Ruminants:
Animals with four-chambered stomachs that allow digestion of fibrous plant material.
- Cows – Adult female that has birthed a calf
- Steers – Castrated young males
- Heifers – Unbred females, less than two years old.
What Is Meat?
- Long strands of proteins myosin and actin bound together by collagen.
- The more locomotive support a muscle provides, the more collagen it contains. More collagen > less tender.
- The more active the muscle, the leaner it tends to be.
Yields
- Live Weight: The weight of the animal before it goes to slaughter.
- Hanging Weight: (50-60% of live weight): The weight of the carcass after evisceration, bleeding, skinning.
- Trimmed Steaks, Roasts: 50% of Hanging Weight
Chuck: $
- Supports up to 40% of the animals weight
- Contains lots of connective tissue and tendons used to support the animals head while grazing
- Ideal cooking methods: braising, slow-roasting, sous vide
Rib: $$$
- Contains part of the longissimus dorsi muscle (backstrap)
- Rib eye: Ideal intersection of tenderness and flavor
- Cooking method: grill, broil, pan sear
Plate: $
- Home to a variety of cuts ranging from tender to tough
- Skirt
- Flank
- Short ribs
Short Loin: $$$
- Second half of the longissimus dorsi
- Strip steaks, filet mignon, porterhouse, t-bone
- Cooking Method: Grill, Broil, Pan Sear
Flap: $$
- Wider grain muscles great for marinating
- Flank Steak, Vacio, Sirloin Tips
- Cooking method: grill, broil, pan sear
Sirloin: $$
- Leaner, beef portion on top of the hip
- Three component cuts: Top Sirloin, sirloin filet, sirloin culotte
- Cooking method: grill, broil, pan sear, spit roast
Round: $
- The leanest part of the steer
- Top round, bottom round, eye round, sirloin tip
- Cooking Method: hot roast, stir fry
Shank/brisket: $
- Leg and arm muscles that support much of the steers weight
- Very tough and sinewy
- Cooking Method: long braise