grilled SteakApplication.The Top Sirloin Cap canalso be trimmed and leftwhole for ai. Roast Application.Cut 1/4” thin steaks acrossthe grain for a KoreanBBQ Application.1/4” thin steaks across thegrain for aiii. Korean BBQApplication.Cut 1/16” thin steaksacross the grain for aHot Pot Application.1/16” thin steaks for aiv. Hot Pot Application.*IMPS/NAMP numbers sourced from The Meat Buyers Guide, NAMP. 2010 Cattlemen’s Beef Board

171F HEEL171F OUTSIDE ROUND, HEELSUPERFICIAL DIGITAL FLEXOR/BRAISON CUTCOOKING USESCUT DESCRIPTIONStart with the 171F (IMPS/NAMP) Beef Round,Outside Round, Heel. Seperate the SuperficialDigital Flexor muscle (a) from the Gastrocnemiusmuscle (b). The whole Gastrocnemius muscle canbe used for roast material or the medical portionof this muscle can be used as a high quality steakitem that can be called the Merlot Cuti. Roast Applicationii. Braised Slice Applicationi.ii.aabb171F Outside Round, Heel171F Outside Round, HeelMERCHANDISING METHODaRemove all loose externalfat from the SuperficialDigital Flexor muscle (a).Can be left whole for ai. Roast Application.Can be cut end to end into1/4” slices or medallions for aBraised Slice Application.1/4” slices or medallions for aii. Braised SliceApplication.*IMPS/NAMP numbers sourced from The Meat Buyers Guide, NAMP. 2010 Cattlemen’s Beef Board

DelmonicoSteakSubprimal Name* 116D (IMPS/NAMP) Beef Chuck, Chuck EyeRoll or remove the Chuck Eye from the whole 116A (IMPS/NAMP)Beef Chuck, Chuck RollURMIS Name** Beef Chuck Eye Steak BonelessTo optimize tenderness, wet age 14 days for Selectand Choice***CUTTING GUIDE*The Meat Buyers Guide, NAMP**Uniform Retail Meat Identity Standards***Industry Guide for Aging, 20061 Start with the 116A (IMPS/NAMP) Beef Chuck, Chuck Roll.The Chuck Roll can be furtherdivided into two components, theChuck Eye Roll (IMPS/NAMP)116D (a) and the Under BladeRoast (IMPS/NAMP) 116E (b).3 116D Beef Chuck Eye Roll.2 Separate the Chuck Eye Roll(a) from the Under Blade (b).Separate the Delmonico Steaksection (c) from the posterior end.This can be used to generateDelmonico Steaks.anterioraedabbcposteriorstring5 Delmonico SteaksPortion Cut 116D (IMPS/NAMP)UPC 1102 Beef Chuck Eye SteakBoneless 2008 Cattlemen’s Beef Board6 For a more consistent shape, 7 Delmonico Steaks (tied).tie the Delmonico Steak section(c) one inch apart, using lighttension. Cut in between strings(indicated by dotted lines) togenerate Delmonico Steaks.4Starting at the posterior end,generate three, 3/4 to 1-inchDelmonico Steaks.

Delmonico SteakAttributes:Preparation: Extremely tender and juicyGRILLINGPAN–BROILINGBROILING Versatile cut suitable forany occasion Prepare charcoal or gas grillaccording to manufacturer’sdirections for medium heat Season beef (directly from therefrigerator) with herbs andspices as desired Grill should remain coveredthroughout cooking Heat heavy, nonstick skilletover medium heat until hot Preheat broiler for 10 minutes Exceptional beef flavor Affordable new option for themenu or the backyard grillApplications: Perfect for grilling, broilingor pan broiling Tie steak before grilling fora 4- star plate presentation Dry rubs and sauces heightenthe great beef flavorCharcoal Grilling 3/4 inch thick: Grill for 9 to 11minutes turning occasionallyfor medium rare (145 F) tomedium (160 F) doneness 1 inch thick: Grill for 12 to 14minutes turning occasionallyfor medium rare (145 F) tomedium (160 F) donenessGas Grilling Season beef (directly fromrefrigerator) with herbs andspices as desired Place beef in preheatedskillet. Do not overcrowdor cover. Do not add wateror oil. 3/4 inch thick: Pan-broil for9 to11 minutes turningoccasionally for medium rare(145 F) to medium (160 F)doneness 1 inch thick: Pan-broil for12 to15 minutes turningoccasionally for medium rare(145 F) to medium (160 F)doneness Season beef (directly fromrefrigerator) with herbs andspices as desired Place beef on rack of broilerpan so that surface of beefis within specified distancefrom heat 3/4 inch thick: Broil 2 to 3inches from heat for 8 to 11minutes turning once formedium rare (145 F) tomedium (160 F) doneness 1 inch thick: Broil 3 to 4inches from heat for 12 to15 minutes turning once formedium rare (145 F) tomedium (160 F) doneness 3/4 inch thick: Grill for 9 to 12minutes turning occasionallyfor medium rare (145 F) tomedium (160 F) doneness 1 inch thick: Grill for 13 to 17minutes turning occasionallyfor medium rare (145 F) tomedium (160 F) donenessTo learn more about value-added beef cuts,please visit beefinnovationsgroup.com 2008 Cattlemen’s Beef Board

(IMPS/NAMP) Beef Chuck, Chuck Roll URMIS Name** Beef Chuck Eye Roast Boneless U.P.C. 1095 Beef Chuck Eye Roast Boneless To optimize tenderness, wet age 14 days for Select and Choice.*** *The Meat Buyers Guide, NAMP **Uniform Retail Meat Identity Standards ***Industry Gu

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